UBUCIKO
UBUHLE NEMPILO
UBUCIKO BEZANDLA
AMASIKO NOMLANDO
EZOKUZIJABULISA
IMVELO
UKUDLA NEZIPHUZO
REVERSE ENGINEERING
IZAYENSI
EZEMIDLALO
UBUCHWEPHESHE
IZINTO EZIGQOKWAYO
Refined White Sugar from Raw Cane Sugar
Raw cane sugar is sucrose crystals with a sticky brown coating of molasses. Refining removes that coating and the colour to give white sugar. The crystals are first softened in a concentrated syrup (affination), then dissolved. The syrup is cleaned by carbonatation: milk of lime and carbon dioxide form calcium carbonate, which settles out and carries impurities with it. Colour is taken out with granular activated carbon. The syrup is then boiled down, cooled and seeded so the sugar crystallises, the liquor is spun off in a centrifuge, and the white crystals are dried in hot air. The left-over liquor becomes refiners' molasses. Refined sugar measures below 300 ICUMSA colour units; raw sugar is over 1,500.
Osezingeni eliphezulu
Factory process
Imiyalelo
1
1
Affination
Affination
Immerse the raw sugar crystals in a concentrated syrup. It softens and removes the sticky brown coating without dissolving the crystals. Separate the crystals from the syrup.
Izinto zokwakha zalesi sinyathelo:
Ushukela ongahluziwe womoba1 as requiredAmathuluzi adingekayo:
I-centrifuge kashukela2
2
Dissolve
Dissolve
Dissolve the washed crystals in water to make a syrup.
Izinto zokwakha zalesi sinyathelo:
Amanzi1 as required3
3
Carbonatation
Carbonatation
Add milk of lime (calcium hydroxide in water) and bubble carbon dioxide through the syrup. Ca(OH)₂ + CO₂ → CaCO₃ + H₂O. The calcium carbonate that forms takes impurities with it; filter it out.
Izinto zokwakha zalesi sinyathelo:
I-calcium hydroxide (umcako ocishiwe)1 as required
Igesi ye-carbon dioxide1 as requiredAmathuluzi adingekayo:
Ithangi le-carbonatation
Umshini wokuhlunga ngokucindezela4
4
Decolourise
Decolourise
Pass the syrup through granular activated carbon to remove the colour.
Izinto zokwakha zalesi sinyathelo:
Ikhabhoni esebenzayo eyizinhlamvu1 as required5
5
Boil and crystallise
Boil and crystallise
Concentrate the syrup by boiling, then cool it and seed it with sugar crystals so the sugar crystallises out.
Amathuluzi adingekayo:
Ibhodwe lokubilisa ushukela6
6
Spin and dry
Spin and dry
Spin the liquor off in a centrifuge and dry the white crystals in hot air. The surplus liquor is made into refiners' molasses.
Amathuluzi adingekayo:
I-centrifuge kashukela
Isomisi somoya oshisayoIzinto
5- 1 as requiredIsibambeli
- 1 as requiredIsibambeli
- 1 as requiredIsibambeli
- 1 as requiredIsibambeli
- 1 as requiredIsibambeli
Amathuluzi Adingekayo
5- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
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