PT Makassar Tene
PRODUCTION PROCESS
Affination & Melting
The surface color of sugar crystal in the form of molasses will be removed through the affination process. Sugar crystals with molasses will be separated by the centrifuge. The sugar crystals will then be dissolved and during the process the coloration is reduced by 50%
The surface color of sugar crystal in the form of molasses will be removed through the affination process. Sugar crystals with molasses will be separated by the centrifuge. The sugar crystals will then be dissolved and during the process the coloration is reduced by 50%
Carbonation
Ca(OH)2 from lime will be precipitated into sugar solution and CO2 from boiler exhaust gasses. In this process PH is controlled to enhance crystallization. The coloration of sugar solution also decreases by 60%.
Ca(OH)2 from lime will be precipitated into sugar solution and CO2 from boiler exhaust gasses. In this process PH is controlled to enhance crystallization. The coloration of sugar solution also decreases by 60%.
Filtration
CaCO3 will be separated by filtration
CaCO3 will be separated by filtration
Continued Filtration
Solid particles which escaped filtratin will be caught by the candle filter in order that the sugar solution to be for crystallization will contain no solid sugar particles whatsoever.
Solid particles which escaped filtratin will be caught by the candle filter in order that the sugar solution to be for crystallization will contain no solid sugar particles whatsoever.
Evaporation
The resulting clean and white sugar solution will be thickened to accelerate the process of crystallization in a vacuum pan through a heat-exchange process.
The resulting clean and white sugar solution will be thickened to accelerate the process of crystallization in a vacuum pan through a heat-exchange process.
Crystallization
The crystallization process occurs in a vacuum pan by solidifying sugar solution up to its crystallate point after “seed” is added
The crystallization process occurs in a vacuum pan by solidifying sugar solution up to its crystallate point after “seed” is added
Curing
The centrifuge will separate the Crystals from any remaining sugar solution. The sugar cyrsals will be subjected to a drying process while the sugar solution will be reprocessed to be crystallized.
The centrifuge will separate the Crystals from any remaining sugar solution. The sugar cyrsals will be subjected to a drying process while the sugar solution will be reprocessed to be crystallized.
Drying / Cooling
During sugar processing, the drying and cooling of crystalized sugar is considered as the most important step after the purification process to guarantee a high quality of finished product. Drying removes excess moisture from the sugar using heat, while cooling the sugar brings it to an ideal temperature for storage and transport.
During sugar processing, the drying and cooling of crystalized sugar is considered as the most important step after the purification process to guarantee a high quality of finished product. Drying removes excess moisture from the sugar using heat, while cooling the sugar brings it to an ideal temperature for storage and transport.
Packaging
Refined sugar will be packed in accordance with specific market demands or requirements.
Refined sugar will be packed in accordance with specific market demands or requirements.
