SPRI Presentations and
Abstracts
Publications presented by
SPRI will present an oral presentation at the
ISBT – BEVTECH ’11 Annual Meeting in
SPRI will present several oral presentations
at the SPRI 2010 Conference on Sugar Processing Research with the theme
“Research in a Changing Sugar Industry,” to be held at the
Iberville Suites/Ritz-Carlton Hotel on March 28-31, 2010. Abstracts posted below.
The International Sugar Journal published a
Our sponsor in Brazil, Fermentec S/C Ltda, under the direction of Dr. Henrique Amorim invited Mary An Godshall and Dr. Gillian Eggleston to attend and present oral presentations at the 26th Annual Fermentec Technical Meeting in Sao Pedro, Brazil, on March 14-18, 2005. Abstracts posted below.
Ms. Godshall attended and presented an oral presentation at the 64th Annual Technical Conference of the Sugar Industry Technologists, Inc., in Dubai, U.A.E., on April 3-6, 2005. Abstract posted below.
Abstract for an oral presentation at the
International Society of Beverage Technologists (ISBT) 58th Annual
Meeting – BEVTECH’11 – April 11-13, 2011, at the Hilton Fort
Lauderdale Marina, Fort Lauderdale, Florida, USA
The
As
a result of research conducted by
Color formation in white beet sugars, Marianne McKee,
Ronnie Triche, Mary An Godshall, and Charley Richard. Sugar Processing Research Institute,
Inc., New Orleans, LA
Abstract
for an oral presentation at the
The
Sugar Processing Research
Institute, Inc.,
Sugar
Processing Research Institute (
Abstract
for an oral presentation at the
Floc Prediction in Refined White Cane Sugar: The
As
a result of research conducted by
Abstract
for an oral presentation at the
Testing
for Organic Matter in Raw Cane Sugar, Marianne McKee, Ronnie Triche,
Mary An Godshall, and Charley Richard, Sugar Processing Research Institute,
Inc.,
Recently
it has become obvious that some amount of organic matter can and does make its
way through the clarification and crystallization processes in the raw sugar
factory from samples tested in different parts of the world. While this has been seen before it would
appear that more examples of this problem are now appearing. This may be due to raw sugar factories
attempting to push more cane material through the factory than what the
capacity of the equipment can handle, problems associated with the
clarification equipment, or it may be due to a higher level of green cane
harvesting throughout the world. In any
event, when this situation occurs, problems in the refinery have been
seen. At the present time, there is no
readily available method for measuring organic matter in raw cane sugar. Tests conducted at
Abstract
for an oral presentation at the
The Impact of Sugar Crop Composition on the Production of
Sugar, Energy and By-Products, Charley Richard1, Marianne Mckee1, Ronnie
Triche1, Anna Hale2 and Mary An Godshall1, 1Sugar
Processing Research Institute, New Orleans, LA, Tel: 504-286-4343, Fax:
504-282-5387, Email: spri@ars.usda.gov 2USDA-ARS Sugarcane Research Unit,
Houma, LA
Previous data
published by
Abstract
for an oral presentation at the
Methods Matter – Wither Sugar Methods in the Twenty-First
Century?, Mary An Godshalla, Tere P. Johnsonb and
Marianne McKeea
aSugar Processing Research Institute, Inc., New Orleans, LA, bSugarcane Growers Cooperative of Florida, Belle Glade, FL
In the early Twentieth
Century, the sugar industry was in the forefront of methods for quality control
in sugar production, for example, pH control, a necessity provoked by the
labile nature of the product. In fact,
the Carbohydrate Division of the American Chemical Society arose out of the
sugar industry. What method to use for
any particular situation has been a constantly moving target, as methods have
evolved and proliferated. With the world
becoming smaller and more interconnected, the need for modern, standardized
methodology has never been greater. It
seems that today there is no excuse to be using toxic chemicals (lead) or
outdated gravimetric copper reduction methods (USP method for invert in white
sugar), and yet these methods persist and are required by various official
bodies. This talk will discuss areas
where there is still a need for better methods in the sugar industry, with an
emphasis on the
Abstract for an oral presentation at the Sustainability
of Sugar and Sugar-Ethanol Industries -
Presidential Theme One-Day Symposium, 239th American
Chemistry Society – ACS, Spring 2010 National Meeting, San Francisco
Convention Center, San Francisco, CA, March 22, 2010
Value-Added Products for a Sustainable Sugar Industry, Mary An Godshall, Sugar
Processing Research Institute, Inc.,
Sugar
production, from both beet and cane, is energy and water-intensive. In today’s social and political
environment, industries strive to be environmentally sustainable and
“green,” while maintaining profitability. The sugar industry has three avenues for
achieving these goals: improving the over-all efficiency of the process;
expanding its market with a range of innovative edible products; and finally,
entering into the 21st century’s bio-based economy by
developing products to replace petrochemical-derived products. The industry has done well with the first two
of these, but has found barriers to exploiting the latter possibility. This presentation reviews some of the
industry successes with value-added products and the potential for further
development in the area of bio-based products.
Abstract for an oral presentation at the ISSCT XXVII Congress
in
Designing, Producing and Processing
“Ultimate” Varieties of Sugarcane.
Richard, C., Mckee, M. Triche,
R.D. and Godshall, M.A. Sugar Processing Research Institute, Inc.,
Many sugar industries, beet and cane, would
predict that in the future they will produce a wide range of products which
could include sugar. To realize this
prediction, new varieties must be designed, production practices improved and
alternative processing techniques developed.
Sugarcane breeding and selection has moved far beyond the "old
days" of crossing the best parents and hoping to select the best segregate
as a potential new variety. Modern
breeding procedures and biotechnology offer greater efficiency. Typically, varieties are selected on the
basis of high yield of sugar and characteristics important to agronomic
production and pest resistance in each growing region. It is anticipated that the
“ultimate” variety of the future will involve much more analysis
than the typically measured juice quality characteristics of brix and pol which
along with tonnage, stubbling ability and fiber content, can predict yield of
sugar per unit area. Once produced, high
yielding varieties for various products need to be grown in a sustainable
manner that provides maximum production with minimal environmental and economic
impact. Processing of these varieties
will need to accommodate the specific product being produced whether sugar,
energy or some other product. To
demonstrate the importance of quality characteristics of future varieties,
Sugar Processing Research Institute has investigated the presence of components
that could either enhance or inhibit production of various products from
sugarcane. Significant variability among
and within species of sugarcane and related genera have been found for starch,
polysaccharides, ash, cations, anions, organic acids and other parameters. This presentation includes this data and the
potential importance of these parameters in future varieties, its importance in
a sustainable production system and its importance in processing needs.
Abstract for published paper in the Maple Syrup Digest,
October 2009; pp. 11-18
Metabolism
Off-Flavor in Maple Syrup – Part II: Remediation of metabolism off-flavor
in maple syrup, Abby K van den Berg1,
Timothy D. Perkins1, Mark L. Isselhardt1, Mary An
Godshall2, and Steven W. Lloyd3. Published in the Maple Syrup Digest, October
2009, pp. 11-18. 1 Proctor
Maple Research Center, 2 Sugar Processing Research Institute, Inc., 3
‘Metabolism’ is an off-flavor
described as ‘earthy to bitter’ which significantly reduces the
economic value of maple syrup (Perkins et al. 2006). It periodically occurs in syrup
simultaneously over a wide geographic range, and in some years can affect up to
25% of the total annual maple syrup crop (Perkins and van den Berg in press).
Research on metabolism at the University of Vermont Proctor Maple Research
Center (PMRC) had two main objectives: 1) to identify the primary compound or
compounds responsible for metabolism off-flavor in maple syrup, and 1) to develop
a technique maple producers and packers could use to effectively remediate the
flavor of metabolized maple syrup.
The primary compound associated with
metabolism off-flavor was identified as 2,5-dimethylpyrazine (2,5-DMP) (van den
Berg et al. 2009a). 2,5-dimethylpyrazine
is a naturally-occurring volatile flavor compound found in a variety of
heat-processed foods, including roasted beef, cocoa, bacon, and coffee (Maga
1992), as well as maple syrup (Alli et al. 1992, Akochi-K. et at. 1997). In maple syrup with metabolism off-flavor,
however, 2,5-DMP occurs in much greater concentrations (up to 40 times greater)
than in syrup without the off-flavor (van den Berg et al. 2009a).
In practice, producers and packers attempt to
blend out the off-flavor by mixing metabolized syrup in with good-tasting
syrup. Unfortunately, it takes a large quantity of non-metabolized syrup to
remove or reduce the metabolism off-flavor to a point where the taste is
acceptable. This limits effectiveness of
blending as a strategy to reduce the off-flavor.
With the responsible compound identified, the
objective of the current study was to examine several possible remediation
techniques to determine which, if any, was most effective in reducing or
removing metabolism off-flavor from maple syrup.
Abstract for published paper in the Maple Syrup Digest,
February 2009; pp. 15-18
Metabolism
Off-Flavor in Maple Syrup – Part I: Identification of the compound
responsible for metabolism off-flavor,
Abby K van den Berg1, Timothy D. Perkins1, Mark L.
Isselhardt1, Mary An Godshall2, and Steven W. Lloyd3. Published in the Maple Syrup Digest, February
2009, pp. 15-18. 1 Proctor
Maple Research Center, 2 Sugar Processing Research Institute, Inc., 3
The characteristic flavor of pure maple syrup
is derived from a complex mix of aroma and flavor compounds, including phenolic
compounds, carbonyl compounds, alcohols and acids, and pyrazines (Alli et al.
1992). Off-flavors which are not part of
this characteristic flavor profile can also occasionally develop in maple
syrup. When off-flavors occur they can
usually be attributed to some single or combination of factors, including some
that are intrinsic to maple sap and some that arise from external sources such
as contamination during production or storage (Perkins et al. 2006). “Metabolism” is a term often used
to describe a variety of maple syrup off-flavors. More specifically, however, the term
metabolism (also called ‘woody’) refers to a distinct off-flavor
described as ‘earthy to bitter which can develop at any time during the
season, and at times can occur simultaneously over a large regional scale
(Perkins et al. 2006). In some years it
can affect up to 25% of the total annual maple syrup crop (Perkins and van den
Berg in press). The presence of
metabolism off-flavors significantly reduces the economic value of maple syrup,
often causing syrup to be downgraded to commercial grade (Perkins and van den
Berg in press).
Research on metabolism off-flavor in maple
syrup at the
This paper addresses the first objective, to
identify the compound or compounds responsible for metabolism off-flavor in
maple syrup. A subsequent paper will
focus on efforts to reduce or remove metabolism off-flavor.
Abstract for published paper in the Journal of Food and
Agriculture 2009; vol. 89: pp. 1770-1774, accepted April 27, 2009
Air
injection into concentrated maple sap during processing: impact on syrup
composition and flavour, Abby K van
den Berg1, Timothy D. Perkins1, Mark L. Isselhardt1,
Mary An Godshall2, and Steven W. Lloyd3. Published in JSFA 2009, 89: 1770-1774. 1 Proctor Maple Research Center, 2
Sugar Processing Research Institute, Inc., 3
Background:
Air injection (Al) is a relatively new process
used during maple sap thermal processing to increase the profitability of maple
syrup production by increasing the production of more economically valuable
light-coloured syrup. The effects of
applying this technology in conjunction with existing practices employed to
increase the efficiency of maple production, such as reverse osmosis (RO), are
unknown. The main objective of this work was to investigate the effects of Al
on syrup chemical composition and flavour when applied to maple sap
concentrated by RO.
RESULTS:
The chemical composition and flavour of syrup produced simultaneously with the
without Al from a common source of maple sap concentrated by RO were
compared. The chemical composition of
maple syrup produced with Al was within ranges previously published for maple
syrup. Syrup produced with Al was
significantly lighter in colour than syrup produced with Al from the same sap
concentrate (P < 0.001). Although
syrup produced with Al contained fewer volatile flavour compounds and had a
flavour distinguishable from that of syrup produced without Al from the same
concentrated sap, the flavour properties of Al syrup were consistent with those
of light-coloured maple syrup.
CONCLUSION:
The results indicate that Al can be used in conjunction with RO to effectively
increase the economic efficiency of maple syrup production without detrimental
impacts on maple syrup properties.
Abstract for oral presentation to be presented at the
American Society of Sugar Cane Technologists, 39th Annual Joint
Meeting,
The
Performance of Polyaluminum Coagulants in Raw Sugar Mills, Marianne McKee, Ronnie Triche, Mary An Godshall and
Charley Richard, Sugar Processing Research Institute, Inc.,
At Sugar Processing Research
Institute (
Abstract for
technical paper published in the International Sugar Journal, Vol. 111, nr.
1321, January 2009, pp. 37-42
Effects
of air injection during sap processing on maple syrup color, chemical
composition and flavor volatiles, A.K.
van den Berg1, T.D. Perkins1, M.L. Isselhardt1,
M.A. Godshall2 and S.W. Lloyd3 1Proctor Maple Research
Center, The University of Vermont, P.O. Box 233, Underhill Ctr., VT 05290, USA.
2Sugar Processing Research Institute, Inc., 1100 Robert E. Lee
Blvd., New Orleans, LA 70124, USA. 3USDA-ARS Southern
Abstract
Air injection (Al) is a maple sap processing
technology reported to increase the efficiency of maple syrup production by
increasing production of more economically valuable light-colored maple syrup
and reducing development of loose scale mineral precipitates in syrup and scale
deposits on evaporator pans. These
effects have not been evaluated, and the effects of Al on syrup chemistry and
flavor are unknown. The color, chemical
composition and flavor volaties of syrup produced simultaneously with and
without Al from a common source of maple sap were compared. The chemical composition of syrup produced
with and without Al was within ranges previously published for maple
syrup. Syrup produce with Al was
significantly lighter in color than syrup produced simultaneously without Al
using the same maple sap (p < 0.0039), but contained fewer volatile flavor
compounds (p < 0.0015). The quantity
of loose scale produced or thickness of scale deposited on evaporator pans did
not differ significantly between the treatments (p < 0.1326, p < 0.9152).
The results indicate that Al produced syrup with chemical composition
consistent with pure maple syrup and increased production efficiency by
increasing the amount of light-colored syrup produced, but not by reducing
loose scale development of scale deposition.
Abstract for oral presentation to be presented at the
Sugar Industry Technologists, Inc., 68th Annual Technical
Conference,
Transformation
of the Sucrose Molecule, Mary An
Godshall, Sugar Processing Research Institute, Inc., New Orleans,
Louisiana. Presented at the SIT 2009
Symposium: Value-Added Products from Sugar Refining.
Refineries have the option of adding value to sucrose by producing a
wide variety of specialty sugars (1).
These can range from different crystalline forms, such as powdered or
agglomerated, liquid sugars, syrups, flavored sugars, and others, such as
compressible sugar or sugar with added ingredients, such as pectin, for niche
markets. In this forum, specialty products based on liquid sugar and molasses
will be discussed by other panelists.
Another possible arena for value-added edible sucrose products is to
utilize the products of the remelt house to make sugars with special molasses
and caramel flavors (2). There is no
doubt that the range of functionalized sucrose products will continue to
expand. One needs only to browse the web
sites of different sugar companies to see the many creative ways sucrose is
being made into a novel ingredient.
Sugar refiners are in a good position to exploit the recent acceptance
by the consumer of sucrose as a natural and wholesome ingredient.
In the latter part of the 20th
Century, several enterprising sugar refiners created profitable new products by
transforming the sucrose molecule into new sweeteners. These include sucralose (Tate & Lyle);
palatinit and palatinose (Sudzucker from beet sugar); and leucrose (Pfeifer
& Langen from beet sugar). Other
value added enterprises that have been considered or implemented on site are
confectionery production (
Abstract for poster presentation to be presented at the
Sugar Industry Technologists, Inc., 68th Annual Technical
Conference,
The
Starch that occurs naturally
in the cane plant can lead to many problems in the refinery if present in
concentrations of approximately 250ppm or higher. These problems include filterability issues
arising from insoluble starch granules, higher phosphate levels in clarified
liquor using phosphatation refining, and poor filterability after clarification
in carbonatation refining. Many methods
exist for measuring starch in raw sugars, but no standard method is in use
throughout the industry. Recently, Sugar
Processing Research Institute (
Abstract for oral
presentation to be presented at the 35th ASSBT Meeting,
Color increase during laboratory storage of sugarbeet
processing streams. McKEE, MARIANNE,
RONNIE TRICHE, MARY AN GODSHALL, and CHARLEY RICHARD. Sugar Processing Research
Institute, Inc.,
Abstract
Color
increase of beet thick juice and molasses desugarization extract during storage
can lead to difficulties in processing when products are returned to the beet
sugar factory for crystallization.
Recently Sugar Processing Research Institute has studied the effect of
storage under laboratory conditions on beet thick juice and extract. Samples of thick juice and extract were
placed on the bench top and aliquots removed at specific intervals for
analysis. The analyses performed on
these samples included pH, brix, color, turbidity, and organic acids such as
lactic acid and acetic acid. Based on
the samples analyzed, pH and brix remain constant over time and a very slight
upward trend in turbidity was observed.
A strong correlation between color and storage time was found. For thick juice, a 5.21 ICUMSA color unit
increase per day was noted and for extract, the color increase per day was
found to be 6.98 ICUMSA units per day.
These results along with the organic acids analysis will be
discussed.
Abstract of
paper to be published in the International Sugar Journal in early 2009
Potential Biomass Quantity
and Sugar Processing Quality of Trash and Stalk Tissues by Different U.S.
Sugarcane Varieties, Gillian Eggleston1*, Michael Grisham2,
Tom Tew2, Ron Triche3 and April Antoine1,
1* USDA-ARS-SRRC, New Orleans, LA 70124, U.S.A., Tel: + 1
504-286-4446, Fax: + 1 504-286-4367, E-mail: gillian.eggleston@ars.usda.gov
, 2USDA-ARS Sugarcane Research Laboratory
Houma, LA 70360, U.S.A., 3
Abstract
of
the world-wide change from burnt to unburnt “green” sugarcane
harvesting on biomass and sugar processing has not been fully characterized,
particularly quantity and quality differences among trash tissues. Whole-stalks
from the first ratoon crop (12 months age) of five commercial Louisiana
sugarcane varieties (LCP 85-384, HoCP 96-540, L 97-128, L 99-226, and L 99-233)
with varying yield and harvest characteristics, including lodging and leaf
sheath adherence, were harvested mid-season.
Four sample tissues from four replicates were collected: brown, dry
leaves (BL), green leaves (GL), growing point region (GPR) or apical internodes,
and stalk (S). Juice was extracted from
each tissue type. Total trash on a wet
weight basis (GPR + GL + BL) ranged from 16.4 to 19.8% with variety and
generally reflected leaf sheath adherence.
Over one third (av. 36.3%) of
the total dry biomass from sugarcane was from the trash, with GL delivering the
most biomass of all the trash tissues. A
strong negative correlation (R2=-0.909) existed between ash in the
BL and S juices which suggests that before BL fell from the field stalk,
soluble inorganic nutrients were re-assimilated back into the S. Thus, even though varieties ability to
“self-remove” or “shuck” BL in the field before
harvesting is a minor selection criterion in breeding programs, there may be no overall loss in inorganic nutrients
being delivered to the factory. Starch
concentrations (ppm/Brix) in the S were low, but when calculated on a percent
tissue wet wt basis it was observed that the S delivers a considerable amount
of the starch to the factory just because of its much higher weight than other
tissues. Therefore, the impact of starch
in stalks delivered to the factory should not
be underestimated. On a percent
tissue wet wt basis, S and GL delivered the most total soluble polysaccharides
to the factory. A significant correlation (R2=0.63, P<.05) only
existed between starch and total polysaccharides in the GL tissue, indicating
other polysaccharides than starch are predominant in S, GPR, and BL. This study should now be repeated across the
processing season to ascertain the full effect of maturity and environmental
conditions on the quantity and quality of biomass and sugar processing
parameters.
Abstract for
oral presentation to be presented at the
RICHARD, Charley, Godshall, Mary An, Mckee,
Marianne, Triche, Ronnie, Miranda, Xavier, Sugar Processing Research Institute,
Inc.
For
years the International Sweetener community has largely focused almost solely
on sweetened products for direct consumption.
This was easily justified since these products provided the largest
economic return from sweetener crops.
However, as the sweetener industry continues to evolve in a globally
competitive world, some industries find that they must look beyond the traditional. While improvement of conventional sugarcane
and sugarbeet manufacturing processes continues to be important, research
relative to the utilization of intermediate and final products from the
sweetener industry for alternative products is now a major issue. Healthiness and safety of food products from
sweetener crops are critical in a troubled world; environmental concerns and
carbon footprints of agricultural production and processing of sweetener crops
is important in a sustainable program; uses of newer technologies such as
improved plant breeding schemes and biotechnology are important to economic
viability of sweetener crop production; production of energy from renewable
resources such as sweetener crops is crucial given escalating petroleum prices;
and designing new sweetener products to better serve modern consumers are all
researchable issues that Sugar Processing Research Institute (
Abstract for oral
presentation to be presented at the
GODSHALL, Mary An1,
Abby Van den Berg2, Steve Lloyd3, Timothy Perkins4
and Mark Isselhardt5. Sugar
Processing Research Institute, Inc., 1100 Robert E. Lee Blvd., New Orleans,
LA 70124, Tel: 504-286-4329, Fax:
504-282-5387, E-mail: ma.godshall@ars.usda.gov Recurring
Themes in Sugar Research, AWARD WINNER PRESENTATION
There is a charming saying that “the more
things change, the more they stay the same.” There is also the adage in scientific circles
that things are re-invented about every twenty years. In actuality, things are revisited about
every fifteen to twenty years because technology improves and new inventions
create new opportunities within the old paradigms. In the last fifty years, we have seen
mind-boggling advances in some fields – communication, medicine,
analytical methodology, molecular biology, genomics. In other fields, such as transportation,
agriculture, food chemistry and textile sciences, we have had, not huge
advances, but rather, incremental changes and improvements, which have resulted
in better products, more efficient production and economies of scale. As with the production of almost all
foodstuffs, the manufacture of sugar, both cane and beet, falls into the second
category, where we have seen the steady advance of knowledge applied to new
processes and products. As a starting
point for this presentation on recurring research themes, and what we have
learned from them,
Abstract for oral
presentation to be presented at the
GODSHALL,
Mary An, 1Sugar Processing Research Institute, Inc., Abby van den
Berg, 2Proctor Maple Research Center, The University of Vermont,
Underhill Center, Vermont, Steven Lloyd, 3USDA Agriculture Research
Service, Southern Regional Research Center, New Orleans, LA, USA. The Influence of Processing Factors on Maple Syrup
Volatiles
Maples syrup is made from concentrated maple sap in
a traditional process that has changed little with time. The sap contains, on average, only 2 percent
sucrose, and this is concentrated to about 66-67 percent sucrose syrup by
evaporation in open pans. The sap from
the tree is colorless and odorless, but during evaporation and concentration,
volatile compounds are developed which produce the desirable flavor and color
of maple syrup. Sometimes a flavor, called “metabolic” will form, which
lowers the quality of the syrup. The
industry is highly regulated, and very few processing aids or new technologies
are allowed.
Abstract for oral
presentation to be presented at the
MCKEE, Marianne, Triche, R., Godshall, M.A., and Richard,
C. Sugar Processing Research Institute,
Inc.,
At Sugar Processing Research Institute (
Abstract for oral
presentation to be presented at the
RICHARD, Charley1 and Schwartz, Tom2. 1C.
Richard & Associates,
To feed the future world population agricultural
production systems must provide yields of food crops in unprecedented
quantities and of acceptable quality.
This objective will place considerable strain on natural resources. Sustainable agricultural production systems
incorporating biotechnology will be useful to reduce poverty in developing
countries and accomplish the task of providing valuable food stocks to feed the
ever expanding world population while shielding the environment. There has been a consistent and substantial
increase in acreage since the commercial inception of biotech crops in 1996
through today when there are more than 280 million acres of biotech crops grown
in 23 countries. Sugarcane is produced
in more than 80 countries around the world.
To date no industry has commercial production of biotech sugarcane
although there are experimental plants growing in at least six countries. Numerous traits, including herbicide
resistance, are being evaluated and it is expected that commercial production
of sugar from biotech sugarcane plants could become reality in five years or
less. This paper addresses the world
situation with regard the use of biotechnology, the current status of sugarcane
biotechnology and efforts by the
Abstract for
oral presentation to be presented at the
RICHARD, Edward1,
Sugarcane can play a role in helping the
Abstract for oral
presentation to be presented at the 38th Annual Joint Meeting of the
American Society of Sugar Cane Technologists,
MCKEE, Marianne, Godshall,
M.A., Triche, R.D. and Richard, C. Sugar Processing Research Institute, Inc.,
New Orleans, Louisiana 70124.
Scale in the Sugar Industry
Two types of scale plague the sugar industry world wide. Scale is responsible for lowering heat transfer coefficients, causing decay in evaporators and heaters, and ultimately increasing the time and money costs of raw sugar manufacture. In this paper we will examine several scale samples from both juice heaters and evaporators focusing on the physical and chemical properties of each scale type.
Abstract for oral
presentation to be presented at the Sugar Industry Technologists, Inc., 67th
Annual Technical Conference,
RICHARD, Charley, and
Schwartz, Tom. Sugar Processing Research Institute, Inc.
In 2007 the total
biotech crop area in the world reached 114.3 million hectares (30 million
acres). This occurred in 23 countries
comprised of 12 developing countries and 11 industrial countries. The top 12 countries are the
The North American
beet sugar industry entered the world of biotechnology in 2006 with a
commercial demonstration in
The