PROCEEDINGS OF THE 1990 SPRI WORKSHOP ON
RAW SUGAR QUALITY AND WHITE SUGAR QUALITY
TABLE OF CONTENTS
Workshop on Raw Sugar Quality - PART ONE
Current and future raw sugar quality: Effect of changes in cane sugar production systems - pp. 7-17
Margaret A. Clarke
Pol, color and raw sugar quality - The raw sugar producer's point of view - pp. 18-22
Jaap Bruijn
Colour, pol and raw sugar quality: A refiners point of view - pp. 23-27
Dennis S. Martin
Color, pol and raw sugar quality: Coordination of factory and refinery - pp. 28-32
Jay Meikle
Color, pol, and raw sugar quality - Effects of field oriented factors - pp. 33-42
Toshio Moritsugu
Ash and invert in raw sugar from a refiner's viewpoint - pp. 43-46
George Fawcett
Comments on invert and ash at Colonial Sugars, Inc. - pp. 47-52
Jean L. De Chazal, presented by C. Rousse
Factory clarification and crystallization factors that affect raw sugar quality pp. 53-58
Fernando Cordovez Z.
Plant growth regulator effects on raw sugar quality - pp. 59-63
Joseph R. Orsenigo
Raw sugar quality: some refinery considerations - pp. 64-68
Chung Chi Chou
Microbiology in the sugar refinery - pp. 69-72
Thereza Balogh
Field management and microbiological control for improved raw sugar quality from sugarcane - pp. 73-76
Benjamin L. Legendre
Factors affecting raw sugar quality during bulk storage - pp. 77-85
Michael Steele
Microbiological control and raw cane sugar quality - pp. 86-88
Peter 0.S. Skinner
Workshop on White Sugar Quality - PART TWO
Blanco-Directo production at Hawaiian-Philippines Company, Silay, Negros Occidental,
Michael C. Bennett and Brian G. Ross
Observations on color development in stored
sugar samples - pp. 93-100
John A. Richmond
Granulated sugar - pp. 101-104
William F. Barton
Effect of color and ash on white sugar quality 105-108
G.J. Marov
The effect of pan design and operation on white sugar quality - pp. 109-116
Peter W. Rein
Grain size, moisture and polysaccharides: effect on white sugar quality - pp. 117-119
Effects of grain size and moisture on white sugar quality - pp. 120-124
H. Richard Priester
White sugar quality and consumer satisfaction - pp. 125-127
James W. Cooper
Granulated white sugar - pp. 128-132
Elnora C. Robertiello
White sugar quality - The overall viewpoint - pp. 133-137
Joseph F. Dowling
Statistical process control (SPC) for process improvement - pp. 138-139
Chung Chi Chou
Statistical control and white sugar quality - pp. 140-144
Raymond L. Knecht
Current status of SQC in sugar manufacture - pp. 145-146
Leon A. Anhaiser
Statistical process control/Statistical quality control - pp. 147-149
Thomas E. Wilson, Jr
Quality assurance: Registration to British Standard BS 5750 and the International Standard ISO 9000 - pp. 150-160
Graham Wilson
