How To Make Granulated Sugar?
The British consume 2 million tons of sugar per year. But 80 percent of the world’s sugar comes from sugarcane grown only in warm tropical climates. And England is not a country famous for its hot climate. So most of the sugar used in England comes from this strange root plant. Norfolk, East Anglia… England’s sugar bowl. Two-thirds of the UK’s sugar beets come from this region.
It was discovered 250 years ago that sugar can be made from sugar beet root. In 1747, German chemist Andreas Sigismund Marggraf showed that sugar from sugar beet is the same as sugar from sugar cane. In the early 1800s, beet processing plants began to be established all over Northern Europe. Autumn has arrived in Norfolk and these beets are ready to be picked. This is not an easy task to do by hand.
It has to be removed from the ground with a combine. Harvesting sugar beets is such a complex operation that it is also known as mobilization. The process begins with this monstrous machine. This mechanical beet harvester combines exceptional power and efficiency with a delicate touch. The 530 horsepower monster is designed for precision picking, from lifting to cleaning. The machine, which has a delicate touch, collects six rows of beets each time. Razor-sharp blades cut through the stems. To avoid damaging the valuable roots, the and shaped steel wheels gently squeeze the beet out of the soil. The 13 cleaning rollers rotate the beets to dump them into the loose soil. A curtain conveyor then pours the beets into the tank. After just 7 minutes, the tank is filled to the brim and a mechanical arm loads 20 tons of beets onto the truck.
Slicing the beet makes it easier to extract the sugar. But sugar isn’t available when the beets are cold. The beets come in huge diffusers to warm up a bit. While the baskets on them move the beets in one direction, the 72-degree water comes from the opposite direction. In 90 minutes, almost ninety percent of the sugar is gone. You can think of it like a giant teapot.
Like pushing the tea bag into the mug and removing it several times, the diffuser extracts the maximum amount of sugar. The beets whose sugar has been removed are not thrown away. 99% will be used in the production of products such as animal feed. This clear solution still only has 17 percent sugar and isn’t sweet enough. So it is boiled at 130 degrees to evaporate the excess water.
In order for it to enter supermarkets, sugar must be crystallized. They start with microscopic ones first to produce large sugar granules. Small seed crystals are added to the syrup and they will grow to about 500 600 microns, which is the size of sugar we all know and buy in supermarkets. The crystals are fully grown after 3.5 hours in the tanks, but they are still covered in syrup. The problem is solved by quickly spinning the candies into one of these machines. It rotates 1000 times in just 3 minutes, allowing the syrup to be thrown out. What remains is sugar crystals.
Each machine becomes 2 tons of crystals plus liquid, and at the end of the process, one ton of crystals and one ton of syrup are left. 60 tons of sugar comes out of this production line every hour.
Originally posted 2021-12-11 23:48:16.