Sugar Production

Sugar Production

  • Weighing of the beets arriving at the facility is carried on the basis of vehicles.
  • Sampling is executed and accordingly the waste is identified and the price to be paid to the farmer is determined.
  • The beets are unloaded into silos by beet unloading machines.
  • The beet is transferred into the facility with the help of water from silos.
  • During transportation, weeds and stones are separated on the beet path with the help of grass and stone holders.
  • The beet arriving at the washing tub is thoroughly cleaned.
  • They are cut into fine pieces by means of beet knives.
  • The chops are transported to diffusion by means of the band.
  • The beet chops of which the sugar is removed in diffusion, are separated as pulp.
  • The chops are squeezed well in the press section to ensure achieving the minimum amount of sugar.
  • Through belts and conveyors, the squeezed pulp is delivered to the packaging area.
  • Here the pulp is packaged. This packaging ensures the product to remain intact for an extended period.
  • Sugar water obtained by diffusion is called raw juice.
  • Raw juice obtained by diffusion is taken to the "Juice Treatment" stage and all non-sugar substances are removed.
  • Following this stage, the process of thickening the juice, the evaporation stage begins.
  • The darkened juice is transferred to the Refinery where it is cooked under vacuum without being exposed to further heat.
  • The thick juice of which the cooking is completed turns into mush. This mush is called the crystal masscuite.
  • The crystal masscuite is mixed and rested in refrigerants.
  • The masscuite taken from the refrigerators is separated into syrup and crystal sugar by using centrifugal force at high speed in centrifuges.
  • The separated sugar crystals are transported to drying.
  • Sugar, which reaches the appropriate moisture level in drying, is taken to the packaging warehouse.
  • The filling is conducted via automation in packaging.
  • The packaged products are stacked in suitable places in the warehouse.
  • The syrup obtained after centrifugation is cooked 2 more times (evaporation). The syrup obtained in the final stage is called molasses.
  • Molasses contains between 46% and 50% sugar. However, the process is not continued because the energy spent to get the sugar inside is more costly than the sugar to be obtained.