Van der Poel P.W., Schiweck H., Schwartz T. Sugar Technology Beet and Cane Sugar Manufacture

Berlin: Verlag Dr. Albert Bartens KG, 1998. — 1067 р.The handbook presents the state-of-the-art of beet and cane sugar manufacture as of 1998. Process optimization and quality assurance are an important and vital part of the technology. Cost-benefit balances quantify the technologist’s know-how. Mass and energy flows and their economic impact have become increasingly the basis of decision-making in sugar manufacturing. The question is not, “How to avoid undesirable side effects?” rather “How far can we tolerate the side effects?”. Process models form the interface between technology and economy and although still imperfect from a scientific point of view, they are becoming the cornerstones of future decision-making.Sugar.
Composition of sugarbeet and sugarcane and chemical behavior of constituents in processing.
Quality of sugarbeet and sugarcane.
Beet and cane harvesting.
Reception, storage and washing.
Extraction.
Pressed and dried pulp.
Utilization of bagasse.
Juice purification.
Lime and kiln gas production.
Evaporating, heating and heat economy.
Crystallization.
Separation of the crystals from the mother liquor in centrifugals.
Sugar handling after the centrifugals.
Thick juice storage.
Ion exchange and decolorization processes.
Molasses desugarizing.
Liquid sugars: Manufacture, properties.
Special crystal sugar products.
Quality and storage of molasses.
Microbiology.
Biological purification of sugar factory waste water.
Developments in process control and data management.
Quality assurance and process safety.
Technical accounting and process control.
Costs of sugar production.
Glossary of technical terms.
Books and journals relating to sugar manufacture.