Raw sugar is generally golden brown-honey colored. The raw sugar is converted into white sugar using the refinery process, in which the raw sugar solution (melt) is treated with phosphoric acid (which reduces the color slightly), followed by the addition of lime (calcium hydroxide) to reach 7-7.5 pH and heated to 85 Deg Celcius generate calcium phosphate flocs, which reduces the color and turbidity of the solution. Flocculating agents (polymers) are also added to increase the flocculation rate. This process is called "phosphitation" in the Sugar industry and is able to reduce the color of the melt by upto 30-40% (the color is measured using the ICUMSA method). This requires around 400 ppm of phosphoric acid, which is a huge quantity considering the volume of melt treated in a refinery.
I want to know whether the same effect can be obtained by using any other chemicals/biochemicals in lower amounts?
hi
the below links may be helpful
- https://sasta.co.za/download/7/2000-2009/2021/2001_davis_the-chemistry-of-colour-removal-3.pdf
- https://eprints.qut.edu.au/66234/1/Danny_Nguyen_Thesis.pdf
wishing all the best for you
Dear B.Chandrashekha
You can use ultrafilteration membrane seperation for removing color from raw sugR
Regards
Regards
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