1. DESALTING OF CANE JUICE
CLARIFICATION AND
DESALTING OF CANE JUICE
FOR HIGH YIELD

2. DR. B. CHAKRAVORTY GENESIS MEMBRANE SEPRATECH PVT. LTD. Mumbai, India.by
DR. B. CHAKRAVORTY
GENESIS MEMBRANE SEPRATECH PVT. LTD.
Mumbai, India.
Tel.: ; Fax: ;

3. TOTAL SUGAR PRODUCTION (INDIA )
Prodcution as of April 2012 is

5. PRODUCTION OF CANE ( INDIA )

8. NO. OF PLANTS WITH CAPACITY
There are 671 sugar mills in India.

9. In 1950, there were 139 sugar factories in the country with an annual installed capacity of 1.67 million tonnes.
Today, India has about 671 sugar factories with an annual sugar production of 24.1 million tonnes.
India has 20% of the total sugar mills in the world and accounts for about 15% of the global production.

11. Introduction
India is the second largest producer of sugar from cane after Brazil.
Production capacity is 24 million tons / year.
The total sale value in 1999 is 5 billion US$.
Total capital employed around 4 billion US$.

12. been the biggest contributor to this industry.
Better quality cane with higher sucrose content has
been the biggest contributor to this industry.
However manufacturing techniques have not changed
much.
The average recovery varies from as low as 7% to as
high as 13% whereas sucrose content in the cane can
be 18%.
Efforts are directed towards better manufacturing
technique to achieve higher yield.

13. BLOCK DIAGRAM FOR CANE SUGAR PRODUCTION
CaO
STEAM
CRUSHING
LIMING
HEATING
THIN JUICE
RAW JUICE
CRYSTALLIZATION
EVAPORATION
MOLASSES
THICK JUICE
RAW SUGAR

14. SUGAR MANUFACTURE (CANE MILLLING)
Sugar Cane
Cane Carrier
Cane leveller or kicker to feed the cane
cutting knives uniformly
Cane cutter-Ist cutting the cane to pieces
Mincer - IInd stage of cutting to finer pieces
Milling Tandem
Comprising of Six mills

15. SCHEMATIC ARRANGEMENT FOR JUICE CLARIFICATION
Raw Juice pH 5.0
Heated to 650C on Juice Heaters
Simultaneous Liming and Sulphitation and the final
pH is kept around 7.0/7.2
Heated to C on Juice Heaters.
CLARIFIER
Subsequently juice is allowed to settle for 2.5 hours. The CLEAR
supernatant juice is separated for further processing. The non-sugars
precipitated as calcium sulfite complex compounds are further treated
on Rotatory Vacuum Filters (RVF) for futher extraction of residual juice.

16. SUGAR MANUFACTURE (CONTD.)
Prepared cane is subjected to twelve compressions which helps to squeeze
the juice with application of high pressure. At final stage water is added and
then squeezed so that no sugar is left when the material leaves the Mills.
The product after milling or extraction of juice is known as bagasse.
Juice delivered to the Boiling House Bagasse Bye Product
for Clarification and Sugar Boiling (Fibre + Water + Little salts)
Used as fuel in Boilers
5% sold to paper industries

17. CLARIFIER Muddy Juice Clear Juice (15o Brix)
Rotatory Vacuum Filter Vapour Cell
(For part Evaporation)
Filter cake or Press Filter Juice Quadruple Effect Evap.
Mud (Bye product. (Back to the Juice (Evaporation of water
Sold to farmers to tank to be mixed up to 75%)
be used as manure with raw juice and
for the cane fields) re-processed) Concentrated material
(called “SYRUP”of 60 Brix)
Sulfitation
Sulfited syrup pH 5.0

18. BOILING PROCESS IN VACUUM PANS
I Stage:
Syrup + B-seed + Melt from C-double cured Sugar
A-massecuite
Batch Centrifugal
A-Light & A-Heavy Molasses Finished Product Sugar
Hopper-Drying & Cooling
Grader
Powder Graded Sugar
Weighing
Stitching
Sugar Godown

19. A - Light & A - Heavy Molasses B-Massecuite
II Stage:
A - Light & A - Heavy Molasses
B-Massecuite
Continuous Centrifugal Machines
B - Seed B - Heavy Molasses.
Magmised and used as
seed for A-massecuite.

20. III Stage: B - Heavy Molasses + C - Light Molasses C - Massecuite
Continuous Centrifugal Machines
Magmised Final Molasses to storage tanks
(A bye-product sold to distilleries
producing rectified spirit,
Second Curing alcohol, etc. )
C - Double Cured sugar C- Light Molasses (Rich in sugar and therefore
(Melted to give clear melt sent back to the process for
This is pumped to the pan C-Massecuite boiling)
floor and boiled with
syrup to produce
A - massecuite)

21. CORELATION OF PERMEATE FLUX WITH CONCENTRATION ON SPRIAL MEMBRANE
Repeat the four-step process under Point #1.

23. CORELATION OF PERMEATE FLUX WITH CONCENTRATION ON TUBULAR MEMBRANE

24. CORELATION OF PERMEATE FLUX WITH
TEMPERATURE ON TUBULAR MEMBRANE

25. CORELATION OF % LOSS OF SUCROSE
WITH CONCENTRATION

26. CORELATION ON DEGREE OF DESALTING
WITH CONCENTRATION

28. THANK YOU