GAMBELLA UNIVERSITY

COLLEGE OF ENGINEERING AND TECHNOLOGY

DEPARTEMENT OF MECHANICAL ENGINEERING

NAME ID №

Jemal Nurye-----------------------------------------------------------------------------------------------RNSc/0422/2013

Honelgn Getu---------------------------------------------------------------------------------------------RNSc//2013

SUBMISSION DATE: Nov, 2017 E.C

GAMBELLA, ETHIOPIA
 ABSTRACT
The report examines the multifaceted role of sugar in contemporary society, highlighting its
historical significance, nutritional implications, and increasing public health concerns. It explores
the evolution of sugar consumption patterns, tracing its journey from a luxury commodity to a
ubiquitous ingredient in modern diets. The analysis delves into the biochemical effects of sugar
on the human body, addressing both its pleasurable attributes and its potential health risks,
including obesity, diabetes, and cardiovascular diseases. Furthermore, the report reviews current
regulatory frameworks and public health initiatives aimed at reducing sugar intake, alongside
consumer awareness campaigns. By synthesizing existing research and data, this report aims to
provide a comprehensive overview of sugar's complex relationship with health and society,
fostering informed discussions about dietary choices and public policy.
1 History
Of Sugar It is thought that the Polynesians first found stalks of giant grass containing a ‘sweet
liquid’ (cane sugar). In 510 BC the Emperor Darius of Persia referred to sugar cane as “the reed
which gives honey without the bees”17. In Western Europe, sugar was introduced as a result of
the crusades in the 11th Century AD, with talk of this “new pleasant spice”. Use of sugar was
first recorded in England in 1099 while, in 1493, Christopher Columbus took sugar cane to the
Caribbean Islands where it flourished in the favourable weather conditions and fertile soil18.
Later on, the Napoleonic Wars (1803-1815) caused a blockade of ocean trade routes, limiting
access to imported sugar cane, thus leading to increased sugar prices due to lack of imports and
driving interest in home-grown substitutes. It was at this time that scientists (e.g. Andreas
Marggraf) discovered that sugar could be extracted from sugar beets to replace cane sugar19

2. INTRODUCTION
Sugars are found in nature. All green plants providing foodstuffs, including fruits and vegetables,
grains, as well as milk and honey, contain naturally-occurring sugars

Sugar, often perceived merely as a sweetener in our diets, plays a crucial role in various industrial
sectors. It is not only a key ingredient in food and beverages but also serves as a vital component
in pharmaceuticals, cosmetics, and biofuels. The versatility of sugar extends beyond its culinary
applications; it acts as a preservative, enhances texture, and contributes to fermentation processes.

In the food and beverage industry, sugar is essential for flavor, color, and preservation,
influencing consumer preferences and product formulations. Beyond food, sugar is utilized in the
production of ethanol, a renewable energy source, and in pharmaceuticals, where it is used in
syrups and as a stabilizer in formulations.

The global sugar market is influenced by agricultural practices, trade policies, and consumer
demand, making it a dynamic sector. As industries seek sustainable practices, the production and
use of sugar are evolving, with a growing emphasis on eco-friendly sourcing and processing
methods. This introduction sets the stage for exploring the multifaceted role of sugar in industry,
highlighting its economic significance and the ongoing trends shaping its future.
3. Process of sugar cane
Sugar is a valuable agricultural commodity. About 80 per cent of the world’s sugar comes from
sugar cane and about 20 per cent comes from sugar beet

The processing of sugar cane is very similar. Sugar cane tends to be extracted in sugar mills in the
country where it is grown through the following processes:

1. Cutting, shredding and crushing between heavy rollers.

2. Hot water spray and lime to clarify the juice.

3. Filtering of the brown juice produced.

4. Boiling of juice under vacuum to form a thick syrup.

5. Separation of crystals (raw sugar) and syrup (molasses) in a centrifuge.

6. Brown raw sugar or crystals is then exported around the world for local refining

4. What is the function of sugars in foods?

Sugars play an important role in different foodstuffs. As well as bringing sweetness, they also
have important biological, sensory, physical and chemical properties22. For example, sugars help
provide the taste, texture and colour of foods, extend their shelf-life, which preserves the safety
and quality of the food. Sugars can in some cases be reduced/replaced, but no other single
ingredient can replace all the functions of sugars.

 Taste - Sugars generate flavours by interacting with proteins when heating; a process
known as the Maillard Reaction.
 Texture - Sugars contribute to the texture of foods, providing sensations of crispiness in
biscuits, for example.
 Colour -Again through the actions of the Maillard Reaction, sugars interact with food
proteins giving certain foods a ‘golden colour’ e.g. bread and pastries.
 Shelf-life - Sugars improve the shelf-life of foods by lowering the water activity. Sugars
reduce the amount of available water that supports the growth of micro-organisms
 (bacteria, mould and yeast) so they cannot multiply and cause food spoilage. This
preserves the safety and quality of the food

5. The Sugar Production Process in Industry

The production of sugar in the industry involves several key steps, from cultivation to refining.
Here’s an overview of the entire process:

5.1. Cultivation

Cultivation refers to the process of preparing and nurturing soil for the growth of plants,
particularly crops. It involves a series of agricultural practices aimed at promoting healthy
growth, maximizing yields, and ensuring the sustainability of farming systems. Here are the key
aspects of cultivation:

 Sugarcane and Sugar Beet: Sugar is primarily derived from two sources—
sugarcane and sugar beet. Sugarcane is grown in tropical climates, while sugar
beet thrives in temperate regions.
 Planting: Seeds or cuttings are planted in prepared soil, and the crop is nurtured
through irrigation, fertilization, and pest control.

5.2. Harvesting

Harvesting is a crucial phase in the agricultural process, particularly for crops like sugarcane and
sugar beet. This step involves collecting the mature crops from the field when they have reached
optimal growth and sugar content. Here’s a closer look at the harvesting process:

 Timing: Sugarcane is typically harvested when its sucrose content is at its peak,
usually 12 to 18 months after planting.
 Methods: Harvesting can be done manually or mechanically. Manual harvesting
involves cutting the cane, while mechanical harvesters can collect large quantities
efficiently.

5.3. Extraction
Extraction is a critical step in the sugar production process that involves separating the sugar-rich
juice from the harvested sugarcane or sugar beet. This process ensures that the sucrose can be
further processed into sugar. Here’s a detailed look at the extraction process:

 Crushing: The harvested sugarcane or sugar beet is washed and then crushed to extract the
juice. In the case of sugar beet, the roots are sliced and then subjected to hot water
extraction.
 Juice Clarification: The extracted juice contains impurities, which are removed by heating
it and adding lime or other clarifying agents.

5.4. Evaporation

is a crucial step in the sugar production process that involves concentrating the juice extracted
from sugarcane or sugar beet. This process removes excess water, allowing the sugar content to
become more concentrated and facilitating the subsequent crystallization phase. Here’s a detailed
look at evaporation in sugar production:

 Concentration: The clarified juice is then evaporated in large vacuum pans to remove
water, resulting in a thick syrup.
 Temperature Control: This step requires careful temperature control to prevent
caramelization.

5.5. Crystallization

is a vital step in the sugar production process that converts concentrated syrup into solid sugar
crystals. This process is essential for producing the granular sugar that is widely used in food and
beverages. Here’s a detailed look at the crystallization process:

 Seed Crystals: The syrup is seeded with sugar crystals to promote further crystallization.
 Cooling: As the syrup cools, sugar crystals begin to form. This process can take several
hours.

5.6. Centrifugation

Centrifugation is a key process in the sugar production industry, used to separate sugar crystals
from the liquid molasses after crystallization. This technique relies on centrifugal force to achieve
efficient separation, ensuring a high-quality final product. Here’s a detailed look at the
centrifugation process:

 Separation: The mixture of sugar crystals and syrup (molasses) is placed in a centrifuge,
where the centrifugal force separates the crystals from the liquid.
 Washing: The sugar crystals are washed to remove any remaining molasses.

5.7. Drying

is a crucial step in the sugar production process that removes excess moisture from sugar
crystals, ensuring their stability and shelf life. Proper drying is essential for achieving the desired
quality and texture of the final sugar product. Here’s a detailed look at the drying process:

 Moisture Removal: The wet sugar crystals are dried using hot air to reduce moisture
content, ensuring that the final product is stable and has a longer shelf life.

5.8. Refining

is a critical process in the sugar production industry that enhances the purity, quality, and
appearance of sugar. This step transforms raw or partially processed sugar into a refined product
suitable for consumer use and various applications. Here’s a detailed look at the refining process:

 Purification: Raw sugar may undergo further refining to remove color and impurities. This
involves melting and filtering the sugar, often using activated carbon or ion-exchange
resins.
 Recrystallization: The refined sugar is then recrystallized to achieve the desired purity and
texture.

5.9. Packaging and distribution

are vital final steps in the sugar production process, ensuring that the refined sugar reaches
consumers and industrial users in good condition. Proper packaging protects the sugar's quality,
facilitates handling, and enhances marketability. Here's a detailed look at these processes:

 Final Product: The sugar is packaged in various forms—granulated, powdered, or liquid—

and prepared for distribution to retailers, manufacturers, or directly to consumers.
  Quality Control: Throughout the process, quality checks ensure that the final product
meets industry standards.

5.10. Byproducts and Waste Management

in the sugar production process, byproducts and waste management are essential components that
not only enhance the sustainability of the industry but also provide additional economic benefits.
Proper management of byproducts can lead to resource recovery and reduced environmental
impact. Here’s a detailed look at byproducts and waste management in sugar production.

 Molasses: The leftover molasses can be used in animal feed, fermentation for ethanol
production, or in the food industry.
 Bagasse: The fibrous residue from sugarcane can be used for energy production or as a
raw material for paper and building products.

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1. Sugars provide a source of energy required by the body to function.

2. Sugars are found in nature. All green plants providing foodstuffs, including fruits and
vegetables, grains, as well as milk and honey, contain naturally-occurring sugars.

3. Many types of sugars are found in the diet on a daily basis. These include, for example,
glucose, fructose, sucrose, and lactose. When the term ‘sugar’ is used, people are referring to
‘sucrose’ (table sugarj).

4. The human body does not differentiate between sugars naturally present in foods and added
sugars.

5. In the EU, sugars must be labelled as total sugars according to Regulation (EU) No 1169/2011
on the provision of food information to consumers.

6. In addition to bringing sweetness, sugars have many functions in foods, such as helping
provide taste, texture and colour, extend shelf-life, and ensure safety and quality. No other single
ingredient can replace all the functions of sugars in every food and drink.

7. Scientific studies in humans do not support the hypothesis that sugars may be physiologically
addictive.
8. Frequency of consumption of fermentable carbohydrate and lack of oral hygiene are the most
important factors influencing the development of dental caries.

9. Sugars can be part of a healthy and balanced diet. Excessive consumption of calories from any
source, combined with insufficient energy expenditure, is associated with an increased risk of
overweight, obesity and non-communicable diseases

Conclusion

Sugar production plays a vital role in the global economy and food industry, serving as a
fundamental ingredient in various products, from sweeteners and baked goods to beverages and
pharmaceuticals. The process of transforming sugarcane and sugar beet into refined sugar
involves multiple intricate steps, including cultivation, harvesting, extraction, evaporation,
crystallization, centrifugation, drying, refining, packaging, and distribution. Each of these stages
is crucial for ensuring the quality, purity, and availability of sugar.

The significance of sugar production extends beyond its culinary applications. Sugar is integral to
numerous industries, supporting food safety, preservation, and fermentation processes.
Additionally, byproducts from sugar production, such as molasses and bagasse, contribute to
sustainability efforts by providing alternative resources for animal feed, bioenergy, and
biodegradable materials.

In today’s context, the sugar industry faces challenges related to environmental sustainability and
consumer health concerns. However, advancements in technology and sustainable practices are
paving the way for a more responsible approach to sugar production. Emphasizing waste
management, resource recovery, and eco-friendly practices not only enhances the industry's
economic viability but also aligns with global efforts to reduce environmental impact.

In summary, sugar production is a cornerstone of various industries, with significant implications

for economic growth, food security, and environmental sustainability. As the industry evolves, its
capacity to adapt and innovate will be pivotal in meeting the demands of consumers while
ensuring a sustainable future.