This increase in efficiency for the harvest means higher sucrose yields and larger profits for the plantations. Once the sugar cane is transported to the mill, it has to be weighed and examined to confirm how much cane has been delivered, and to determine the TRS Total Recoverable Sugar content of the cane, and also the quality of the cane.
This has a direct impact on the price it will be sold for. At a sugar mill or facility, sugar cane undergoes the first of two possible stages of processing. The end result is raw sugar, which is pure sugar with some molasses content remaining. Molasses is a by-product of sugar, and is what gives raw sugar its brown appearance. Sugar cane processing at a mill requires a few stages to get sugar from sugar cane, and we will go through in them more detail below:.
Once the cane has been graded, it is washed to remove any impurities ahead of being processed. The cleaning of the cane can be done wet or dry. Dry cleaning is the preferred method as it is more environmentally friendly and does not affect the TRS content. After the cane has been dried, it is chopped before it is crushed in big roller mills. This process removes the sugar cane juice. The juice is the valuable extract as it is used for sugar and ethanol production.
The sugar cane juice is then sent for clarification. The juice is treated for precipitate elimination via coagulation and sedimentation. The process removes sand, clay and other substances from the juice. The avoid sucrose decomposition, the juice then passes through a process of pH correction.
Once this has been done, the juice is mainly water, mineral salts and sugars. The juice goes through a boiling process, where moisture is boiled off. The syrup is then cooked so that crystallisation and recuperation of the sucrose can take place. The syrup is placed in large vessels where it is rotated slowly, allowing it to cool evenly. Seeding is then carried out, where small seed crystals are added to the syrup to catalyse the crystallisation process. The molasses separates from the crystals, and the liquid is ready for the next stage.
To complete the process, centrifuging then takes place. During this process the crystallised syrup is separated from the sugar and dried by being put into centrifuges. This produces raw sugar by separating the sugar crystals from the surrounding molasses. For every tonnes of cane that is processed, about 12 tonnes of VHP Very High Polarity sugar is produced and 4 tonnes of molasses.
The amount of molasses, which is leftover solution from the sugar processing, that is left on the crystals or added back to the sugar crystals determines what type of sugar is produced.
In addition to white granulated sugar, there are light and dark brown sugars that have a higher molasses content and are often produced for speciality use.
Typically at this stage, the cane sugar is not food grade. At the sugar mill, the sugar cane stalks are washed and cut into shreds. Huge rollers press sugar cane juice out of the shredded stalks.
The juice is then clarified, concentrated and crystalized. The crystals are spun in a centrifuge to remove the liquid and produce golden raw sugar. Raw sugar is transported to a cane sugar refinery, where it will be further purified. The raw sugar is melted and filtered to remove remaining impurities primarily molasses. Sugar is packaged and shipped to grocery stores and food manufacturers. Farmer Profiles Ronald Hebert, Jeanerette, LA November Ronald started farming when he was 16 and in his years of experience has figured out the sugar cane planting system that works best, when the weather is agreeable.
Recipes In a Pinch? Make Powdered Sugar at Home October Did you know you can make your own powdered sugar with two pantry staples? Cane is weighed using an electronic weigh bridge and unloaded into cane carriers. It is then prepared for milling by knives and shredders. Sugarcane juice is then extracted by pressing the prepared cane through mills. Each mill consists of three rollers:. Thus, the original syrup is desugarised progressively normally three times till finally, a viscous liquid is obtained from which sugar can no longer be recovered economically.
This liquid, which is called final molasses, is sent to the distillery for making alcohol.
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