Color Reduction in Sugar House Operation

摘要

The production of white sugar with a maximum color of 45 IU is a uniform standard that is aimed for worldwide. The main reasons for this are the increasing share of so-called industrial sugar - sugar that is industrially processed further - as well asthe growing quality demands for private consumption that are made above all by large-quantity buyers like supermarket chains. Meanwhile, it is possible in the beet sugar industry - thanks to considerable improvements achieved in the beet quality - to produce white sugar nearly without problems directly from the thick juice obtained. All process optimizations therefore aim at a crystallization scheme that saves as much energy as possible, and which uses B-sugar - partly or completely - as crystal seed for A-sugar without melting. C-sugar affination has been given up in many cases in order to avoid an increased non-sugar recirculation. It must still turn out under the changed economic marginal conditions whether the resulting, slightly higher sugar content in the molasses will also be accepted in the future.