Abstract:
To produce high quality of raw sugar it is necessary to achieve
good clarification using suitable chemicals at optimum dosage.
The goal of this research was to quality control of raw sugar and
determine the optimum dose to have the best result for raw sugar.
All experiments were conducted in Kenana Sugar Company
Laboratories. It is concluded that : with increase in phosphate
content there was a decrease in pH which resulted in inversion of
sucrose and formation of reducing sugars.
The presence of reducing sugars foster colour intensity in raw
sugar. Increase in colour of raw sugar that means decrease in quality.
Also increase in ash content, moisture and turbidity lead to
decrease of quality. In order to increase in purity and pol lead to high
quality in raw sugar.
