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Method for making white sugar.

1, pretreatment of sugarcane before pressing

Sugarcane pretreatment is mainly to cut and tear sugarcane by crushing equipment, so that sugarcane can be fully crushed, so that sugarcane harvested by compressor carries more debris such as sediment and stones, and can only be crushed after cleaning and sand production.

Step 2 squeeze

After sugarcane enters the compressor unit, it is the main part of the whole compression section after repeated pressing and infiltration to extract sugar. After sugarcane is pressed, the juice and bagasse should be transported separately, so that the pressing work can be carried out normally. The mixed juice contains more sugarcane chips, which should be separated by curved plugs, and the recovered sugarcane chips should be sent back to the sugarcane press for treatment.

3. Purification of sugarcane juice

The mixed juice from the juicing section is dark green turbid liquid, the main component is sucrose, and it also contains insoluble non-sugar impurities. Such as chlorophyll, sugarcane crumbs, soil and other suspended substances, as well as various soluble non-sugar impurities such as organic salts, colloidal substances and inorganic salts. Generally, the cleaning method is to heat the mixed juice, add chemicals to precipitate impurities, and then separate the precipitate to obtain clear and transparent juice with low chroma. In order to remove non-sugar substances to the maximum extent, the precipitate should also have good sedimentation performance and filtration performance for easy separation.

4. Evaporation of sugarcane juice

In order to reduce steam consumption, the utilization of secondary steam is a main way, so it has become the center of thermal economic research in sugar factories and one of the problems. The potential of the secondary steam evaporated from sugarcane juice can be used not only for the next heating, but also for other equipment, and can also be extracted as the heating steam of the first-effect evaporation tank after compression and pressure increase. The secondary steam pumped from the evaporation tank and used in other equipment is usually pumped from the pipeline of secondary steam, but also from the steam drum of the next effect, so that the flow rate of steam in the steam drum can be increased and the non-condensable gas can be fully eliminated, thus improving the evaporation energy of the next discharge.

5. Sucrose crystallization

After evaporation and concentration, the clear juice becomes syrup with a force of 60-65b and a temperature of about 60℃, which is called coarse syrup. Further concentration is necessary to precipitate crystals. Boil crystals. And molasses are called sugar paste. After the sugar paste is taken out, it is cooled to make the sucrose precipitate more complete, and the crystals continue to grow. This process is called crystal assist. The sugar paste after crystal aid is separated from molasses by a high-speed rotating centrifuge, and the separated white sugar is dried and screened to obtain a product with a certain specification, that is, the finished white sugar.