OKS Products Applications For Sugar Industry

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OKS Products Applications For Sugar Industry
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PROUCTION PROCESS SUGAR INSUDTRY
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1. WEIGHING AND SAMPLING Once inside the factory
grounds the lorries drive over a weighbridge
where their gross weight is automatically
measured. At the same time a sample of the
particular load is taken to determine the sugar
percentage and the amount of tare in the overall
load. Tare may consist of clay, stones, beet
tops, etc. It is deducted from the gross weight
of the load in order to determine the net weight
of clean beet delivered.
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2. UNLOADING There are two systems of unloading -
dry unloading and wet unloading. When dry
unloading, the beet is conveyed from the lorry by
a series of conveyer belts to open air silos
where it is stored. In wet unloading the beet is
washed from the lorry by means of a powerful jet
of water. Beet is transferred from the silos to
the factory by means of water. En route to the
production process, stones and grass are removed
in a series of stone and grass catchers. The beet
is thoroughly washed before processing to remove
all traces of clay and sand.
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3. DIFFUSION The actual sugar is inside the beet
and has to be extracted. In order to extract the
sugar the beet is first cut up into elongated
slices. Sugar is then extracted from the beet by
diffusing it out with hot water. This is done in
a large vessel specially designed for this
purpose. Beet slices are fed in continuously at
one end and hot water at the other end. A
solution of sugar emerges from one end and the
exhausted beet slices emerge from the other. The
exhausted beet slices, or pulp, are mixed with
molasses then dried and sold as an animal
feed. The solution now left to continue for the
rest of the process is referred to as the raw
juice. This contains about 14 sugar and is black
in colour.
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4. SATURATION At the diffusion stage other
substances are extracted from the beet as well as
the sugar. But before sugar can be produced in a
white crystalline form it is necessary to remove
as many of these non-sugars as possible. This
part of the process is referred to as juice
purification. The main raw materials used in the
purification are lime and carbon dioxide gas
which are got by burning limestone in a kiln.
These substances are added to the juice causing
non-sugars to be precipitated out of the
solution. The solid material is then filtered
off. After juice purification the juice has a
light yellow colour.
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5. EVAPORATION The purified juice is a sugar
solution containing approximately 14 sugar and
1 non-sugars. It is now necessary to concentrate
this solution. This is done by boiling off water
from the solution in large vessels known as
evaporators. On entering the evaporators, the
solution contains approximately 14 sugar. On
leaving the evaporators it contains approximately
60.
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6. VACUUM PANS In order to turn the sugar into a
crystalline form it is now necessary to evaporate
still more water. This is done at a reduced
temperature and pressure in large vessels known
as vacuum pans. Syrup is fed to the pans and as
the water is evaporated off, the crystals of
sugar begin to grow. When the pan is full it
contains about 50 tonnes of a mixture of sugar
crystals in syrup. The contents are then
discharged into large holding vessels known as
crystallizers.
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7. CENTRIFUGALS The next step in the operation is
to separate the sugar from the syrup. This is
done in automatically controlled machines known
as centrifugals. In them the syrup is spun off
and the sugar crystals remain. The wet sugar is
then dried, screened, cooled and sent to large
bulk storage silos each of which can contain up
to 50,000 tonnes. The syrup from the centrifugals
still contains a lot of dissolved sugar. This
syrup is put back through two more boiling stages
in order to extract still more sugar. The final
syrup from which it is no longer practical or
economical to extract more sugar is known as
molasses. It contains some sugar together with
non-sugars which were not removed at the juice
purification stage. It is mainly used for animal
feed. The total time from beet washing to white
sugar is about twelve hours. Depending upon sugar
content of the beet, 100 tonnes of beet will give
approximately 12-14 tonnes of sugar and 3-4
tonnes of molasses.
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1. WEIGHING AND SAMPLING

4. SATURATION
6. VACUUM PANS
Cane Leveling Bearings OKS 410 Fibrizer
Bearings OKS 400 Crown Pinion Gear Lubricant
OKS 400 Heavy Duty Reduction Gear Boxes OKS
30 as an additive Centrifuge Bearings OKS 420
2. UNLOADING
3. DIFFUSION
5. EVAPORATION
7. CENTRIFUGALS
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OKS MRO Products For Sugar Industry

1. OKS 601- Multifunctional Oil
2. OKS 2621 Contact Cleaner
3. OKS 451 Adhesive Chain Lubricant
4. OKS 2901 Belt Dressing Spray
5. OKS 200 Mos2 Assembly Paste
6. OKS 240 Copper Anti Seize Compound
7. OKS 260 Food Grade Assembly Paste - White
8. OKS 476 Multipurpose Food Grade Grease
9. OKS 1110 Silicon Valve Packing Grease For
   Elastomer
10. OKS 2650 Biological,water based NSF approved
    Cleaner

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