Factory trial: Dorr purification versus BMA65
In terms of raw juice purification British Sugar uses Dorr carbonatation. However the classical purification process incorporates a ‘hot liming stage’ that results in juices of lower colour and increased juice thermostability. The downside of classical liming is a loss of ‘physical properties’ namely settlement and filtration. British Sugar has carried out an industrial trial that incorporates a ‘hot liming’ stage by adoption of the principles of BMA65. The trial was carried out at Bury St Edmunds factory during the 2016/17 campaign, the objective to directly compare the two purification methods. The paper discusses the results and observations made during the trial.
2020 ◽
1976 ◽
Vol 32
◽
pp. 365-377
◽
1969 ◽
Vol 27
◽
pp. 372-373
1988 ◽
Vol 46
◽
pp. 1012-1015
Keyword(s):
1982 ◽
Vol 85
(1)
◽
pp. 257-263
◽