The sugar is a tasty food which some people consume on daily basis. It’s present in many foods and drinks, giving them sweetness and flavor. But have you ever thought about how sugar is made? It’s not as simple as it looks to make sugar. There are a few essential parts that transform sugar cane, the plant, into sugar, the substance we all grew up loving. The most important step in this process is called centrifugation. In this article, we will discuss centrifugation, its working principles, and how Automatic Vertical Scraper Discharge Centrifuge enhances sugar manufacturing efficiency.
The first essential step of making sugar is extracting juice from sugar cane crops. Sugar cane is a tall grass that grows in warm places. We can get juice by squeezing or crushing the sugar cane. But this juice is not clean: it’s full of bits of dirt and leaves and pieces of other plants. This juice is then boiled, filtered, etc. to remove impurities. Boiling kills germs and makes the juice safe to use, and filtering removes larger pieces of dirt. But there are still some impurities remaining in the juice even after these steps. That is where centrifugation comes in.
Centrifugation: A specific process where centrifuge is used. Similar to a tornado, this machine spins the sugar cane juice very fast. When the juice is twirled around very fast, it makes the various sections of the juice to separate out. The heavier impurities, such as dirt and leaves, settle down, while the clean juice floats up. That’s because when you spin heavy objects they sink, while the thin objects float on top. What comes out after the spinning is clean juice that can be used as the source of sugar in the next stage.
It is a very important process in making sugar that taking is off all the impurities from the sugar cane juice. Why is this so important? Since it can affect the flavor of the sugar, reducing its sweetness or making it unusual. They can even get in the way when we later attempt to form sugar crystals. If there are residual impurities in the juice, it can cause the sugar crystals to be inaccurate or not form at all. Hengrui Centrifuge is used to minimize these unwanted materials by removing them from fresh juice. That is to say, the sugar produced will taste better and be of higher quality.
A massive boon of Hengrui centrifugation is that it helps us extract as much sugar as we can from the sugar cane. Sugar cane has sugar locked up inside its fibers, and extracting the sugar from this fibrous plant is common a difficult process. There are remaining pulp after the first juicing that has some sugar. This residual sugar would otherwise be wasted, but we can recover even more sugar from these fibers with Laboratory centrifuge. We then spin the rest of the fibers in a centrifuge, to separate any residual sugar that slipped through the first extraction. In other words, we can extract more sugar per batch of sugar cane, which is great for making the production more efficient and decreasing waste.
The separation of sugar crystals from syrup occurs through centrifugation during crystallization. It’s done by mixing the syrup and crystals together and spinning them at high speed. The force of the spinning helps the sugar crystals to separate out from the syrup and adhere to the walls of the centrifuge. Once the spinning process is complete, the syrup is drained, leaving behind only clean sugar crystals, ready to be dried.
Centrifugation is therefore an integral part of the sugar production process. A good processor will help improve the efficiency of production, as well as the quality of the sugar that you are going to get. Here at Hengrui we specialize in enabling our customers to get the most out of their sugar processing. We provide sugar industry specificHorizontal Scraper Discharge Centrifuge machines in various configurations.
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