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To Study the Filterability and Quality of Raw Sugar for Refining

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To Study the Filterability and Quality of Raw Sugar for Refining
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

Chairman Dr. Ghulam Rasool
Member Dr. M. Atif Randhawa
Member Dr. 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


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