2002 SPRI CONFERENCE

ABSTRACTS OF PRESENTATIONS

MARCH 10-13, 2002

Abstracts are presented in alphabetical order according to first author. Abstracts of posters follows this section.

The Sugar Spiral - Two Years in Operation: Case Study Detailing Performance of a Spiral Membrane System Over Two Seasons at a Cane Mill Installation, Lorraine Attridge, Anthony Eringis and Imran Jaferey, KOCH Membrane Systems, Inc., 850 Main Street, Wilmington, MA 01887; Tel: 978-694-7306; Fax: 978-694-7015; E-mail: attridgl@kochind.com

Since the mid 1990's, Koch Membrane Systems, Inc., (KMS) has been working with cane and beet sugar producers throughout the world in the development of its family of high temperature, spiral polymeric ultrafiltration membrane modules. These modules are capable of operating in high temperature environments (up to 98°C) with feed streams that contain a relatively large proportion of abrasive material - up to 2 - 3%, and that can vary substantially in quality over time.

In the cane raw sugar mill, it is expected that ultrafiltration of the clarified juice stream will produce up to 15-25% capacity improvement in the evaporators and crystallizers. This improvement is expected due to the reduction in color, suspended solids and turbidity that has been observed in ultrafiltered, clarified cane juice in the course of several studies. Furthermore, there is the potential for this improved quality sugar to be used as direct consumption Plantation white sugar. Testing of Rotary Vacuum Drum Filtrate as well as Ultrafiltration Concentrate has also been done in an effort to reduce sugar losses in the mill.

KMS and a cane sugar producer have been working together since the late 1990's in an effort to prove the capability of these membrane modules to do the job they are designed for, and since 1998, a demonstration scale commercial unit has been in operation at their mill to test the 8" Standard Sugar Spiral. This is a 4/3 8" Single Stage system, consisting of 4 housings in parallel. Each housing contains three of the 8" diameter spirals in series. The system is capable of handling a 40 - 110 gpm feed flowrate at an inlet pressure of 10 - 70 psig. A set of twelve new 8" standard sugar spirals was installed in the system at the beginning of the cane crushing season of 1999 - 2000 and has run continuously over that season and the past season, 2000 - 2001. After two consecutive seasons in operation, the performance of the modules will be studied, in terms of productivity, cleanability and quality of permeate produced. The study will show that these membranes are capable of withstanding long-term exposure to the harsh conditions of a cane sugar mill while maintaining consistent productivity.

Separation of Beet and Cane Sugar Colorants Through Styrenic Strong Base Resins, Luis San Miguel Bento, Cienteca, Porto, Portugal

Color in the sugar industry is due to a complex mixture of compounds of different origins. These compounds have been studied in their natural state, that is, in sugars, syrups or liquors, from cane or beet origin. Separation of colorants by groups has been made by gel permeation chromatography, membrane filtration, dialysis, paper chromatography and electrophoresis. In this paper a technique to separate sugar colorants through an anionic strong base resin is described. Colorants from beet and cane raw sugars have been fixed in the resin and, by a gradient regeneration, colorants were removed from the resin. Gradient regeneration was performed by increasing sodium chloride concentration and alkalinity. As in styrenic resins, colorants are fixed by ion-exchange mechanism and by hydrophobic interaction with the resin matrix. Iin the regeneration, colorants were separated according to their anionic charge and hydrophobic character. Seven colorant groups were separated. Color, IV and spectrophotometric analysis of these groups were made. Comparison of colorants from beet and cane origin was made.

Identification of Colorants Produced in Cane Sugar Processing, Hugh A. Broadhurst and Peter W. Rein, Audubon Sugar Institute, Louisiana State University AgCenter, Baton Rouge, Louisiana

Sugar juices in the production of cane sugar contain a complex variety of colored material that has not been identified completely. This study aims to provide information about the color products formed by different color formation mechanisms. Color has been formed in the laboratory by alkaline degradation, caramelization, the Maillard reactions, and exposure to iron in an attempt to replicate color formation mechanisms in the factory. Samples were analyzed with HPLC gel permeation chromatography (GPC), using a differential refractometer to detect concentration in series with an absorbance detector set to 420nm to detect color. GPC produces concentration and color profiles as a function of molecular weight, which enables the effects of the above formation mechanisms to be compared. Attempts were made to identify molecular weight ranges for the characteristic products of each mechanism, to facilitate mathematical modeling of color removal processes. Fractions corresponding to these molecular weight ranges were collected from repeated GPC runs. Structural analysis was performed on each of these fractions using Matrix Assisted Laser Desorption/Ionization time-of-flight mass spectrometry (MALDI-TOF-MS).

Characterization of Colorants in Sugarbeet Processing Using GPC with ELS and Diode Array Detection, Jan Maarten de Bruijn, Marjan Bout-Diederen and Sandra Huijbregts, CSM Suiker bv, Centraal Laboratorium, Breda, Netherlands

First of all, meeting the colour specification for white sugar depends on the colour level in the massecuite from which the sugar is crystallized. The transfer of colorants into the sugar crystals then determines the sugar colour which could eventually be achieved. To this respect the technique of sugar crystallization and subsequent centrifugation is very important, but the current methodology in modern sugar factories takes rather good care of that. On the other hand, the reason why certain colorants appear to be included in the sugar crystals more easily than other colorants with the same colour intensity at 420 nm, is less well understood. It is suggested that particularly differences in molecular weight of colorants plays a decisive role in their transfer to sugar crystals; e.g. the higher the molecular weight, the more difficult it will be for the colorant to diffuse away from the crystallizing sugar and so becomes subject to inclusion in the crystals.

In order to study the molecular weight composition of colored compounds present in beet sugar manufacture, we slightly adapted formerly presented analytical methods for this purpose. The necessity for optimizing the existing methods is that they are usually applied for the analysis of cane colorants, which do have a different nature compared to beet colouring matter. The principle of the molecular weight analysis is a separation of the constituents on an appropriate gel permeation chromatography (GPC) column. Subsequently, the separated components are detected by diode array (DAD) and an evaporative light scattering (ELSD) detector in series. The ELSD gives a good indication of the quantity of the detected components, whereas the DAD enables the characterization of their spectral nature.

Some examples will be presented on the application of the developed GPC method for the characterization of beet sugar colorants. Also pre-treatment of samples, like alcohol precipitation and adsorption to anion-exchange resins, has been used in order to get a better view on the properties of sugar beet colorants.

Optimization of Beet Sugar Production by Campaign Duration: Evolution of Industrial-Technological Beet Value Over 200 Days in Northern Spain, Fernando Martin Domínguez and Manuel Ruiz Holst, Ebro Puleva, Valladolid, Spain

As we realize more benchmarking among the Worldwide sugar production, the more attention we give to the annual exploitation time in order to reduce fixed costs and financial capital expenses. The duration of the campaign is therefore becoming one of the most important criteria for competitivity.

As we are working with living vegetable raw material, we are obliged to consider the relatively short shelflife of the beets in order to fix the adequate campaign beginning and duration. Different ways to store the harvested beets at cold temperature, above and below the freezing point, are especially well known in the US. The climatic conditions require harvesting the beets before the outside temperature drops.

The question is what will happen when the weather allows us to leave the beets in the ground. In this case, the plant growing cycle is not interrupted.

The present R&D project is based on about 60,000 beet and juice samples, which were analyzed and conveniently calculated towards the industrial economical criteria. The project target is to check the feasibility of a new harvesting logistic, as the northern Spanish sugar beet area (80% of the total national sugar production) presents very special climatic conditions which could potentially allow to leave the beets in the earth over more than 180 days. Conclusions will be presented, as well as new project activities suggested.

Hydrogen Peroxide as a Processing Aid in the Cane Factory, Emmanuel Duffaut and Mary An Godshall, Sugar Processing Research Institute, Inc., New Orleans, Louisiana

This study describes combining ultrafiltration and hydrogen peroxide treatment of clarified cane juice to produce a high quality, low color juice suitable for producing direct consumption sugar or very high purity raw sugar requiring a minimum of refining. The process exploits the strengths of two existing systems: ultra filtration to remove turbidity and macromolecules and hydrogen peroxide to reduce color. Both systems are already used separately in the sugar industry, and are recognized to be safe for food industry purposes.

The process produced juice with very low turbidity (>90% removal), low color (500-700 ICU) and low polysaccharide content with no sugar loss. A very low color sugar was produced with that juice.

Further results will be presented regarding the general sugar quality (color/macromolecules transfer, color return) obtained with H₂O₂ + UF treated juice.

High Molecular Weight Components in Beet Processing: Changes that Occur During Processing, Mary An. Godshall, John R. Vercellotti, and Emmanuel Duffaut, Sugar Processing Research Institute, Inc., New Orleans, Louisiana

The high molecular weight (HMW) components in beet processing, including colorants and polysaccharides, were followed throughout beet processing stages at one factory during the 2000-2001 season. Literature has shown the importance of the high molecular weight components in color formation and sugar quality. The object of this study was to determine the composition of the HMW compounds in beet processing and to note changes occurring during processing. Gel permeation chromatography (GPC) was used to observe the HMW. Results showed that raw juice entering the factory contained several very high molecular weight peaks, probably pectin-like polysaccharides, which were removed or destroyed during clarification. Subsequently, a series of colorants formed during clarification, the pattern of which remained largely unchanged throughout the process. A subset of these colorants continued into the crystalline white sugar.

A composite sample of thin and thick juice across the season was separated on strong base styrenic resin (IRA 900 Cl) to obtain two fractions, one enriched in colorant and one enriched in polysaccharide. The composition of these fractions is briefly described.

Solid Phase Microextraction (SPME) for the Evaluation of the Sensory Quality of Sugar, Casey C. Grimm¹, Rebecca B. Batista¹, and Mary An Godshall²; ¹Food Processing and Sensory Quality Unit, Southern Regional Research Center, ARS, USDA, New Orleans, LA; ²Sugar Processing Research Institute, Inc., New Orleans, LA

Refined cane and beet sugars may still contain trace levels of some undesirable off-odors which diminish the value of the commodity and limit its use. This research describes methodology for detecting the presence of short chain fatty acids which have been linked to the off-flavor compounds in sugar. Although not the sole cause of the problem, their presence at trace levels indicates possible problems and their presence at higher concentrations are problematic. Headspace analysis was performed employing solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The analytical parameters of incubation temperature, moisture content, and SPME fiber phase were optimized based on the recovery of butyric acid. The addition of water resulted in the decrease in the recovery of the short chain fatty acids. Qualitative data were obtained on 78 white beet and cane sugars. A quantitative method was developed for butyric acid based on a calibration curve developed on direct liquid injections of standards into the GC.

Sources and Indicators of Cane Deterioration, Gillian Eggleston, SRRC-ARS-USDA, 1100 Robert E. Lee Blvd., New Orleans, LA 70124

Cane deterioration in the field, factory storage pile, or during factory milling processes, has become a topic of major concern in recent years, particularly in those areas of the world where mechanical harvesting of billeted sugar cane has increased dramatically. Little work has been accomplished on accurately elucidating the relative contributions of microbial, enzymic, and chemical reactions to sucrose losses on cane deterioration at ambient temperatures. This is partly because inaccurate pol measurements have been too frequently used to evaluate sucrose losses.

This investigation was undertaken to determine the relative sources of cane sucrose losses by using laboratory tests to compare microbial, enzymic, and chemical deterioration of sucrose in factory cane juice. Heat (boiling temperature) and biocide treated juice, as well as untreated juice, were deteriorated at 27C (to simulate factory ambient temperature) in an incubator across 71 h. The biocide treated juice retained its dark brown color, fresh odor, initial pH and Brix levels across 71 h. In strong contrast, after 71 h the untreated juice was light brown, had a strong alcohol odor and markedly lower pH and Brix levels. The color of the heated juice only reduced after 23 h, and the juice was viscous after 71 h and had neither a fresh nor alcoholic odor. Sucrose, glucose, and fructose were analyzed using gas chromatography. Over the first 14 h of deterioration, 93.0% of sucrose losses were microbial, 5.7% enzymic and 1.3% were chemical (acid degradation). Ion chromatography with integrated pulsed amperometric detection (IC-IPAD) was used to simultaneously analyze for ethanol, mannitol, and oligosaccharides in deteriorated cane juice. The rate of formation of mannitol, produced from the reduction of fructose by mannitol dehydrogenase in dextran forming Leuconostoc bacteria, was much higher than associated oligosaccharides or ethanol formation. A further investigation of the use of mannitol as a sensitive indicator of future dextran related processing problems at the cane factory is warranted. Ethanol was shown not to be very useful as an indicator of Leuconostoc bacterial cane deterioration.

Mannitol and Oligosaccharides: Potential New Criteria for Determining Cold Tolerance in Sugarcane Varieties, Gillian Eggleston¹ and Benjamin L. Legendre^{2 1} SRRC-USDA-ARS, New Orleans, LA 70124 USA; ² LSU Ag. Center Research and Extension, Sugar Research Station St. Gabriel, LA 70776

Sugarcane can be very susceptible to damage by freezes. The frequent winter freezes of Louisiana force the industry to adapt to a short growing season (7 to 9 months) and a short milling season (approx. 3 months). Freeze deteriorated cane can cause problems in processing and sometimes leads to a factory standstill. This study was undertaken during the 2000/2001 season to assess the cold tolerance performance of six commercial sugarcane varieties and to establish new and more sensitive criteria to measure cold tolerance. Two commercial varieties CP 70-321 and CP 79-318 with known cold tolerance were planted in the study as controls. The other varieties included LHo 85-153, LCP 85-384, HoCP 85-845 and HoCP 91-555. Freezing temperatures occurred on Dec 20, 2000 when the minimum field temperature was 24F, and again on Dec 21, Dec 30 through Jan 5, 2001, Jan 9-10 and January 20-21. The lowest temperature recorded was 22F on Jan 4. Freezing conditions prevailed for 8-15 hours during each freeze incident. Stalks of all varieties were frozen to the ground following the initial freeze with freeze cracks evident only after the January 4 freeze. For this study, samples were taken on the date of the first freeze and subsequently again at 7, 14, 22 and 30 days after the first freeze. Criteria used to measure overall stalk cold tolerance included changes in pH, Brix, dextran (ASI-II method), sucrose, glucose and fructose concentrations. Mannitol, ethanol and the oligosaccharides palatinose, leucrose, isomaltotriose and 1-kestose were simultaneously measured using IC-IPAD. Marked differences were observed for most criteria for all varieties, particularly 22 and 30 days after the first freeze. Mannitol was strongly correlated (r² = 0.84) with dextran, confirming its use as an indicator for cane dextran deterioration. In comparison, ethanol was only weakly correlated (r² = 0.55) with dextran and did not always predict cane deterioration. pH was a strong indicator of both dextran and mannitol formation. Four of the varieties were shown to be susceptible to other sources of microbial and enzymic deterioration as well as dextran deterioration from Leuconostoc bacteria, especially 30 days after the first freeze. This was indicated by increased glucose/fructose ratios, ethanol formation, changes in 1-kestose concentration, and further sucrose losses.

Steam Drying of Beet Pulp and Bagasse, Arne S. Jensen, EnerDry ApS, Lyngby, Denmark

Steam drying does not use energy, it only borrows the energy and gives it back as usable steam just like a step in the juice evaporation train, and at the same time all air pollution is avoided. This is contrary to drying in rotating drums, where primary energy is completely lost. Furthermore drum drying causes a product loss of between 3 and 15%.

These important facts are the background for the development of the steam drying technology - a development that started at the Danish Sugar Factories (now Danisco). The development of this technology continues, primarily by EnerDry, which has a new design installed on existing steam dryers in Europe. The new patented dryer can offer more capacity for less investment.

The steam drying can always be fit into a sugar factory, which is illustrated, with examples, both in this presentation and in existing sugar factories. The drying could have some interesting applications, in cane sugar mills, namely the bagasse drying. The result of steam drying the bagasse is less pollution and an improved energy situation that can give the base for a large co-generation of power as well as ample fuel supply for power production during non-processing periods. Even a beet sugar factory can be self-sufficient on fuel by steam drying the pulp before burning it. There is even excess power generated by this method that can sold to the electrical power grid.

Post-Harvest Sugar Losses in Sugarcane Varietal Differences and Effect of Harvest Method, J.E. Larrahondo, C.O. Briceño, M. Rojas, and A.E. Palma, Cenicaña Sugar Research Center of Colombia, Cali, Colombia

Deterioration of the cane and sucrose losses between cutting and milling begin after the cutting, being greater as the retention time in the field or in the mill yards increases. The deterioration rate depends upon the environmental conditions, the cane variety and the management of the harvest system. In addition, it has been established that leaves and trash also contribute to increased sucrose losses. CENICAÑA (Sugarcane Research Center of Colombia) implemented, on a semicommercial scale, a methodology for determining sucrose losses between cutting and milling. Sucrose losses of chopped and whole stalk sugarcane were studied, using burnt and unburnt cane of the commercial variety MZC 74-275. The sucrose lost per hour in the field was in the range of 0.05%-0.15% for burnt and unburnt whole stalks of all varieties.

The rate of deterioration was higher for chopped sugarcane (0.15%-0.25% per hour). Sugar losses from 5% - 16% per day were observed during the storage time of whole stalks in the cane yard of the factory.

Statistical analyses showed that for 1% of trash in clean cane, there is an average sucrose loss of 2.0 Kg per ton of cane . Results of research conducted in Colombia indicated that mechanical harvesting of unburned cane increased trash in cane delivered to the factory, resulting in lower sugar yields.

The establishment of reliable methodologies based on HPLC (high performance liquid chromatography) and NIR (near infrared spectroscopy) for sugar losses and trash estimations in commercial cane provided useful information for investment decisions in some sugar mills to increase overall sugar yield.

The Quest for Quality in Louisiana Sugarcane and Sugar, Presentation by Winner of SPRI Science and Technology Award, Benjamin L. Legendre, Sugar Research Station, Louisiana Cooperative Extension Service, LSU Agricultural Center, St. Gabriel, LA 70776 USA

Extensive research has shown and continues to show that sugarcane quality directly affects sugar yield and sugar quality. In many production systems, both agricultural and manufacturing, there is conflict between productivity in the field and factory and quality of sugarcane in the field and sugar in the factory. High productivity and or throughput compete with high product quality, even with today's emphasis on total quality. However, quality can be influenced by ever-changing developments in sugarcane agriculture, including the introduction of new cultivars, use of chemical ripeners, changes in cultural practices and harvesting systems and introduction into an industry of new disease and insect pests. These developments differentially affect the yield of sugar per unit area as well as have a dramatic impact on cane and juice quality and have a direct bearing on the quality of the sugar produced. Research has also shown that these changing developments can have significant deleterious effects on the levels of soluble solids, sucrose content and reducing sugars, concentration of total polysaccharides including starch and dextran, concentration of phenolics and inorganic ash as well as other products of normal metabolism and/or deterioration such as the concentration of mannitol, ethanol and various oligosaccharides. Many of these constituents of the juice or cane have a direct bearing on sugar quality as well.

There is every incentive to growers in Louisiana, who receive some 60-65 percent of the value of the sugar produced, to deliver good quality material to the processor, who, in turn receives the remaining 35-40 percent. Note that the producer receives a percentage of the value of the sugar, not just a percentage of the actual sugar produced. The value of the sugar or the price paid for raw sugar today goes far beyond just its polarization. Other factors that weigh heavily on the price received for raw sugar include color, ash content and dextran concentration. Experience around the sugar world has shown that operational and moral incentives are not enough to ensure the best available input quality; financial incentives must be provided. In Louisiana, processors have gone a step further to ensure better cane quality by providing chemical ripeners to the producer to enhance sucrose and purity of cane at harvest. Further, there are additional financial incentives today that include additional premiums or penalties for cane having above or below average yield of theoretical recoverable sugar or above or below average pol percent cane, fiber content and sediment (field soil) in the juice. In many instances the incentive given for quality cane has encouraged even higher quality, since producer returns should more than justify the additional expenditures required to achieve this higher quality. This paper summarizes the steps taken by the Louisiana industry in its quest to ensure quality sugarcane and sugar.

Update on the Use of Hydrogen Peroxide at Central El Palmar Refinery, Juan Mendoza and Dichie Espejo, Central El Palmar, Venezuela

As described in paper #618 presented at SIT in 1991 by F. Cordovez, ion exchange resin is an obvious complement to hydrogen peroxide for removing color from sugar liquors. However, resin was not installed at Central El Palmar due both to the high capital cost involved and the fact that the sugar then being produced already had an adequate quality for the Venezuelan market.

In Venezuela, from 1991 to 1993, there was a monopoly for the commercialization of sugar (as reported by F. Vollmer in SIT 1996, in the Packing Symposium). With the opening of the sugar industry business and specifically the soft drink industry, higher quality requirements came into effect. There was more emphasis on color, ash and sediment. As a result, an ion exchange station was installed at Central El Palmar.

This paper describes how the addition of acrylic ion exchange resin complemented the use of hydrogen peroxide, at the same time avoiding any resin damage due to possible build-up of peroxide residuals with oxidative charge. The entire decolorization station and results are described.

Among the conclusions, it was found that this combined method of decolorization allowed the production of sugars that meet soft drink industry standards, as well as the possibility of using styrenic resins directly without damage due to the low color obtained after clarification by phosphatation-peroxide.

Sugar Cane as a Renewable Feedstock for the Chemical Industry: Challenges and Opportunities, Luc Moens, National Bioenergy Center, National Renewable Energy Laboratory (NREL), 1617 Cole Blvd., Golden, CO 80401

The cultivation of sugar cane has traditionally been geared towards the production of only one important commodity for human consumption, which is sucrose. However, the long-term economic survival of this industry in the United States is being threatened by suppressed global market prices. A potential answer to this challenge is the production of higher-value products that can be derived from sugar cane in parallel with the sucrose extraction process. Since the cane by-products consist mainly of cellulose, hemicellulose and lignin, it should be possible to apply a number of (new) technologies that have been shown to convert other types of lignocellulosic biomass into a variety of higher-value products. The lignocellulosic material in sugar cane is somewhat different in molecular composition compared to other types of plant-based biomass, and a deeper understanding of these differences should lie at the basis of new chemical technology development that could lead to a more diversified portfolio of marketable chemicals and products. Although the extraction of sucrose from cane stalks is carried out using well established technology, the further fractionation of the remaining lignocellulosic fraction into the cellulosic and lignin fractions has received much less attention, and needs much more innovative R&D work. In the subsequent processing of these fractions, one could target the production of so-called 'platform chemicals' which may be introduced into new or existing chemical pathways in the chemical industry for the production of various commodity or fine chemicals. The presentation will focus on various technologies and chemical pathways that could stimulate the development of new uses for sugar cane as a whole feedstock.

Application of Hop Beta Acids and Rosin Acids in the Sugar Industry, Günter Pollach, Walter Hein and David Beddie, Zuckerforschung Tulln Gesellschaft m.b.H., Reitherstraße 21-23 A-3430 Tulln, Austria

In 1994 hop products were successfully used for the first time to combat bacteria in beet extraction at an Austrian sugar factory. This was a totally new field for the use of hop products, especially hop beta acids, compared with their traditional use in breweries. At first, a viscous extract was used, but now a more active alkaline solution of beta acids is used in sugar factories under the trademark "BetaStab". Hop beta-acids have turned out to be very effective against anaerobic infections in tower extractors, which are often operated with lactic acid fermentation to improve pulp pressing. Typically, Clostridia cause irregularities, e.g. butyric acid formation, acetic acid emission, hydrogen formation or CO₂ formation, the latter of which results in an increased consumption of antifoams. According to a German report, hop beta acids are better suited to constantly control these irregularities than formalin. Colleagues from Sweden, Italy and the United States have also reported on successful trials with BetaStab.

Hop beta-acids have additionally proved effective in the field of thick juice storage. In spite of slightly alkaline conditions and stronger dissociation of the active substances, hop beta-acids cause a significant delay in pH drop and invert sugar formation. Sometimes, a selection of less sensitive organisms is observed and a second disinfectant has to be used, alternating with hops, e.g. ABS or formalin. Thus an idea was born to look for other harmless natural products which could also serve in the sugar industry. Rosin acids worked well in laboratory trials and in full scale trials of two beet campaigns, showing a potential to be used in the sugar industry, either alternating with hops as mentioned before or to create products which are more cost effective. Details about rosin acids will be explained in the full paper, and trial results and some first studies on residues will be shown.

Relationship Between Beet Flume Microbiological Activity and Process Limesalts, D. Eugene Rearick, Amalgamated Research, Inc., Twin Falls, Idaho

Because of preliminary evidence, based on routine factory laboratory analytical data, suggesting a relationship between heavy microbiological activity in beet flume water and increased levels of process stream limesalts, an extensive, in-depth study of beet end process stream composition was instigated at the factory in question. The goal of this study was to determine if chemical constituents of process streams could be used to indicate possible effects of extreme flume water conditions; for example, increased sucrose destruction in the flume or even the physical carry-over of limesalts-forming non sugars into process streams. Such studies could be valuable in the prevention of increased limesalts levels and the accompanying lower extraction due either to the calcium salts themselves or to increased levels of sodium salts resulting from calcium removal processes.

Assessment of Molasses Exhaustion in Louisiana Mills, Peter W. Rein, Brian E. White and Michael Saska, Audubon Sugar Institute, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

Weekly molasses samples from the Louisiana mills for the 2000/01 and the 2001/02 seasons have been analyzed to assess the level of exhaustion of final molasses. These are related to the South African target purity equation, which is considered to be the most appropriate as a benchmark. This is supported by laboratory exhaustion tests. Relationships have been developed to enable refractometer brix and conductivity ash to be used as reliable substitutes for true solids and sulfated ash. In addition, the two seasons samples have been subjected to NIR analysis. Calibrations are excellent, enabling NIR to be used in future for rapid and reliable assessment of molasses exhaustion. The results of the surveys indicate that massecuite brix is the most important factor affecting approach to the target purity in the factories. Significant reductions in molasses purity can be achieved, with substantial savings for the industry. The analyses of monosaccharides indicate the occurrence of Maillard reaction in the massecuites, which hampers good molasses exhaustion.

WSM Process -- Integrating UF and Resin Processes into a Cane Mill Flowsheet, Gordon Rossiter¹, Craig Jensen² and Wolfgang Fechter³; ¹Calgon Carbon Corporation, 5925 Imperial Parkway, Suite 104B, Mulberry-Lakeland, Florida 33860; ²Tongaat Huletts Sugar, Limited, South Africa; ³AECI BioProducts (Pty) Ltd, South Africa

A process to produce both direct refined sugar as well as a fermentable sugar feedstock from sugar cane has been developed by Tongaat-Hulett Sugar and AECI Bioproducts. The process is designated White Sugar Mill (WSM) process and was introduced by Fechter, et alia, at ISSCT 2001. Calgon Carbon(Pittsburgh) have worldwide marketing rights to the WSM process.

The process purifies partially evaporated juice employing ultra-filtration and ion exchange operations.

The presentation summarizes the concept of the process and treats further the aspects of integrating these new unit operations into an existing cane mill. Different operating scenarios show the versatility of the process configuration. Steam and energy balances illustrate how easily a mill can adapt to the new electrical and steam loads. Examples are provided for different pan-house and evaporator station arrangements.

The UF and resin processes generate new effluents and by-products. The properties and potential value of these streams are shown. Finding useful homes for effluents and dealing effectively with the energy requirements of the WSM process promises to make it the future choice for sugar companies in a world where white sugar product demand continues to grow.

Industrial Economical Optimization of the Juice Extraction Process for Spanish Autumn and Spring Sown Beets, Marta García de Quevedo and Manuel Ruiz-Holst, Ebro Puleva, Valladolid, Spain

Processing of about 400 beet samples for more than two years at pilot plant scale has given us a very high number of very different results according to the special and typical conditions of the Spanish raw material. Before beginning this R&D project, we had considered the very important variability of harvested beets in Spain of special interest in order to learn much more about real optimization of the diffusion process.

We considered that only by large variations of the general basic conditions, would we be able to design a simulation experiment at pilot plant level which would be representative of industrial processing. The Spanish beet sugar production offers these unique conditions regarding the well known spring sown beets, as well as the special autumn sown beets.

During the CITS meeting in Paris last year, we presented the developed pilot plant methodology as well as the first package of results related to the spring sown beets. The following units compose the pilot plant (from beet to thick juice): beet washer, slicing machine, diffuser (DdS type), juice purification (lab scale) and evapo-juice concentration.

The main objective of this project is optimization of the extraction process according to the following parameters:

· Sugar losses

· Non sugar extraction

· Juice draft and energy economy

· Color precursor and formation balance

· Effective alkalinity and soda ash consumption

· Molasses sugar losses

The work is based on the following main variables:

· Southern and Northern Spanish beet composition

· Cossette quality

· Extraction oxygenation degree

· Cossette exhaustion

· Process temperature

The now concluded project gives us a direct economical and profitability view about the optimal industrial diffusion plant parameters. The sensitivity of these principal parameters have shown that southern beet sugar production is very much higher than in the northern conditions.

Bench Scale Studies to Evaluate the Effectiveness of Several Biocides and Chemicals with Comparisons to Factory Trials, Indrani S. Samaraweera, C. Gary Fischer, Diane L. Rheault, William J. Colonna, and Lynn A. Buschette, American Crystal Sugar Company, Moorhead, MN

The evaluation of the effectiveness of biocides in the factory alone is difficult due to factory operations such as other additives, temperature, etc. interfering with results. Therefore, several bench scale studies were carried out with the use of raw juice prepared in the pilot plant at American Crystal Sugar Company's Technical Center without the use of additives. Biocides Kcide-800 (sodium dimethyldithiocarbamate), Tsunami-100, (peroxyacetic acid/hydrogen peroxide) Kcide-850 (50% glutaraldehyde) and chemicals: sodium sulfite, sulfur dioxide, and ammonium bisulfite were evaluated at different concentrations to determine biocidal efficacy on microbial population. These studies were followed by a trial with use of these biocides at one of the companies' factories.

These studies showed that biocides such as Kcide-800 and Kcide-850 are effective when microbial counts are at moderate levels of log 4.5 to 5.0 cfu/g for mesophiles and log 3.0 cfu/g for the thermophiles. However, these biocides were ineffective in decreasing counts during high microbial loading of log 7.0-8.0 for mesophiles.

Tsunami-100 was not as effective as Kcide-800 or Kcide-850. It showed significant biocidal effect around 80 ppm on moderate levels of microbial populations.

Sulfur dioxide was effective or better on moderate levels of microbes at ~ 200 to 400 ppm concentration. SO₂ had an advantage over other biocides in that it could be used at higher concentration (above 400 ppm) to significantly decrease high microbial loading. Sodium sulfite was found to have no effect on moderate levels of mesophiles at concentration similar to SO₂ . Also thermophiles were decreased only by one log unit. Ammonium bisulfite at similar concentrations of SO₂ to gaseous SO₂ had much less biocidal effect on mesophiles and thermophiles at moderate microbial levels.

Use of Membrane Filtration to Reduce Lime Usage in Purification, Ian R.N Tebble, Operations Services Research, British Sugar, Wissington Sugar Factory, Kings Lynn, UK

In traditional carbonatation purification systems there is not much scope to reduce lime usage below about 1.0% CaO on beet. However, only a proportion of the lime is required for the precipitation of colloidal material and anions, the remainder being required to enable the settling and filtration of the juice. Several processes using membrane filtration have been suggested by different researchers as potential routes to further reducing the lime usage of the beet sugar factory. Pilot scale work in British Sugar has tested a range of options using reduced amounts of lime in combination with membrane filtration. The results have shown that lime reductions could be achieved using a membrane process as a factory side stream or potentially for the whole factory in the future.

POSTER ABSTRACTS

Ionic Liquids: Green Solvents for Carbohydrate Studies, Scott K. Spear and Robin D. Rogers, Center for Green Manufacturing and Department of Chemistry, The University of Alabama, Tuscaloosa, AL 35487, USA

Carbohydrates are compounds the U.S. Sugar Industry are well acquainted with. However, if the U.S. Sugar Industry wants to grow stronger in this new age, then new uses for carbohydrates must be found. Increasingly, new technologies, new laws, and public awareness are ushering in plant matter as a new materials base for the new millennium. The use of plant matter as this new materials base is dubbed a "carbohydrate economy." Carbohydrates, the fundamental materials of plant matter, can be converted into chemicals, energy, textiles, building materials, paper, and many other industrial products, but a major barrier to utilization is the availability of cost effective, clean separation and processing technologies. The newly emerging field of ionic liquids as solvents offers a unique opportunity to investigate such new technologies from several perspectives having the same overall objectives.

The Center for Green Manufacturing has explored utilization of ionic liquids in biotechnology and the generation of renewable feedstocks. We are working to develop new separations and processing technologies using ionic liquids to better handle heterogeneous plant components and to develop advanced (bio)catalysts for monomeric and polymeric conversions. One such success has been the use of ionic liquids for dissolving the natural polymer cellulose. The work described below has led to patentable technology.

Cellulose can be dissolved in ionic liquids without first derivatizing and subsequently easily regenerated in a range of structural forms, including fibers and membranes without requiring the use of harmful or volatile organic solvents. By understanding the solublizing properties of ionic liquids, and how the properties may change within this class of solvents, a range of cellulose solvents are accessible, and can allow the construction of different macroscopic materials. Therefore, the need for fundamental physical measurements for carbohydrates in ionic liquids such as solubilities and partitioning data are necessary. We present here our results measuring distribution ratios and solubilities of several key mono- and di-saccharides in 1-alkyl-3-methylimidazolium ionic liquids. Our preliminary efforts to use ionic liquids for bagasse treatment will be discussed as well.

Further Insights on the Factory Performance of Cold, Intermediate and Hot Lime Clarification Systems, Gillian Eggleston¹, Adrian Monge² and Blaine E. Ogier^{1 1}USDA-ARS-Southern Regional Research Center; 1100 Robert E. Lee Blvd; New Orleans, LA 70124; ²Cora Texas Manufacturing Co.; Res. 32540 B Texas Rd; White Castle, LA 70788

Since 1996, Cora Texas factory in Louisiana has been operating intermediate lime clarification and was, therefore, one of the few U.S. factories that did not operate cold lime clarification. In an attempt to further improve clarification performance, the factory made the decision to convert to hot lime clarification during the 2000 grinding season.

This comparative investigation of hot versus intermediate and cold lime clarification was undertaken to quantitate performance. In cold liming, mixed juice (MJ) was incubated and then limed in a lime tank (4min), both at ~105F. For intermediate liming, 50% of the MJ was heated (180-200F) before incubation, then limed in a lime tank (4min) at ~150F. Hot liming was configured very similar to intermediate liming except that incubation time was increased to 12 mins, and that lime was added immediately after flash-heating (215F; 30sec). Hourly samples across each of the three processes were collected over a six hour sampling period, on three consecutive days respectively, and these were repeated three times across the 2000 grinding season.

For most clarification parameters investigated, both hot and intermediate liming performed much better than cold liming, and hot liming generally offered some extra advantages over intermediate liming. Less sucrose was lost to inversion reactions across both hot (season av. 0.79%) and intermediate (0.97%) lime processes than across cold liming (1.48%). By operating hot liming, the reduction in sucrose losses alone saved the factory approximately US$283,000 over cold liming. Increasing the factory target pH of the final evaporator syrup (FES) from ~pH 6.0 to 6.3, in sampling period 3 in both hot and intermediate liming, caused a very marked reduction in sucrose inversion losses, particularly across the evaporators. Dramatically less lime had to be added in hot liming compared to either cold or intermediate liming, with the factory consuming, on season average, only 1.01 lbs lime/ton cane compared to 1.28 for the 1999 grinding season when intermediate rather than hot liming was operated. Pre-heating 50% of the MJ in both intermediate and hot liming consistently removed color, dextran, and starch, but silicate levels were not significantly changed. Although the fastest settling occurred in intermediate liming, ~ 2.1% (season av.), more turbidity removal (MJ to clarified juice CJ) occurred in both hot and intermediate liming compared to cold liming, with better CJ turbidity control. Subsequent FES and raw sugar turbidity values were better in hot liming. Markedly less color (~2.5%) formed on hot liming because of reduced retention time of liming, compared to ~17% color formation in cold and intermediate lime clarification. Dextran removal was best across hot liming and, as expected, dextran formed in the cold lime tanks. Using hot liming across the season, the factory observed 12-15% more heating capacity in the limed juice heat exchangers and a great reduction in the need to chemically clean them.

Ceramic Membranes for Cane Sugar Juice Clarification, Rishi Sondhi, EXEKIA - The Americas,1750 Filter Drive, DeLand, FL 32724 - USA Tel: 386-822-8081, Fax: 386-822-8050, Email: rsondhi@usffiltration.com

Ceramic membranes are increasingly being used in the sugar industry. Thanks to their unique thermal, chemical, and mechanical properties, ceramic membranes offer several advantages over polymeric membranes, stainless steel membranes, and conventional filtration techniques (e.g. rotary drum filtration, decantation, centrifugation, and media filtration). Ceramic membrane technology can be successfully employed at various stages in the sugar production, including clarification of raw juice during raw sugar production and clarification of raw/single-effect juice, upstream to chromatography or ion-exchange step, during refined sugar production. The presentation will highlight the ability of ceramic membranes to remove suspended/colloidal solids, reduce color, and increase sugar purity, making them a cost-effective and preferred method of filtration.

Potential New Product Development Using Membranes, Mary An Godshall, Khalid Iqbal, Sara Moore and Ron Triche, Sugar Processing Research Institute, Inc., New Orleans, Louisiana

Membrane treatment of sugar processing streams holds great promise in reducing energy usage, reduction or elimination of chemical clarification and improved final product quality. Another promising area of application is in production of new products, such as organic sugars, or products from unusual sources in the process, such as the recovery house. The recovery house is an important area of the refinery, but one in which low purity samples are recycled back into the process to recover sugar, with the added expense of increased clarification demands and the introduction of additional impurities. A series of tests were undertaken using a Koch spiral membrane system to treat the various streams of the recovery house of a local refinery. Removal of total polysaccharides, starch, dextran, turbidity and color were noted, averaging 4 to 38% color removal, 93% turbidity removal, 73% starch removal, 63% dextran removal, and 73% total polysaccharide removal. The permeates from soft syrup (color >12,000 ICU) and affination syrup (color >20,000) were further processed into crystalline products. These "soft light" sugars, color < 1000 had very pleasant aromas and appearance. The sensory characteristics of these new products are described.

Composition of Scale in Louisiana Mills, Mary An Godshall ¹ and Lynda Wartelle ², ¹ SPRI and ² Southern Regional Research Center, New Orleans, LA, USA

The problem of evaporator scale formation is severe in Louisiana, causing frequent shut-down of the factory for boil-out. Samples of scale were obtained from various mills and a set of tubes, one from each effect, was obtained from one mill. Scale was scraped from the top, middle and bottom of each tube. EPA Method 3050B (Acid Digestion of Sediment, Sludges and Soils) was adapted for digesting the samples. This is a nitric acid/hydrogen peroxide digestion/oxidation method that removes all organic material and solubilizes most of the scale elements, with the exception of silicates, which require hydrofluoric acid digestion. The digested samples were analyzed by inductively coupled plasma (ICP) for calcium, magnesium, sulfur, phosphorus, copper, nickel, aluminum and iron. Silica was semi-quantitatively determined gravimetrically by weighing the residue remaining after digestion. Comparison of calcium, phosphorus, sulfur and silicate determination of one of the samples by a commercial testing laboratory using AAS showed good agreement with the ICP results.

Results showed the main components to be calcium, silica and organic/oxygen/carbonate matter. The remaining amount (approximately 6% is made up of magnesium, phosphorus, sulfur, and iron, with traces of copper, aluminum and nickel. The scale composition from the various tubes was higher in calcium, magnesium and phosphorus that those from other mills.

Gums Obtained from Bagasse and Filter Cake Mud with Alkaline Hydrogen Peroxide, M.A. Godshall, J.R. Vercellotti, E.J. Roberts^a, and R. Triche, SPRI, New Orleans, Louisiana (^a retired)

Interest in finding new uses and new products from agricultural wastes is at an all-time high. Bagasse, the fibrous residue remaining after the juice has been expressed, is available in large quantities. Its major use is to produce steam for operating the factory, followed by uses in composting, erosion control, cattle feed, and fiber board.

Following the procedure of Doner, et al. (1998) for corn fiber, bagasse was treated with alkaline hydrogen peroxide to extract soluble gum. Various pre-treatments of the bagasse were tested, along with varying the proportion of alkali and hydrogen peroxide. A soluble, pale beige "hemicellulose B" in about 5 percent yield was obtained, along with a "decantate" rich in polyphenolics. The hemicellulose was a gluco-arabinoxylan.

A similar treatment of filter cake mud yielded an arabinogalactan gum, along with a waxy fraction enriched in octacosanol.

Identification of the Organic Components of Colombian Vinasse, Angélica Morales¹, Heriberto Victoria M.¹, M.A. Godshall², Jesus Larrahondo³ and Casey C. Grimm^{4 1}Sucromiles, S.A. Cali, Colombia; ²Sugar Processing Research Institute, Inc., New Orleans, Louisiana; ³Cenicaña, Cali, Colombia; ⁴SRRC-ARS-USDA, New Orleans, Louisiana

Vinasse, or distillery slops, is the residue remaining after the distillation of alcohol fermented from molasses. This product represents a significant environmental and disposal challenge. This study was undertaken to identify the organic compounds in Colombian vinasse, with the goal of determining if added value products could be obtained. Gas chromatography coupled with mass spectroscopy was employed. Numerous compounds were identified, the most abundant being glycerol, aconitic acid, lactic acid and citric acid. Various volatile compounds, important in food flavoring, were identified using solid phase microextraction (SPME).

The Role of Enzymes in Polysaccharide Degradation in Cane Sugar Processing, Sara Moore ¹, Linda Andrews ² , Mary An Godshall ¹ and Ron Triche¹, ¹ Sugar Processing Research Institute, Inc., New Orleans, Louisiana; ² Coastal Research, Mississippi State University, Biloxi, Mississippi

Enzymes have proven useful in raw cane sugar manufacture, to control polysaccharides that affect processing and quality; namely amylase, used to control starch, and dextranase, used to control dextran. A third important polysaccharide of interest in cane sugar processing is ISP -- indigenous sugarcane polysaccharide, a soluble cell wall polysaccharide that is expressed into raw juice on the order of 0.5% on solids. Depending on the condition of the cane at harvesting, especially if it is harvested green, this amount can be higher. ISP contributes most abundantly to the overall concentration of polysaccharide found in cane process streams and can be blamed for several problems. Because it is associated with phenolics, it contributes to a great deal of color in the juice, and has a tendency to transfer to the sugar crystal; it has been implicated in acid beverage floc formation and turbidity in refined sugar; and contributes to the high level of viscosity in cane molasses.

The ability of several commercial enzymes to break down ISP was tested in various mixed and clarified cane juices. Unlike starch and dextran, there are no specific enzymes available for ISP degradation, and this study reports preliminary efforts in that direction.

Comparative Study of Dextran Analysis with Polarimetric, Antibody, Robert's and Haze Methods, Michael Saska ¹, Mary An Godshall ² and Donal F. Day ¹, ¹Audubon Sugar Institute, Baton Rouge, Louisiana, and ²Sugar Processing Research Institute, Inc., New Orleans, Louisiana

A set of raw sugar and cane juice samples were analyzed and discussion and correlation of results are presented, using four methods, viz. a) the polarimetric method (Singleton, 2001 Meeting of SIT) based on measuring optical rotation of a sample before and after dextranase treatment, b) the antibody test (Rauh, 1999 Meeting of SIT), based on turbidity of a sample before and after complexation with a dextran-specific antibody, c) the Robert's copper method, based on isolation and complexation of dextran with copper sulfate (AOAC Method 988.12, AOAC Official Methods of Analysis, 1990) and c) the ICUMSA haze method (ICUMSA Method GS1-15, 1994).

Effect of Louisiana Soils on Cane Juice Quality, Mary An Godshall, Ron Triche and Sara Moore, Sugar Processing Research Institute, Inc., New Orleans, Louisiana

As part of ongoing investigations on the effect of various field practices on the quality of cane juice, we noted that cane juice color decreased significantly when soil was added to assess the effect of soil on cane juice quality. In a study of the 1999/00 crop in Louisiana, with addition of 5% and 10% soil to the cane juice, it was noted that polysaccharide was also removed, the first time this had been reported. These observations run contrary to expectations that soil will degrade the quality of cane juice. Raw juice from green cane, which had been topped, but still retained side leaves, was treated with 10% added soil. Two soils from the Louisiana cane growing area, Sharkey clay and Norwood silty clay loam were tested. The juice was treated for 30 minutes in a shaker either at room temperature (25C) or heated (80C). Changes in pH, color, total polysaccharide, ash and filtration rate were noted. Both soils decreased color and total polysaccharide and increased the filtration rate. pH and ash were not significantly changed.

2002 SPRI WORKSHOP

ABSTRACTS OF PRESENTATIONS

MARCH 14-15, 2002

Abstracts are presented in alphabetical order by first author.

The Florida Industry: Technologies and Trends, Jose Alvarez, Senior, V.P., Planning and Production, and Tere P. Johnson, Quality Control Manager and Chief Chemist, Sugarcane Growers Coop of Florida, Belle Glade, FL, USA

The Florida Sugar Industry has been consistently improving the operation and efficiency of several sugar mills. The trends in operation and efficiency are first discussed, followed by a survey of technologies and applications that cumulatively have contributed to these improvements in operation. No attempt is made to formulate cause and effect of the technologies, but general comments are made on the experience of some of the technologies and the possible trends that these technologies may take the industry in the future. The technologies covered are in the areas of milling, processing and the power plant, as well as the technologies applied in quality control.

Organic Sugar, Technical and Marketing Aspects, Dr. Stephen J. Clarke, Director of Industrial R&D, and Bruce Kirk, National Sales Representative, Florida Crystals Food Corp, Palm Beach, FL, USA

The desire of consumers for food that is less processed and requires only minimal use of agricultural chemicals has resulted in the development of a wide range of organic products, including sugar. Organic certifying authorities impose significant restrictions in both chemical use and industrial practice. The means to produce high quality sugar within these guidelines are summarized in this paper. The market for organic products is distinctly different from the conventional commodity market for sugar, and the foibles and peculiar demands of the organic sugar market are described.

Economic Outlook for the Global Sugar Industry, John Cropley, Senior Economist, LMC International, New Orleans, LA, USA

This presentation will highlight the key factors influencing global sugar production and consumption for 2002 and beyond. Looking more closely at regional supply balances and international trade flows, we will highlight the key points to watch, including: Cane production in Brazil and the likely balance between sugar and ethanol output; Beet sugar availability from the European Union and implications for refining margins; Mounting pressures on the North American Free Trade Agreement.

Beverage Standards and Testing /Trends in Sugar Quality for Beverages, Dr. Grant E. DuBois, Director, Ingredient Research, The Coca-Cola Company, Atlanta, GA, USA

High quality supplies of beet and cane sugar are critical to the success of the beverage industry. An extensive set of specifications has been developed in an effort to ensure that contaminants do not affect the quality of our beverage products. These specifications will be discussed. In recent years, problems have developed with some sugar supplies that are within existing specifications in that they lead to development of malodors in beverage products. The results of our research aimed at the identification of malodorants and pro-malodorants will be discussed.

Advances in On-line Monitoring and Detection, Dr. Les A. Edye, Principal Scientist, Group Leader Chemistry, Sugar Research Institute, Mackay, Australia

New and emerging on-line measurement systems and their potential application to process monitoring and control in the sugar industries are reviewed. Development of on-line devices for the determination of sucrose concentration in juices and syrups and of cyrstal content in massecuites is discussed. Real time purity measurement can now be achieved using a new sucrose meter coupled with a microwave density meter or a process refractometer. Control strategies based on-line measurement of crystal content in massecuites has the potential to increase vacuum pan throughput and to produce sugar of a more consistent quality.

The Microbiological Risks Associated with Sugar and Sugar Processing, Mike Fowers, Coordinator of Product Quality, Amalgamated Sugar Company, Twin Falls, ID, USA

Due to its inherent high osmotic pressure, sugar is generally recognized as presenting a low microbiological risk to human health. Proper filtration and other process procedures contribute to this aspect of granulated sucrose. Other factors which may contribute to sugar's food safety are evaluated through a HACCP program, including a risk assessment of each type of sugar produced. Pathogen challenge studies are an important part of risk assessment. The advent of rapid detection methods for pathogens facilitates the evaluation of product. Continuing assessment will be required due to current and emerging pathogens as well as greater consumer awareness.

Transformation of the Sugarcane Plant, Dr. Maria Gallo-Meagher, Assistant Professor, Agronomy Department, University of Florida, Gainesville, FL, USA

Biotechnology is having a significant impact on U.S. agriculture in terms of production, research, and societal concerns. Commercial crops, such as corn, potato, soybean, and cotton, have been genetically engineered for resistance to herbicides, insects, and viruses. Ways to genetically engineer plants, as well as the types and sources of genes which are used in the transformation process, will be discussed. Particular emphasis will be placed on the status of sugarcane transformation, and the role biotechnology will play in the agricultural industry of the future.

Federal Nutrition Policy and Sugar: The Good, The Bad, and The Ugly, Dr. Richard Keelor, President and CEO, Sugar Association, Washington, DC, USA

Federal nutrition policy will receive increasing attention from both legislators and government officials. This is being driven by the obesity crisis, which is escalating to epidemic levels. The consumption of high calorie, low nutrient foods--especially among youngsters--is being attacked by a carefully orchestrated group of consumer activists skillfully using both print and electronic media to spread their misinformation. The good news? Science is on our side, and we are responding with a comprehensive plan to defend sugar consumption as entirely consistent with healthy living.

Processing Opportunities for the Future, Dr. Vadim Kochergin, Group Leader, Amalgamated Research Inc, Twin Falls, ID, USA

Sugar processing opportunities for the future will be determined by the availability of new technologies and modern equipment allowing new challenges of the sugar industry worldwide to be met. Because of different processing methods, strategies vary for the beet and cane sugar industries. Reduction or complete elimination of lime usage has been a focus of research efforts in the beet industry. In the cane industry most new technologies are focused on improvement of sugar quality in the cane mills, including the possibility of producing white sugar directly in the mill. New product development in cane mills is also among the primary targets of developmental efforts. Certainly both industries face similar environmental challenges, calling for reduced emissions and solid and liquid waste handling. The current contribution will be focused on the technologies that have been under development in the beet and cane sugar industries for the last decade. Many technologies include modern unit operations utilizing ion-exchange resins, such as softening, decolorization and chromatography. Application of membrane filtration to various process streams has also been extensively studied. Although new technologies provide obvious benefits to future processing capabilities, the capital cost of new equipment is still quite significant. Several opportunities for capital cost reduction will be discussed.

The Potential of By-Products: The Experience of Copersucar, Dr. Manoel Regis Lima Verde Leal, Manager of Industrial Technology, Centro de Tecnologia Copersucar, Piracicaba, São Paulo Brazil, and President of Co-Products Division of ISSCT

The by-products of sugar cane have been under consideration for many years in several countries. In reality, besides the production of ethanol, which in Brazil has reached great proportions, very little has been successfully implemented.
This work presents the experience of Copersucar in developing and implementing the production of sugar cane by-products integrated with the sugar factory. A look into the future is taken to evaluate the trends and expectations in this area.
The Future of Research in the Sugar Industry, Dr. Brian Purchase, Director, Sugar Milling Research Institute, Durban, South Africa

Trends in the funding and management of research in the sugar industry are discussed, including issues of research liaisons, intellectual property, developing countries, industry priorities and developing technologies. An attempt is made to extrapolate these trends to define the ingredients of, and directions for, productive research in the future.

Expansion and Modernization of Cane Sugar Factories, a Global Perspective, Dr. Peter Rein, Professor and Head, Audubon Sugar Institute, Louisiana State University, Baton Rouge, LA, USA

The issues involved in modernizing and expanding cane sugar mills are identified. The need to reduce milling costs is paramount, and the scope for reducing costs is considerable, particularly when expanding. The trend to fewer and larger mills is leading to ongoing expansion in industries around the world. Reducing costs start with testing the norms for cane quality, sugar quality and length of milling season. Opportunities which modern technology provides are identified and the potential for current developments to provide significant benefits is discussed.

Major Factory Expansion Addresses Environmental, Labor and Energy, Mark R. Suhr, V.P. of Operations, Southern Minnesota Beet Sugar Cooperative, Renville, MN, USA

Southern Minnesota Beet Sugar Cooperative (SMBSC) began the installation of a 100 million capital modernization and expansion program in the spring of 1999. The basic design used to expand the facility was not to increase any input (with the exception of beets) including coal, coke, fuel oil, natural gas, limestone, process chemicals, maintenance and labor. This design control reduces inflationary effects both now and into the future. The design allows the facility to increase the daily slice rate from a nominal 10,000 tons/day to 15,000 tons/day. Granulated sugar throughput increased from 20,000 cwt/day to 27,500 cwt/day with the remaining thick juice stored during slice campaign.

Cost reduction is approximately 25%. Steam on beets reduced from 45% to 20%. Current results have 90+% of the cost removed at the pulp dryer station. Labor is down 25%. Lime reduction is down 40%. Information on operational successes and modifications necessary to achieve goals, along with current results, are discussed in the presentation.

The Internet and the Sugar Industry -- A User's Perspective, Phil Thompson, Director, Sugar Forum, Sugar Knowledge International Ltd., Peterborough, UK

This presentation explains what the Internet is and how it works, from a user's perspective. The exponential growth in Internet use is discussed and the current phase of consolidation outlined.

Currently available resources for the Sugar Industry are identified and discussed, with the opportunities for improved or new services identified with reference to similar industries. Both good and bad examples of Internet use are examined, and the listener is challenged to think about what he or she can contribute to the Internet, as well as looking to benefit from it.

Future Directions in Method Harmonization, Dr. Roger Wood, Head of Data Quality Branch, Foods Standards Agency, Norwich, England, UK

The emphasis in the food analysis sector has traditionally been on the quality of the method of analysis. This is particularly the situation in the sugar sector where ICUMSA (The International Commission on Uniform Methods of Sugar Analysis) had been very active over many years in the development and publication of specific methods of analysis. There is now international agreement that methods of analysis used for international trade must meet certain quality standards, most notably that they have been validated through a collaborative trial.

However, it is now recognized that this approach must be supplemented by laboratory quality considerations, most notably accreditation, proficiency testing and internal quality control.

The development of these, together with the international harmonized protocol on single laboratory method validation, will be discussed.