To Study the Filterability and Quality of Raw Sugar for Refining

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  • Topic: Sugar, Sucrose, Sugar beet
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  • Published : March 20, 2013
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To Study the Filterability and Quality of Raw sugar for Refining

ABSTRACT
This study was particularly designed to evaluate the quality parameters of raw sugar which ultimately affect the filterability of raw sugar. It is a cane sugar which has been minimally processed and product of the first stage of cane sugar refining process which has some very distinctive characteristics. Filterability of raw sugars is one of the primary sugar quality parameters. To the refiner, the filterability of raw melt is important as it directly influences factory throughout. The physico-chemical characteristics of sugar including moisture, polarization, reducing sugar, ash contents, color constituents, microbial examination (Total colony count and yeast) and sensory evaluation such as appearance, odour and texture were determined. The results obtained from physico-chemical analysis showed that these parameters were affected significantly among the samples of raw sugars. The microbial analysis showed that the total colony count and the yeast were also affected significantly among the samples while in sensory evaluation appearance was affected significantly whereas texture and odour were affected non-significantly among the samples of the raw sugars. It can be concluded from the results that sample four was observed to have a good quality while sample six had the opposite result to that of sample four and was considered to have a very low quality.

Keywords: Raw Sugar Refinery, Operational Concept and Quality Perspectives

Name: Zia-ud-Din
Regd. No: 2006-ag-1861
National Institute of Food Science and Technology
University of Agriculture
Faisalabad

SUPERVISORY COMMITTEE

ChairmanDr. Ghulam Rasool
MemberDr. M. Atif Randhawa
MemberDr. Muhammad Sharif

INTRODUCTION

Raw sugar is an intermediate product of refining and affination process of sugar manufacturing that consists of pale yellow to brown sugar crystals covered with a film of syrup. This is infact, an intermediate stage in the production of sugar, having sucrose and water contents 95-97 and 0.25-1.1%, respectively. It is of yellowish brown colour due to the presence of molasses (3.6%) and have burnt flavour with coarsely crystalline (Javaid et al.,2011).

The sugarcane (Saccharum officinarum L.) is a commonly distributed plant and is one of the most significant source of sugar in Pakistan. Current reports have shed light into numerous biological properties of sugarcane and its resulting products. Fresh sugarcane juice is widespread in Pakistan as an inexpensive and sweet beverage. It is becoming a fashion juice and thirst satisfying drink served at roadside stalls, canteens and cafeterias throughout the country during the harvest season (Ali et al., 2001).

The sugarcane is a thick, tall perennial grass that is grown in tropical or subtropical region. In the leaves sugar is synthesized that is either used as a energy source for growth of plant or is sent to the stalks for storage. In the stalks the sweet sap is the source of sugar. The reed accumulates sugar to about 15 percent of its weight. About 2600000 tons of sugar per year is yielded by the sugar cane. Other sugar crops for sugar production involve sweet sorghum, honey, sugar maple and corn sugar (Dalziel et al.,1999).

Sugarcane is grown in Kharif season and is one of the main cash crops of Pakistan. It delivers raw material to sugar industries and sugar associated products. For the rural community of the country, it produces income and services. Vital items for industries like sugar, chipboard and paper, sugarcane helps in their value addition. Its share is 3.6 percent in agriculture and 0.8 percent in GDP. For the year 2009-10, an area of 943 thousand hectares is under sugarcane cultivation which is 8.4 percent less as compared to the previous year (1029 thousand hectares). Production of the sugarcane for the year 2009-10 is assessed to be 49.4 million...
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