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Filtration Process of Sugarcane

Aug. 09, 2019


Filtration Process of Sugarcane:

Juice Extraction → Filtration → Evaporation → Boiling and Crystallization → Centrifugaling → Drying → Sifting → Packing→ Storage

1.Juice Extraction

There are three methods to extract cane juice from sugarcane, namely milling process, diffusion process and crushing method. All these three methods need to destroy the tissue cells of sugar cane at the outset. Then, the sugar juice is extracted by multiple milling, multistage spraying or crushing.

2. Filtration

By removing non-sugar, the purity of sugar juice is improved, its viscosity is lower and its color is reduced. This process called filtration, which can provide high quality raw syrup for the following boiling and crystallization. The traditional method employs lime as the clarifying agents, making the mud separate from the clear juice through sedimentation. After that, the non-sugar impurities are removed. In the following filtration, utilize Hongtek High Flow Filter Cartridges, Melt Blown Cartridges, String Wound Cartridges to remove the precipitate formed and suspended solids. The sucrose solution, at this point, is also nearly colorless, and it likewise undergoes multiple-effect vacuum evaporation.

3. Evaporation: Before boiling sugar, multiple-effect evaporator should be used to concentrate the sugar juice. As the syrup evaporates, under the influence of temperature, PH value and other factors, a series of chemical changes happen on the sucrose, reducing sugar and others non-sugar.

4. Boiling: In this step, the crude syrup goes through the second sulfur treatment and filtration, so as to bleach and further clarify it. After the second sulfur treatment, the crude syrup becomes clear syrup, generally still contains 35% - 45% water.

5. Crystallization: Crystallization is the next step in the manufacture of sugar. Crystallization takes place in a vacuum pan crystallizer. The syrup is evaporated until saturated with sugar.

6. Centrifugaling: After that, the massecuite is allowed to flow into centrifugals, where the sugar crystal is separated from the mother liquor by centrifugal force.

7. Drying: Damp sugar crystals are dried by being tumbled through heated air in a granulator or by other means, until their water content meets requirement.

8. Sifting: The dry sugar crystals are then sorted by size.

9. Packaging: After sorting, the up-to- standard white granulated sugar is then sent to be packed by size.

10. Storage: Packaged sugar is then stored in cool, ventilated and dry places.

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