OVERVIEW OF CANE SUGAR MANUFACTURE

Duration: 24 hrs (21 h – theory and 3 h – practical) on 8 half days

Trainer: Mr Arthur Mariette

SYLLABUS
Module 1: Delivery and handling

Weighing

Sampling and analysis

Handling

Feedtable or lateral carrier

Chopped canes

Deterioration of the cane

Module 2: Cane preparation and juice extraction

Cane knives

The shredder

Levellers and “carding drums”

Crushers

The mill

Improvements to cane mills

Imbibition

The diffuser

Mill drives

Mill work

Module 3: The clarification station

Screening

Weighing and sampling

Heating and liming

The pH

Lime saccharate

Juice heaters

Flash tank

The clarifier

Flocculants

The muds

Ref: AC140130-11 pg. 1

Module 4: The evaporator station

Evolution of the station

Steam requirement

How do the multiple effects work?

The condenser

Cooling pond or cooling tower

The evaporator

Vapour bleeding

Scaling of tubes

Module 5: The pan boiling station

Vacuum pans

Massecuite level (hydrostatic level)

Low head pans

Mechanical circulation

Concentration and crystal formation

The pan boiling process

Massecuite systems

Boiling modes

Controlling the boiling process

Automatic control

The continuous pan

Module 6: The crystalliser and centrifugal station

Crystallisers

Cooling and exhaustion

Crystallisation time

Reheating of the massecuite

Vertical crystalliser and C-massecuite heater

“Lubrification” of the massecuite

Sugar centrifugals

Operation cycle

Centrifugals screens

Continuous centrifugals

Continuous centrifugals for commercial sugar

Sugar drying

Sugar quality

Module 7: Basics of sugar refining

Colour

Coloidal matter

Colour removal

The sulphitation process

Syrup clarification

Phosphatation

The refinery

Sugar boiling

Conglomerates

Ref: AC140130-11 pg. 2

Module 8: Chemical control

Sampling

Monitored values

Determination of these values

Modern techniques

Standard temperatures

Use of analytical results

Checking performance

Stock taking

Ref: AC140130-11 pg. 3