Bagasse preservation of meat leaves the last mill to the boiler for use as fuel, or deposit of baga

Cane is subjected to a process of preparing which involves breaking or pulping stem cells through choppers. Then a conveyor belt leading to the mill, where the extraction of sucrose is performed, consisting of squeezing and washing the bagasse layer in a series of mills.
Washing the bagasse layer is done with juice extracted in the following mill (maceration) and washing the last mill is made with condensed hot water (imbibition), which facilitates the depletion of the sucrose in the bagasse and prevents fungal growth and the need to employ bactericides.
Bagasse preservation of meat leaves the last mill to the boiler for use as fuel, or deposit of bagasse, from where it is shipped for use as feedstock in the manufacture of paper. Grinding sugar cane
The juice from the mills, once weighed in scales, alkalinization enters tank, where its degree of acidity is lowered and sucrose inversion is avoided by adding lime milk. This process helps to precipitate most of the impurities that brings the juice. The alkalized preservation of meat juice heaters, where it rises in temperature to near the boiling point level and then passes to the continuous clarifier, which are sedimented and decanted solids is pumped, while the clear juice supernatant is removed from the top. The settled preservation of meat solids pass filters preservation of meat and rotary preservation of meat vacuum, which are coated with fine metal meshes that let the juice, but retain the cachaça, which can be used as fertilizer in the plantations.
Then passing the clarified juice evaporator, vacuum operated to facilitate boiling at a lower temperature. In this step it is removed 75% water content to the juice, to obtain the product or treacle.
Decoction or crystallization containing sucrose syrup is carried out in vacuum pans. These brews, according to their purity, produce raw sugar (for export or production of concentrates for animals), white sugar (for direct consumption) or sugar for refining. Crystallization of sugar is a delayed process that accelerates industrially introducing the trash a few grains of dust from finely ground sugar. The skill and experience of the workers who must judge the exact point of the brews, it is essential to obtain a good product. This leaves a solubility curve of sucrose. Crystallization
Sugar crystals are separated from the remaining centrifugal honey. These are very fine mesh cylinders rotating at high speed. The liquid goes through preservation of meat the screen and the crystals remaining in the cylinder, then washed with water. Honeys again cans, or are used as feedstock for the production of ethyl alcohol distillery. Sugar premium retained in the meshes of centrifuges is dissolved in hot water and sent to the refinery, to continue the process.
It should be noted that at this point you get what is called brown sugar, because of the color of the crystals; preservation of meat then the process by which becomes brown sugar white sugar or refined sugar is detailed.
By refining, eliminating or reducing the colloidal, inorganic dyes, or the liquor may contain preservation of meat materials. The dissolved sugar is treated with phosphoric acid and calcium saccharate compound to form a flocculant that carries the impurities which are easily removed in the clarifier. The clarified material passes coal cisterns removed by adsorption, most of coloring materials present in the liquor. The resulting liquor is concentrated, crystallized again in a bucket and passed to centrifuges to remove the syrup.
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