This document discusses sugar, including its raw materials, types, manufacturing process, properties, and applications. The key raw materials are sugarcane and sugar beets. There are several types of sugar, including granulated and brown sugar. The manufacturing process involves processing the raw materials to extract and purify sucrose through various steps. Sugar has physical and chemical properties and is used widely in food for its sweetness, preservation, and functional properties.
This document discusses sugar, including its raw materials, types, manufacturing process, properties, and applications. The key raw materials are sugarcane and sugar beets. There are several types of sugar, including granulated and brown sugar. The manufacturing process involves processing the raw materials to extract and purify sucrose through various steps. Sugar has physical and chemical properties and is used widely in food for its sweetness, preservation, and functional properties.
This document discusses sugar, including its raw materials, types, manufacturing process, properties, and applications. The key raw materials are sugarcane and sugar beets. There are several types of sugar, including granulated and brown sugar. The manufacturing process involves processing the raw materials to extract and purify sucrose through various steps. Sugar has physical and chemical properties and is used widely in food for its sweetness, preservation, and functional properties.
This document discusses sugar, including its raw materials, types, manufacturing process, properties, and applications. The key raw materials are sugarcane and sugar beets. There are several types of sugar, including granulated and brown sugar. The manufacturing process involves processing the raw materials to extract and purify sucrose through various steps. Sugar has physical and chemical properties and is used widely in food for its sweetness, preservation, and functional properties.
Index ⚫ Introduction ⚫ Raw Material ⚫ Types of Sugar ⚫ Flow sheet ⚫ Manufacturing of Sugar ⚫ Physical Properties ⚫ Chemical Properties ⚫ Applications of Sugar Sugar Industry… • SUGAR INDUSTRY • INTRODUCTION:- • when we reach for the sugar bowl, we are reaching for sucrose. And, whether you know it or not, we're opting for one of the purest foods found on the kitchen pantry shelf and in prepared food products. For thousands of years sugar has been an important food ingredient that provides a balanced sweet taste, safety as a preservative and provides functional properties essential in a multitude of foods. Sugar (sucrose) is a natural carbohydrate, found in fruits and vegetables. • All green plants manufacture sugar through photosynthesis, the process by which plants generateenergy and food reserves from sunlight. Just as sugar plays a vital role in the growth • and life cycle of plants, it is an important ingredient in our food supply. While • all fruits and vegetables producesugar, the sugar cane and sugar beet plants • contain the most accessiblestores of sucrose RAW MATERIAL:- Insugarindustryprocessessugarcaneandsugarbeetareusedtomanufactureedible sugar.Morethan60%oftheworld'ssugarproductionisfromsugarcane;thebalanceis fromsugarbeet.Sugarmanufacturingisa highlyseasonalindustry,withseasonlengths ofabout6 to18weeksforbeetsand20to32weeksforsugarcane.Approximately10% ofthesugarcanecanbeprocessedtocommercialsugar,usingapproximately20cubic metersofwaterpermetrictonofcaneprocessed.Sugarcanecontains70%water;14% fiber;13.3%saccharose(about10to15%sucrose),and2.7%solubleimpurities.
Beetsugar Flow Sheet Process description Manufacturing of Sugar :- Types of Sugar :- There are several types of sugar, from which some are mentioned below, Granulated sugar Brown sugar Granulated Sugar :- Granulated sugar is a general type of sugar, which is used generally today Granulated sugar contain less quantity of molasses means a syrup which is responsible for the sugar sweet. Brown sugar :- Brown sugar is sugar crystals in a specially prepared molasses syrup with controlled natural flavor and color components. A number of sugar refiners make brown sugar by preparing and boiling a special syrup containing these components until brown sugar crystals form. Others produce brown sugar by blending a special molasses syrup with white sugar crystals. Physical properties : (i) Molecular weight 342.3 (ii) Density of 26% solution at 20°C 1.108175 (iii)Sucrose melting point is 188 deg * C but it decomposes on melting. (iv)Sucrose is soluble in water and ethanol and the saturated solution in water at 20 deg * C contains 67.09% sucrose by weight & in ethanol at 20 deg * C 0.9% by weight. Chemical Properties: (i) When heated to 200°C the sucrose loses water forming brown colored compound known as caramel. (ii) Sucrose on treatment with concentrated nitric acid is transformed into oxalic acid. (iii) On treatment with oxygen the sucrose is converted into dicorboxylic or acid, (iv) When concentrated sulphuric acid is added to it sucrose is charred with evolution of C02 and SO2. (v) Sucrose reacts with hydroxides of calcium, barium and strontium to form corresponding sucrates APPLICATIONS OF SUGAR :- ⚫ Sugar is an important source of carbohydrate, contains no fat or cholesterol, and 15 calories are contained b a teaspoon of it. ⚫ Sugar is listed by the Food and Drug Administration (FDA) as GRAS (Generally Recognized As Safe). ⚫ Sugar plays an important part in making good foods taste even better and has many functional attributes in food preparation. In addition to its role as flavor enhancer, sugar can act as a preservative, a bulking agent, a balancing agent, and a fermentation aid. It is sugar that helps bread to rise heightens flavor and preserves fruit in jams and jellies, provides smooth texture to candies and sauces, and balances the tart flavors of other ingredients in many main dish recipes.
