1 how it's ICUMSA 45 Sugar made

How It’s ICUMSA 45 Sugar Made

These machines harvest the cane by cutting it at the base. The heavier lengths of cane drop into the base of a conveyor, which feeds them into the transport bin that follows alongside. At the mill trucks empty their load onto a receiving table. It feeds a belt conveyor that takes the cane through two separate washes. The cane must be as clean as possible for extracting the juice
but first, the canes heart structure is broken down inside this Crusher, where rotating hammers break the cane into small pieces. A conveyor loads it into a milling tandem designed to extract the sweet juice from the crushed cane.

Is it Simple To Make ICUMSA 45 Sugar?

In this milling tandem, the cane passes through a series of five or more consecutive Mills large cylinders compressed the cane fiber the juice pours out of the milling tandem and diverts into a channel away from the gas the dry bulb that remains after extracting the juice a worker supervises the operation at each of the mills. A VAT collects the juice that flows from the top and bottom of the mills. Now that the juice is extracted from the sugar cane, it’s time to process it. However, before it’s turned into sugar crystals, a sample goes through a series of tests at the sugar mills laboratory.

They are the thickness that binds to impurities in the juice and then filter it to make it clear and clean. Then it’s poured into a polarimeter a machine that measures the concentration of sugar. The juice from the mills now falls through this 10 meter high tower, a sulfur dioxide vapors rise through it. This process known as sovietization bleaches the juice then it flows through a device that measures its pH level. While it’s a separate VAT workers add powdered line to water preparing a solution to which they will then have the juice
an agitator mixes the cane juice and lime solution for about six hours to complete a process called alkalization. It regulates the juices pH level, and helps clarify it. In reaction to the lime. The juices color changes from brown to yellow.

Next, the juice goes into these clarifier tanks. It takes over two hours for the juice to settle and for the impurities to fall to the bottom of the tank. A sample taken from the tank shows how the sludge collects at the bottom while the clarifier juice collects at the top. There’s still quite a way to go before it’s transformed into the stuff that goes into your tea. Workers filter the residue known as mud from the clarifier tanks to extract any remaining sugar there’s no wastage, the mud will fertilize the cane fields and the biogas leftover will be burned as fuel. The clarified juice collected from the clarifier tanks now boils in a series of evaporators.

This brings the concentration of the sugar in the juice up from 15% to 60. Then the juice collects in 15 Ton tanks to clarify even more. Any sediment left in the juice floats to the top. A rotating paddles skims this residue off to the sides of the tank these tanks produce a type of syrup that goes on for still more processing. Workers now pour sucrose crystals suspended in alcohol into the syrup. This milky solution binds to the sugar present in the syrup and helps draw it out. Next, it all boils in large vacuum prints forming sugar crystals. As the water in the syrup boils away. Work is regularly checked to see how the sugar is crystallizing.

The goal to produce a thick crystallized paste known as must quit it then goes into a high speed centrifugal machine to remove the sugar crystals from the uncrystallised syrup. Inside, the sugar spins at 1200 revolutions per minute. This action draws the molasses to the outer shell of the machine while the crystals remain in the inner basket sprays of water wash the crystals then the water is drawn out so only the crystals remain. This centrifuge draws out moisture from the sugar just like a washing machine on spin cycle dries the clothes.

Next, a conveyor belt carries the sugar crystals out of the centrifuge. This mill produces raw sugar which has more molasses and is unbleached and plantation white sugar which has less molasses and is bleached a brilliant white the sugar on the conveyor now goes into a large, drier hot air blows into this dryer to bring the sugars humidity level down to naught point naught 2%. That standard for table sugar the dried sugar pours out from the dryer into a bag on a scale it’s full when it weighs in at 1000 kilos a hoist then carries the bags to a platform at the far end of the parking facility are 3000 kilos that is a heavy load it loads each bag over a chute that leads to the factories main floor. Workers carefully open each back in turn and pour out the sugar directly into the chute. It feeds an automated packaging machine which fills a series of two kilo plastic bags, seals them and separates them. This packing facility produces 200,000 bags every day. That means processing 400 tons of white sugar daily.

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