This course is a professional core course for students majoring in food intelligent processing technology. The setting of this course is to cultivate students' professionalism, professional knowledge and professional ability, so that students have the basic ability to solve abnormal situations in sugar production, and have the basic ability to maintain sugar production-related equipment, etc., so as to lay a good foundation for students' practice, employment and sustainable development. Cultivate students' professionalism, professional knowledge and professional ability, meet the front-line requirements of modern sugar production enterprises, and lay a good foundation for students' practice, employment and sustainable development.

Syllabus

Project 1 Intelligent production of sugarcane juice

Task 1 Meet the raw material sugarcane
Task 2 Sugarcane pretreatment production
Task 3 Sugarcane crushing production
Task 4 Bagasse infiltration
Task 5 Understanding the sugarcane cutting machine
Task 6 Meet the sugarcane press
Task 7 Technical management of sugarcane crushing process

Project 2 Clean and intelligent production of sugarcane juice

Task 1 Meet mixed cane juice
Task 2 The lime method cleans the sugarcane juice
Task 3 Phosphosphate sulfitous acid method to clean sugarcane juice
Task 4 Sulfurous acid pre-ash and addition of phosphoric acid
Task 5 Sugar juice heated
Task 6 Sugarcane juice sulfur is neutralized
Task 7 Sugarcane juice neutralizes pH determination
Task 8 Meet sulfur fumigation equipment
Task 9 Operate sulfur fumigation neutralization equipment
Task 10 Sugarcane juice neutralization pH determination - sulfur fumigation intensity determination
Task 11 Flocculate sedimentation
Task 12 Flocculate filtration
Task 13 The syrup floats up
Task 14 Preparation of lime milk and management of raw lime
Task 15 Preparation of sulfur dioxide and management of raw material sulfur
Task 16 Preparation of phosphoric acid and management of raw material phosphoric acid
Task 17 Preparation and management of flocculants
Task 18 Preparation and management of carbon dioxide

Project 3 Intelligent production of sugar juice concentration

Task 1 Understanding heat transfer
Task 2 Learn about the sugar juice heating process
Task 3 Sugar juice evaporation process
Task 4 Recognize the effective evaporation of sugar juice
Task 5 Changes in sugar juice during evaporation
Task 6 "Low liquid level five determination" operation for evaporation production
Task 7 Buildup generation and removal

Project 4 Intelligent production of sucrose crystallization

Task 1 Meet sucrose crystals
Task 2 Recognize supersaturated glycos
Task 3 Understand the three systems of sugar boiling system
Task 4 Understand the calculation of boiled sugar ingredients
Task 5 Preparation of seeds
Task 6 Sugar boiling operation
Task 7 Batch crystallization tank
Task 8 A Crystallization of sugar paste
Task 9 B Crystallization of sugar paste
Task 10 C Crystallization of sugar paste
Task 11 Auxiliary crystal of sugar paste

Project 5 Intelligent production of sucrose honey separation and drying

Task 1 Sugar is produced by honey
Task 2 Meet the overhang centrifuge
Task 3 Honey separation operation of the top-hung centrifuge
Task 4 Meet the continuous centrifuge
Task 5 Meet sugar conveying equipment
Task 6 Meet sugar drying equipment
Task 7 Dry production of sugar
Task 8 Storage of sugar

Exam

Taught by

Guangxi Vocational&Technical Institute of Industry

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