Features International Sugar Journal
The Blackboard

Estimating sucrose losses in evaporator stations [Full subscriber]

An early Blackboard article dealt with inversion in general. It noted that details of its fundamental chemistry were published in the mid-’60s by Honig and Vukov.  New developments concerning sampling and analytical aspects were published by Schӓffler and Morel du Boil in the mid-’80s. Schӓffler et al. (1985) stress the following points: Sampling: This is one of the most troublesome operations when working with evaporators. Juices and syrups are hot; sample cooling is required. In addition, evaporator syrups are under vacuum; again special arrangements are necessary to collect samples representatively and safely. Sample preservation is essential to prevent microbiological or…

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