3. •Sugar is a vital ingredient in
most of out daily consumption
articles. For example: Soft
drinks, juices, tea, biscuits,
sweetmeats, bakery items
,deserts, etc.
•It is a vital need more than a
want to our society.
4. • At the time of Pakistan's independence in 1947 there were
only two sugar mills in the country with a total production
of 7,932 tons during the season of 1947-48.
• During the year 1997-1998 there were 75 sugar mills in the
country and it produces.
• Sugarcane is grown on over a million hectares and
provides the raw material for Pakistan’s 75 sugar mills.
• Dewan Sugar Mills Limited established as a public limited
company in 1982 is one of the largest sugar mills
of Pakistan having a cane crushing capacity of over
9,000tons per day.
• but now a days sunger chang suger in tando allayar its
crushing capacity is 15000 tons per day
5. • The Second Largest agro based industry after
Textiles.
• Pakistan is an important cane producing
country and is ranked fifth in world cane
acreage and 15th in sugar production.
Today there are 82 functional sugar mills in
the country out of which 45 are in Punjab,
32in Sindh and 5 in Khyber Pakhtonkhwa. In-
6. Khoski sugar mill established 1965 by
Rahmaniyan group and its constructed by
England engineers and its parts purchased
from England
Its first Crushing star in 1971
Its ceremony inauguration held by general
yahya khan
Some of the major processing equipment are
4 Boiler Houses, Power House, Process House
and Mill House.
7. 800 employees are working
Crushing Capacity is 4,500 Ton per day
Anwar majeed is chairman
Its belong to omni groug
There are 9 suger mills under
Its owner is Asif ali zardari
Head office is 1st floor, Block-2, Hockey Club
of Pakistan Stadium, Liaquat Barracks,
Karachi.
9. • After the cane arrives at the mill yards, it is
mechanically unloaded, and excessive soil and
rocks are removed.
• The cane is cleaned by flooding the carrier with
warm or by spreading the cane on agitating
conveyors that pass through strong jets of water
and combing drums.
• At this point, the cane is clean and ready to be
milled.
10. After the cleaning process, a machine led by a
series of rotating knives, shreds the cane into
pieces. This is known as "grinding.“
During grinding, hot water is sprayed on to the
sugarcane to dissolve any remaining hard sugar.
The smaller pieces of cane are then spread out
on a conveyer belt.
11. The shredded pieces of sugarcane travel on
the conveyer belt through a series of heavy-
duty rollers, which extract juice from the
pulp.
The pulp that remains or "bagasse" is dried
and used as fuel. The raw juice moves on
through the mill to be clarified.
12. The juice from the mills, a dark green color, is
acid and turbid. The clarification (or defecation)
process is designed to remove both soluble and
insoluble impurities (such as sand, soil, and
ground rock) that have not been removed by
preliminary screening.
The process employs lime and heat as the
clarifying agents.
13. • Carbon dioxide and the milk of a lime are
added to the liquid sugar mixture and it is
heated to the boiling point, as the process of
clarifying begins.
• As the carbon dioxide travels through the liquid
it forms calcium carbonate, which attracts
non-sugar debris (fats, gums, and wax) from
the juice, and pulls them away from the sugar
juice. The juice is then pushed through a series
of filters to remove any remaining impurities.
14. The muds separate from the clear juice through
sedimentation. The non-sugar impurities are
removed by continuous filtration.
The final clarified juice contains about 85
percent water and has the same composition as
the raw extracted juice except for the removed
impurities.
15. •To concentrate this
clarified juice, about
two-thirds of the water is
removed through vacuum
evaporation.
• Generally, four vacuum-
boiling cells or bodies are
arranged in series so that
each succeeding body
has a higher vacuum (and
therefore boils at a lower
temperature).
•The syrup leaves the last
body continuously with
about 65 percent solids
and 35 percent water.
16. • The crystallization process takes
place in vacuum pans which boil
the juice at lower temperatures
under vacuum.
• When the juice concentrates it is
'seeded' with tiny sugar crystals which
provide the nucleus for larger crystals
to form and grow. When the crystals
reach the desired size the process is
stopped.
• The remaining mixture is a thick mass
of large crystals, which is sent to a
centrifuge to spin and dry the
crystals. The dried product is raw
sugar, still inedible.
17. •Raw sugar is transported to
a Cane Sugar Refinery for
the removal of molasses,
minerals and other non-
sugars, which still
contaminate the sugar. This
is known as the purification
process.
• Raw sugar is mixed with a
solution of sugar and water
to loosen the molasses from
the outside of the raw sugar
crystals, producing a thick
matter known as "magma."
18. • Large machines then spin the magma, which
separate the molasses from the crystals.
Crystals are promptly washed, dissolved and
filtered to remove impurities.
• The golden syrup which is produced is then
sent through filters to remove the color and
water. What's left is a concentrated, clear
syrup, which is again fed into a vacuum pan.
19. Once the final
evaporation and
drying process is
done, screens
separate the
different sized sugar
crystals. Large and
small crystals are
packaged and
shipped, labeled as
white, refined,
sugar.
