The sugar processing operations ensure that the sucrose extracted from the cane is separated from the impurities and packaged in a suitable form for the consumers in a clean and safe environment.
The following key activities are undertaken during the process.
- Juice purification.
Removal of non-sugars and other extraneous matter from juice.
This is done through the use of chemical application, heat exchangers and clarifiers.
Removal of excess water from clear juice to achieve a brix of 640.
This is done with the help of evaporators working in series under vacuum.
Formation and development of sugar crystals to the required size. This is done by boiling in pans under vacuum.
This is the separation of sugar crystals from molasses by application of centrifugal force in centrifugal machines.
The wet sugar is dried in the sugar drier to the required misture content of about 0.1%.
Sugar is packaged into sizes that are suitable for the market in bags of 5kg to 50kg and branded packets of 0.25kg, 0.5kg, 1.0kg and 2kg.
The finished product is stacked in the warehouse awaiting loading and dispatch.