MF0299_2 Basic sugar elaboration operations

Module in the field of food industries, it is necessary to know the different fields of sugar elaboration, within the professional area of diverse foods. Thus, this course is intended to provide the necessary knowledge to verify and conduct sugar elaboration operations.

- Apply the desensilate techniques, goodbye and, washing raw material to supply beet to factory according to the established standards. - Get the quality of sewing (chopped beet), appropriate for the diffusion department to work to the maximum possible performance. - Control the extraction of the diffusion juice from the central diffuser panels to obtain the appropriate diffusion juice for its subsequent purification. - Achieve the optimal purification of the diffusion juice, which aims to eliminate as many non-sugars of said juice, to obtain a commercial sugar of the highest possible quality. - Perform top -level maintenance tasks of the equipment used in the processes of: beet supply, dissemination and purification of juices, adopting the corresponding protection measures. - Perform the appropriate tests to check the results of the samples derived from the production process. - Determine the necessary protection measures to guarantee personal security during the sugar elaboration process. - Determine which factors are those that regulate the evaporation process in obtaining sugar. - Control the evaporation process to concentrate the refined juice so that the syrup obtained has the appropriate concentration for filtering and transport as well as for its subsequent cooking in the studs. - Determine the key concepts of the syrup crystallization process for the formation of cooking masses appropriate to obtain sugar. - Describe the cooked mass centrifugation process, which consists of separating the sugar crystals as much as possible and the saturated sucrose solution with all the non -sugars. - Determine the factors on the drying of sugar for their bagged and storage in the silo, as well as the machinery used: dryers, breakwater and corresponding classifiers. - Determine the necessary protection measures to guarantee personal security during all processes.

It develops its activity in small, medium or large industries with very different organizational-technological levels. This technician is integrated into a work team with other people of the same or lower level of qualification, where he develops individual and group tasks, organically depending on an intermediate command. In certain cases of small industries, they may have under their responsibility for non -specialized operators and depend directly on the production person in charge.

This training conforms to the training itinerary of the MF0299_2 basic sugar development operations, certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls Autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at professionals in the world of food industries, specifically in the elaboration of sugar, within the professional area of diverse foods, and to all those interested in acquiring knowledge necessary to verify and conduct sugar elaboration operations.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.