Juice preservation during shutdowns
| MSI99P0796 | |
| Saint Antoine, J. D. de R. de Vignes, E. C. | |
| Juice preservation during shutdowns | |
| Periodical article | |
| 1966 | |
| Proc. int. Soc. Sug. Cane Technol. | |
| 12, 1769-1777 | |
| Also published in Int. Sugar J. 68: 11-14; 35-36, 1967 | |
| En | |
| Deterioration of clarified juice over week-end shutdowns was studied during 1963. In the laboratory lime, sodium carbonate and magox were used and their effect on purity drop, reducing sugars and final pH observed. Results show that less deterioration occurs when temperature of storage is lowered and initial pH raised. Under local conditions lime was found more economical for raising pH. For best results on an industrial scale thje initial average clarified juice temperature should be lowered so that the final temperature does not fall below 160°F (71°C) by the time the mills start crushing again. It is recommended to use a polyelectrolyte in the case of settling difficulties. Special precautions should be paid to sampling, and refractometer Brix used to eliminate the influence of suspended solids on purity. | |
| SUGARCANE JUICES STORAGE MILLING PROCESSING SUGAR | |
| MAURITIUS | |
| Milling | |
| 1992-03-16 | |
| EN | |
| Mauritius Sugar Industry Research Institute | |
| LIB | |
| CAT | |
| ST |