mirpurkhas sugar mills

MirpurKhas Sugar Mills

Operations ManagementMuhammad Bilal

Anil Kumar

Was founded in 1964.

Belongs to Ghulam Faruque group .

gain a profit of Rs. 17.3 Million in 2012.

established with an aim of producing high quality sugar for its customers

Introduction

Supply Chain

Supply Chain

Raw Material Manufacturing Wholesaler Retailer Consumer

Manufacturing Process

Steps In Manufacturing Process

Planting & Harvesting

Preparation & Processing

Juice Extraction Processing

Purification, Clarification &

Evaporation

Crystallization, Clarification &

Evaporation

Centrifugaling Drying and Packaging

Planting & Harvesting

Planting & Harvesting•Sugarcane requires an average

temperature of 75 degrees Fahrenheit (23.9 degrees Celsius)

•Grown in tropical or subtropical areas•seven months to mature in a tropical area

and about 12-22 months in a subtropical area.

Preparation & Processing

Preparation & ProcessingThe harvested cane are loaded onto trucks,

trolleysweighed and then unloaded onto cane carriers

Juice Extraction Processing• Two to five heavily grooved

crusher roller break the cane.

• Revolving knives, cut the stalks into chips.

• crushing the stalks between the heavy and grooved metal rollers to separate the fiber (biogases) from the juice

Juice Extraction Processing• hot water is sprayed

onto the crushed cane counter as it leaves each mill for diluting.

• This extracted juice, called raw juice,

• It contains 95 percent sucrose present.

Purification, Clarification & Evaporation

Clarification process is designed to remove both soluble and insoluble impurities.

Lime and heat are used as clarifying agents. Milk of lime neutralizes the natural acidity of

the juice Heating lime juice to boiling coagulates the

albumin.

Purification, Clarification & Evaporation

The fats, waxes, and gums, with the precipitate formed entraps suspended solids as well as the miniature particles.

About two-thirds of the water is removed from the juice through vacuum evaporation.

The vapor passing from various cells finally goes to condenser. The syrup, which continuously leaves the last evaporator, comprises 65 percent solids and 35 percent water.

Purification, Clarification & Evaporation

Crystallization, Clarification & Evaporation

The syrup is evaporated in a single-stage vacuum pan to enable maximum sugar saturation and crystallization.

As the saturation point is crossed, small grains of sugar are added to the pan

The seed sugar serves as nuclei for the formation of sugar crystals.

Crystallization, Clarification & Evaporation

Crystallization, Clarification & Evaporation

The crystals formation continues until the pan is full.

Once sucrose concentration reaches the desired level, the dense mixture comprising syrup and sugar crystals is discharged into large crystallizers.

Sugar crystal formation continues till the massecuite is slowly stirred and cooled.

Crystallization, Clarification & Evaporation

Centrifugaling

Massecuite from the mixers then flows into centrifugals

Molasses syrup is separated from the raw sugar by centrifugal force.

The final molasses is containing◦ sucrose, ◦ organic non-sugars,◦ ash, and water

Centrifugaling

The final molasses is sent to large storage tanks.

Once the sugar is centrifuged, it is "cut down" and sent to a granulator for drying.

Centrifugaling

Drying and Packaging

Damp sugar crystals are tumble dried through heated air in a granulator.

The dry sugar crystals are then sorted by size through vibrating screens and placed into storage bins.

Sugar is then sent to be packed◦ The familiar packaging that we see in grocery

stores◦ bulk packaging◦ liquid form for industrial use

Drying and Packaging

Drying and Packaging