Abstract During juice evaporation, sucrose loss can occur due to degradation reactions catalysed by heat, pH and other juice components. The impacts of heat and juice quality can be controlled through process and equipment design. Potential pH control strategies for juice were assessed to minimise sucrose degradation and the subsequent impacts on downstream processing during the sugar manufacturing process. These strategies were: (1) the use of reagents to improve the buffering capacity of the juice; (2) the use of neutralising alkanolamines; and (3) online pH adjustment during juice evaporation to minimise pH drop. All these strategies achieved significant reductions in… Login to continue
