Question

Define evaporation.find the process of manufacturing sugar from sugarcane. does evaporation play any role in manufacturing of sugar? write in detail about 120-200 words.

Answer 1

First, the raw material ' sugar cane' must be collected ,and washed ,after t, Two or three heavily grooved crusher rollers break the cane and extract a large part of the juice. As the cane is crushed, hot water is sprayed onto the crushed cane counter currently as it leaves each mill for diluting. The extracted juice, called vesou,  Next, the sugar is separated from the cut stalks by dissolving it in hot water or hot juixe. The purification of juice — The juice from the mills, a dark green color, is acid and turbid. This process removes soluble and insoluble impurities ,The process employs lime and heat as the clarifying agents. Milk of lime neutralizes the natural acidity of the juice, forming insoluble lime salts. Heating the lime juice to boiling coagulates the albumin and some of the fats, waxes, and gums, and the precipitate formed entraps suspended solids as well as the minute particles.The sugar beet solution, on the other hand, is purified by precipitating calcium carbonate, calcium sulfite, or both in it repeatedly. Impurities become entangled in the growing crystals of precipitate and are removed by continuous filtration. The muds separate from the clear juice through sedimentation. The non-sugar impurities are removed by continuous filtration. The final clarified juice contains about 85 percent water and has the same composition as the raw extracted juice except for the removed impurities. Generally, four vacuum-boiling cells or bodies are arranged in series so that each succeeding body has a higher vacuum.The vapors from one body can thus boil the juice in the next one—the steam introduced into the first cell does what is called multiple-effect "evaporation". The vapor from the last cell goes to a condenser.Crystallization is the next step in the manufacture of sugar. Crystallization takes place in a single-stage vacuum pan. The syrup is evaporated until saturated with sugar. As soon as the saturation point has been exceeded, small grains of sugar are added to the pan, or "strike." These small grains, called seed,serve as nuclei for the formation of sugar crystals. Additional syrup is added to the strike and evaporated so that the original crystals that were formed are allowed to grow in size. Massecuite from the mixers is allowed to flow into centrifugals, where the thick syrup, or molasses, is separated from the raw sugar by centrifugal force.The high-speed centrifugal action used to separate the massecuite into raw sugar crystals and molasses is done in revolving machines called centrifugals. The raw sugar is retained in the centrifuge basket because the perforated lining retains the sugar crystals. Once the sugar is centrifuged, it is "cut down" and sent to a granulator for drying. Damp sugar crystals are dried by being tumbled through heated air in a granulator. The dry sugar crystals are then sorted by size through vibrating screens and placed into storage bins. Sugar is then sent to be packed in the familiar packaging we see in grocery stores, in bulk packaging, or in liquid form for industrial use.