Sugar Processing Research

Sugarcane grows in all tropical and subtropical countries. Sucrose as a commercial product is produced in many forms worldwide. Sugar was first manufactured from sugarcane in India, and its manufacture has spread from there throughout the world. The manufacture of sugar for human consumption has been characterized from time immemorial by the transformation of the collected juice of sugar bearing plants, after some kind of purification of the juice, to a concentrated solid or semi solid product that could be packed, kept in containers and which had a high degree of keep ability. The efficiency with which juice can be extracted from the cane is limited by the technology used. Sugarcane processing is focused on the production of cane sugar (sucrose) from sugarcane. The yield of sugar & Jaggery from sugar cane depends mostly on the quality of the cane and the efficiency of the extraction of juice. Other products of the processing include bagasse, molasses, and filter cake. Sugarcane is known to be a heavy consumer of synthetic fertilizers, irrigation water, micronutrients and organic carbon. Molasses is produced in two forms: inedible for humans (blackstrap) or as edible syrup. Blackstrap molasses is used primarily as an animal feed additive but also is used to produce ethanol, compressed yeast, citric acid, and rum. Edible molasses syrups are often blended with maple syrup, invert sugars, or corn syrup. Cleanliness is vital to the whole process of sugar manufacturing. The biological software is an important biotechnical input in sugarcane cultivation. The use of these products will encourage organic farming and sustainable agriculture. The book comprehensively deals with the manufacture of sugar from sugarcane and its by-products (Ethyl Alcohol, Ethyl Acetate, Acetic Anhydride, By Product of Alcohol, Press mud and Sugar Alcohols), together with the description of machinery, analysis of sugar syrup, molasses and many more. Some of the fundamentals of the book are improvement of sugar cane cultivation, manufacture of Gur (Jaggery), cane sugar refining: decolourization with absorbent, crystallization of juice, exhaustibility of molasses, colour of sugar cane juice, analysis of the syrup, massecuites and molasses bagasse and its uses, microprocessor based electronic instrumentation and control system for modernisation of the sugar industry, etc. Research scholars, professional students, scientists, new entrepreneurs, sugar technologists and present manufacturers will find valuable educational material and wider knowledge of the subject in this book. Comprehensive in scope, the book provides solutions that are directly applicable to the manufacturing technology of sugar from sugarcane plant. 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A study of the technical and economic revival of the small-scale OPS method of sugar processing in India, and its transfer to Kenya. A detailed study of two contrasting situations.

The world of sugar production has undergone massive changes in the last decade which have resulted in the emergence of many technological changes as technologists strive to develop more efficient and cheaper processes. This is the first book to be published for several years which describes the current state of sugar technology. It presents the recent developments in beet and cane sugar manufacturing; describes the chemistry of sugar processing and products; and considers trends and future possibilities in sugar production systems and products.The book comprises two sections: beet and cane. The overview of the crop and the production systems that begins each section serves as a framework for the papers that follow. Several papers, i.e. those on sucrose chemistry - are relevant to both sugarcane and sugarbeet. The authors of the papers are all invited speakers well known in their respective fields. The book should be on the shelf of all sugarcane and sugarbeet factories and refiners around the world as well as those companies who are sugar users or who supply goods and services to the sugar industry. It can also be used as a text by universities offering training courses in sugar processing technology.

A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones. In this collection, the authors present the cross-section of results on sugar composition, obtained by contemporary analytical methods used in honey authentication. The following chapter addresses how sago fronds can be used to produce sugar, which contains cellobiose and glucose as the main sugars at about 10 g/L and 5 g/L, respectively. SFS has been used as the complete fermentation medium for the production of L-lactic acid using L. lactis IO-1 without the need for further amendment. Next, the authors address the impact of processing on the physicochemical characteristics and elemental composition of brown sugar produced in Brazil. 15 brown sugar samples of 5 distinct brands in 3 different were evaluated, and the moisture contents of the samples were determined by Karl Fischer titration, and thermogravimetric analysis determined the melting point. The typical process of producing solid sugar from sugarcane and mapping by-products and residues that are generated at each stage is presented. By-products are characterized and the technologies prominent in energy reuse are addressed. Recent studies, applications, trends, challenges and constraints for the future use of sucrose and sucrochemistry derivatives are also discussed. This represents a diversification-promising productive concept of green organic chemistry, based on an accessible, low-priced, ecological and renewable source, which stands in the short and long terms as the best opportunity to compete economically with petrochemicals. In addition, several factors related to the sustainability production of sugar as a raw material, that include innovative production processes, natural and artificial substitute sweeteners, geopolitics, medical research and new end uses are discussed. The concluding work seeks to examine the changes in the properties of elastomeric compounds as a consequence of conventional additives such as zinc oxide and stearic acid by sugar cane bagasse, a green option for obtaining environmentally friendly elastomeric compounds.

"TC/M/Y0104E/1/4.01/1100"--P. [4] of cover.