Effect of color and ash constituents on plantation white cane sugar quality
1995
Fok, J.H. | Clarke, A.M. (Guangdong Cane Sugar and Paper Industries Corp., Guangzhou (China))
Because color and ash very important quality criteria in white sugars, extensive research and development has been applied to equipment in cane sugar factories and refineries to remove these components, at considerable cost. Crystallization, the most cost-effective process to produce high purity crystals, still permits some non-sugar components to remain in the crystal. This paper reports results of studies on the degree of inclusion of ash components in the sugar crystal, and their relationships to juice composition, geographical area of cane production, and manufacturing process chosen. The term "Non-sugar Coefficient" (NSC) is proposed to describe the ratio in which a component is included into the crystal from syrup or liquor. Ash components studied include potassium, sodium, magnesium, calcium, sulfate and silicate. Factors affecting the NSC coefficient are discussed, and measures to reduce ash content in white sugar are presented.
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Эту запись предоставил Kasetsart University