Sugar Manufacture Report

8/8/2019 Sugar Manufacture Report

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LOCATION: MALAYAN SUGAR MANUFACTURING

DATE: 1ST NOVEMBER 2010

TIME: 9.00 am 12.30 pm

OBJECTIVE: To Study about the Cooling Process and Crystallization of the

Sugar.

Our group, ACIR 072M went to the third company that is Malayan

Sugar Manufacturing (MSM) in Penang. We departed from our hotel at

8.30am. Unfortunately, the weather was not very good with heavy rain at

Gurney Hotel. But at Penang Bridge, the rain was stop.

We arrived to our destination at 9.05am. The Assistant General

Manager, Mr. Tan Siew Tong had welcomed us to MSM with good greeting.

Then, we were invited to the meeting room for the briefing of the company.

They showed some corporate video for us and gave us a simple

introduction about the company. Malayan Sugar Manufacturing is under

FELDA Holdings that was handled by the government. Before that, they were

under Robert Kwok. They had another 2 branches that is in Johor Bahru and

Sg. Buloh. They were also co-operated with Kilang Gula Felda Perlis (KGFP).

This company is producing 3 000 tones daily and half million tones

annually. They were many type of sugar such as coarse, fine, icing and

others. They also exported their product to overseas like Indonesia,

Singapore, New Zealand and etc. Their sugar will classified with type of sugar

like P1, P3, PXX, Icing, P3H and etc. The difference of the sugar is only the


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size.

We started our visit to their factory at 9.45am. We were guided by

Operating Manager, Mr. Zahri and Electrical Engineer, Mr. Lim. The process

start with:-

1. Raw Sugar Delivery

Raw sugar delivered by ocean vessels is transferred to lighters and brought

to MSM jetty. This raw sugar was imported from Brazil and Australia. A crane

and excavator equipped with grab buckets are used to unload raw sugar

from the lighters onto belt conveyors. The conveyors transport the sugar to

the warehouse for storage. The capacity of the warehouse is 90 000 tones.


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2. Affination

In the first step of refining operation, raw sugar crystals are mixed with raw

syrup to soften and remove the crystal outer coatings of impurities. The

crystals are then separated from the syrup and hosed with hot water in a

centrifuge. This process is called affination.

3. Carbonation

We did not go to the carbonation plant but we were simply brief by Mr. Lim

about the process. The washed sugar discharged from the centrifuge is

dissolved in a premelter to form melted liquor. The melted liquor is pumped

to the carbonator where lime and carbon dioxide are added to form a

precipitate of calcium carbonate which traps most of the impurities.

4. FiltrationThe carbonated precipitate together with the impurities are removed bypressure filtering through the first and second side filters leaving behindclear liquor.

Filtration station consists of the followings:a. First stage filtration : Rotary drum filters


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b. Second stage filtration : Sweetland filtersc. Polishing filtration : Sweetland filters


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5.Ion Exchange ResinFurther colour removal is achieved by pumping the clear liquor throughtowers containing ion exchange resins (IER). The colour-causing components

in the liquor are adsorbed onto the resin surfaces and left-behind.

6. Polishing FiltrationTo ensure that no solid impurities get carried forward in the process, thedecoloured liquor undergoes a final filtration stage in the polishing filters.

7.EvaporationThe treated liquor, now called fine liquor is ready for crystallization.However, it must first be concentrated by having its excess water contentremoved.


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8. CrystallizationThe concentrated fine liquor leaving the evaporators is subsequently boiledin a vessel known as a vacuum pan. Fine sugar crystals are used as

seed. The crystals are grown to the required size by adding moreliquor. When they are large enough, the mixture of crystal and syrup isdischarged from the pan.

Temperature max: 40 CPressure: 6 barVolume: 269 L

Chiller capacity: 175 RTAir temperature: 29 CWater temperature: 34C


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9. Vacuum Pan1.Refined Pans (white sugar): Batch Pan, Vertical Crystallization Tower (VKT)2. Recovery Pans (brown sugar): Batch Pan and Vertical Crystallizer

Temperature: 143C

Pressure: 3 bar

Capacity: 60 tones

Heating Surface: 300 m2

Second Vacuum Pan:-This vacuum pan, they are using Heat Exchanger.

Temperature: 40F, 275 F

40F, 173F

Vertical Crystallization Tower Capacity: 900 tones per day

This VKT faster operate compare to other vacuum pan.

10. Screening

The refined sugar crystals are then dried, cooled, sieved and stored in

storage bins.


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They change every 3 weeks.

11. Packing & Delivery

From the storage bins, the sugar is transported by conveyor belts to the

packaging area and packed into various grades or transferred into the silo

for sugar delivery by bulk containers.

For filling and packaging they are using clean room. They are automatic seal.

The noise level 85 dBA

Warehouse:-

Temperature: Ambient air (36C)

Gallery


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Documents

Sugar Manufacture Report