This is a project work that is on the production of Sugar Syrup (molasses) from raw cane sugar by succession crystallization, usually three in number. The first crop of crystal is known as “first” sugar and the resultant mother ligous which is separated from them in centrifugal machine is known as “first molasses. The first molasses is recrystallized to obtain a second crop of crystals and resulting mother ligour known as second molasses. On the further crystallization gives a mother ligour known as third or final molasses. The objective of the crystallization is to remove sucrose and leave non sucrose materials in solution. This non sucrose material is called ‘molasses syrup’.
TABLE OF CONTENTS
1.1 Historical Background 1
References 24
Sugar is a general description of the various sugars obtained from sugar cane, sugar but and other vegetables juices. Sugar is readily soluble in water and will form crystals and tastes sweet. There are over one hundred different types of naturally accusing compounds that could be called sugar. The sugar with which most caterers are familiar is sucrose which is refined from sugar cane sticks.
All sugars are made up predominantly of reducing sugars some of which are monosaccharides like textrose; some disaccharides like maltose; and other non-reducing sugars like sucrose.
However, sugar syrup “molasses” is mixture produced form cane sugar sticks by a successive crystallization sugar and its mother liquors.
1.1 THE HISTORICAL BACKGROUND
The production of sugar syrup is as old as the manufacture of sugar. It was first originated from Indian subcontinent by primitive man. He learnt to extract juice form cane stacks and maple trees and cook them to a solid. These crude sugars are still widely used. The wide canes (S. barben saretha group) modern Indian and Pakistan were in cultivation by 400 BC and had reached Egypt and sincerely by 950BC.
The earliest mill were mortar and pistle arrangement, operated first by man power and then by animal and screw and levered presses were widely used for the extraction of the syrup until it was superseded by the roller mill invented by a cane – grower in sicily in Iffa.
Evaporation of the syrup extracted was done in thin clay-pans, and then metal-pan, single or in trays was practiced for centuries with the little change.
The primary aim of this project is to produce a sugar syrup which should be favourably competitive with drastic increase in demand of the commodity in the marked.
Occasionally, because over production of cane sugar, and low prices, the various producing areas decide to limit its production. Since the sugar cane crop cannot be kept indefinitely in the field, it is necessary that it be harvested to ensure future crops which grow from the roots of the cane when it has been harvested. Under such conditions, the cane is frequently processed into the syrup. By converting the sucrose content of this syrup to a mixture of non – crystallizable sugars, a product is obtained which is known as ‘high – test molasses’. Hence, having sugar cane syrup which is highly rated by distillers and other users of molasses for fermentation and biological processes.
When the accumulation of inhibitors is so great that recovery of sucrose is no larger economically predical, this liquor which is the mother (molasses0 known as final molasses or (in the cane sugar industry) as lack strap molasses is employed.
However, the problems of the presence of high level of sugar consumption must be considered undesirable on some main counts. Thus the following problems associated with high level sugar consumption will be addressed by the use of the substitute “molasses”.
The importance of this study to the society includes the following:-
The limitations encountered in the course of this research work are as follows.
1. Capital: It is being said that money is everything and to achieve a meaningful project, money should be adequately provided. Moreso, seeing that to set – up an adequate necessary materials for the extraction is also capital intensive too.
2. Due to the united time we have for this study, we couldn’t monitor adequately the whole processes that were employed in the work/research effectively.
In addition, the products extracted were not 100% guaranteed due to some un-avoidably human errors.
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