To make table sugar from sugar beets involves a level of processing which seems to me more akin to creating a pharmaceutical grade substance than a foodstuff.
I will list the processes below.
I will list the processes below.
Sugar beets are washed and cut into chips and boiled.
Only the water is used to make suagr -- the 'chips' are used to create pet food.
Next the 'sugar water' is cleaned with limewater and then filtered.
Only the water is used to make suagr -- the 'chips' are used to create pet food.
Next the 'sugar water' is cleaned with limewater and then filtered.
The water is boiled 6 times.
Then it is boiled again, this time under low pressure -- creating crystals in the liquid.
The syrup is then spun in a centrifuge and the crystals are collected.
Then it is boiled again, this time under low pressure -- creating crystals in the liquid.
The syrup is then spun in a centrifuge and the crystals are collected.
To make sugar from sugarcane is arguably even more troubling.
The sugarcane is washed twice. It is then crushed and milled -- which extracts the juice.
The juice is made to fall from a 10m tall tower as sulphur dioxide vapours rise through it. This bleaches the juice.
The sugarcane is washed twice. It is then crushed and milled -- which extracts the juice.
The juice is made to fall from a 10m tall tower as sulphur dioxide vapours rise through it. This bleaches the juice.
The juice is next added to a mixture of powdered lime (calcium carbonate) and water and 'agitated' for 6 hours.
The mixture is then left to clarify. The sludge (known as mud) that falls to the bottom of a 'clarifier tank' is filtered and extract any sugar. Meanwhile...
The mixture is then left to clarify. The sludge (known as mud) that falls to the bottom of a 'clarifier tank' is filtered and extract any sugar. Meanwhile...
The clarified juice boils in a series of evaporators.. concentrating the sugar content.
Then it goes through another process of clarification. Any impurities floats to the top and is skimmed off.
Sucrose crystals suspended in alcohol is then poured into the resultant syrup.
Then it goes through another process of clarification. Any impurities floats to the top and is skimmed off.
Sucrose crystals suspended in alcohol is then poured into the resultant syrup.
The syrup is then boiled further, this time under pressure.
The resultant thick crystallised paste is then put in to a high speed centrifuge to remove the sugar crystals from the crystallised syrup. It spins at over 1000 RPM... separating the molasses from the crystals...
The resultant thick crystallised paste is then put in to a high speed centrifuge to remove the sugar crystals from the crystallised syrup. It spins at over 1000 RPM... separating the molasses from the crystals...
The crystals are harvested and bleached.
Hot air then brings down their humidity levels.
It is then packaged.
Hot air then brings down their humidity levels.
It is then packaged.
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