SUGAR AND STARCH

INDUSTRIES
GROUP 2
1. LARASATI DIAN PERMATASARI
2. RIFO NUR AZIZAH
3. TOMMY ARBIANZAH
4. TUTUT AYU KINASIH
5. WIDIYANTO ENGGARTYASTO
 History

Sugar was first extracted in Noth America in

1689 using cane. From that time on, the The first preparation of
industry increased steadily. Evaporation, dextrose in 1811. The
adsorption, centrifugation and filtration were manufactaring began about
from the beginning the important and 1872, the product being liquid
necessary steps in the sugar industry. glucose.

Past
1689 1747 1811 1970

In 1747 beet sugar was High-fructose corn-derived sweetener

discovered and no successfull (HFCS) became commercial in 1970.
plants until 1870. This made available high quality
sweetening material which made corn
competitive with cane and sugar beets.

Slide 2
Uses and Economics
Sugar is used as bakery products, beverage, confectionery, hotel and
restaurant use, ice cream and dairy products, jams, jellys, other food
uses and nonfood uses.

Manufacture of Sugar
Cane
Sugarcane is a member of grass family. It has a bamboolike stalk and contains 11-15% sucrose by
weight. Harvesting is done by hand with machetes or mechanical cutters following burning to remove the
leaves. The workers cut off the stalks close to the ground and top the cane. There can be no delay in
transporting the freshly cut cane to the factory because failure to process it within 24 h after cutting causes
loss by inversion to glucose and fructose.
 Manufacture of Sugar
The cane is first whased to remove mud and debris. The cane is chopped and shredded by
crushers in preparation for removing the juice. The juice is extracted by passing the crushed cane
through a series of mills. 93% of juices is extracted from the cane. The spent cane (bagasse) is neither
burned for fuel or used to manufacture paper, hardboard or insulating material.
The juice is screened to remove floating impurities. Phosphoric acid may be added because
juices that do not contain a small amount of phosphates do not clarify well. The mixtyre is heated with
high pressure steam. The filtrate, a clarified juice of high lime content. It is evaporated to
approximately 40% water. The result goes to vacuum pans where it is evaporated to a predetermined
degree of supersaturation and the sugar nuclei are added.
The massecuite is then centrifuged to remove the syrup. The crystals are quality, high grade
raw sugar and the final liquid water after reworking is known as blackstrap molasses.
Cane Sugar Refining
The first step is called affination, where in the raw sugar crystals are treated with a
heavy syrup in order to remove the film of adhering molasses. The resulting syrup is
removed by a centrifuge, and the sugar cake is sprayed with water. The crystals are
dumped into the melter,and the syrup form the centrifugals is divided, part being diluted
and reused as mingler syrup and the remainder sent either to the char housefor
clarification and refiltration or to the pans to be boiled with remelt.

The melted and washed raw sugar (in refineries,melted means dissolved) is then
treated by aprocess known as clarification or defecation. Either mechanical or chemical
processes can be used. Mechanical clarification requires the addition of diatomaeous
earth or a similar inert material. The chemical system uses either a frothing clarifier or a
carbonation sytem
DECOLORIZATION-CHAR FILTRATION
The clarified effluent liquor, now free of insoluble material, still retains a large
amount of dissolved impurities. These impurities are removed by percolation
through bone char. After a certain amount of use, the char loses its decolorizing
ability and must be revivified. This is done approximately every hour by first
washing it free of sugar and roasting it. The Darker-colored liquors are treated
with either bone char, synthetic bone char(synthad), activated carbon,ion
exchange resins,or some combinationto form what are known as soft brown
sugars. When the bone char loses its decolorizig power, it can be revivified by
heating it to 400 to 500C in vertical pipe or Herreschoff kilns.
Activated carbon is superior to bone char as a decolorize because its adsorbtion
cycle is longer, but it does not remove inorganics. Coarse carbon granules can be
used in beds like bone char and revivified by roasting at higher temperature
(1000C ). For small installations or seasonal batches, once-through
decolorization employs powdered carbon, which is discarded after a single use. A
recent development makes use of a decolorizing chemical additive, dioctadecyl
dimethylammonium chloride.
 FIGURE 30.3
Figure 30.3 shows a cross section of crystalizing, orstrike, vacuum pan. Here the
sugar syrup is concentrated to a predetermined degree of supersaturation, when it is
seeded with a measured amount of fine sugar.
 Bagasse
The burning of about 70 percentof the bagasse produced furnishes enough steam for
power heat to run the mill. Hence 30 percentis available to make an insulating and building
board like Celotex or to digest the bagasse with chemicals to apulp for papaer manufacture
on Foundrineier machines. The amount of bagasse usually avalaible is equal to the sugar
yield.

Beet Sugar
Cane grows well only in tropical and semitropical climates, but sugar beets grow well
in the temperate zones. Only a skilled chemist can tell whether a sample of refined sugar
originated fromthe cane or the beet. Sucrose content of both sugars is very high,over
99,9%. For all normal purposes, the sugarsobtained are interchangeable. All plants produce
some sugar, but only beets and cane are major sources. Other minor sources are the maple
tree, certain palmtrees, and honey. Food value and sweetness are economically obtained
from corn, which increasingly effectively competes with beets and cane. Corn seems to be
gradually diminishing the beet market in the United States.
Flowchart of beet sugar
 Juice extraction
The beets are rewashed, weighed and sliced into long narrow strips called cossetries. The beets
are sliced into thin strips, preheated in a cossette scalder and are then sent to an extraction
tower.
Juice purification
A lime kiln is used to produce the natural substances lime and carbon dioxide, which are
added sequentially to the raw juice to bind and precipitate out the non-sugar impurities.
Evaporation
The thin juice is concentrated by heating to make a thick golden brown juice with a sugar
content of about sixty-seven percent.
Crystallization
The thick juice is boiled until crystals are formed. The syrup is separated from the crystals in a
centrifuge. Hot water is used to rinse off any residual syrup. The remaining sugar crystals are
clear as glass, and the light refracted from them is white as snow. This sugar is dissolved and
re-crystallized to produce refined sugar sugar that is extremely pure.
Miscellaneous Sugar
Lactose, or milk sugar is made from waste skim milk. Sorbitol is manufactured by hydrogenation
of dextrose under pressure using nicel catalyst or by reduction in an electryc cell. Mannitol, made
by hydrogenating sucrose to yield a 3:1 sorbitol/mannitol mixture difficult to separate, is used in
pill manufacture & electrolytic condenser. Xylitol,a sugar alcohol made by reduction of xylose.
Gluconic acid made by oxidizing glucose by fermentation or by electrolytic oxidation, form useful
calcium and iron salts used pharmatically.

Corn Sweeteners
Conversion of starch into glucose by treatment with acid or with enzyme amylase. Glucose
syrup prepared from starch by treatment amylase can be treated with with a different immobilized
enzyme, glucose isomerase. This syrup can be used directly as sweetening syrup essentially equivalent
to sucrose syrup or by separating fructose and recirculating the syrup over the enzyme.
STARCHES AND RELATED
PRODUCTS
 Starch consists of a chain of D-glucopyranosyl units and has the
general formula (6 10 5 ) with n = 250 to over 100.
Uses and Economics
Corn sugar or dextrose is the sugar found in the blood and is our
primary energy food. Dextrose is consumed in baking and has
additional uses in preserved foods, soft drinks, candy and ice cream.
Industrially, it is important as a constituent of the viscose-rayon
spinning bath, in leather tanning, in tobacco industries.
Rise starch is particularly preferred for laundry purposes.
Tapioca starch is very common as a food.
MANUFACTURE OF STRACH, DEXTRAIN AND DEXTROSE FROM CORN

Corn wet is refining is a large industry, processing more than 12,8 x 108 kg of
corn/year.
The first operation consist of cleaning the corn, compressed air and
electromagnet. Its soaked (steeped) for 2 days in circulating warm water (45-
52) containing 0,10-0,30% sulfur dioxide to prevent fermentation during the
soaking period
Which softens the gluten and loosens the bulk. The steep water dissolves salt,
soluble carbohydrates and protein
The remainder of the corn kerned contains strach, gluten andcellulotic fiber. Its
in the ground in impact fiber mills and passed through high-capacity stationary
screens
 In the sieve bends the starch and gluten are wished tercurrently with process
water to remove them from fiber
To separate the heavier strach from the gluten, the old, cumbersome, gravity
starch hae been discrded and this separetion is now done in pressure-nozle
discharge centrifigures and puritication by pumping through strach-washing
hydroclones
The highly mechanically purified strach is dried and sold of cooked to heat-
convert it to soluble dextrins and gums
If comercial starch is to be made, the strach is removed suspension with a
vacuum sukary string-discharge filter. The cake is broken and dried by flashing or
in a continous
The starch enters with a moisture contents of 46% and exits at 10-40%. This form
is sold as pearls strach. Fowded strach is ground and screened pearl strach
Precooking the strach yields gelatinized straches, in thich-boiling strach, alkali
conversion is used
Another product of corn refining is dextrin/roasted strach, strach itself is not soluble in
water but its derivative, dextrin, dissolves readily to give various commercial pastes and gums.
Miscellaneous Starches
Amylose is a linear polymer chain that contains hundreds to
thousands of glucose molecules.
White potato starch. Contain 10-30% starch.
Cassava (Tapioca) starch
Sago Starch. This obtained from the pith of the sago palm.
Other Starch Sources. Sweet potatoes, soghum, waxy soghum, waxy
corn.