Cane sugar Extraction

J. C. P. Chen and C.-C. Chou, eds.. Cane Sugar Handbook, John Wiley Sons, Inc., New York, 1993 comprehensive reference with emphasis on sucrose extraction and purification. 

Cane sugar is processed using one of two methods of extraction. One method uses diffusion and the other uses roller press extraction. Both methods may be used to make sugar and molasses fractions from sugarcane. However, roller press extraction is used by a greater percentage of the industry and, therefore, is the better method for a small-scale study. 

Molasses are the product left when no more sugar can be extracted. Beet sugar molasses are unpleasant in taste and are not normally used for human food. Cane sugar molasses do have some food use, normally in the form of treacle, which is clarified molasses. The ratio of sugar to invert sugar in treacle can be altered to some extent to assist product formulation. In practice different sugar syrups are blended with the molasses to give the desired product. Treacle is normally stored at 50°C to maintain liquidity. 

The major adulteration problem in fruit products is addition of sugar. The simplest method of extending a fruit juice is to add inexpensive sugar and dilute with water to rebalance sweetness. Since most juices are extracted from C4 plants (813C 15%o), and adulterating sugars from corn syrup or cane sugar are from C3... 

On the Manufacture of Cane-sugar.—The manufacture of sugar from the sugar-cane may be divided into five parts. 1. The cultivation of the cam. 2. The extraction of the juice. 3. The purification of the juice. 4. Its concentration and 5, its crystallization,... 

In a medium bowl, combine the cherries, cane sugar, almond extract, and lemon zest. Set aside. 

Traditionally, raw sugar is produced at the cane mill and refined sugar is produced at a refinery, usually far removed from the source of the raw sugar, and close to areas of consumption. Figure 35.1 is a generalized flow diagram for the manufacture of raw cane sugar. In summary, the juice is extracted from the harvested cane stalks, the juice is purified (clarified), concentrated by vacuum evaporation, and crystallized. The several steps are described in the sections that follow. 

Like cane sugar processing, the main stages in the extraction and production of sugar from... 

Vertical Type.— Figure 12 The first vertical tube evaporator was built by Robert, and has the one great advantage over the horizontal type, that it can easily be cleaned with any ordinary flue cleaner. Figure 13 The same construction as the Robert evaporator with an addition of a very large downtake in the center to improve the circulation of the liquor. This type was first constructed by Claassen, and is now used to a large extent in the cane-sugar and malt-extract industries under the name of Standard Evaporator. ... 

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