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Fully mature

Two types

› Manual

› Mechanical

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Transportation of cane through

truck,trolly,camel cart & cow cart.

measure the weight of sugar cane in any

vehicle through weibridge.

we can unload cane through 2 type

a)manually

through man power .

b)hydraulic jack

through hydraulic cylinder

we can feed cane through

a)feeding table

b)auxiliary cane carrier

c)main cane carrier

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To aid the cane crushing

Cane knives to cut cane into small

pieces

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we use three machines for preparation

of cane

a)shredder

b)unigrator

c)fibrizer

We prepare it through hammer

To remove leaves and nodes.

Mill consist of 5 roller's

3 roller for milling

2 pressure feeder roller for milling

pressure roller

(T)top(B)bottom

milling

top(T)

feed(F)

discharge roller(D)

Extract the juice from crushed cane

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Through career we take baggase as a

boiler fuel.

bagasse Stored in godown

Used as fuel to generate steam

Steam used for

› Generating electricity

› Evaporation of juice before crystallization

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In case of emergency we take return

baggase for fuel.

and now we have juice of SUGAR cane

a)juice scale

This is a old method in this we have a

tank for the measurement of juice .

b)FLOW MEETER

which connect through the line this is

technological equipment.

IN This we cross the juice from primary

juice heater

and temperature is 35-68

why we mix liming because to separate

the organic and inorganic compound

to remove the bacteria.

After mixing of liming we cross it from

secondry juice heater

liming take 8-9 mints retention time for

mixing to maintain the PH.

through this EQUIPEMENT we separate

the clear juice and mud .

This is a huge tank and have four

compartments,

A type of wastage

This is a rotating equipment we use for

filtering

we filter the juice from mud that juice is

called clear cloudy juice .

and the output of mud is in the face of

cake .so we dispose it.

and 2nd thing is we have clear juice .

It is a heating element for increasing the

brix of juice.

Increase concentration of juice from 15ᴼ brix to 65ᴼ brix

Two types of evaporators

› Single effect evaporators

› Multiple effect evaporators

And n0w we call it syrup because the

brix(solid in liquid) has been increased.

we have 4 steps of boiling system

A-massecuite

B-massecuite

C-massecuite

Refine massecuite

Massecuite

› mixture of crystals and mother

liquor (molasses) resulting from the

crystallization

Transferred to crystallizer

at low temprature

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Brix are increased from 65ᴼ to 75ᴼ by

boiling at 60ᴼC.

Three stages of crystallization

› Nucleation

› Initiation

› elongation

Through centrifugal force we distribute 2

things

which are our products

A)molasses

B)WHITE SUGAR

n0w we have white sugar

To remove the moisture we heat the

sugar through live steam.

To elevate the sugar we use this

machine.

we use this machine for separate the

grain of sugar which have different sizes

a)commercial sugar

b)fine grain 1

c)fine grain 2

d)dust sugar

After that sugar will be bagged .

Raw sugar

Obtained directly from sugarcane juice

without refining

Most natural sugar

Brown in color due to molasses

Refined sugar

Have white luster and transparent

Bleached to remove color and other

impurities

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And then we store the sugar in go down

last thing is sale .we sale it after all

pr0cess....!

Temperature

Moisture

Quality of sugar

Grain size and distribution

These factors directly affect on sugar production

WE HAVE TO VERY CAREFULL ABOUT THESE SMALL things.

IN MY OPENION IN THIS ORGANIZATION

WE HAVE TO REDUCE THE WASTAGE OF

HOUSE CONTROLLING LOSSES.

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