Sugar
Authors: Schiweck Hubert , Clarke Margaret , Pollach Günter 
Published: April 2007

AbstractThe article contains sections titled:1.Terms, Distinguishing Criteria, Uses, Nutritional Physiology2.History2.1.Development of the Cane Sugar Industry2.2.Development of the Beet Sugar Industry3.Properties3.1.Physical Properties of Crystalline Sugar3.2.Physical Properties of Aqueous Sugar Solutions3.3.Chemical Properties3.4.Sensory Properties4.Sucrochemistry, Chemical and Enzymatic Synthesis4.1.Sucrochemistry4.2.Chemical and Enzymatic Synthesis4.3.Plant Biosynthesis5.Methods of Analysis6.Sugar Beets: Cultivation, Harvesting, Preparation6.1.Cultivation6.2.Chemical Composition and Beet Quality6.3.Preparation6.4.Delivery and Storage6.5.Thick‐Juice Storage6.6.Weighing and Sampling6.7.Internal Transport, Washing6.8.Processing Wash and Flume Water6.9.Slicing Beets7.Production of Juice (Extraction)7.1.Principles7.2.Extraction Technology7.3.Extraction with Nonaqueous Solvents7.4.Extraction Systems7.4.1.BMA Extraction Systems7.4.2.Extraction with the DdS Slope Diffuser7.4.3.Extraction with the De Smet System7.4.4.The RT‐5 Continuous Extractor7.5.Pressing Extracted Pulp8.Juice Purification8.1.Lime ‐ Carbon Dioxide Treatment8.2.Other Juice Purification Processes8.2.1.Simultaneous Defeco‐Carbonation8.2.2.Braunschweig Juice Purification8.2.3.Defeco‐Carbonation with Intermediate or Post Main Liming9.Evaporation of Thin Juice10.Production of Sugar from Thick Juice10.1.Production of Massecuite10.2.Evaporating Crystallization10.3.Mixing of Massecuites and Cooling Crystallization10.4.Factors That Influence Rate of Crystallization11.Separation of Sugar from Massecuite12.Preparation of Refined and White Sugar13.Working Schemes of Various Sugar Factories13.1.Operation of a Raw Sugar Factory13.2.Operation of a White Sugar Factory‐Standard Liquor Process13.3.White Sugar Factories with a Refinery Scheme13.4.Refining14.Ion‐Exchange Processes in the Sugar Industry14.1.Softening of Thin Juice14.2.Exchange of Alkali Ions for Alkaline‐Earth Ions14.3.Separation of Molasses into Sugar and Nonsugar Fractions (Ion Exclusion)14.4.Decolorization of Remelt Syrups and Thin Juices14.5.Elimination of Ionogenic Nonsugar Substances14.6.Production of Liquid Sugar15.Production of Special Types of Sugar15.1.Cube Sugar15.2.Sugarloafs and Sugar Cones15.3.Rock Candy15.4.Icing Sugar15.5.Instant Sugar15.6.Preserving (Jelly) Sugar15.7.Brown Sugar (Soft Sugar)15.8.Sugar Solutions15.9.Burnt Sugar and Caramel Colors (Caramels)16.Storage of White Sugar17.Auxiliary Facilities in a Sugar Factory17.1.Steam and Energy Balance17.2.Drying, Pelletizing, and Storing Pulp17.3.Lime ‐ Carbon Dioxide18.Desugarization of Molasses19.Sugar Yield, Energy Requirements, Processing Aids, Water, and Working Time20.Cane Sugar20.1.Sugarcane Cultivation20.2.Composition of Sugarcane20.3.Deterioration of Sugarcane20.4.Harvesting and Delivery20.5.Sugarcane Processing: Milling and Diffusion20.5.1.Cleaning20.5.2.Juice Extraction20.5.3.Factory Fuel20.6.Cane Factory Process20.7.Direct White Sugar Factory20.8.Refining21.Sugar from Other Plants22.Quality Demands on Sugar and Side Products of Sugar Production22.1.Refined and White Sugar22.2.Molasses22.3.Vinasse22.4.Liquid Feed Supplement22.5.Beet Pulp23.Economic Aspects