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Introduction to Cane Sugar Technology provides a concise introduction to sugar technology; more specifically, cane sugar technology up to the production of raw sugar. Being intended originally for use in a post-graduate university course, the book assumes a knowledge of elementary chemical engineering as well as adequate knowledge of chemistry. In the field of sugar manufacture itself, the object of the book is to place more emphasis on aspects which are not adequately covered elsewhere. In accordance with this objective, attention has been concentrated mainly on processes and operation of the factory, and description of equipment is made as brief as possible, with numerous references to other books where more detail is available. The emphasis on operation rather than equipment has also been prompted by observation of quite a few factories in different countries where good equipment is giving less than its proper performance due to inefficient operation and supervision. The book is confined to the raw sugar process, which has been the author's main interest. Refining is discussed only to the extent required to explain refiners' requirements concerning quality of raw sugar.
This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
Principles of Sugar Technology focuses on the principles, methodologies, and processes involved in sugar technology, including properties of sugar and agents involved in its manufacture. The selection first offers information on the chemical and physical properties of sucrose, as well as decomposition, structure of the sucrose molecule, sucrose derivatives, crystallized and amorphous sucrose, and solvents. The book then takes a look at the physical and chemical properties of reducing sugars and non-nitrogenous organic acids of sugarcane. The publication ponders on nitrogen-containing nonsugars (amino acids and proteins), complex organic nonsugars of high molecular weight, and lipids of sugarcane. Discussions focus on the distribution of nitrogen in sugarcane, amino acids in cane juice and leaves, lignin, pectin, proteins, and significance of waxy and fatty lipids in sugar manufacture. The text also examines color and colored nonsugars, inorganic nonsugars, and agents used in sugar manufacture. The selection is a dependable reference for readers interested in sugar technology.
The aim of this book is to present in a single volume an up-to-date account of the chemistry and chemical engineering which underlie the major areas of the chemical process industry. This most recent edition includes several new chapters which comprise important threads in the industry's total fabric. These new chapters cover waste minimization, safety considerations in chemical plant design and operation, emergency response planning, and statistical applications in quality control and experimental planning. Together with the chapters on chemical industry economics and wastewater treatment~ they provide a unifying base on which the reader can most effectively apply the information provided in the chapters which describe the various areas of the chemical process industries. The ninth edition of this established reference work contains the contributions of some fifty experts from industry, government, and academe. I have been humbled by the breadth and depth of their knowledge and expertise and by the willingness and enthusiasm with which they shared their knowledge and insights. They have, without exception, been unstinting in their efforts to make their respective chapters as complete and informative as possible within the space available. Errors of omission, duplication, and shortcomings in organization are mine. Grateful acknowledgment is made to the editors of technical journals and publishing houses for permission to reproduce illustrations and other materials and to the many industrial concerns which contributed drawings and photographs. Comments and criticisms by readers will be welcome.
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.
This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
Sugar Series, Vol. 1: Standard Fabrication Practices for Cane Sugar Mills focuses on the processes, methodologies, and principles involved in standard fabrication practices for cane sugar mills. The publication first tackles the storage and transportation of cane, separation of juice from cane, use and behavior of bagasse, and juice weighing or measuring. The book then elaborates on liming, clarification, carbonatation, and sulfitation processes, and special clarification agents and their history. Topics include phosphate, magnesium compounds, clay, bauxite, charcoal and carbon, blankit, lime kiln, sulfur dioxide, and sample calculation of a sulfur burner. The text examines ion-exchange, evaporation, evaporator cleaning, measurement of heat-transfer coefficient, boiling house operation, seeding and crystallization, molasses centrifugation, and crystallizers. Discussions focus on water circulation, powdered-sugar preparation, crystallization procedure in practice, soda and acid facilities, cleaning shut-down, and variations on chemical cleaning. The manuscript is a vital source of data for researchers wanting to study the standard fabrication practices for cane sugar mills.
The world of sugar production has undergone massive changes in the last decade which have resulted in the emergence of many technological changes as technologists strive to develop more efficient and cheaper processes. This is the first book to be published for several years which describes the current state of sugar technology. It presents the recent developments in beet and cane sugar manufacturing; describes the chemistry of sugar processing and products; and considers trends and future possibilities in sugar production systems and products.The book comprises two sections: beet and cane. The overview of the crop and the production systems that begins each section serves as a framework for the papers that follow. Several papers, i.e. those on sucrose chemistry - are relevant to both sugarcane and sugarbeet. The authors of the papers are all invited speakers well known in their respective fields. The book should be on the shelf of all sugarcane and sugarbeet factories and refiners around the world as well as those companies who are sugar users or who supply goods and services to the sugar industry. It can also be used as a text by universities offering training courses in sugar processing technology.
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.