How is sugar made?

1, juice extraction: the exudation method is basically introduced from the sugar-making method or process of beet.

2. Clarification: The purpose is to improve the purity of sugar juice and reduce its viscosity and color value by removing non-sugar, so as to provide high-quality raw syrup for sugar boiling and crystallization.

3. Evaporation: Before boiling sugar, multi-effect evaporation must be used to concentrate the sugar juice. When the sugar juice evaporates, a series of chemical changes will take place under the influence of temperature, pH value and concentration.

4. Boiling: a series of working procedures, such as boiling sugar, assisting crystal, separating honey, drying, screening, packaging, etc., are the last working section of sugar factory production, namely the boiling working section.

5. honey separation: honey separation is to throw molasses out by centrifugal force generated when the centrifuge rotates rapidly, while sucrose crystals are left in the sieve basket because of the obstruction of the sieve.

6. Drying: The white sugar coming out of the centrifuge still contains 0.5%-2.0% moisture, and it needs to be dried and cooled before it can be packaged and stored, otherwise it will be easy to deliquesce, agglomerate and deteriorate, and the sugar will not be stored for a long time.

7. Screening: The granulated sugar from the dryer contains a lot of lumps and powdered sugar, with different particle sizes. In order to ensure the quality of products, it is necessary to carry out screening and grading treatment, and at the same time, sugar can be fully cooled during the screening process, which is convenient for packaging and storage.

8. Packaging: the screened white sugar is discharged from the sugar storage hopper into a sugar bag for packaging.

9. Storage: There are certain technological requirements for sugar storage, otherwise improper storage will lead to deliquescence, caking, rancidity or discoloration, which will affect product quality.