The Advantages of Mechanical Clarification in Sugar Processing,

Marianne McKee, Ronnie Triche, Mary An Godshall, and Charley Richard, 
Sugar Processing Research Institute, Inc., New Orleans, LA, USA

ABSTRACT

Juice purification in sugar processing is known as clarification.  In this step of sugar processing, soluble and insoluble non-sucrose constituents are removed from raw juices.  Traditional clarification includes lime addition and heating of the juice in both sugarbeet and sugarcane processing.  In the sugarcane industry, anionic flocculants are used in addition to lime and heat to improve clarification or purification of the juice.  The sugarbeet industry uses carbonation in addition to lime and heat to purify the raw beet juice.  In this paper, we will examine mechanical clarification as a means to improve the quality of juice during sugar processing and further improve clarification.  Clarified and filtered juice samples were collected at a raw sugar factory equipped with Mecat Turbofilters (SF300) to improve the quality of clarified juice. These samples were analyzed for several quality parameters including pH, color, turbidity, ash, total polysaccharides, and starch.  In addition to these results, sediment and size of the particles in traditional clarified juice and filtered juice samples will be discussed. 

Abstract for an oral presentation at the SPRI 2012 Conference – March 11-14, 2012 at the Chateau Bourbon Hotel, New Orleans, Louisiana, USA

http://www.spriinc.org/homepg1c0103.html

SUCROSE LOSS IN STORAGE OF GREEN BILLET CANE

M. SASKA, S.L. GOUDEAU and I. DINU
Audubon Sugar Institute, Louisiana State University Agriculture Centre,
St. Gabriel, Louisiana, USA
msaska@agcenter.lsu.edu

 http://www.atamexico.com.mx/PDF/Abstract.pdf

KEYWORDS: Sugarcane, Loss,
Deterioration, Temperature, Storage.

Abstract

SUCROSE lost during storage of green billet cane was measured for different storage times
and temperatures; in cane that was hand-cleaned before storage (2007) and in (normal) cane
used just as delivered by combines (2008).
The storage conditions were characterised by the time (hours) of storage within four
temperature ranges: <17 17="17" 22="22" and="and">27°C, representing cold, cool, moderate
and warm storage conditions.
Within the four ranges, the sucrose loss in normal cane was 0.08, 0.13, 0.27 and
0.32% of the initial sucrose per hour; or an increase in the rate of sucrose loss of about 0.03%
initial sucrose per hour per each °C temperature rise.
Probably because of the higher enzymatic activity in tops and leaves, the losses in
hand-cleaned cane were lower.
Based on the developed equations, total sucrose loss in cane storage at a 10 000 t/day
factory was estimated to be 1200 t in one eighty-day season.
The temperature within cane stored in a factory cane yard and cane trailers was
measured. Cane stored in trailers was found to cool overnight (6 pm to 6 am) on average by
0.3°C /h but the temperature of cane stored in piles increased by about 0.1°C/h.
This was interpreted as evidence of substantial heat generation during cane storage.
However, based on the measured overnight temperature profiles, it was concluded that the
difference in sucrose loss between storage in trailers and cane piles alone is not large enough
to justify conversion to trailers-only storage.
 
Proc. Int. Soc. Sugar Cane Technol., Vol. 27, 2010