Sugar Sugar Production:
Soluble I grade water in the water to obtain a chloride I. The brix considers chlorpers to be about 60-62. Then they pass the syrup to get impurities and eliminate sputtering of the filter. Since the syrup may have a color, so, in the absence of decolorization, the color of the yellow sugar is used. For this purpose, ion exchange columns and resins are used. Ionic exchange resins are spherical and porous grains On them, active ions are fixed, which can be exchanged with the ions in the solution. Then the syrup passes through these columns and dries on the syrup.
Bake Characteristics by Apparatus:
۱٫ The apathetic tubes are larger so that they can pass more syrup.
۲٫ The apparatuses move back and then the syrup moves backwards into the tube to allow saturation and over saturation.
۳٫ The baking units are vacuum-cooled and vacuumed at the boiling point, and at low temperatures, the fluid starts to boil, and the syrup is not burned down with low heat, it is boiled and the sugar is reduced.
Open the steam to make the syrup start to boil, then create a vacuum and open the milk to make the tank full of syrup and then wait a while until the syrup reaches saturated and over saturated state, but this is not enough to crystallize. And we have to create conditions for this, and this can be done in two ways.
۱٫ After the mixture has reached saturation, add the powder to make the crystal.
۲٫ Shock air. The vacuum cleaner environment disconnects the vacuum air and creates a pressure in the air and this pressure difference causes the crystal to form. The use of sugar powder is better because the crystals are uniform and one size, provided that the sugar powder is transferred to the entire reservoir to one The crystalline crystalline crystalline crystalline crystalline crystalline crystalline crystalline crystalline form.
There are a number of glasses or valves to see the contents of the machine in the baking apparatus. You need to know at a specific time when the powder is added. This step is recognizable in several ways.
When the syrup is suitable for viscosity, the heat transfer is slowed down as a result of boiling, and the steam bubbles are stretched and spindle-shaped. Here is the time to add sugar powder.
It sinks through slush droplets or drops of syrup. If it falls out quickly, the viscosity is low and if it falls hard, that is, its viscosity is high.
After the crystal is formed and the baking steps are performed, the bake is brought to the Mollaxor, the Molasaxor is a reservoir that has an agitator, followed by a syrup withdrawal valve that lowers the baking temperature and performs some sort of refrigeration operation. Filled with glucose molders, the filling of molds is done by placing molds inside the wagon, which is called “green sugar” to this sugar. Because no centrifuges are applied after cooking, the cooking is directly molded and green in color. Cold operation is then performed by a cooler and cooler. In the cold store, a fork is made to allow the waste to be placed in the bottom of the sugar, as well as the air passes through it, and then bakes the centrifuge to remove the effluent. This is done for 20 minutes. After the centrifuge, the sugar is completely white and the external waste is yellow. Then the sugar is dried and then packed by chopped guillotine into the incubator