Sugar Technology
Beet and Cane Sugar Manufacture
P. W. van der Poel, H. Schiweck, T. Schwartz
1st edition,
1120 pages, 335 tables,
714 figures and diagrams
24 x 16,5 cm
ISBN 3-87040-065-X
A German editon is also available Eine deutsche Ausgabe ist auch erhltlich
For more than 16 years there has been no new The developments in sugar technology in recent years
handbook on Beet Sugar Technology published in have been so comprehensive that a new framework was
English, although sugar technology has advanced rapidly employed. The editorial concept has been first to give the
during this time. "Sugar Technology" closes this gap in chemical and physical background of the process and later
the literature. "Sugar Technology" represents a to detail the equipment in use.
continuation of the two handbooks: "Beet Sugar
Technology", edited by Dr. R.A. McGinnis, and The handbook presents the state-of-the-art of beet and
"Technologie des Zuckers". cane sugar manufacture as of 1998. The parameters
influencing the economic value and the possible uses of
Because beet and cane sugar manufacturing are in many the main product, sugar, as well as the by-products, pulp,
ways complementary, for the first time a sugar bagasse and molasses, have been given special attention.
technology book encompasses both beet and cane as Because sugar has become a very important ingredient in
raw materials. Despite the different raw materials the the food industry, the functional properties of sucrose in
chemistry of the process steps and the equipment are in foods are discussed in detail.
part very similar.
Ninety-two specialists from around the world agreed to
participate in this project.
Based on the chemical and physical properties of sucrose and the composition of sugar beet and sugar cane the
individual process steps of sugar manufacture are described.
Sugar Technology is directed towards helping
This handbook therefore has the following objectives:
the:
- To provide a tool for factory managements in day-to-day
- Process engineer
decisions
- To help management in long-term planning - Factory chemist
- To focus on practical aspects - Sales engineer
- Student
each in their daily work.
Contents:
1 Sugar 12 Crystallization
Historical overview of sweeteners -Sugar- Ingredient for the Theoretical principles
food industry - Raw material for the chemical and fermentation Nucleation - Crystal growth - Morphology and twins - Effects of
industry -Physicochemical properties of sucrose - Quality nonsugars - Crystal size distribution - Conglomerates -
criteria of white sugar and its commercial grades Crystallization techniques
2 Composition of sugarbeet and sugarcane and chemical Process management - Requirements for smooth sugar house
behavior of constituents in processing operation - Chemical changes in sugar house syrups - Chemical-
physical parameters for crystallization - Nucleation and the crystal
Composition of sugarbeet - Composition of sugarcane - formation phase - Crystal growth and crystallization rate - Color and
Reactions of beet cell-wall constituents - Reactions of juice crystal inclusions - Seed magma work - Batch evaporating
constituents crystallization - Continuous evaporating crystallization - Cooling
3 Quality of sugarbeet and sugarcane crystallization - Process parameters for cane sugar crystallization
Control of crystallization - Principles of supersaturation and
Morphology and physical properties of sugarbeet - Formulas
crystal content measurement - Batch evaporating crystallization -
for technological quality of beet - Structure, propagation and
Continuous evaporating crystallization - Mass flow control in the
physiology of the sugarcane - Sugarcane quality evaluation
sugar house - Continuous measurement of the produced white
4 Beet and cane harvesting sugar quality
Beet harvesting - Cane harvesting
5 Reception, storage and washing Crystallization schemes
Crystallizers - Batch and continuous evaporating crystallizers -
Determination of beet and cane payment parameters - Beet
Entrainment separators - Cooling, flash/cooling crystallizers
unloading -Sugarbeet storage - Beet preparation processes Condensation - Design of condensers - Vacuum pumps - Heat
6 Extraction recovery in condenser systems - Cooling of condenser water
Extraction theory - Technical extraction of beet - Technical 13 Centrifugation
extraction of sugar from cane
Theoretical considerations of the separation process - Operating
7 Pressed and dried pulp practice - Process parameters - Design of centrifugals - Batch
Mechanical dewatering - Preservation of pulp by ensiling - centrifugals - Continuous centrifugals
Thermal dewatering - Pulp pelleting - Uses of beet pulp - Fiber 14 Sugar handling after the centrifugals
products for human consumption from beet and cane
Handling, storage, and conditioning of raw sugar - Sugar drying and
8 Utilization of bagasse cooling - Screening of sugar - White sugar storage - Packaging -
Composition and physical characteristics - Bagasse handling Dust collection systems - Safety precautions against dust
and storage - Depithing - Drying - Combustion - Utilization explosions
other as a fuel - Health hazards in bagasse handling 15 Thick juice storage
9 Juice purification 16 Ion exchange and decolorization processes
Solubilities and dissociation equilibria - Chemical reactions and Decolorization - Quentin process - Demineralization - Construction
process steps - Cation/anion balances - Soda addition - and operation of ion exchange plants
Natural, effective and optimal alkalinity - Optimum flocculation
point - Minimizing of CaO consumption -Filtration and 17 Molasses desugarizing
sedimentation theory -Continuous on-line sensors and control Steffen process - Ion exclusion processes
of juice purification 18 Liquid sugars: Manufacture, properties
Juice purification systems
Processes with alkaline invert sugar degradation - Processes 19 Special crystal sugar products
with limited invert sugar de-gradation - Special processing Powdered sugar - Cube sugar - Amorphous sugar - Candy crystals
steps in beet juice purification - Sulfitation - Purification of thick - Brown and soft sugar - Noncentrifugal sugars
juice, syrups - Softening of juice by ion exchangers -
20 Quality and storage of molasses
Membrane separation processes
Equipment for juice purification Quality-determining constituents of molasses - Physical properties
Liming - Carbonation - Clarification Filtration of molasses - Utilization of molasses
Uses of carbonation lime from beet - Cane sugar factory filter 21 Microbiology
cake: composition and utilization
22 Biological purification of sugar factory waste water
10 Lime and kiln gas production
23 Developments in process control management
Thermal decomposition of calcium carbonate - Quality of
limestone and fuels - Equipment and operation - Startup and 24 Quality assurance and process safety
monitoring of a lime kiln - Lime kiln gas plant - Quicklime Quality assurance - On-line control of critical activities - Hygiene
quality requirements - Production of milk of lime management - Processing aids - Industrial safety
11 Evaporating, heating and heat economy 25 Technical accounting and process control
Heat supply for the sugar factory - Technological principles of 26 Costs of sugar production
heat economy - Chemical modifications during evaporation -
Evaporators and heat exchangers - Principles of controlling Production costs of sugarbeet and sugar - Processing costs -
the evaporator station Number of sugar factories in the world, world production
