Sugar refining involves removal of impurities and de-colorization. The unit operations that follow include affinition (mingling and centrifugation), melting, clarification, de-colorization, evaporation, crystallization, and finishing. Pan boiling is a unit operation performed in a sugar factory to take out the sugar from the mother liquor through crystallization. The work is accomplished by boiling the mother liquor in specially designed heat exchangers known is vacuum pans. The sugar from open boiling process usually called the local term Khandsari is obtained from sugarcane juice by using open pans for concentration and clarified using Sulphur.It changes into a liquid from crystalline form at the same temperature, 1460C, as its decomposition point. In other words, it cannot exist as a stable liquid that can boil. The boiling in sugar is from the sucrose in the composition.
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