Chemistry and Processing of Sugarbeet and Sugarcane (eBook)

Front Cover 1
Chemistry and Processing of Sugarbeet and Sugarcane 4
Copyright Page 5
Table of Contents 12
Dedication 6
PREFACE 8
CONTRIBUTORS 10
Chapter 1. AN OVERVIEW OF THE U.S. BEET SUGAR INDUSTRY 14
INTRODUCTION 14
FIELD PRODUCTION 16
SUGARBEET LONG TERM STORAGE 17
SUGARBEET PROCESSING 18
SUMMARY 20
REFERENCES 21
Chapter 2. EFFECTS OF PLANT BREEDING ON SUGARBEET COMPOSITION 22
INTRODUCTION 22
MATERIALS AND METHODS 23
RESULTS 24
DISCUSSION 28
REFERENCES 32
Chapter 3. CARBONATATION PROCESS IN BEET SUGAR MANUFACTURE 33
INTRODUCTION 33
PURIFICATION REAGENTS 38
PROCESS CHEMISTRY 41
PRECIPITATION WITH CALCIUM 42
ALKALINE OXIDATION AND DEGRADATION 42
GENERAL PROCESS FLOW SCHEME 44
FURTHER CONSIDERATIONS 46
REFERENCES 47
Chapter 4. AN INTEGRATED JUICE PURIFICATION SYSTEM 48
INTRODUCTION 48
REFERENCES 58
Chapter 5. ION EXCHANGE PROCESSES IN BEET SUGAR MANUFACTURE 59
SUMMARY 59
INTRODUCTION 59
ION EXCHANGE RESINS 60
RESINS AS PROCESSING AIDS 69
SUGAR RECOVERY WITH RESINS 88
THE FUTURE 101
CONCLUSIONS 102
REFERENCES 103
Chapter 6. TREATMENT AND DISPOSAL OF EFFLUENTS OF THE SUGARBEET FACTORY 109
INTRODUCTION 109
SOURCES OF DISCHARGE 110
TREATMENT 113
ANAEROBIC TREATMENT PROCESSES 114
BIOAUGMENTATION 118
FIELD EXPERIENCE 120
ENVIRONMENTAL CONCERNS 121
REFERENCES 123
Chapter 7. ION EXCHANGE FOR DESUGARING OF MOLASSES AND BY PRODUCT ISOLATION 124
INTRODUCTION 124
BACKGROUND OF THE DESUGARING PROCESSES 124
MOLASSES COMPOSITION 126
LARGE SCALE CHROMATOGRAPHY 126
USE OF DIFFERENT FRACTIONS 129
ECONOMIC ASPECTS 134
EXPERIENCE WITH NAANTALI DESUGARING PLANT 134
CONCLUSIONS 138
REFERENCES 139
Chapter 8. ULTRAFILTRATION USED IN A NOVEL FLEXIBLE PROCESS TO PRODUCE HIGH FRUCTOSE SYRUP FROM DIFFERENT RAW MATERIALS 140
ABSTRACT 140
INTRODUCTION 140
CONCLUSIONS 150
ACKNOWLEDGEMENTS 151
REFERENCES 151
Chapter 9. UTILIZATION OF FIBER AND OTHER NON-SUGAR PRODUCTS FROM SUGARBEET 152
Chapter 10. ANALYTICAL METHODS OF SUGAR FACTORIES--NEW DEVELOPMENTS 159
INTRODUCTION 159
CONCLUSION 174
REFERENCE 174
Chapter 11. SUGARCANE PROCESSING: RAW AND REFINED SUGAR MANUFACTURE 175
INTRODUCTION 175
RAW SUGAR PRODUCTION 177
CANE SUGAR REFINING 183
REFERENCES 188
Chapter 12. VARIETAL DIFFERENCES IN THE CHEMICAL COMPOSITION OF SUGARCANE 189
SUMMARY 189
INTRODUCTION 189
REFERENCES 198
Chapter 13. THE NATURE OF COLORANTS IN SUGARCANE AND CANE SUGAR MANUFACTURE 199
SUMMARY 199
INTRODUCTION 199
COLOR MEASUREMENT 200
DECOLORIZATION OPERATIONS 214
REFERENCES 218
Chapter 14. POLYSACCHARIDES OF SUGARCANE AND THEIR EFFECTS ON SUGAR MANUFACTURE 221
SUMMARY 221
INTRODUCTION 221
POLYSACCHARIDES OF SUGARCANE AND SUGARCANE PRODUCTS 222
EFFECTS OF SUGARCANE POLYSACCHARIDES ON SUGAR MANUFACTURE 235
Chapter 15. FLAVOR AND ODOR IN SUGARCANE PRODUCTS 249
SUMMARY 249
INTRODUCTION 249
ANALYTICAL METHODS 251
SOURCES OF FLAVOR 251
FLAVOR IN MOLASSES 256
FLAVOR INTERACTIONS OF SUCROSE 259
CORRECTION OF FLAVOR PROBLEMS 261
FUTURE TRENDS 262
REFERENCES 263
Chapter 16. EFFECTS OF IMPURITIES ON DEGRADATION OF SUCROSE UNDER PROCESSING CONDITIONS 266
INTRODUCTION 266
DEGRADATIONS OF AMORPHOUS SUCROSE 266
ACKNOWLEDGEMENTS 277
REFERENCES 277
Chapter 17. CLARIFICATION AND DECOLORIZATION PROCESSES 278
INTRODUCTION 278
TRADITIONAL REFINING PROCESSES 279
DEVELOPMENTS IN REFINERY PROCESSES 285
TRADITIONAL CANE SUGAR FACTORY PROCESSES 295
DEVELOPMENTS IN CANE SUGAR FACTORY PROCESSING 298
Acknowledgement 303
REFERENCES 303
Chapter 18. CHEMISTRY OF SUGAR IN FOOD PROCESSING 305
SUMMARY 305
INTRODUCTION 305
PHYSICAL PROPERTIES OF SUCROSE 305
FUNCTIONAL PROPERTIES OF SUCROSE 309
FOOD APPLICATIONS 312
CONCLUSION 314
REFERENCES 314
Chapter 19. SWEETENERS: SAFETY, UTILITY AND EFFICACY 316
MEDICAL RESEARCH 321
FOOD TECHNOLOGY 324
NEW SWEETENERS 325
Chapter 20. CARIBBEAN RUM: ITS MANUFACTURE AND QUALITY 326
SUMMARY 326
HISTORY 326
DEFINITION 327
RAW MATERIALS 328
FEEDSTOCK COST COMPARISON 330
MOLASSES TREATMENT 332
FERMENTATION 333
DISTILLATION 335
MATURATION 340
REFERENCES 351
Chapter 21. DESALTING OF MOLASSES BY COUNTER DIFFUSION IN THE FERMENTATION INDUSTRY 353
REFERENCES 361
Chapter 22. SUGARCANE PROCESSING TO ETHANOL FOR FUEL PURPOSES 362
INTRODUCTION 362
THE PRODUCTION OF ETHANOL 364
THE FERMENTATION PROCESSES 367
THE CONTINUOUS PROCESS 370
RECOVERY OF FERMENTATION BY-PRODUCTS 371
STILLAGE RECYCLE 372
DISTILLATION PROCESS 372
PRESENT STATUS OF FERMENTATION PROCESSES OPERATING IN BRAZIL 372
CONCLUSIONS 378
REFERENCES 379
Chapter 23. SUCROSE CHEMISTRY: ITS POSITION AS A RAW MATERIAL FOR THE CHEMICAL INDUSTRY 380
SUMMARY 380
INTRODUCTION 380
PHYSICAL PROPERTIES 380
CHEMICAL REACTIVITY 382
SUCROSE AS FEEDSTOCK FOR CHEMICALS 386
ESTERS OF SUCROSE 386
POLYMERS FROM SUCROSE 391
SPECIALTY SWEETENERS FROM SUCROSE 394
CONVENTIONAL CHEMICALS FROM SUCROSE--ETHANOL AND CHEMICALS THEREFROM 397
MISCELLANEOUS 397
A VIEW OF THE FUTURE FOR SUGAR 399
CONCLUSION 399
REFERENCES 399
INDEX 402