High Score Award: Introduction of Four Sections of Sugarcane Sugar Project

China is one of the earliest countries in the world to make sugar from sugarcane, with a history of more than 2,000 years. At present, sugarcane white sugar can be divided into sulfide sugar and carbonized sugar according to the different sugar making processes. Carbonated sugar has long shelf life, good quality and higher price than sulfide sugar. At present, most sugar factories in China produce sulfide sugar. The sugar production process of sugarcane is divided into the following procedures:

(1) Source of raw materials for sugarcane When the Brix of sugarcane stems in the field reaches 20 or the sucrose content is above 65,438+03.00%, it can be harvested, and impurities such as leaves, stems and roots are removed, and sent to a sugar factory for processing as raw materials for sugar production.

(II) Pretreatment of sugarcane Before entering the press or percolator, sugarcane must be crushed, which is called pretreatment. The purpose of pretreatment is to break the strip sugarcane into flake or filamentous sugarcane material, so that the fiber tissue of sugarcane is torn and the sugar cells are fully broken.

(3) Sugarcane squeezing Sugarcane squeezing is the process of squeezing pretreated sugarcane raw materials into sugarcane juice with a press.

(4) Cleaning the sugarcane juice, the squeezed sugarcane juice still contains many impurities, and it must be treated through multiple processes to ensure the smooth progress of the next process. These procedures include: sulfite cleaning (or other cleaning methods), pre-liming and heating procedures, sulfur fumigation and neutralization of sugarcane juice, sugarcane juice precipitation, sugarcane juice filtration and so on.

(5) The concentration of clear juice obtained by washing the evaporated sugarcane juice is 12 BX- 14 BX (that is, the water content is 86%~88%). If the dilute juice containing a lot of water is directly sent to crystallization, it will consume a lot of steam, energy and prolong the sugar cooking time. Therefore, the clear juice must pass through the evaporation section, remove a lot of water, and concentrate into syrup with a temperature of about 60 BX before crystallization.

(6) From sugarcane juice to syrup, although a series of chemical and physical treatments were carried out in the juice cleaning process, some colloids and other non-sugar components were removed, and some scale was also deposited in the evaporation process. However, most of the evaporated syrup is slightly turbid. This is because not only the concentration of sugar increases after evaporation, but also the concentration of non-sugar increases greatly. Non-sugar that exceeds the solubility product precipitates or suspended particles, which makes the syrup slightly turbid. Therefore, crude syrup must be fumigated with sulfur, and sometimes it needs to be filtered to get clean syrup, which can be used as raw material for boiling white sugar. Then the syrup is boiled, and the water in it is evaporated, leaving a solid solution containing sucrose, which can be made into tablet sugar (sugar block) and sugar powder.

(VII) Drying of sugar Under normal circumstances, the white sugar discharged from the centrifuge still contains 0.5%- 1.5% of water, and it must be fully dried and cooled before it can be packaged and stored. Its principle is to remove trace moisture contained in materials at a temperature lower than the boiling point of water. The drying of sugar basically depends on air, which makes the air flow on the surface of sugar, thus taking away the moisture contained in sugar. In other words, the drying of sugar is the process that the moisture of sugar diffuses into the air.

(8) sugar screening, weighing, packaging and finished product warehousing.