The document summarizes the process of sugarcane processing into sugar. Sugarcane is harvested by chopping mature stalks and leaving the roots to regrow. The stalks are then crushed to extract juice, which is clarified, evaporated into syrup, and crystallized into sugar. The remaining molasses and fibrous bagasse have various industrial uses. The processing technology depends on the type and scale of sugar production, ranging from basic equipment for syrup to additional machinery for granulated sugar.

1. SUGARCANE PROCESSING
TECHNOLOGIES
By Md. Akram Hossain

2. OUTLINE OF THE PRESENTATION
•Sugarcane production and harvesting
•Basic Processing steps of sugarcane into sugar
•Processing Technologies in the processing

3. SUGARCANE PRODUCTION AND
HARVESTING
 Sugar cane is a sub-tropical and tropical crop
that prefers lots of sun and lots of water -
provided that its roots are not waterlogged.
 It typically takes about 12 months to reach
maturity although the time varies widely
around the world from as short as six months.
 Where it differs from many crops is that it re-
grows from the roots so the plant lasts many
before it is worn out.

4. SUGARCANE PRODUCTION AND
HARVESTING
 Cane grows very tall in good growing regions -
certainly up to 3 meters/10 feet tall - and still
has some green leaves when ripe although most
leaves have dried off by then.
 Sugar cane is harvested by chopping down the
stems but leaving the roots so that it re-grows in
time for the next crop.
 Harvest times tend to be during the dry season
and the length of the harvest ranges from as little
as 2 ½ months up to 11 months.

5. BASIC
PROCESSING
STEPS OF
SUGARCANE

6. PROCESSING TECHNOLOGIES IN
THE PROCESSING
 The technology used will depend on the type
and amount of sugar being produced.
Syrup and lump sugars can be produced using
relatively basic low-cost equipment consisting
of a crusher and a furnace with boiling pan.
Granular sugar production also uses crushers
and boiling equipment but requires additional
equipment such as a clarification plant,
crystallizers, driers and packaging equipment.

7. PROCESSING TECHNOLOGIES IN THE
PROCESSING
CANE CRUSHING
Cane must be crushed within 24 hours of
being cut. After this time the sugar begins
to 'invert' into different sugars that will not
set solid.
Cane is weighed using an electronic weigh
bridge and unloaded into cane carriers. It is
then prepared for milling by knives and
shredders.
After crushing and shredding, it is then
transferred to milling section.

8. PROCESSING TECHNOLOGIES IN THE
PROCESSING
CANE MILLING / EXTRACTION OF
JUICEThis process squeezes out the sugar, and
the plant material left over is known as
bagasse (bə-găs).
Bagasse is often used as a biofuel at the
mill. It has also been studied and applied
as an alternate energy source.
Extracted juice mixed with water is
weighed and sent to the boiling house for
further processing.

9. PROCESSING TECHNOLOGIES IN THE
PROCESSING
CLARIFICATION
Extracted cane juice enters the clarification process to separate all the
organic matter coming from the fields such as root and leaf waste, etc.
In this process juice is heated and then treated with milk of lime and
sulphur dioxide.
The treated juice is then further heated and sent to clarifies for
continuous settling. The settled mud is filtered by vacuum filters and
filtered juice is returned to be further processed while the filtered cake
is sent out.

10. PROCESSING TECHNOLOGIES IN THE
PROCESSING
EVAPORATION
The clear juice is evaporated by boiling to a syrup stage, bleached by
sulphur dioxide and then sent to vacuum pans for further
concentration and sugar grain formation.
Vacuum pans speeds up the concentration process and avoids high
temperatures that damage sugar molecules.

11. PROCESSING TECHNOLOGIES IN THE
PROCESSING
CRYSTALLIZATION
The crystallization occurs by seeding
and further boiling. The crystals are
separated out of the remaining liquid
by centrifugation, which is molasses.
The sugar thus is separated from
molasses in then centrifuge is dried,
bagged (50 Kg and 100 Kg), weighed
and sent to storage houses.
Sugar is made in different sizes and
accordingly classified into various
grades I.E. large, medium and small or
maybe sent for further refining.

12. PROCESSING TECHNOLOGIES IN THE
PROCESSING
SUGAR REFINING
Raw sugar is made in tropical countries
where sugar cane can be grown
profitably. It is then shipped in bulk to
a refinery in the country where the
sugar is required. It now has to be
finally cleaned up, purified and made
ready for the consumer.
Refining is done through several steps.
Affinition
Carbonation
Decolorization
Boiling
Recovery

13. SUGAR REFINING

14. PROCESSING TECHNOLOGIES IN THE
PROCESSING
MOLASSES / TREACLE
Sugarcane molasses is primarily used
for sweetening and flavoring foods.
Also as a prominent ingredient in
animal feed.
There are many Chemical, Industrial
and Horticultural use of this from
alcohol production to be used as
fertilizer.

15. PROCESSING TECHNOLOGIES IN THE
PROCESSING
BAGASSE
 It is the fibrous matter that remains
after sugarcane stalks are crushed to
extract their juice.
It is mainly used as biofuel in the cane
sugar industry itself. Also used for the
production of paper, pulp board.
Recently scientists have found many
other uses of this like to be used as
biofilter, for extraction of edible fiber.

16. THANK
YOU
By Md. Akram Hossain