Raw and white sugar imports for major countries and regions

2021 ◽  
Keyword(s):  
White Sugar

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.

Technical accounting: sugar extraction and losses

2020 ◽  
pp. 712-721
Author(s):  
Jan Maarten de Bruijn de Bruijn
Keyword(s):  
Process Improvement ◽  
Best Practice ◽  
Continuous Process ◽  
Extraction Yield ◽  
Production Costs ◽  
Raw Material ◽  
Sugar Production ◽  
Cost Leadership ◽  
Sugar Extraction ◽  
White Sugar

The bought sugar in the processed raw material (either beet or cane) comprises a high financial value and may contribute to somewhere around 50% of the white sugar production costs. It is therefore of the utmost importance to minimize sugar losses along the process and produce as much white sugar as possible from the raw material. This paper explains the principle of technical accounting as tool to control sugar extraction and losses in beet sugar manufacture. The sugar mass balance used to calculate the overall sugar extraction yield, as well as several simple calculations proposed for estimating the different sugar losses (like e.g. extraction (diffusion) losses, infection losses, sugar losses in molasses, etc.) in the subsequent process steps will be explained in detail. Proper technical accounting is considered indispensable for continuous process control and process improvement in pursuit of best-practice operation and cost-leadership.

Lime salts: origin and control in beet processing

2020 ◽  
pp. 282-287
Author(s):  
Jan Maarten de Bruijn
Keyword(s):  
Heat Transfer ◽  
Heat Exchange ◽  
Performance Indicator ◽  
Key Performance Indicator ◽  
Process Measures ◽  
Trouble Shooting ◽  
Important Chemical ◽  
And Control ◽  
Affect Processing ◽  
White Sugar

Lime salts in the thin juice obtained after juice purification is one of the most important chemical KPI’s (Key Performance Indicator) in beet processing. Too high lime salts content will significantly affect processing costs – particularly energy – due to scaling of heat exchange surfaces thus decreasing heat transfer. In addition, high lime salts are at the origin of turbidity and insoluble solids in white sugar. Therefore, it is of the utmost importance to understand the chemistry behind lime salts in beet processing in order to be able preventing too high lime salts contents in thin juice. This paper will explain the details of the chemistry behind the presence of lime salts. Further, a trouble-shooting guide is included to elucidate the different causes for high lime salts contents and how these causes can be identified, as well as the process measures to reduce the lime salts content in thin juice.

Perilaku Konsumen Gula Putih Bermerek dan Tidak Bermerek di Kabupaten Jember

2021 ◽  
Vol 20 (1) ◽  
pp. 33-52
Author(s):  
Maulida Rachma Safira ◽  
Joni Murti Mulyo Aji
Keyword(s):  
Factor Analysis ◽  
Regression Analysis ◽  
Consumer Satisfaction ◽  
Satisfaction Level ◽  
Packaging Design ◽  
Consumer Decisions ◽  
Satisfaction Index ◽  
Measurement Results ◽  
Advertising Information ◽  
White Sugar

The purpose of this study was to determine the factors that influence consumer decisions in buying branded and unbranded white sugar, to determine the level of consumer satisfaction with branded and unbranded white sugar and to determine the factors that influence the level of consumer satisfaction with branded and unbranded white sugar in Jember Regency. This research was conducted using 200 respondents. The analysis tools used are logistic regression analysis, CSI analysis (Customer Satisfaction Index) and factor analysis. The results showed that the factors that significantly influence consumer decisions in buying branded and unbranded white sugar are income and number of family members. The CSI measurement results show that the consumer satisfaction index of unbranded and unbranded white sugar is in the fulfilled criteria, with a CSI value of 74.48% for branded and 70.30% for unbranded sugar. The results of the factor analysis show that there are three new factors related to the satisfaction level of consumers of branded and unbranded white sugar, namely the money value factor (product cleanliness and sugar prices), availability considerations factor (house distance, the ease of obtaining sugar, advertising, information from friends and information from family), and brand attribute factor (brand, color, packaging design and packaging weight).

scholarly journals Instrumental Neutron Activation Analysis of Different Products from the Sugarcane Industry in PakistanPart 1: Essential Elements for Nutritional Adequacy

2008 ◽  
Vol 91 (2) ◽  
pp. 392-399 ◽  
Author(s):  
Shahida Waheed ◽  
Shujaat Ahmad
Keyword(s):  
Neutron Activation Analysis ◽  
Instrumental Neutron Activation Analysis ◽  
Activation Analysis ◽  
Neutron Activation ◽  
Essential Elements ◽  
Nutritional Adequacy ◽  
Brown Sugar ◽  
White Sugar ◽  
Sugarcane Industry ◽  
Instrumental Neutron Activation

Abstract Jaggery, brown sugar, white sugar, and molasses collected from the local sugarcane industry of Pakistan have been analyzed for essential elements in order to estimate their nutritional adequacy. Instrumental neutron activation analysis was used to determine Ca, Cl, Co, Cr, Fe, K, Mg, Mn, Na, and Zn through sequential, short, medium, and long irradiation times. Maximum concentrations for most of these elements were determined in molasses, with lower concentrations determined in jaggery and brown sugar; white sugar contained trace amounts of all essential elements. Contributions to the weekly Recommended Dietary Allowance (RDA) values for the elements were estimated only for jaggery, brown sugar, and white sugar because molasses in Pakistan is not consumed as a dietary item. Jaggery contributes the highest percentages of Cr, Mg, Mn, and Zn, whereas the highest percentages of Cl, Fe, K, and Na can be acquired from brown sugar. The contribution of white sugar to the weekly RDAs for these elements is negligible, indicating that white sugar is a poor source of the essential elements. However, the introduction of molasses to the diet can contribute to an adequate intake of these elements.

Sign in / Sign up

Export Citation Format

Share Document