White Crystal Cane Sugar Analysis Using a Noninvasive Method for Detection of Tampering with Sand

2021 ◽  
Author(s):  
Paloma Andrade Martins Nascimento ◽  
Marco Aurelio Sperança ◽  
Douglas Romano Beletti ◽  
Edenir Rodrigues Pereira-Filho ◽  
Fabíola Manhas Verbi Pereira
Keyword(s):  
Cane Sugar ◽  
White Crystal ◽  
Noninvasive Method ◽  
Sugar Analysis

Color approach to the analysis of white crystal cane sugar for the detection of solid impurities

2021 ◽  
Author(s):  
Nathalia Zanetti Barros ◽  
Marco Aurelio Sperança ◽  
Fabíola Manhas Verbi Pereira
Keyword(s):  
Cane Sugar ◽  
White Crystal

Synthesis of Milk-Sugar and Cane-Sugar

1880 ◽  
Vol 9 (219supp) ◽  
pp. 3491-3491
Author(s):  
E. Demole
Keyword(s):  
Cane Sugar ◽  
Milk Sugar

Excellent environmental performance of beet sugar production in the Netherlands

2020 ◽  
pp. 161-165
Author(s):  
Bertram de Crom ◽  
Jasper Scholten ◽  
Janjoris van Diepen
Keyword(s):  
Climate Change ◽  
Land Use ◽  
Life Cycle ◽  
Environmental Impact ◽  
Water Consumption ◽  
Environmental Performance ◽  
Cane Sugar ◽  
Sugar Production ◽  
Beet Sugar ◽  
Glucose Syrup

To get more insight in the environmental performance of the Suiker Unie beet sugar, Blonk Consultants performed a comparative Life Cycle Assessment (LCA) study on beet sugar, cane sugar and glucose syrup. The system boundaries of the sugar life cycle are set from cradle to regional storage at the Dutch market. For this study 8 different scenarios were evaluated. The first scenario is the actual sugar production at Suiker Unie. Scenario 2 until 7 are different cane sugar scenarios (different countries of origin, surplus electricity production and pre-harvest burning of leaves are considered). Scenario 8 concerns the glucose syrup scenario. An important factor in the environmental impact of 1kg of sugar is the sugar yield per ha. Total sugar yield per ha differs from 9t/ha sugar for sugarcane to 15t/ha sugar for sugar beet (in 2017). Main conclusion is that the production of beet sugar at Suiker Unie has in general a lower impact on climate change, fine particulate matter, land use and water consumption, compared to cane sugar production (in Brazil and India) and glucose syrup. The impact of cane sugar production on climate change and water consumption is highly dependent on the country of origin, especially when land use change is taken into account. The environmental impact of sugar production is highly dependent on the co-production of bioenergy, both for beet and cane sugar.

Difference in taste of Japanese sugars

2015 ◽  
pp. 624-627
Author(s):  
Kiyoaki Miyasaka ◽  
Mizuki Mutsuura ◽  
Kohei Miyazaki ◽  
Masahiro Okuno ◽  
Masami Mizu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Method ◽  
New Products ◽  
Processed Foods ◽  
White Crystal ◽  
Sensing System ◽  
Light Brown Crystal ◽  
Brown Crystal ◽  
Home Cooking ◽  
The Difference

Japanese traditional cuisine “Washoku” was registered as one of the intangible cultural heritages in December 2013. “Washoku” contains and requires large amount of sugar, therefore, sugar is an important seasoning in taste. Japanese have been using many kinds of sugar such as Granulated sugar, White soft sugar, Brown soft sugar, White crystal sugar and Light brown crystal sugar according to application, for both home cooking and processed foods. Mitsui Sugar is focusing on the difference in taste of sugars to develop new attractive sugar products. With a sensory evaluation method, trained panelists could recognize the difference between these sugars though it is quite difficult to explain. Therefore one attempte624-627d to detect the taste difference in these sugars by using a taste sensing system. The system comes with a human taste model membrane and can analyze the density and balance of several tastes such as sweetness, bitterness, umami** and saltiness. The accuracy of the sensing system was evaluated by comparing the results against the sensory evaluation method by trained panelists. The sensing system was able to detect the difference in taste of Japanese sugars, and the results from the sensing system seemed to match with the ones from the sensory evaluation method. The results were plotted on a taste map. This map will be helpful not only in showing the difference between the sugars, but also in explaining the characteristics of the new products.

Sugar factory audits, debottlenecking and efficiency improvement

2020 ◽  
pp. 607-612
Author(s):  
Bernard Coûteaux
Keyword(s):  
Evaluation Method ◽  
Predictive Modelling ◽  
Cane Sugar ◽  
Sugar Factory ◽  
Low Energy Consumption ◽  
Process Simulations ◽  
Capital Efficiency ◽  
Potential Improvement ◽  
Primary Focus

This paper elaborates on the key solutions offered by De Smet Engineers & Contractors (DSEC) to optimize the efficiency of cane sugar producing and processing facilities. In order to meet customer needs, DSEC offers proprietary predictive models built using the latest versions of specialized software. These models allow factory managers to envision the whole picture of increased operational and capital efficiency before it becomes reality. An integrated energy model and the CAPEX/OPEX evaluation method are discussed as ways to estimate and optimize costs, both for new greenfield projects and revamping of existing factories. The models demonstrate that factory capacities can be successfully increased using equipment that is already available. Special attention is paid to crystallization and centrifugation process simulations and the potential improvement of the global energy balance. One case study shows the transformation of a beet sugar factory into a refinery to process raw cane sugar after beet crop season and the second case shows the integration of a refinery into a cane sugar factory. The primary focus of the article is optimization of the technological process through predictive modelling. DSEC’s suggested solutions, which lead to great improvements in a plant’s efficiency and its ability to obtain very low energy consumption, are discussed.

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