beets are sliced into thin strips, preheated in a cossette scalder and
are then sent to an extraction tower. Water at 70° Celsius is poured
through the device to extract the sugar and produce raw juice. The used
cosettes are dried by means of screw presses and hot air.
lime kiln is used to produce the natural substances lime and carbon
dioxide, which are added sequentially to the raw juice to bind and
precipitate out the non-sugar impurities. A clear, thin juice with a
sugar content of about sixteen percent remains.
The thin juice is concentrated by heating to make a thick golden brown juice with a sugar content of about sixty-seven percent.
thick juice is boiled until crystals are formed, which are a glowing
golden yellow color because they are covered with syrup. The syrup is
separated from the crystals in a centrifuge. Hot water is used to rinse
off any residual syrup. The remaining sugar crystals are clear as glass,
and the light refracted from them is white as snow. This sugar is
dissolved and re-crystallized to produce refined sugar – sugar that is
finished sugar is dried, cooled and stored in silos, and is
subsequently withdrawn and further processed or packed. Over eighty
percent of the sugar is shipped to the converting industry, which uses
it to make confectioneries, beverages, baked goods, etc. Just under
twenty percent of the sugar is converted to various types of household
sugar and packaged.
For more information about Plate Heat Exchanger via link: Plate Heat Exchanger