International Sugar Journal

Removal of colour in sugar cane juice clarification by defecation, sulfitation and carbonation [Full subscriber]

Colour is the most important commercial sugar attribute but in juice clarification its removal is usually not considered among primary objectives. However, based on results presented, all standard clarification procedures have the potential for significantly higher removal of colour than is realised in the industrial practice. four principal juice clarification procedures, viz. defecation by hot liming, sulfitation, carbonation and double-carbonation were tested and various aspects of colour behaviour investigated. Carbonation is not widely used in the cane sugar industry, but periodic spikes in sulfur prices, sugar quality issues and environmental concerns have stimulated efforts to consider replacing or supplementing sulfur…

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