give the steps during manufacturing of sucrose
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STEPS DURING MANUFACTURING OF SUCROSE ARE;
Sugarcaneor sugar beet is cut into pieces Crusher in a series of Roller mines and Juice extracted
The juice is warmed and run into settling tanks it is then decanted make alkaline with calcium hydroxide the impurities are precipitated the liquid is stream to calculated protein and allowed to settled
The clear juice is concentrated into syrup by evaporation and their reduced pressure the syrup is cool to crystallize the sugar the crystals are dissolved in hot water and decolourised with animal charcoal or coconut shell charcoal and then filtered
The container of sugarcane juice is connected to vacuum pump and heated to evaporate water the separation of vapour will be at low temperature and sugar can obtained
5) Coconut shell Charcoal is used in the manufacture of sugar to decolorize the sugar
6) The shelf life of sucrose is more than of jaggery because jaggery is affected by climatic conditions
7) Evaporation of sugarcane juice syrup is done under reduced pressure then syrup gets crystallized to give crystals of sugar
8) Saturated sugar solution is sweeter than solid sugar itself the amount of sucrose molecules is more in saturated sugar solution
9) Grape fruits get spoilt easily but not the dry grapes grapefruit have high water content in it which spoils it but in dried grapes the water gets evaporated hence it does not spoil .
Sugarcaneor sugar beet is cut into pieces Crusher in a series of Roller mines and Juice extracted
The juice is warmed and run into settling tanks it is then decanted make alkaline with calcium hydroxide the impurities are precipitated the liquid is stream to calculated protein and allowed to settled
The clear juice is concentrated into syrup by evaporation and their reduced pressure the syrup is cool to crystallize the sugar the crystals are dissolved in hot water and decolourised with animal charcoal or coconut shell charcoal and then filtered
The container of sugarcane juice is connected to vacuum pump and heated to evaporate water the separation of vapour will be at low temperature and sugar can obtained
5) Coconut shell Charcoal is used in the manufacture of sugar to decolorize the sugar
6) The shelf life of sucrose is more than of jaggery because jaggery is affected by climatic conditions
7) Evaporation of sugarcane juice syrup is done under reduced pressure then syrup gets crystallized to give crystals of sugar
8) Saturated sugar solution is sweeter than solid sugar itself the amount of sucrose molecules is more in saturated sugar solution
9) Grape fruits get spoilt easily but not the dry grapes grapefruit have high water content in it which spoils it but in dried grapes the water gets evaporated hence it does not spoil .
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- Extracted juice mixed with water is weighed and sent to the boiling house for further processing. Residual bagasse is sent to boilers for use as fuel for steam generation
- This juice is heated and then treated with milk of lime and sulphur dioxide. The treated juice is then further heated and sent to clarifies for continuous settling. The settled mud is filtered by vacuum filters and filtered juice is returned to be further processed while the Oliver cake is sent out
- The clear juice is evaporated to a syrup stage, bleached by sulphur dioxide and then sent to vacuum pans for further concentration and sugar grain formation. Crystals are developed to a desired size and the crystallized mass is then dropped in the crystallizers to exhaust the mother liquor of its sugar as much as possible. This is then centrifuged for separating the crystals from molasses. The molasses is re-boiled for further crystallization
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