A Comparative Study Concerning Qualitative Characteristics that Influence the Refining Operation of Raw Imported Sugar and the Sugar Produced Domestically

Subject Areas : Microbiology

M. E  Bahrami ¹ (دانشجوی کارشناسی ارشد علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، مازندران، ایران)
مسعود  Honarvar ² (استادیار دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)

Received: 2014-05-04 Accepted : 2014-06-24 Published : 2015-03-21

Keywords: Dextran, Invert, Physico-Chemical Properties, Raw Cane Sugar, Sucrose,

Abstract :

of syrup. Raw cane sugars are most widely used and are important as raw materials in thesugar industry. The purpose of this study is to evaluate and compare the quality of raw canesugar and the factors influencing and controlling the refining process and compare the resultswith the domestically produced sugars.Materials and Methods: This study evaluates the physical and chemical properties such asmoisture, ash, sucrose content, pH, refractive index, colour, invert content, dextran and starchconcentrations in the raw sugar.Results: The result indicated that the imported samples of raw sugars had higherconcentration of sucrose but lower percentages of invert, dextran, colour and ash as comparedto the domestic samples. This might affect the cost of the refining operation. It is worth tomention that the imported raw sugars had generally higher starch concentrations than thedomestic samples.Conclusion: The imported samples with high polarization and low impurities arerecommended to produce the white sugar.