Efficacy of Affination on Quality Parameters  of White Sugar During Refining Process

T. S. A. Hammam; M. M. Zaghlool; Sanaa A. El-sherif; E. A. EL-Naggar; H. Ferweez

doi:10.9734/ajacr/2021/v9i130206

Research Article Open access CC BY 4.0

Efficacy of Affination on Quality Parameters of White Sugar During Refining Process

T. S. A. Hammam, M. M. Zaghlool, Sanaa A. El-sherif, E. A. EL-Naggar, H. Ferweez

Asian Journal of Applied Chemistry Research · pp. 82–87 · Published 11 Aug 2021

10.9734/ajacr/2021/v9i130206

Abstract

At laboratories of Delta Sugar Company, Kafr El-Sheikh Governorate, Egypt, as well as Food science Department Faculty of Agriculture, Minia University, Egypt during 2019 working season was carried out this work. It was particularly designed to evaluate the affination process of raw sugar at different temperatures on refined sugar quality parameters during sugar refining process under prevailing industrial conditions. The obtained results revealed that there were a significant differences among raw cane sugar samples in the all studied physiochemical traits, i.e. moisture, sucrose, reducing sugars, starch, dextran and color (ICUMSA units) except total sugars and ash % , Significant effect of dextran addition for sugar type, where white sugar was affected more than raw sugar, and added dextran level, significant effect of affination syrup temperature on physiochemical properties of white sugar, i.e. dextran, starch, sucrose, ash, and colour, except reducing sugars percent was non-significant it can be concluded from the present research that affination syrup temperature at 70oC is the best treatment under the study conditions regarding white sugar quality and can be recommended to the industry for further processing and quite near to the standards of white sugar.

Affination raw sugar dextran color

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T. S. A. Hammam, M. M. Zaghlool, Sanaa A. El-sherif, E. A. EL-Naggar, H. Ferweez (2021). Efficacy of Affination on Quality Parameters of White Sugar During Refining Process. Asian Journal of Applied Chemistry Research , 82–87. https://doi.org/10.9734/ajacr/2021/v9i130206

Affiliations

T. S. A. Hammam — Food Science and Technology Department, Faculty of Agriculture, Azhar University, Egypt.
M. M. Zaghlool — Food Science Department, Faculty of Agriculture, Minia University, Egypt.
Sanaa A. El-sherif — Food Science Department, Faculty of Agriculture, Minia University, Egypt.
E. A. EL-Naggar — Food Science and Technology Department, Faculty of Agriculture, Azhar University, Egypt.
H. Ferweez — Food Science and Technology Department, Faculty of Agriculture, New Valley University, Egypt.

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