PRODUCTION OF PLANTATION WHITE SUGAR BELOW 80 IU...

PRODUCTION OF PLANTATION WHITE SUGAR BELOW 80 IU & CANE SUGAR COLOR BALANCE DURING MILLING AND DOUBLE SULPHITATION PROCESS.

• Mixed Juice (< 22000 IU) - Mixed Juice color is the most important Input Value. The value of mixed juice is the base for color balance and color auditing.
• Clear Juice (< 14000 IU) – control the Sulphited juice PH and temperature due to close monitoring the color and transmittancy value of clear juice As a result the lime & Sulphur consumption are optimised.
• Unsulphured Syrup (< 16000 IU) – The color value of material in & out of evaporator helps to maintain minimum retention times and caramelisation formation.
• Syrup (< 14000 IU) - control the Sulphited syrup PH and color value sulphur consumptions are optimised.
• B-Sugar (< 2000 IU) - For 3 massecuite boiling scheme, B-sugar color value is also most important for A- massecuite color and recirculation of non-sugar.
• CAW-Sugar (< 4000 IU) - For 3 massecuite boiling scheme, CAW-sugar color value is also most important for A- massecuite color and recirculation of non-sugar.

• A-light Molasses (< 6000 IU) - The color IU useful wither AL-molasses used for A- massecuite boiling or not.
• A-Massecuite (< 10000 IU) - The color analysis of A- massecuite helped us to maintaining good color value of Am/c by permutation & combination of feeding material purity. Recirculation of non-sugar was reduced in crystallization.

The concept of color balance study is to identify the color forming stations and to evaluate efficiency of color removing process.

1. Cane

• Harvesting Peak Maturity cane.
• Remove top 2-3 inter node during harvesting and proper dressing of cane.
• Max removal of binding material (Extraneous materials < 1%).

2. Mills

• Temperature of Imbibitions water 70 deg C to 75 deg C & Imbibitions % cane- 42 to 45
• Bagacillo content < 2gm/liter dry basis on juice, Use rotary screen 0.3 to 0.35 mm Diameter.

4. Juice and water Temperature

• Raw Juice           68-70 deg C.
• Sulphur Juice                     102-103 deg C.
• RVF cake wash water temp.           70-75 deg C.

5. Juice clarification & Evaporation System

• Filtrate Juice % cane maintain <15 %
• Shock liming PH- 9.5 to 10, Duration < 8 second.
• Juice sulphitor retention time < 8 minute & PH-7.0 to 7.10
• Cao% in lime above 82% & MOL Baume 5 to 6 deg.
• Color precipitant or Phosphoric acid use -10 ppm.
• Bagacillo in clear juice should almost nil & Turbidity < 2.0 to 2.50 NTU.
• Exhaust Temp-122-125 deg C.
• Heating surface should be optimum.
• Syrup sulphitor retention time < 15 minute & PH-5.0 to 5.10

6. Pan Boiling

• A-massecuite Pan vacuum 630-650 mm of Hg & Temp. 60 to 62 deg C. Used Dry-seed for footing purpose.
• Pan Dropping time < 2 and 1/2 hours after cutting.
• Movement water < 1% on massecuite.
• No false grain and twin’s crystal sugar produced.
• For sugar melter use only hot water.

7. Centrifugal

• ACF Machine - Avoid massecuite and Molasses leakages through pug mill gate.
• Syrup separation of AH and AL-molasses properly done.
• Heavy and light molasses delay to adjust on trial and error method.
• Wash water nozzle angle-120 deg to cover total surface area of basket.
• SHWW temperature should be 110 to 115 deg C & pressure 5 to 6 Kg/cm².
• Proper alignment of scrapper.
• Clean bottom side of centrifugal machine carefully in every shift.

8. Sugar Packaging

• Sugar bagging temperature < 40 deg C.
• Sugar SO₂ contain <15 ppm
• Sugar moisture < 0.1%