UNDERSTANDING AND CONTROLLING RAW SUGAR QUALITY PARAMETERS OF KENANA SUGAR FACTORY

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.