Sugar processes

Sugar processes are the manufacturing operations for sugar: carbonatation, liming, evaporation, and crystallization. Carbonatation and liming purify the juice by precipitating impurities; evaporation concentrates the thin juice to thick syrup; crystallization grows the sucrose crystals that are separated by centrifugation. Each step is monitored for pH, brix, temperature, and colour to maximize recovery and whiteness. Together these unit operations convert a perishable plant extract into a stable, pure commodity that stores indefinitely. Continuous monitoring of brix, pH, and colour at each stage keeps the factory running at peak recovery and whiteness.