Provided is a production process for powdered sugar and liquid syrup, comprising the steps of primary pressing sugar cane juice extraction, three-stage physical filtration, and sugar boiling, wherein the step of the three-stage physical filtration respectively uses a sieve plate, a bagasse separator and a micro-filtration membrane for filtration. The bagasse separator comprises a screen cylinder transversely arranged inside a separation bin. The inlet and outlet of the screen cylinder are respectively connected to a feeding bin and a discharging bin. A juice outlet and a bagasse outlet are respectively provided under the separation bin and the discharging bin. A propeller blade component is provided inside the screen cylinder. The propeller blade component is formed by combining vertical mixing blades with helical blades.

A method of processing raw sugar cane juice, comprising: reducing the pH of the sugar cane juice to a pH at which microbiological activity is substantially eliminated; separating chlorophyll from the sugar cane juice; separating particles having a diameter greater than 0.5 microns from the sugar cane juice; denaturing polyphenol oxidase (PPO) in the sugar cane juice by pasteurisation; separating the denatured polyphenol oxidase from the sugar cane juice.

A method of processing raw sugar cane juice, comprising: reducing the pH of the sugar cane juice to a pH at which microbiological activity is substantially eliminated; separating chlorophyll from the sugar cane juice; separating particles having a diameter greater than 0.5 microns from the sugar cane juice; denaturing polyphenol oxidase (PPO) in the sugar cane juice by pasteurisation; separating the denatured polyphenol oxidase from the sugar cane juice.

An apparatus for reversing flow of partially evaporated maple syrup in at least one evaporating pan includes a transfer line having an inlet for connected to a heating and pan for receiving partially evaporated maple syrup from the heating pan. A first sub-line extends from the transfer line and can connect to a first port of the evaporating pan(s). A second sub-line extends from the transfer line and can connected to a second port of the evaporating pan(s). A first outlet line extends from the transfer line or the first sub-line. A second outlet line extends from the transfer line or the second sub-line. When the first and second sub-lines are connected to the first and second ports respectively, the transfer line is positioned at a height no higher than the heights of the first and second ports. The first and second outlet lines are positioned at a height no higher than the transfer line. When fluid exits the evaporating pan(s) via the first or second ports, the fluid reaches the first or second outlet lines prior to reaching the transfer line.

An apparatus for reversing flow of partially evaporated maple syrup in at least one evaporating pan includes a transfer line having an inlet for connected to a heating and pan for receiving partially evaporated maple syrup from the heating pan. A first sub-line extends from the transfer line and can connect to a first port of the evaporating pan(s). A second sub-line extends from the transfer line and can connected to a second port of the evaporating pan(s). A first outlet line extends from the transfer line or the first sub-line. A second outlet line extends from the transfer line or the second sub-line. When the first and second sub-lines are connected to the first and second ports respectively, the transfer line is positioned at a height no higher than the heights of the first and second ports. The first and second outlet lines are positioned at a height no higher than the transfer line. When fluid exits the evaporating pan(s) via the first or second ports, the fluid reaches the first or second outlet lines prior to reaching the transfer line.

The invention relates to a method the preparation of an inverted sugar product, called high test molasses, using novel reaction parameters. More particularly it relates to the preparation of high-test molasses using an acid wherein the loss of sugar due to use of acid and high temperature as in conventional method is eliminated.

The invention relates to a method the preparation of an inverted sugar product, called high test molasses, using novel reaction parameters. More particularly it relates to the preparation of high-test molasses using an acid wherein the loss of sugar due to use of acid and high temperature as in conventional method is eliminated.

A stacked continuous vacuum pan (SCVP) system and method may be provided wherein the SCVP includes at least three modules mounted on separate floors in a stacked formation. Each module includes a horizontal shell and a vertical calandria mounted along the horizontal shell. The calandria may be a honeycomb or swarm calandria. The SCVP system may operate as a single unit while allowing an individual module to be taken offline without disrupting use of the SCVP system.

A stacked continuous vacuum pan (SCVP) system and method may be provided wherein the SCVP includes at least three modules mounted on separate floors in a stacked formation. Each module includes a horizontal shell and a vertical calandria mounted along the horizontal shell. The calandria may be a honeycomb or swarm calandria. The SCVP system may operate as a single unit while allowing an individual module to be taken offline without disrupting use of the SCVP system.

A thermal treatment apparatus includes a pair of heat exchangers and an intake that receives a main flow of filling material and a branch that diverts filling material to form a branch flow. The branch flow takes a part of the heat energy used in a primary process for use in a secondary process. It then rejoins the main flow.