Studies on the storage stability of white beet sugar depending on its quality

2018 ◽  
pp. 581-589
Author(s):  
Philipp Bruhns ◽  
Timo Koch ◽  
Lothar Kroh
Keyword(s):  
Storage Stability ◽  
Crystal Surface ◽  
Surface Film ◽  
Quality Criteria ◽  
Color Distribution ◽  
Color Formation ◽  
Beet Sugar ◽  
Council Directive ◽  
Thick Juice ◽  
White Sugar

Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not possible to predict the color formation tendency of a white sugar lot at the time of its production. Also the source and the mechanism of color formation during storage are unknown. Color formation in general can be caused by several factors, which can be divided into external influences such as humidity and temperature during storage and internal causes such as contents of ash, polyphenols, mono- and oligosaccharides, and amino compounds. In this work, the effect of the above mentioned factors and the nature of the formed colorants were analyzed. Studies on the color distribution in sugar crystals were carried out and the nonsucrose compounds in the surface film were determined. The syrup film on the crystal surface contains the same compounds and in similar contents as thick juice. A correlation between the changes in the amino acid and monosaccharide content and the color formation was established, which shows that the Maillard reaction is responsible for the color development during storage of sugar.

Economic purification of raw sugar in beet sugar factories

2011 ◽  
pp. 655-659
Author(s):  
Carsten Irmer ◽  
Tim Diringer
Keyword(s):  
New Technology ◽  
Cane Sugar ◽  
Filter Press ◽  
Sugar Syrup ◽  
Beet Sugar ◽  
Raw Sugar ◽  
Thick Juice ◽  
White Sugar

The refining of raw sugar in existing beet sugar factories after the regular campaign has become more popular to increase the white sugar output. Even the processing of a mixture of both raw cane sugar syrup and beet juice during the regular beet sugar campaign or afterwards with stored thick juice has already being practiced. Whereas the sugar house equipment can be used with almost no changes, the juice purification and the filtration need to be customized. The carbonatation principle is also applicable for the purification of the cane sugar syrup. The filtration can be performed in conventional two steps or as direct PKF (filter press) filtration eliminating the thickening filters. The paper presents different possibilities for improved and economical raw cane sugar syrup purification (carbonatation and filtration) by using already existing equipment in combination with new technology.

Effect of Electrodeposition Mechanism and α-Si3N4/ZrBr2 Doped Composite Particle on the Physicochemical and Structural Properties of Processed NiPZn Coatings on Mild Steel for Advance Application

2021 ◽  
Vol 900 ◽  
pp. 61-73
Author(s):  
Ojo Sunday Issac Fayomi ◽  
Sode Adedamola Ayodeji ◽  
Benedict Uche Anyanwu ◽  
Mojisola Olubunmi Nkiko ◽  
Khadijah Tolulope Dauda
Keyword(s):  
Mild Steel ◽  
Composite Particle ◽  
Disperse Particle ◽  
Crystal Surface ◽  
Surface Film ◽  
Structural Development ◽  
Corrosion Properties ◽  
Surface Stability ◽  
Optimum Parameters ◽  
Physicochemical And Structural Properties

Ni-P-Zn nanocomposite coatings were plated on mild steel surface from sulphamate rich bath containing (α-Si3N4 and α-ZrBr2) nanoparticle produced via electrodeposition process. The compositions of the particulate were varied from 0 to 10 wt% with time variation between 10 to 25 min after ascertaining other optimum parameters. The crystal evolution and morphological quantification were examined using scanning electron microscope supported with energy dispersive spectroscopy. The corrosion degradation in an acidic and alkaline environment was considered and compared to establish the suitability and extents of the corrosion vulnerability of deposited coatings. The surface flake crystal identified on the microstructural properties show the presence of compositional constituent and disperse particle of α-Si3N4 and α-ZrBr2. Finally, corrosion properties show a resilient crystal surface stability in the presence of chloride and sulphate ion with a remarkable surface film still retained at the bulk interface. This study has confirmed that α-Si3N4 and α-ZrBr2 composite coating can be used for structural development and corrosion improvement in the presence of active ions. Keywords: Nanomaterials, Structure, Corrosion, Prevention, Coatings

Technological qualities of defoliated and topped sugar beet

2016 ◽  
pp. 26-35 ◽  
Author(s):  
Christa Hoffmann ◽  
Bernward Märländer
Keyword(s):  
Simulation Model ◽  
Sugar Content ◽  
Lack Of Information ◽  
Crown Tissue ◽  
Flow Through ◽  
Technological Quality ◽  
Thick Juice ◽  
The Impact ◽  
Composition Changes ◽  
White Sugar

It is well known that beet with crown tissue have a higher content of melassigenic nonsugar substances than correctly-topped beet. However, there is a lack of information on the impact of this change on processing. Hence, the objective of this study was to determine the effect of defoliated beet on the different processing steps. Laboratory-scale processing experiments were conducted with defoliated and manually-topped beet from five sites in 2010/11 to 2012/13. Beet brei, raw press juice and thin juice have been analyzed, the subsequent effects have been simulated with a specially developed model. The results show that the beet composition changes increasingly when including a larger proportion of the crown tissue. Consequently, cutting off the first millimeters of the top of the crown will remove the worst part of the beet. Defoliated beet have a poorer technological quality compared to topped beet with a significantly higher content of melassigenic compounds, in particular -aminoN and invert sugar, and a lower pol. sugar content, thus resulting in a lower purity. This effect is similar for all products, beet brei, raw press juice, and thin juice. In thin juice, the effective alkalinity is significantly reduced, while colour and lime salts’ content are increased. Because of the lower quality/purity of defoliated beet more beet will have to be processed to produce the same quantity of white sugar, so the processing campaign will become longer. In the simulation model a lower thick juice purity and a higher molasses purity have been assumed for defoliated beet, as based on juice analysis and technological expectations. The higher content of nonsugars will result in an increased mass flow through the sugar house which will negatively affect the molasses exhaustion. At the same white sugar production, the simulation model calculates higher costs for processing aids and energy, but on the other hand also higher revenues for the additional production of pellets and molasses when processing defoliated beet.

Preliminary report on the use of high performance adsorbents in co-refining raw sugar in beet factories

2014 ◽  
pp. 295-297
Author(s):  
Ahmed S. Vawda ◽  
Emmanuel M. Sarir ◽  
Carlos A. Donado
Keyword(s):  
Preliminary Report ◽  
High Performance ◽  
High Quality ◽  
Sugar Factory ◽  
Beet Sugar ◽  
Reducing Ability ◽  
Raw Sugar ◽  
White Sugar

Due to the fact that a beet sugar factory has a lower colour reducing ability and since cane and beet syrups contain different type of colourants the amount of raw sugar added is limited. The challenge is to control the amount of raw sugar added while still delivering a high quality of white sugar. This paper focuses on the removal of the colourants that are preferentially transferred to the surface of the crystal, thereby allowing the beet factory to increase the amount of raw sugar blended into the process without the typical problems associated with this practice.

The use of monochloramine to replace formaldehyde in the sugar beet process (extraction)

2015 ◽  
pp. 753-757 ◽  
Author(s):  
J.M. Chauwin ◽  
B. Launay ◽  
E. van Haute
Keyword(s):  
Sugar Beet ◽  
Ph Value ◽  
Thermophilic Bacteria ◽  
Negative Effects ◽  
Processing Industry ◽  
Beet Sugar ◽  
Technical Capability ◽  
White Sugar

For many years, the beet sugar processing industry has been using formaldehyde as a disinfectant to control (thermophilic) bacteria activity. Formaldehyde is toxic, reduces the color of the final crystalline white sugar and because it is applied via shock doses causes pH value fluctuations and thereby sugar losses. Several trials have been carried out in sugar factories in France and Italy with monochloramine demonstrating the technical capability of replacing formaldehyde in various types of extractors and plant designs without generating the negative effects of formaldehyde.

Troubleshooting in beet sugar manufacture: an overview

2012 ◽  
pp. 577-582 ◽  
Author(s):  
Jan Maarten de Bruijn
Keyword(s):  
Retention Time ◽  
Manufacturing Process ◽  
Ph Value ◽  
Chemical Processes ◽  
Control Measures ◽  
Control Parameters ◽  
Proper Understanding ◽  
Color Formation ◽  
Beet Sugar ◽  
Sugar Extraction

Though the need of troubleshooting seems to occur less frequent in today’s well controlled beet sugar factories, it shouldn’t forget that many process control parameters and set points are related to underlying chemical processes. A proper understanding and capture of the science behind the sugar manufacturing process is invaluable to secure and support both the current and future operations in the beet sugar factories. This paper presents an overview of the main troubleshooting parameters and further details about likely causes and possible control measures. Examples are given of typical sugar extraction issues throughout processing, the origin of juice color and ways to limit color formation, as well as of lime salts, their relation to juice alkalinity and how this alkalinity can be influenced in processing. For troubleshooting of these ‘sugar technology’ related processing problems it is usually sufficient to focus on the following control parameters: juice pH value and alkalinity, temperature and retention time. And then it is ‘just’ a matter of applying the science to the process!

Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions

2016 ◽  
Vol 12 (2) ◽  
pp. 127-137 ◽  
Author(s):  
El-Sayed Abdel-Rahman ◽  
Eckhard Floeter
Keyword(s):  
Calcium Oxalate ◽  
Chemical Characterization ◽  
Calcium Oxalate Monohydrate ◽  
Industrial Scale ◽  
Stable Form ◽  
Calcium Oxalate Dihydrate ◽  
Beet Sugar ◽  
Starting Point ◽  
Simple Processing ◽  
White Sugar

Abstract The occurrence of turbidity is a frequently observed phenomenon in beet sugar manufacturing, particularly in thick juice. The presence of small dispersed turbidity-causing particles can have a direct impact on the consumer’s perceivable quality of white sugar containing products. Therefore, this work aims to characterize those turbidity-causing particles and elucidate the mechanism of their formation. Samples from various European beet sugar plants were collected during different sugar production periods. The turbidity of white sugar is found to be mainly related to small calcium oxalate particles (0.45–1 µm). Their occurrence is obviously related to the presence of calcium and oxalate. However, the analysis presented documents that beyond the levels of these ions, other factors like storage time, the change of environment due to microbiological processes as well as simple processing steps have a profound effect on turbidity levels. The results confirm that also at an industrial scale calcium oxalate dihydrate precipitates from concentrated sucrose solutions despite the fact that calcium oxalate monohydrate is the most stable form. In summary our analysis of turbidity at an industrial scale marks a starting point for any further turbidity reduction approach.

Convergent Beam Electron Diffraction

1978 ◽  
Vol 36 (3) ◽  
pp. 304-315
Author(s):  
G. Lehmpfuhl
Keyword(s):  
Electron Diffraction ◽  
Diffraction Pattern ◽  
Crystal Surface ◽  
Diffraction Spot ◽  
Crystal Thickness ◽  
Large Area ◽  
Electron Microscopic ◽  
Additional Information ◽  
Microscopic Investigations

Introduction In electron microscopic investigations of crystalline specimens the direct observation of the electron diffraction pattern gives additional information about the specimen. The quality of this information depends on the quality of the crystals or the crystal area contributing to the diffraction pattern. By selected area diffraction in a conventional electron microscope, specimen areas as small as 1 µ in diameter can be investigated. It is well known that crystal areas of that size which must be thin enough (in the order of 1000 Å) for electron microscopic investigations are normally somewhat distorted by bending, or they are not homogeneous. Furthermore, the crystal surface is not well defined over such a large area. These are facts which cause reduction of information in the diffraction pattern. The intensity of a diffraction spot, for example, depends on the crystal thickness. If the thickness is not uniform over the investigated area, one observes an averaged intensity, so that the intensity distribution in the diffraction pattern cannot be used for an analysis unless additional information is available.

Crystal Structure Determination of Glycerol-Containing Lipids from Electron Diffraction Data. Use of Analog Compounds Based upon Configurational Isomers of Cyclopentane-1, 2, 3-TRIOL

1977 ◽  
Vol 35 ◽  
pp. 24-25
Author(s):  
Douglas L. Dorset ◽  
Anthony J. Hancock
Keyword(s):  
Crystal Structure ◽  
Electron Diffraction ◽  
Diffraction Data ◽  
Structure Determination ◽  
Crystal Surface ◽  
Coherent Scattering ◽  
Crystal Structure Determination ◽  
Electron Diffraction Data ◽  
Polar Group ◽  
Axis Orientation

Lipids containing long polymethylene chains were among the first compounds subjected to electron diffraction structure analysis. It was only recently realized, however, that various distortions of thin lipid microcrystal plates, e.g. bends, polar group and methyl end plane disorders, etc. (1-3), restrict coherent scattering to the methylene subcell alone, particularly if undistorted molecular layers have well-defined end planes. Thus, ab initio crystal structure determination on a given single uncharacterized natural lipid using electron diffraction data can only hope to identify the subcell packing and the chain axis orientation with respect to the crystal surface. In lipids based on glycerol, for example, conformations of long chains and polar groups about the C-C bonds of this moiety still would remain unknown.One possible means of surmounting this difficulty is to investigate structural analogs of the material of interest in conjunction with the natural compound itself. Suitable analogs to the glycerol lipids are compounds based on the three configurational isomers of cyclopentane-1,2,3-triol shown in Fig. 1, in which three rotameric forms of the natural glycerol derivatives are fixed by the ring structure (4-7).

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