本書以製糖工藝流程及製糖生產技術為主線，圍繞甘蔗製糖工藝的核心單元，重點介紹國內外製糖技術與裝備相關知識、專業辭彙的使用，以及訓練學習者對製糖相關主題內容的簡要口頭輸出能力。全書包括8個單元，分別是Sugarcane、Sugar Making Brief、Extraction inSugarcane Mill、Clarification、Evaporation、Crystallization、Centrifuging、Storage。每個單元由小節（Section）及文化背景介紹（CultureBackground）構成，每個小節學習內容為對話、小短文，以及辭彙表和對應練習題（Task 1?4）。 本書提供了淺顯易懂且篇幅較多的對話，以及大量的練習，同時配套在線課程供學習者使用。本書可供製糖技術人員參考使用。
作者介紹
編者:黃凱//莫蓓//董毅|責編:閻少華
目錄
Unit 1 Sugarcane Section 1 Discussing the differences between sugarcane, grass and bamboo Section 2 Discussing the differences between sugarcane and sugarbeet Section 3 Sugarcane Section 4 Identify the picture Unit 2 Sugar Making Brief Section 1 Process of extracting sugar from sugarcane Section 2 Steps in the making of raw cane sugar Unit 3 Extraction in Sugarcane Mill Section 1 Thinking about how many parts of a sugarcane mill and how do they work Section 2 The working principle of a sugarcane mill Section 3 Talking about the working process of a mill workshop Section 4 Mill workshop Section 5 Juice extraction Section 6 Identify the picture Unit 4 Clarification Section 1 Discussing the process of clarifying sugarcane juice Section 2 Defecation Section 3 Clarification Section 4 Identify the picture Unit 5 Evaporation Section 1 Discussing the principles of evaporation Section 2 Evaporation process Section 3 Identify the picture Unit 6 Crystallization Section 1 Discussing the purpose and basic operation of the crystallization process Section 2 The boiling operation Section 3 Crystallizer Section 4 Crystallizers Section 5 Identify the picture Unit 7 Centrifuging Section Centrifuging Unit 8 Storage Section 1 Storage Section 2 Changes during storage 參考文獻
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