COLOUR AND REDUCING SUGAR SURVEY DURING SUGAR MANUFACTURING PROCESS

摘要

Production of export grade sugar with low ICUMSA colour calls for a careful control of the process parameters so that there is minimum colour concentration in the intermediate products like Clear Juice, Syrup and Molasses. In this context, it is important to maintain the lime dose at the optimum level which factories should regularly determine. The same goes a long way in decreasing the proportion of reducing sugar which play a significant role in the development of colour during processing. This paper deals with the laboratory studies on the optimisation of lime dose as well as survey of colour and reducing sugar during sugar manufacturing.