International Sugar Journal

Changes in colour during dropping-pan crystallisation* [Full subscriber]

Abstract         Sampling was undertaken during the 2017 crushing season at three factories during A and B dropping-pan operation to monitor changes in different sugar-quality parameters due to changes in pan-boiling procedures.  The sampling program included batch and continuous pan operations.  The parameters measured in the sugar and affined sugar during the period from the initial charging to the final dropping conditions were colour, pol, moisture, ash, glucose, and fructose.  Analyses were also performed on the massecuite samples collected during the pan run-up and dropping.  The full set of results can be obtained through Sugar Research Australia Limited and are included…

Login or sign up

Create an account

Lost your password?