How is white sugar made

Normally, we all eat a certain amount of sugar every day. Sugar can supplement the necessary elements for the human body, and because the human body needs a certain amount of energy supplement every day, we will be energetic throughout the day. Since it is something we eat every day, have you ever learned about white sugar? How many people know how it is made? So today I will tell you how white sugar is made.

White sugar is extracted from sugar cane .

Sugarcane sugar production method (process):

1. Sugarcane pretreatment before pressing

Sugarcane pretreatment mainly uses crushing equipment to chop and tear the sugarcane to make it fully broken. The sugarcane harvested by the compressor contains a lot of sand, mud, stones and other debris, which need to be washed and sanded before it can be crushed.

2. Pressing

After the sugarcane enters the compression unit, sugar is extracted through multiple pressing and multiple infiltration, which is the main part of the entire compression section. After the sugarcane is squeezed, the juice and bagasse must be transported away separately so that the squeezing work can proceed normally. The mixed juice contains a lot of sugarcane debris, which must be separated by a curved plug. The recovered sugarcane debris must be sent back to the sugarcane press for processing.

3. Cleaning of sugarcane juice

The mixed juice delivered from the juice extraction section is a dark green turbid liquid, the main component of which is sucrose, in addition to insoluble non-sugar impurities. Such as suspended matter such as chlorophyll, sugarcane debris, soil, and soluble non-sugar impurities, such as various organic salts, colloids and inorganic salts. The cleaning method is generally to heat the mixed juice and add chemicals to precipitate the impurities, and then separate the precipitate to obtain clear and transparent juice with low color. In order to achieve the maximum effect of removing non-sugar substances, the precipitate should also have good sedimentation and filtration properties to facilitate separation.

4. Evaporation of sugarcane juice

In order to reduce the consumption of steam, the utilization of secondary steam is a major way, and thus has become the focus of thermal economic research in sugar factories, but it is one of the most important issues. The potential of the secondary steam evaporated from the sugarcane juice can not only be used for the next heating, but also be led out for use by other equipment. It can also be extracted and compressed to increase the pressure as heating steam for the first-effect evaporator. The secondary steam extracted from the evaporator and used in other equipment is usually extracted from the secondary steam pipeline, but it can also be drawn from the steam drum of the next effect, which can increase the flow rate of the steam in the steam drum and fully remove the non-condensable gas, thereby increasing the evaporation energy release of the next release.

5. Crystallization of sucrose

The clear juice is concentrated by evaporation to become a syrup with a pH of 60-65 and a temperature of about 60°C, which is called crude syrup. It must be further concentrated to precipitate crystals. Cooked crystals. The mixture with molasses is called massecuite. After the sugar paste is unloaded, it is cooled again to allow the sucrose to precipitate more completely and the original crystals to continue to grow. This process is called crystallization-aiding. The crystallized sugar paste is passed through a high-speed rotary centrifuge to separate the sucrose from the molasses. The separated white sugar is then dried and sieved to obtain a product of a certain specification, which becomes the finished white sugar.