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ON
PROCESS OF SUGAR
MANUFACTURING
(Industrial Training Report)
SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR
COMPLETION OF DEGREE
Mr
Project Incharge
LALIT HARI SUGAR
FACTORY
PILIBHIT (U.P.)
ACKNOWLEDGEMENT
We are also grateful to the college for providing us with the opportunity to
work with them and undertake a project of such importance.
MOHIT SAXENA
We hereby declare that this submission is our own work which is being
presented in the project work entitled STUDY OF SUGAR
MANUFACTURING in partial fulfillment of requirement for the award of the
degree INDUSTRIAL TRAINING at LALIT HARI SUGAR FACTORY
PILIBHIT (U.P.) is an authentic record of the work carried out by us during
the period of 16/06/2011 to 15/07/2011 and that, to the best of our
knowledge and belief.
It contains no material previously published or written by another person nor
material which to a substantial extent has been accepted for the aware of
any other degree or diploma of the university or other institute of higher
learning except where the acknowledgement has been made in the text.
MOHIT SAXENA
Abstract
L.H.sugar factorys profile
Sugar manufacturing
Process chart
The Energy Aspects
Millhouse
Boilerhouse
Powerhouse
Cogeneration power
Molasses
Challenges for sugar industry
Conclusions and suggestions
ABSTRACT
SUGAR MANUFACTURING
The History
It is thought that cane sugar was first used by man in Polynesia from where
it spread to India. In 510 BC the Emperor Darius of what was then Persia
invaded India where he found "the reed which gives honey without bees".
The secret of cane sugar, as with many other of man's discoveries, was
kept a closely guarded secret whilst the
finished product was exported for a rich
profit.
In the 15th century AD, European sugar was refined in Venice, confirmation
that even then when quantities were small, it was difficult to transport sugar
as a food grade product. In the same century, Columbus sailed to the
Americas, the "New World". It is recorded that in 1493 he took sugar cane
plants to grow in the Caribbean. The climate there was so advantageous
for the growth of the cane that an industry was quickly established.
By 1750 there were 120 sugar refineries operating in Britain. Their
combined output was only 30,000 tons per annum. At this stage sugar was
still a luxury and vast profits were made to the extent that sugar was called
"white gold". Governments recognised the vast profits to be made from
sugar and taxed it highly. In Britain for instance, sugar tax in 1781 totalled
326,000, a figure that had grown by 1815 to 3,000,000. This situation
was to stay until 1874 when the British government, under Prime Minister
Gladstone, abolished the tax and brought sugar prices within the means of
the ordinary citizen.
Sugar beet was first identified as a source of sugar in 1747. No doubt the
vested interests in the cane sugar plantations made sure that it stayed as
no more than a curiosity, a situation that prevailed until the Napoleonic
wars at the start of the 19th century when Britain blockaded sugar imports to
continental Europe. By 1880 sugar beet had replaced sugar cane as the
main source of sugar on continental Europe. Those same vested interests
probably delayed the introduction of beet sugar to England until the First
World War when Britain's sugar imports were threatened.
Introduction
Sugar is made by some plants to store energy that they don't need straight
away, rather like animals make fat. People like sugar for its sweetness and
its energy so some of these plants are grown commercially to extract the
sugar:
Sugar is produced in 121 Countries and global
production now exceeds 120 Million tons a year.
Approximately 70% is produced from sugar
cane, a very tall grass with big stems which is
largely grown in the tropical countries. The
remaining 30% is produced from sugar beet, a
root crop resembling a large parsnip grown mostly in the temperate zones
of the north.
What we call sugar, the chemist knows as 'sucrose', one of the family of
sugars otherwise known as saccharides in the grouping called
carbohydrates. Carbohydrates, as the name implies, contain carbon and
hydrogen plus oxygen in the same ratio as in water. The saccharides is a
large family with the general formula C nH2nOn. The simplest of the sugars is
glucose, C6H12O6, although its physical chemistry is not that simple
because it occurs in two distinct forms which affect some of its properties.
Sucrose, C12H22O11, is a disaccharide, a condensation molecule made up of
two glucose molecules [less a water molecule to make the chemistry work].
This shows that oxygen is given off during the process of photosynthesis.
Historically, sugar was only produced from sugar cane and then only in
relatively small quantities. This resulted in it being considered a great
luxury, particularly in Europe where cane could not be grown. The history of
man and sugar is a subject in its own right but suffice to say that, even
today, it isn't easy to ship food quality sugar across the world so a high
proportion of cane sugar is made in two stages. Raw sugar is made where
the sugar cane grows and white sugar is made from the raw sugar in the
country where it is needed. Beet sugar is easier to purify and most is grown
where it is needed so white sugar is made in only one stage.
PROCESS CHART
SugarCane
Sugar cane is a genus of tropical grasses which requires strong sunlight
and abundant water for satisfactory growth. The Latin names of the species
include Saccharum officinarum, S. spontaneum, S. barberi and S. sinense.
As with most commercial crops, there are many cultivars available to the
cane farmer, usually hybrids of several species. Some varieties grow up to
5 metres tall.
The cane itself looks rather like bamboo cane and it is here that the
sucrose is stored. In the right climate the cane will grow in 12 months and,
when cut, will re-grow in another 12 months provided the roots are
undisturbed.
A typical sugar content for mature cane would be 10% by weight but the
figure depends on the variety and varies from season to season and
location to location. Equally, the yield of cane from the field varies
considerably but a rough and ready overall value to use in estimating sugar
production is 100 tons of cane per hectare or 10 tons of sugar per hectare.
SugarBeet
Sugar beet is a temperate climate biennial root crop. It produces sugar
during the first year of growth in order to see it over the winter and then
flowers and seeds in the second year. It is therefore sown in spring and
harvested in the first autumn/early winter. As for sugar cane, there are
many cultivars available to the beet farmer. The beet stores the sucrose in
the bulbous root which bears a strong
resemblance to a fat parsnip.
BRAZIL
E.U.
Extraction
There are several important aspects to extraction which involve the energy
balance of the factory, the efficiency of extraction and therefore ultimately
the profitability of operations:
The more accurately that the mills are set [adjusted], the drier is the
residual fibre and hence the less sugar remaining in the fibre;
A typical mixed juice from extraction will contain perhaps 15% sugar and
the residual fibre, called bagasse, will contain 1 to 2% sugar, about 50%
moisture and some of the sand and grit from the field as "ash". A typical
cane might contain 12 to 14% fibre which, at 50% moisture content gives
about 25 to 30 tons of bagasse per 100 tons of cane or 10 tons of sugar.
Harvesting
Cane grows very tall in good growing regions - certainly up to 3 metres/10
feet tall - and still has some green leaves when ripe although most leaves
have dried off by then. Where possible the cane is fired before harvesting
to remove the dead leaf material and
some of the waxy coating. The fire
burns at quite high temperatures but
is over very quickly so that the cane
and its sugar content are not
harmed.
The mixed juice from extraction is preheated prior to liming so that the
clarification is optimal. The milk of lime, calcium hydroxide or Ca(OH) 2, is
metered into the juice to hold the required ratio and the limed juice enters a
gravitational settling tank: a clarifier. The juice travels through the clarifier at
a very low superficial velocity so that the solids settle out and clear juice
exits.
The mud from the clarifier still contains valuable sugar so it is filtered on
rotary vacuum filters where the residual juice is extracted and the mud can
be washed before discharge, producing a sweet water . The juice and the
sweet water are returned to process.
The clear juice has probably only 15% sugar content but saturated sugar
liquor, required before crystallisation can occur, is close to 80% sugar
content. Evaporation in a steam heated multiple effect evaporator is the
best way of approaching the saturated condition because low pressure
water vapours can be produced for heating duties elsewhere in the factory.
The evaporator sets the steam consumption of the factory and is designed
to match the energy balance of the entire site: the manager wants to avoid
burning auxiliary fuel and equally wants to avoid paying to dispose of
surplus bagasse. The greater the number of effects, the less steam is
required to drive the first effect. Each subsequent effect is heated by the
vapour from the previous effect so has to be operated at a lower
temperature and therefore lower pressure.
Boiling
Physical chemistry assists
with sugar purification
during the crystallisation
process because there is
a natural tendency for the
sugar crystals to form as
pure sucrose, rejecting
the non-sugars. Thus,
when the sugar crystals
are grown in the mother
liquor they tend to be pure
and the mother liquor
becomes more impure.
Most remaining non-sugar
in the product is
contained in the coating
of mother liquor left on the
crystals
In a raw sugar factory it is normal to conduct three boilings. The first or "A"
boiling produces the best sugar which is sent to store. The "B" boiling takes
longer and the retention time in the crystalliser is also longer if a
reasonable crystal size is to be achieved. Some factories re-melt the B
sugar to provide part of the A boiling feedstock, others use the crystals as
seed for the A boilings and others mix the B sugar with the A sugar for sale.
The "C" boiling takes proportionally longer than the B boiling and
considerably longer to crystallise. The sugar is usually used as seed for B
boilings and the rest is re-melted.
Sucrose extraction from beets is easier than with cane for several
reasons of which keeping quality and diffusion characteristics are
the two most important.
Stored correctly, beet will keep for several weeks after harvesting
without substantial loss of sucrose content. It is generally
harvested or stored on the farm and delivered to the factory up to
48 hours before harvesting. In countries with very cold winters,
however, this can be a much longer time with large ventilated
piles kept at the factory to avoid process disruptions caused by an
inability to harvest or transport the crop. The beets need
protection from frost and from overheating in the piles but as a
biennial plant it expects to survive over winter in order to come to
life in spring and grow to seed.
A typical raw juice from diffusion will contain perhaps 14% sugar
and the residual pulp will contain 1 to 2% and a total of 8 to 12%
solids.
Pressing
The spent slices are de-sweetened in large screw presses where
a variable pitch screw pushes the pulp at ever increasing
pressure through a perforated, usually conical tube. The juice
flows away and the pressed pulp, at around 70% moisture
content, discharges from the end of the tube. Molasses is often
added to the pressed pulp before drying in order to provide a
higher sugar content animal feed. Typically 2 tons of pressed pulp
and 0.4 tons of molasses are dried to make 1 ton of dried pulp at
10% moisture content. The dried pulp is then extruded into pellets
to increase the density of the product and make it easier to store
and handle.
The filtration is undertaken with rotary leaf filters where the liquor
is pumped from the outside of the leaf to the middle where the
clear liquor is collected or in a clarifier where settling occurs. As
the layer of floc builds up in a leaf filter it increase the pressure
drop across the system until the filter is effectively choked and
taken off line for cleaning. The clarifier is run continuously
however. The lime mud that is collected from either method is still
wet with sugar liquor so it is de-sweetened by slurrying with water
- the resultant sweet water is used elsewhere in the process - and
re-filtering it to a mud with 50% or less moisture. The mud is then
dumped or used as lime on fields.
Decolourisation
Granular activated carbon is the modern equivalent of "bone
char", a carbon granule made from animal bones. Today's carbon
is made by specially processing mineral carbon to give a granule
which is highly active but also very robust: it can withstand the
mechanical abrasion that results from transporting it around the
plant.
MILLHOUSE:
Mill house is the cane crushing unit which consists of cane carrier,
cane cutter having cutting knives, milling tandem, bagasse carrier
and conveyor. Cane feeding to the cane carrier is done by
unloaders and feeder table. As the cane carrier moves, the cane
kicker evens out cane load in the cane carrier and then two sets
of cane knives cut the cane into small pieces. This process of
cane cutting is called 'cane preparation. These cane pieces then,
pass through different mills and the juice is extracted. The mills
are driven by D.C.motors. The residue which comes out of the mill
after extraction of juice is called bagasse.
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BOILERHOUSE:
Boiler generates steam by burning the bagasse. The steam is
used in powerhouse, boiling house, curing house. The steam
required by the Sulphitation process varies from 42 - 45 % on
cane crushed per hour.
POWERHOUSE:
The high pressure steam generated by the boiler is utilized for
production of power by the turbo-alternators. The power produced
is used for captive needs and the surplus power is exported to the
government grid. The low pressure steam that comes out from the
turbo alternator is utilized for boiling the extracted juice.
CLARIFICATION AND BOILING HOUSE:
The juice extracted by the mills is measured by juice flow system. The
measured juice is heated in juice heater in two stages. First the juice is
heated by the vapours from fourth and third bodies of evaporator in
different heaters. This heating is called primary heating. The heated juice is
treated with milk of lime and sulphur-di-oxide to coagulate maximum
impurities and sent for secondary heating. The secondary heating is done
with vapours from second body of evaporator and vapours from the first
body or exhaust steam. The treated juice is passed to clarifier, where in
clear juice is removed from the top and settled mud at the bottom is
separated. To extract sugar from the mud, it is taken to vacuum filter in
which juice and filter cake are separated. Juice is taken back to process
and the mud is disposed as solid waste. Clear juice from clarifier is taken to
evaporator for evaporating its water content. First body is heated by
exhaust steam, and other bodies by the vapours of the previous body. The
total water evaporated in the evaporator is 75-80 % percent. The juice after
evaporation is called as syrup. This syrup is normally of 60 % solids of its
total weight. The syrup is then sulphited in syrup Sulphitation tower.
BOILING AND CURING HOUSE
Sulphited syrup is taken to pan floor for making sugar crystal. Three
massecuites boiling systems is normally adopted, in which, A, B and C
Massecuites are boiled. A-massecuites is formed by boiling syrup, sugar
melt ,A light molasses and on B-single cured sugar as seed. This A-
Massecuite is boiled till it attains the required size of sugar crystal and it is
dropped into crystallizers and cooled. After exhaustion of sugar in solution,
the A massecuite is passed on to the centrifugals for separating sugar
crystals from the massecuite. The separated 'A' sugar is bagged after
drying.A-Light and A-Heavy molasses are pumped to pan floor and are
used for making A- and B-Massecuite respectively
COGENERATION POWER
Cogeneration involves the use of high pressure Boilers for producing
steam and Turbo generators for generating power. The high pressure
steam passes through the turbine and generates power. The low pressure
steam from the turbine is used in the processing of sugar. This process of
utilization of steam for generating power and for processing of sugar is
called cogeneration.
This cogeneration plant is the first plant in India to install Air cooled
condensers instead of water cooled condensers for its turbines. Even
though the Air cooled condensers incur a much higher investment cost
than the water cooled condensers, it is environment friendly and they
totally eliminate the use of water. This is an important environment feature
given the scarcity of water in the region and a positive step towards water
conservation.
MOLASSES
The history of the Word molasses ( Melasse in German and Dutch) is not
mentioned in Etymological dictionaries since it is quite definitely and clearly
derived from the Romanic languages.
The term molasses is applied to the final effluent obtained in the
preparation of sugar by repeated crystallization.The amount of molasses
obtained and its quality (composition) provide information about the nature
of the beets (local conditions of growth and effects of the weather) and the
processing in the sugar factory, such as the efficiency of the juice
clarification, the method of crystallization during boiling, and the separation
of the sugar crystals from the low-grade massecuite.
If the concept molasses is to be strictly defined it is necessary to
distinguish between theoretical and practical molasses. The theoretically
final molasses is a mixture of sugar, nonsugars and water, from which no
saccharose crystallizes under any conceivable physical and technically
optimum conditions, with no regard to time. If relatively more favourable
conditions for crystallization are maintained (low water content, low
temperature, long crystallization time, thin layers of the syrup film) the
crystallization might be so extended that with intensive centrifugation of the
molasses a quotient (Q) of 49 would be attainable. Q represents the
percentage of sugar in the total solid content of the molasses.
The lower the purity or purity coefficient, the more closely a syrup
approaches theoretical molasses. Unusual specimens of molasses,
produced in experimental studies, have quotients from 45 to 50. The
practically obtainable molasses is the end syrup from which, with
maintenance of the technical conditions promoting crystallization, no
significant additional amounts of saccharose can be recovered by further
concentration. In this sense molasses with purity quotients above 64 are no
longer true molasses they are crystallisable syrups.
Sugar prices have been a political issue rather than economical issue.
Many a times it worsens economy of sugar factories. The main concern of
sugar industry in India is fluctuations in sugarcane production due to
inadquate irrigation facilities, lower sugarcane yield, and frequent droughts
in tropical and sub-tropical areas where sugarcane is grown ona large
scale. In addition, sugarcane yield has been lower (59 Mts per hectare).
Sugar recovery is also lower in comparison with other sugar manufacturing
countries. This leads to escalation of production costs and weakness
competitive edge of the industry. Most of sugar mills in India are having
daily sugarcane crushing capacity of 1250 tonnes. These mills cannot have
economies of scale so they have to incur high production costs. Indian
sugar industry is characterized by high production costs. Therefore, daily
crushing capacity should be extended to 2500 tonnes. Obviously, industry
has a great challenge of existence in global market. In recent years,
sugarcane production in India has decelerated to a great extent due to
water and power shortage. Special attention is needed to be given on
water resource management. All the area under sugar cultivation should be
brought under drip irrigation to conserve water as well as fertilizers.
Adequate and regular power supply to sugarcane growers and sugar
factories would increase production andproductivity. To enhance share of
Indian sugar industry in global trade, quality and quantity of sugar needs to
be enhanced.
CONCLUSION & SUGGESTIONS