RESEARCH AREAS
RESEARCHING POSSIBILITIES FOR BETTER PROCESSING AND SERVING THE GLOBAL SUGAR INDUSTRY FOR MORE THAN 60 YEARS
Projects on sugarcane and sugarbeet, manufacturing and refining, and long-term and short-term projects are kept in balance in the research program, and monitored by S.P.R.I.'s Research and Advisory Committee. Long-term projects include identification & separation of non-sucrose minor constituents that affect process efficiency related to affination, clarification, decolorization, filtration, evaporation, crystallization, drying & conditioning, sugar recovery and product quality.
Areas of Research
- Nature of Cane and Beet Colorant and Color Occlusion and Color Removal
- Role of Invert, pH and SO2 on Color Formation and Sucrose Loss
- New Product Development of Low Purity Process Streams
- Degradation of Sugarcane and Sugarbeets
- Scale Inhibitors - Cause, Effect and Solutions
- Sugar Quality – Natural, Biotech and Assays for Biofuel
- Quality of Products, Flavor and Odor - Influence of Trace Components
- Clarifying Agents – Effect on Color and Product Quality
- Biomass Analysis and Utilization
Value Added New Products
- Food Based Products
- By-Products
Technical Reports for our sponsors
Composition of the Soluble, Nondialyzable Material in Raw Cane Sugar
The Effects of Sulfur Dioxide in Sugar Processing: Comparing Model Sucrose and Cane Juice Systems
Membrane Treatment of Low Purity Recovery House Streams: Potential New Product Development Using Membranes
Commentary on HACCP in Raw Sugar Processing: Assuring Consumer Safety and Regulatory Compliance A Look to the Future
Turbidity Measurement of Sugar: Comparing NTU and ICU Methods
The Specialty Sucrose Market: A Look at an Important Niche
Effect of Macromolecules on Sugar Processing: Comparison of Cane and Beet Macromolecules
A Rapid Starch Test for Use in Cane Mills
Comparison of Two Methods of Volatile Analysis for Determining the Causes of Off-Odors in White Beet Sugars - SPME and Headspace
The Effect of Ozone on Off-Odors in Beet Sugar
