production process
Production of branded gur...
milling
After milling, the cane juice as it comes from the mills contains many soluble and insoluble impurities. It is turbid and viscous in nature, and is not fit to be worked for jaggary manufacture without suitable chemical treatment. It is necessary to remove the maximum quantity of impurities from the expressed juice
open plan
This is batch type processes In this open pan further concentrated jaggary syrup from 55% - 65% solids to 90% by steam heating.and unloading this concentrated syrup into cooling tray to cool the same concentrated jaggary syrup upto semi-solid state. This semi-solid jaggary filled into jaggary mould.
clarification
For clarification chemical agents used i.e. milk of lime, about 1 litres CaO perton of cane, neutralizes the natural acidity of the juice, forming insoluble lime salts,mostly calcium phosphate. Heating the lime juice to boiling or slightly abovecoagulates the albumin and some of the fats, waxes and gums and the precipitate thus formed entraps suspended solids as well as finer particles. The mud isseparated from the clear juice by sedimentation. The muds are filtered on rotary drumvacuum filters, The filter-pressed juice returns to process or goes directly to clarified juice, and the press cake is discarded to the field for fertilizer. The clear dark-brown clarified juice goes to evaporator without further treatment.The clarified juice, having much the same composition as the raw extracted juice except for the precipated impurities removed by the lime treatment, whichcontains about 85% of water.
evaporation
Two third of this water is evaporated in vacuum multiple effects consisting of succession of vacuum boiling cell arranged in series at lower temperature. Each succeeding body has higher vacuum therefore the juice boils at 100 degree centigrade or less, the vapor from one body can thus boil the juice in the next one. In this system the steam introduced to unit, the first goes to a condenser. So the vapor fro the final body goes to a condenser. A gradual effect in which 1 kg of steam evaporated 3 kg of water to syrup leaves the last body continuously with 55%-65% solids and 45%-35% water.