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CRYSTAL SUGAR MAKING     

        The initial process of sugar making is practically the same as that of gur. In this case also, juice is delimed, filtered and boiled. The juice when it reaches 110C temperature is poured in the crystalliser.

             Now the mass is stirred, twice or thrice in an hour, for about 3 to 4 hours. On cooling, crystals begin to form. After 24 hours, the mass is removed and poured in small quantities in the cage of the Centrifugal machine which when rotated separates the sugar from the rab. On working the machine with the handle, the cage rotates with a speed of 2,000 revolutions per minute and expels the molasses through the perforated side walls of the cage, fitted with copper gauge filter depositing the sugar crystals on the inner walls of the copper or brass gauge. In order to wash the sugar, water is sprayed on the sugar while centrifuging. This water cleans the sugar and passes through the cage flow, through a spout, down to the bucket kept below. The sugar deposited on the inner walls of the copper gauge is removed and the cage is fed with rab for the next charge.

             The quality of sugar obtained by this method is slightly brown in colour and not or well defined crystalline structure. Various experiments are being conducted to manufacture white regular crystalline variety of sugar from Palm juice with the help of small vacuum pans. In the case of vacuum, boiling, the caramalisation of sugar is much reduced as it boils at a low temperature. The size and shape of the sugar crystals can also be better controlled in a vacuum pan.

Table - 3

                                              Nutritional Analysis of Palm Candies 

 

Palmyrah Neera

Palmyrah Sugar

1.         Moisture %

0.7

0.06

2.         Protein %

0.2

0.06

3.         Fat. 0.04% (Ether extracts.)

0.04

0.07

4.         Minerals

0.3

0.06

5.         Carbohydrates

98.76

99.76

6.         Calcium (Ca) mg. %

58.7

18.9

7.         Phosphorus (P) mg. %

5.4

1.9

8.         Iron (Fe) mg. %

1.4

5.2

9.         Caloric Value for 100 gms.

396

400

10.       Riboflavin mg/100 gm.

8.2

Nil

 Source :       Nutritional Research Laboratories Indian Council of Medical Research

 TECHNICAL TERMS:

 Palm Gur     -  Neera converted into a solid or a semisolid crystalline mass ready for 
                          direct consumption is called Palm Gur.

 Palm Sugar -  Crystalline sugar made from Neera or Palm Gur with or without
                         clarification is known as Palm sugar. Ordinary Palm sugar has a
                         polarisation value of 96
to 98.

 

 

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Last updated: 28/07/06.