Quality of Affined Sugar at Different Temperatures

El–Syiad, Samy; Gaber, Abdel-Aal M.; Osman, Sayed Z.; Abd Al-Fattah, Waleed R.

doi:10.21608/esugj.2020.209513

Quality of Affined Sugar at Different Temperatures

Document Type : Original Research Articles.

Authors

¹ Food Science and Technology Department, Faculty of Agriculture, Assiut University, Egypt

² Faculty of Sugar and Integrated Industries Technology and Chemistry Department, Faculty of Science, Assiut University, Egypt

³ Hawamidiya refinery factory, Egyptian Sugar and Integrated Industries Company, Gize, Egypt

10.21608/esugj.2020.209513

Abstract

The study is done to evaluate the quality of the sugar produced from the affination processes after applying different temperature 60 ̊C, 70^o C and 80^oC, and study the chemical and physical properties of affined sugar .From the results it is clear that the appropriate temperature at 70^oC. Atthis temperature, it gives highest de colorization and polarization, less in polysaccharides content (dextran), reducing sugar and ash ratio.

Keywords