Sugar is firmly entrenched in the number of those products, without which the modern kitchen is impossible to imagine: it is used in salads, and in the production of varioussauces and confectionary products, and many other dishes.However, quite a number of people are not familiar with the sugar production process, which has its own distinctive features and interesting moments.In general, there are several "schools" of sugar production, which together technologies differ in the used starting material.So, until the XIX century, sugar was obtained only from cane, but by mid-century breeders have increased sugar content in the beet to 18%, which triggered the rapid growth of this industry later.
Now sugar production - is almost fully automated process, which involves several basic steps: transporting the original product, cleansing it, cutting, converting the resulting weight as a result of a number of chemical and physical reactions in sugar and drying.F
Immediately thereafter beet undergoes a process of purification from leaves, sand, large chunks of land and other particles of different impurities using sveklomoyki (often used more and shaker).This is done primarily to the fact that going to save further costly equipment, as even the smallest pieces of stones and, especially, the sand can have a negative impact on his work.The entire cleaning process is controlled by a person sitting at the control panel and tracking the normal functioning of all systems with the appropriate monitors.
Purified beet roots again on a conveyor belt are transferred to the "hands" of the following mechanisms, this time - cutting.Beetroot is cut by several large knives, vaguely resembling a typewriter in hairdressing salons, as follows: under the influence of centrifugal force, peeled roots, moving inside, pressed against the blades, located on the beet slicer body, which is usually made in a cylindrical shape.factory workers say, the chip thickness for beet of a particular type should be strictly defined, so here it is also important to monitor the quality of the final cutting product.In addition, the resulting chips must be free of any flaws, because it is a large presence of any cracks or other defects entails reducing the number of the extracted sugar.
chips all on the same tape moves to the diffusion unit, whose task is to produce a saturated sugar juice and the solid parts of the chip unit (for this reason the device and called diffusion).The principle of extracting the juice is quite simple: water is supplied from the top down that occurs aimed at the back of the chip flow.The whole mass of the machine should be without air, and only at a certain temperature, allowing maximum water get enough sugar substance.two masses is the result: solid - pulp, located in the upper part of the apparatus, and the liquid - sugar juice.
This sugar production process is completely waste-free: bagasse supplied by special conveying channels in the first dryer, which is exposed to hot gases, and then carried away through pipes to the warehouses.Such large masses are usually purchased wholesale kormёzhki farmers for livestock.Juice, in turn, is exposed to various physical and chemical processes, the task of which is to separate the sugar-containing elements from the "non-sugars."Branch based on the fact that the last substance in varying degrees hinder obtaining sugars because the individual characteristics (chemical structure, physical properties) that reduces the total amount of product obtained.
To clear sugar juice, it is mixed with milk of lime, after which the solution is subjected to intense heat to separate the precipitate.Then the juice is exposed to carbon dioxide for the final disposal of microscopic lime particles.After the juice is further purified by various types of Hydros, which are three-dimensional device that drives the juice through a glass flask.
last stage of obtaining the sugar is the evaporation of sugar syrup to its final crystallization and gaining shape.The solution is placed in a special apparatus, which are completely devoid of air in a working mode (vacuum machines), where the syrup temperature as a result of an abnormal, discharged, the pressure rises to 65-70 degrees Celsius.Here, workers remove the plant and the first samples of syrup, opening a special valve to supply a solution.
Finally, this mass - massecuite - conveyor belt sent to a centrifuge, where in addition there is a cleansing process, then massecuite is placed in the collection, from which moist sugar is sent to the dryer.Inside it is blown sugar heated to 115 degrees Celsius air, and already then finally cooling down to room temperature in a special apparatus, which is a bit like a washing machine drum, and falls on the screening and packaging.