GOOD QUALITY SUGAR TECHNICAL ASPECTS

Abstract

Production of sparkling white sugar crystal is always prime target of a Production Manager while handling a sugar factory.  In order to make good quality sugar PM has to concentrate over many factors which may disturb the color and quality of sugar during processing which includes, in coming color in cane itself, coloring in cane juice due to decomposition of its constituents, coloration due to iron salts, formation of color due to non-sugar reactions, coloration due to high temperature and storage of sugar bags. Precautions and practical steps to produce good quality sugar are included in the paper as supply of fresh and quality cane, proper beating and scrapping of all vessels before start of every cane crushing season, temperature control and proper storage of sugar bags in godown etc.