Overview of Raw Cane Sugar Process-S

10/3/2019
Overview
of raw sugar production
from sugarcane
Sutech Engineering Co., Ltd

17th Sinn Sathorn Tower 77/64 Klongtonsai,
Klongsarn, Bangkok 10600
Oct 2019
Outline
 Structure of cane
 Composition of cane
 Sucrose formation in cane
 Effect of cane delays
 Important technical terms in sugar
 Raw and refined/white sugar production process
 Sugarcane and sugar act in Thailand
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Sugarcane
What is sugarcane?
“Sugarcane, Saccharum officinarum, is a native grass of Papua New Guinea
and in tropical and sub-tropical countries”
https://en.wikipedia.org/wiki/Sugarcane 3
https://www.prachachat.net/economy/news-312709
Structure of cane
Stalk  Stalk is also known as “millable cane”,
developing from the bud of seed-cane.
 Stalk consists of segments called “joints”
(node and internode).
 The node is where the leaf attaches to the

stalk and where the buds and root primordia
are found. The surface of the internode, with
the exception of the growth ring, is more or
less covered by wax.
 The top of the stalk is relatively low in
sucrose and therefore is of little value to
the mill. However, the top 1/3 contains
many buds and a good supply of nutrients,
which makes it valuable as seed cane for
planting
https://www.mahakrushi.com/2011/07/propagation-of-sugarcane.html 4
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Structure of cane
 The leaf of the sugarcane plant is divided
Leaf
into two parts: sheath and blade,
separated by a blade joint.
 The sheath completely sheaths the stalk,
extending over at least one complete
internode.
 The leaves are usually attached alternately
to the nodes, thus forming two ranks on
opposite sides.
Inflorescence
 The inflorescence, or tassel, of sugarcane is
an open-branched panicle.
 Sugarcane flowering is also known as
arrowing”.
 Each tassel consists of several thousand tiny
flowers, each capable of producing one
seed with approximately weight of 250 per
gram or 113,500 per pound. 5
https://www.mahakrushi.com/2011/07/propagation-of-sugarcane.html
Structure of cane
Root system
 They are two types of root: sett roots
and shoot roots
 Sett roots arise from the root band

(fine and high branch), emerging
within 24 hours of planting and
sustaining the growing plant in the
first weeks after germination.
 Shoot roots emerge from the base of

new shoot 5-7 day after planting.
They are thicker and fleshier than
sett roots and develop into the main
root system of the plant.
https://www.mahakrushi.com/2011/07/propagation-of-sugarcane.html 6
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Composition of cane
Millable cane
 Free water (solvent)

 Brix-free water (bound water) : it is in the fiber
Water
73-76% structure, like crystal water. It cannot extract in the
milling process (25% of fiber)
Soluble solids
Dissolved solids or refractometric
10-16%
dry substance (RDS) : sucrose and
Solid nonsucrose
24-27%
Non-soluble
Fiber: mixture of cellulose,
solids 11-16%
hemicellulose and lignin, ash and other
7
C. Richard. Overview of Sugar Industry. Handout of 35th International Raw Cane Sugar Manufactures’ Institute. May 29 – June 8, 2019. Nicholls State University. Thibodaux. Louisiana. USA
Composition of cane
Brix-free water = 25% of fiber = (25/100) x 14 = 3.5

P. Rein. Cane Sugar Engineering. 2nd edition. Verlag Dr. Albert Bartens KG-Berlin. 2017 8
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Composition of cane
The composition of cane will depend on a large number of
factor, including age of cane, cultivar, growing conditions, use of
ripeners, and disease.
 Clean stalk : fiber 10 - 18 g/100 g cane
: sucrose 8 - 17 g/100 g cane
: dissolved solid 10 - 19 g/100 g cane
: water 70 g/100 g cane
 Top and leaves : top and leaves for unburnt cane 10 - 17 g/100 g cane
: top and leaves for burnt cane 8-11 g/100 g cane
: water 82.5 g/100 g top, 66.7 g/100 g green leaves and
11.3 g/100 g dry leaves
: ash 3.2 - 4.3 g/100 g dry matter, 1.5 to 2 times in clean
whole stalk
Composition of cane
 Fiber
: cellulose 40 - 58 g/100 g cane
: hemicellulose 24 - 32 g/100 g cane
: lignin 13 - 22 g/100 g cane
: ash/other 1 - 4 g/100 g cane
https://www.pinterest.com/pin/571816483932624524/?lp=true
 Extraneous matter : tops / leaves, field soil, dirt, rocks and tramp iron
 Nonsucrose in cane
 Monosaccharide : most abundant near top of cane stalk
: glucose and fructose called “reducing sugar”
: a few percent of sucrose in mature cane up to almost
10% in immature cane
: reduce in ripening phase
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Composition of cane
 Polysaccharides : high concentration at top and leaves than stalk
: large molecular weight carbohydrates including,
starch, cellulose, gums, cell wall polysaccharide
:  1,500 - 3,000 mg/kg dissolved solid
 Starch : high concentration at the growing point and leaves
: occurred naturally by condensation of glucose and a
mixture of two polysaccharides, presented in form of
small water-insoluble granule
:  275 - 1500 mg/kg solids, with average of about 700 mg/kg
:  30% of starch in juice ultimately appears in raw sugar
crystal and transfer to refinery.
: level exceeding of 250 mg/kg raw sugar tends to cause a
poor filterability after clarification
P. Rein. Cane Sugar Engineering. 2nd edition. Verlag Dr. Albert Bartens KG-Berlin. 2017
11
Composition of cane
 Ash : high in top and leaves, affected by cane variety
: cations : silica (Si), potassium (K), calcium (Ca), magnesium
(Mg), sodium (Na)
: anions : chloride (Cl), sulfate (SO42-), phosphate (PO43-)
 Color : associated with top and leaves
: addition of 1% top and leave increase the total color by 4%
and 15%, respectively
 Organic acids : occurred naturally, most is aconitric acid
cis-aconitric acid trans-aconitric acid

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Composition of cane
P. Rein. Cane Sugar Engineering. 2nd edition. Verlag Dr. Albert Bartens KG-Berlin. 2017
13
Sucrose formation in cane
 Sucrose forms in sugarcane mainly by the “photosynthesis process”

 The photostage proceeds in the presence of light, catalyzed by
chlorophyll
 The synthesis stage is taken place in the darkness
https://www.khanacademy.org/science/biology/photosynthesis-in-plants/introduction-to-stages-of-photosynthesis/a/intro-to-photosynthesis
14
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Transport of sugar
 Photosynthesis: CO2 + H2O  C6H12O6 + O2
 Unstable form of sugar: Glucose
 Storage form of sugar: Starch

 cannot be transported, must be broken down into smaller compounds
 Transport form of sugar : Sucrose
15
16
https://www.researchgate.net/figure/Process-diagram-for-sucrose-movement-and-metabolism-in-sugarcane-from-its-synthesis-in_fig1_240307004
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What is sucrose?
Sucrose or dry sugar is a disaccharide (C12H22O11)
H2O
H2O
C6H12O6 C6H12O6
C12H22O11
17
Chemical properties of sucrose

 Action of heat on dry sucrose
Dry sugar (sucrose) melts at 160°C, into a thick transparent liquid which
on cooling again become crystalline. If heated for a long time at 160oC, it
splits up into glucose and levuglucosane.

C12H22O11 = C6H12O6 + C6H10O5
Sucrose Glucose Levoglucosane
 Action of heat on sucrose solution

By prolonged heating at the boiling point at ordinary pressure , the
dissolved sucrose slowly combines with water and breaks up into glucose
and fructose in equal parts.

C12H22O11 + H2O = C6H12O6 + C6H12O6
Sucrose Water Glucose Fructose
This phenomenon is called hydrolysis or inversion.
18
F. Beyene. Clarification & Filtration. Handout of 35th International Raw Cane Sugar Manufactures’ Institute. May 29 – June 8, 2019. Nicholls State University. Thibodaux. Louisiana. USA
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Chemical properties of sucrose
Sugar is generally regarded as safe and natural, only 16 calories per

teaspoon (4 g sugar).
 An important food ingredient, makes food taste better.
Provides energy, major ingredient in military rations.
 Does not cause coronary heart disease, behavioral problems,
hypoglycemia, diabetes, and obesity.
 Can contribute to dental cavities (with poor oral hygiene)
C. Richard. Government Programs, Regulations, Environmental Issues, Research, and Industry Challenges. Handout of 35th International Raw Cane Sugar Manufactures’ Institute. 19
May 29 – June 8, 2019. Nicholls State University. Thibodaux. Louisiana. USA
Effect of cane delays

 Once sugarcane is cut it is subject to deterioration due the activity of
microorganisms, resulting the loss of sugar and the formation of
undesirable impurities such as
ethanol, dextran, oligosaccharide
and organic acids.
 For burnt cane, deterioration
starts from the moment it is burnt,
because the heat of the fire https://commons.wikimedia.org/wiki/File:Cutting_burnt_sugarcane_
by_hand.jpg
generally cracks the rind and
exposes some juice. For green
cane, this occurs only at the cut
ends.
 The deterioration rate is faster with
burnt cane than green cane. https://www.telegraphindia.com/business/sugarcane-arrears-
P. Rein. Cane Sugar Engineering. 2nd edition. Verlag Dr. Albert Bartens KG-Berlin. 2017 to-surge-to-rs-35-000-crore-in-april/cid/1683763 20
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Effect of cane delays
Important technical terms in sugar

Raw cane sugar, centrifugal sugar: A non-refined, crystallized material
derived from the juices of sugar-cane stalk and consisting either wholly or
essentially of sucrose. Uses centrifugal.
Raw cane sugar, non-centrifugal sugar: Generally derived from sugar
cane through traditional methods without centrifugation. Produced only in
certain countries and while important in each of those countries, is only a
small part of world’s total sugar consumption.
https://www.indiamart.com/proddetail/jaggery-sugar-section-
http://www.silver-weibull.se/continous-centrifugal/ 13601726612.html
22
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 Liquid sugar: refined sugar products in liquid form, such as liquid sugar
or liquid inverts.
 Brix : dissolved solids in sugar, juice, liquor or syrup, molasses
 Refractometer brix : % by weight of dissolved solids in a sucrose
solution determined by a refractometer, often used in sugar, juice,
liquor or syrup
Hand-held refractometer Abbe refractometer or laboratory refractometer
https://www.coleparmer.co.uk/i/cole-parmer-rsa-br82t- https://www.amazon.com/Atago-Temperature-
refractometer-45-82-brix/8115038 Refractometer-Refractive-1-7000nD/dp/B004J4XCIA
23

 Brix : dissolved solids in sugar, juice, liquor or syrup, molasses
 Spindle brix : % by weight of solids in a sucrose solution as determined
by a hydrometer (density measurement), often used in molasses
https://www.essentialdistilling.com/re
sources/how-to-use-a-hydrometer
24
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 Polarization or Pol: apparent sucrose Automatic digital polarimeter
content expressed as a mass percent

measured by the optical rotation of
polarized light (polariscope) passing
through a sugar solution.
https://en.wikipedia.org/wiki/Polarimeter#/media/File:P8kupd.jpg
Purity:
 True purity (tP) : sucrose content as a percent of the dry substance or
dissolved solids content. Solids consist of sugar plus non-sucrose
components such ash, invert and colorants.
sucrose content
tP(%)  100
dissolved solid
 Apparent purity (aP) is expressed as polarization divided by refractometer
brix, multiplied by 100.
Pol
aP(%)  100
C. Richard. Overview of Sugar Industry. Handout of 35th International Raw
Cane Sugar Manufactures’ Institute. May 29 – June 8, 2019. Nicholls State
25
Brix University. Thibodaux. Louisiana. USA

Color: attenuation index referred to as whole color, determined by
absorption of light under defined conditions. Generally measured using
ICUMSA method (ICUMSA: The International Commission for Uniform
Methods of Sugar Analysis) at 420 nm, referred to ICUMSA unit or IU.
https://th.aliexpress.com/item/32480804623.html
https://stic.mfu.ac.th/stic-analysis-tools/stic-tool-detail/6.html
Affined color : color of sugar crystals after the film of adhering molasses
is removed (affination).
26
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Reducing sugars: interpreted as invert sugar, determined by measuring
reducing substance content by laboratory analysis (glucose & fructose).
Grain size or mean aperture size (MA): mean size
of sugar crystals as defined by various contract or
ICUMSA methods. Example would be the fraction
that passes through a 29 mesh (6 mm) sieve.
Moisture: moisture is the most important
parameter to determine the raw sugar stability
and keeping quality during storage. Reducing
sugar can absorb moisture from atmosphere,
causing serious deterioration of raw sugar, https://www.amazon.com/Stainless-Steel-
Mesh-Sieve-Set/dp/B004L5CLWA
which can be predicted by safety factor.
% moisture
Safety factor   Maximum allowable = 0.3
100  Pol
27
28
J.C.P. Chen and C.C. Chou. Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists. John Wiley & Sons. 1993
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Turbidity: The cloudiness or haziness caused by suspended solids that
are usually invisible to the naked eye. Particles smaller than 50 microns
can stay suspended while larger particle sizes will tend to settle more
quickly.
Conductivity ash : soluble ash, estimated by measurement of the solution
conductivity
http://www.merittech.co.th/index.php?lay=show
https://www.ponpe.com/850038-detail.html &ac=cat_show_pro_detail&pid=196518
29

Sulphated ash : a measure of the amount of residual substance not
volatilized from a sample when it is ignited in the presence of sulfuric
acid. A better estimate of ash content than conductivity ash but not
commonly used because of the difficulty and safety issues.
Starch: Small insoluble granules in cane and represents a reserve
carbohydrate food, formed by the condensation of glucose and consists of
2 polysaccharides, amylopectin and amylose. A fermented enzyme
(known as alpha-amylase) is used to break the starch molecule in factory
liquids.
https://www.aaltoscientific.com/product/amylase/
30
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Dextran : sucrose degradation product of long chains of glucose, formed
in wet anaerobic conditions when Leuconostoc species are
present.
: high dextro-rotatory with specific rotation values at least 3-
time higher than sucrose, resulting in false polarization
: increase the viscosity of solution, which is directly influence the
heat transfer (boiling) rates of molasses exhaustion and purging
efficiency
  M 
0.35

  0 1  0.036  C 1.21 
  162  
 : viscosity of the solution
0 : viscosity of the solution at the same total solids in absence of dextran
M : molecular mass of dextran
C : dextran concentration (g/100 mL)
31

Ton, as a unit of measure: derived from old term (tun) that referred to a
cask which had a volume between 210 and 256 US gallons (about 60 ft3)
and probably weighed approximately 910 kg or 2,000 pounds.
 Short tonne: 907.18474 kg or 2,000 pounds
 Metric ton or tonne: 1,000 kg or 2,204.6 pounds.
 Long tonne: 1016 kg or 2240 pounds
“Not to be confused with ton as a unit of energy where a ton is the
equivalent of coal burnt or TNT detonated. In refrigeration, it is the power
or energy required to melt 2,000 pounds of ice/day”
 Sugar, as made : weight of sugar at calculated pol value; e.g. 100,000

tons of sugar at 98 pol equals those values.
32
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Important technical terms in sugarcane purchase
 Brix : dissolved solids in sugarcane juice normally by refractometer.

 Pol : apparent sucrose content expressed as a mass percent measured by the
optical rotation of polarized light passing through a sugar solution.
 Extraneous matter (EM) : non sugarcane material in delivered cane
supplies (weeds, cane leaves, immature tops, rocks, or soil).
 Cane fiber : the rind and pithy portion of the stalk after juice is removed.
After milling, cane fiber is referred to as bagasse.
 % fiber : percent of dried residue as compared to wet residue after juice
extraction (cane fiber, EM, other).
 Sediment : residue (field soil or other material) remaining in the juice and
not expressed as cane fiber.
 Fibraque : brix-free water associated with the cane fiber.
33
Raw and refined/white sugar production process
Bagasse
yard
off season
Bagasse Boiler HP steam TG Electricity to

process
LP steam
Raw sugar Raw sugar R/W sugar R/W sugar

Cane
process process
Cake Final Warehouse off season Cake

molasses (silo) Molasses
34
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Raw sugar production
Imbibition MOL Heat
Juice Mixed Limed Clarified

Cane Defecation Clarification
extraction juice juice juice
Muds
Bagasse Filtrate
Filtration
Clarified juice Cake
Evaporated Evaporated
Heat water Heat water Water
Syrup Sugar Raw

Evaporation Crystallization Centrifugation Storage
+ molasses sugar
Molasses
35
White/raw sugar production
Raw Affirated Raw Liming & Carbonated

Affination Melting Filtration
sugar sugar liquor Carbonation liquor
Sweet sludge
Sweet water
Sludge filter
Cake
Fine liquor Brown liquor
Ion exchange resin
Evaporated
Heat water
Conc. fine Massecuite W/R

Evaporator Crystallization Centrifugation Storage
liquor sugar
Molasses
36
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White/raw sugar production (SUTECH)
37
Direct and indirect products and byproducts
http://sugar.alic.go.jp/japan/view/jv_0104b4.htm
38
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World production and consumption of sugar
200
Production Beet  15% 192
188
Cane  85%
180 Consumption 178
176
178
174
172
Million metric tons
164 163 165

162
160 153
149
144 144
142
141
140 135 134 134
131
129
126 124
120 116
112
100
39
World production and consumption of sugar
40
C. Chuasuwan. Thailand Industry Outlook 2018-20. Sugar Industry. Krungsri Research. April 2018
20
10/3/2019
World’s major producers of sugar 2018/2019
Brazil 34,200
India 33,830
EU 20,300
Thailand 14,100
China 10,800
US 8,148
Pakistan 6,525
Russia 6,400
Mexico 6,386
Australia 4,800
Guatemala 2,700
Turkey 2,600
Egypt 2,435
Colombia 2,400
Philippines 2,300
S. Africa 2,200
Argentina 1,820
Cuba 1,320
> 80% of world’s total production
0 5,000 10,000 15,000 20,000 25,000 30,000 35,000 40,000
Thousand metric tons, raw value
41
World’s major exporters of sugar 2018/2019
Brazil 23,600
Thailand 11,000
India 6,000
Australia 3,700
EU 3,000
Guatemala 1,888
Mexico 1,503
S. Africa 900
Columbia 700
Russia 690
Cuba 580
0 5,000 10,000 15,000 20,000 25,000 30,000

Thousand metric tons, raw value
42
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World’s major importer of sugar 2018/2019
Indonesia 4.9
China 4.3
United States 2.6
Algeria 2.4
Bangladesh 2.3
United Arab Emirates 2.2
Malaysia 2.1
South Korea 2.0
Nigeria 1.9
Saudi Arabia 1.6
0.0 1.0 2.0 3.0 4.0 5.0

Million metric tons
https://www.statista.com/statistics/273438/principal-sugar-importing-countries/ 43
World’s sugar importers by region

World import CAGR = 3.3%
C. Chuasuwan. Thailand Industry Outlook 2018-20. Sugar Industry. Krungsri Research. April 2018 44
22
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Thailand sugar production
45
Thailand sugar balance
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Thailand’s sugar export prices
47
Country approximate operating seasons
48
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Thailand’s sugarcane planning area
49
รายงานการผลิตอ้อยของประเทศไทย ประจ าปี การผลิต 2560/61
Sugarcane and Sugar Act in Thailand

Objective of this Act is to strengthen the domestic processed sugar
sector by systematically safeguarding the industry in the following ways:
1. Provide a mechanism for controlling the number of players in the sector.

Currently, there are seven exporters of sugar: The Sugar Industry
Trading Company, Thai Sugar Trading Corporation, K.S.L. Export
Trading Company, T.I.S.S. Company, Pacific Sugar Corporation,
Siam Sugar Export Corporation and World Sugar Export Corporation.
2. A revenue-sharing system (the ‘70:30 system’)

 Sugar growers receive 70% of incomes as compensation for the
sugarcane price
 Sugar millers receive 30% as compensation for sugar production
25
10/3/2019

3. Control the amount of sugar produced for domestic and export markets
through a three-part quota system
i. “Quota A” specifies the amount of sugar bound for the domestic
markets, determined in terms of refined white sugar.
ii. “Quota B” sets the amount to be exported by the Thai Cane and Sugar
Corporation Ltd. (a joint venture between sugarcane growers,
sugar processors and the Thai state). This is fixed at 800,000
tonnes of raw sugar per year and the price which this realizes is used
to calculate reimbursements made under the revenue sharing
agreement.
iii. “Quota C” is calculated as the remainder of national production
(raw/white/refined sugar) less quota A and quota B and this is then
sold on export markets by individual operators

4. Control prices by stipulating that the domestic price of sugar be set by
the authorities (Department of Internal Trade, a part of the Ministry of
Commerce)
5. Set up the Cane and Sugar Fund (CSF) to research, develop, and promote
the production, use, and distribution of sugarcane and sugar.
The CSF is also responsible for maintaining a stable price for
domestically consumed sugar, compensate sugar millers with the
difference when in one producing season, the price of sugarcane falls so
that the preliminary price, which mills pay for all their sugarcane, is
higher than the final price of the sugarcane, and also pays subsidies on
sugarcane prices in some seasons.
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Sugar millers in Thailand
53
List of new Thai sugars mills (Planned)
54
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Structure of Thailand sugar industry
55
C. Chuasuwan. Thailand Industry Outlook 2018-20. Sugar Industry. Krungsri Research. April 2018 (effective from 1984-present)
Domestic consumption of sugar in Thailand
28
10/3/2019
Daily Report
57
Daily Report
58
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10/3/2019
Thank you for your attention

and
let’s discuss about this topic
https://www.youtube.com/watch?v=ZtfucUPER9s
https://www.youtube.com/watch?v=cnHdm7vHMdU
30

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10/3/2019

Sutech Engineering Co., Ltd

 The node is where the leaf attaches to the

 Sett roots arise from the root band

 Shoot roots emerge from the base of

 Free water (solvent)

Brix-free water = 25% of fiber = (25/100) x 14 = 3.5

cis-aconitric acid trans-aconitric acid

Sucrose formation in cane

 Sucrose forms in sugarcane mainly by the “photosynthesis process”

Sucrose formation in cane

 Unstable form of sugar: Glucose

 Storage form of sugar: Starch

 Transport form of sugar : Sucrose

Sucrose formation in cane

Sucrose formation in cane

Chemical properties of sucrose

 Action of heat on sucrose solution

Chemical properties of sucrose

Sugar is generally regarded as safe and natural, only 16 calories per

Effect of cane delays

Effect of cane delays

Important technical terms in sugar

Important technical terms in sugar

Important technical terms in sugar

Important technical terms in sugar

content expressed as a mass percent

Important technical terms in sugar

Important technical terms in sugar

Important technical terms in sugar

Important technical terms in sugar

Important technical terms in sugar

Important technical terms in sugar

Important technical terms in sugar

 Sugar, as made : weight of sugar at calculated pol value; e.g. 100,000

Important technical terms in sugarcane purchase

 Brix : dissolved solids in sugarcane juice normally by refractometer.

Raw and refined/white sugar production process

Bagasse Boiler HP steam TG Electricity to

Raw sugar Raw sugar R/W sugar R/W sugar

Cake Final Warehouse off season Cake

Raw sugar production

Imbibition MOL Heat

Juice Mixed Limed Clarified

Clarified juice Cake

Syrup Sugar Raw

White/raw sugar production

Raw Affirated Raw Liming & Carbonated

Conc. fine Massecuite W/R

White/raw sugar production (SUTECH)

Direct and indirect products and byproducts

World production and consumption of sugar

164 163 165

World production and consumption of sugar

World’s major producers of sugar 2018/2019

World’s major exporters of sugar 2018/2019

0 5,000 10,000 15,000 20,000 25,000 30,000

World’s major importer of sugar 2018/2019