Sugar cane mill

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Inkerman sugar mill in Australia

A sugar cane mill can refer to a factory that processes sugar cane to produce raw or white sugar. It can also mean the piece of equipment that crushes the sticks of sugar cane to extract the juice.


The mill house of a cane sugar mill

There are a number of steps in producing raw sugar from cane:

  1. Cane receiving and unloading (receive the cane at the factory and unload it from the transport vehicles)
  2. Cane preparation (cutting and shredding cane to prepare it for juice extraction)
  3. Juice extraction (two technologies are in common use; milling or diffusion)
  4. Juice clarification (remove suspended solids from the juice, typically mud, waxes, fibres)
  5. Juice evaporation (to concentrate the juice to a thick syrup of about 65°brix)
  6. Crystallisation
  7. Separation of the sugar crystals from the mother liquor, most done by centrifugal machines
  8. Sugar drying
  9. Packaging and delivery

These processing steps will produce a brown or raw sugar. Mill white sugar also known as plantation white sugar can be produced by introducing some form of colour removal process (often sulphitation) between the juice clarification and the juice evaporation stages mentioned above.[1] The raw sugar produced is often refined to produce white sugar. This sugar refining can be done either at a completely separate factory or at a back-end refinery which is attached to the raw sugar factory.

Juice extraction[edit]

Old wood sugarcane press in Goiás, Brazil
Japanese 19th wood sugarcane press in Tokunoshima

Juice extraction by milling is the process of squeezing the juice from the cane under high pressure between heavy iron rollers. Cane diffusion is the process of leeching the juice from the cane by repeatedly washing the cane with water and low concentration cane juice.[2][3]

Juice clarification[edit]

Sugar cane juice has a pH of about 4.0 to 4.5 which is quite acidic. Milk of lime is added to the cane juice to adjust its pH to 7. The lime helps to prevent sucrose's decay into glucose and fructose. The limed juice is then heated to a temperature above its boiling point. The superheated limed juice is then allowed to flash to its saturation temperature: this process precipitates impurities which get held up in the calcium carbonate crystals.[4] The flashed juice is then transferred to a clarification tank which allows the suspended solids to settle. The supernatant, known as clear juice is drawn off of the clarifier and sent to the evaporators.

Juice evaporation[edit]

The clarified juice is concentrated in a multiple-effect evaporator to make a syrup of about 60 percent sucrose by weight.

Crystallisation and centrifuging[edit]

This syrup is further concentrated under vacuum in a vacuum boiling pan[a] until it becomes supersaturated, finely ground sugar crystals suspended in alcohol are introduced into the vacuum pan as seed crystals around which sucrose is deposited and these crystals then grow in size until they are ready to be discharged (typically about 1 millimetre (0.039 in))

A number of boiling schemes are possible, the most commonly used boiling scheme is the three-boiling scheme. This method boils the sugar liquors in three stages, called A-, B- and C-.

A batch type sugar centrifuge separates the sugar crystals from the mother liquor. These centrifuges have a capacity of up to 2,200 kilograms (4,900 lb) per cycle. The sugar from the centrifuges is dried and cooled and then stored in a silo or directly packed into bags for shipment.

The mother liquor from the first crystallization step (A-product) is again crystallized in vacuum pans and then passed through continuous sugar centrifuges. The mother-liquor is again crystallized in vacuum pans. Due to the low purity the evapo-crystallization alone is not sufficient to exhaust molasses, and so the so-called massecuite (French for “boiled mass”) is passed through cooling crystallizers until a temperature of approx. 45 °C (113 °F) is reached. Then the massecuite is re-heated in order to reduce its viscosity and then purged in the C-produced centrifugals. The run-off from the C-centrifugals is called molasses.

The spun-off sugar from the B-product and C-product centrifuges is re-melted, filtered and added to the syrup coming from the evaporator station.

Continuous sugar centrifuge for recovery products

Back-end refineries[edit]

Some cane sugar mills have so-called back-end refineries. In this case, a portion of the raw sugar produced in the mill is directly converted to refined sugar with a higher purity for local consumption, exportation, or bottling companies. Wastage is used for heat generation in the sugar mills.

Energy in the sugar mill[edit]

The remaining fibrous solids, called bagasse, are burned for fuel in the mill's steam boilers. These boilers produce high-pressure steam, which is passed through a turbine to generate electrical energy (cogeneration).

The exhaust steam from the turbine is passed through the multiple effect evaporator station and used to heat vacuum pans in the crystallization stage as well as for other heating purposes in the sugar mill.

Bagasse makes a sugar mill more than energy self-sufficient; surplus bagasse goes in animal feed, in paper manufacture, or to generate electricity for sale.

Factory automation in cane sugar mills[edit]

As in many other industries factory automation has been promoted heavily in sugar refineries in recent decades. The production process is generally controlled by a central process control system, which directly controls most of the machines and components. Only for certain special machines such as the centrifuges in the sugar house decentralized PLCs are used for security reasons.[5]

See also[edit]

Notes and references[edit]

  1. ^ vacuum pans may be either of the batch processing type or of the continuous type
  1. ^ Steindl, Roderick (2005), Hogarth, DM, ed., "Syrup Clarification for Plantation White Sugar to meet New Quality Standards." (PDF), Proceedings of the XXV Congress of International Society of Sugar Cane Technologists (Guatemala, Guatemala City): 106–116 
  2. ^ Rein 1995.
  3. ^ Kelly & Porter 1978.
  4. ^ Oates 2008, p. 347.
  5. ^ article on centrifugal controls, retrieved on April 23, 2011
  • Rein, P.W. (1995). "A Comparison of Cane Diffusion and Milling". Proceedings of The South African Sugar Technologists' Association. 
  • Kelly, P. S.; Porter, R. G. (1978), "Operation of the Inkerman Diffuser", Proceedings of the Forty-Fifth Conference of the Australian Society of Sugar Cane Technologists 
  • Oates, J. A. H. (2008). Lime and Limestone: Chemistry and Technology, Production and Uses. John Wiley & Sons. ISBN 978-3-527-61201-7. 

External links[edit]