The article contains sections titled: 1. Terms, Distinguishing Criteria, Uses, Nutritional Physiology 2. History 2.1. Development of the Cane Sugar Industry 2.2. Development of the Beet Sugar Industry 3. Properties 3.1. Physical Properties of Crystalline Sugar 3.2. Physical Properties of Aqueous Sugar Solutions 3.3. Chemical Properties 3.4. Sensory Properties 4. Sucrochemistry, Chemical and Enzymatic Synthesis 4.1. Sucrochemistry 4.2. Chemical and Enzymatic Synthesis 4.3. Plant Biosynthesis 5. Methods of Analysis 6. Sugar Beets: Cultivation, Harvesting, Preparation 6.1. Cultivation 6.2. Chemical Composition and Beet Quality 6.3. Preparation 6.4. Delivery and Storage 6.5. Thick‐Juice Storage 6.6. Weighing and Sampling 6.7. Internal Transport, Washing 6.8. Processing Wash and Flume Water 6.9. Slicing Beets 7. Production of Juice (Extraction) 7.1. Principles 7.2. Extraction Technology 7.3. Extraction with Nonaqueous Solvents 7.4. Extraction Systems 7.4.1. BMA Extraction Systems 7.4.2. Extraction with the DdS Slope Diffuser 7.4.3. Extraction with the De Smet System 7.4.4. The RT‐5 Continuous Extractor 7.5. Pressing Extracted Pulp 8. Juice Purification 8.1. Lime ‐ Carbon Dioxide Treatment 8.2. Other Juice Purification Processes 8.2.1. Simultaneous Defeco‐Carbonation 8.2.2. Braunschweig Juice Purification 8.2.3. Defeco‐Carbonation with Intermediate or Post Main Liming 9. Evaporation of Thin Juice 10. Production of Sugar from Thick Juice 10.1. Production of Massecuite 10.2. Evaporating Crystallization 10.3. Mixing of Massecuites and Cooling Crystallization 10.4. Factors That Influence Rate of Crystallization 11. Separation of Sugar from Massecuite 12. Preparation of Refined and White Sugar 13. Working Schemes of Various Sugar Factories 13.1. Operation of a Raw Sugar Factory 13.2. Operation of a White Sugar Factory‐Standard Liquor Process 13.3. White Sugar Factories with a Refinery Scheme 13.4. Refining 14. Ion‐Exchange Processes in the Sugar Industry 14.1. Softening of Thin Juice 14.2. Exchange of Alkali Ions for Alkaline‐Earth Ions 14.3. Separation of Molasses into Sugar and Nonsugar Fractions (Ion Exclusion) 14.4. Decolorization of Remelt Syrups and Thin Juices 14.5. Elimination of Ionogenic Nonsugar Substances 14.6. Production of Liquid Sugar 15. Production of Special Types of Sugar 15.1. Cube Sugar 15.2. Sugarloafs and Sugar Cones 15.3. Rock Candy 15.4. Icing Sugar 15.5. Instant Sugar 15.6. Preserving (Jelly) Sugar 15.7. Brown Sugar (Soft Sugar) 15.8. Sugar Solutions 15.9. Burnt Sugar and Caramel Colors (Caramels) 16. Storage of White Sugar 17. Auxiliary Facilities in a Sugar Factory 17.1. Steam and Energy Balance 17.2. Drying, Pelletizing, and Storing Pulp 17.3. Lime ‐ Carbon Dioxide 18. Desugarization of Molasses 19. Sugar Yield, Energy Requirements, Processing Aids, Water, and Working Time 20. Cane Sugar 20.1. Sugarcane Cultivation 20.2. Composition of Sugarcane 20.3. Deterioration of Sugarcane 20.4. Harvesting and Delivery 20.5. Sugarcane Processing: Milling and Diffusion 20.5.1. Cleaning 20.5.2. Juice Extraction 20.5.3. Factory Fuel 20.6. Cane Factory Process 20.7. Direct White Sugar Factory 20.8. Refining 21. Sugar from Other Plants 22. Quality Demands on Sugar and Side Products of Sugar Production 22.1. Refined and White Sugar 22.2. Molasses 22.3. Vinasse 22.4.
No abstract
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.