MINIMIZATION of SUCROSE LOSSES in SUGAR INDUSTRY by Ph and TEMPERATURE OPTIMIZATION
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Assessing Transportation Problems of the Sugar Cane Industry in Thailand
Transport and Communications Bulletin for Asia and the Pacific No.70, 2001 ASSESSING THE TRANSPORTATION PROBLEMS OF THE SUGAR CANE INDUSTRY IN THAILAND Paitoon Chetthamrongchai,* Aroon Auansakul** and Decha Supawan*** ABSTRACT Transportation has a fundamental role in the economic development of all countries. It is not just a means to service commuting people, but also to collect products and materials from producers and distribute them to consumers. Transportation has become a significant factor affecting the production costs of commodities. The production of sugar cane in Thailand is no exception. The cost of transporting sugar cane from the farm gate to the mills is quite high, owing to the multiple transport facilities and time-consuming activities involved in the delivery process. The total transportation expenditure was estimated at 5,708 million baht for the crop year 1999- 2000. The average cost per transaction incurred by farmers (excluding other labour costs) was in the range of 180-220 baht per ton in 1999. A large portion of this cost comprises truck rental and driver wages. These two elements together represent a high proportion of the overall production cost. The transportation issue has been overlooked in many industrial sectors and in the agricultural sector, in particular. The purpose of this paper is to present the findings of a study on the transportation and other relevant costs of sugar cane production. The findings and the subsequent recommendations could be considered for the enhancement of welfare of the sugar cane farmers and the increased efficiency of the industry in general and may also be applied to other agro- based industries facing similar problems. -
An Economic History of the United States Sugar Program
AN ECONOMIC HISTORY OF THE UNITED STATES SUGAR PROGRAM by Tyler James Wiltgen A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Applied Economics MONTANA STATE UNIVERSITY Bozeman, Montana August 2007 © COPYRIGHT by Tyler James Wiltgen 2007 All Rights Reserved ii APPROVAL of a thesis submitted by Tyler James Wiltgen This thesis has been read by each member of the thesis committee and has been found to be satisfactory regarding content, English usage, format, citations, bibliographic style, and consistency, and is ready for submission to the Division of Graduate Education. Chair Vincent H. Smith Approved for the Department of Agricultural Economics and Economics Myles J. Watts Approved for the Division of Graduate Education Carl A. Fox iii STATEMENT OF PERMISSION TO USE In presenting this thesis in partial fulfillment of the requirements for a master’s degree at Montana State University, I agree that the Library shall make it available to borrowers under rules of the Library. If I have indicated my intention to copyright this thesis by including a copyright notice page, copy is allowed for scholarly purposes, consistent with “fair use” as prescribed in U.S. Copyright Law. Requests for permission for extended quotation from or reproduction of this thesis in whole or in parts may be granted only by the copyright holder. Tyler James Wiltgen August 2007 iv ACKNOWLEDGEMENTS I am greatly indebted to Dr. Vincent Smith, my thesis committee chairman, for his guidance throughout the development of this thesis; I appreciate all of his help and support. In addition, I would like to thank the other members of the committee, Dr. -
Sugar Cane Industry Overview and Energy Efficiency Considerations
Sugar Cane Industry Overview And Energy Efficiency Considerations By Eyerusalem Birru Supervisors: Andrew Martin (Professor) Catharina Erlich (Asst. professor) Literature Survey document (Report no. 01/2016) Updated March 2016 KTH School of Industrial Engineering and Management Department of Energy Technology Division of Heat and Power Technology SE-100 44 STOCKHOLM 2 Abstract The increase in global energy demand and environmental concerns is calling for a shift towards using renewable energy sources. Biomass is one of the renewable and carbon neutral energy sources that is being given attention. The slow process in the shift from fossil fuels to bioenergy is because of the bulky and inconvenient forms of biomass for storage and transportation. However, there is an increased interest to convert biomass into easy to handle forms of liquid and gas through the major technological conversion processes available:-thermal, thermochemical and biochemical. Sugar cane is one major feedstock for bioenergy production. This literature survey is part of a PhD project that focuses on polygeneration in sugar cane industry. The PhD project focuses on assessing the possibilities of employing the concept of polygeneration with the aim of improving the energy efficiency of the sugar mills thereby increasing the services from it. Advanced power generation systems have a big potential to be integrated into sugar cane factories and thus help generate surplus electricity. Usually, sugar mills having mechanical steam turbines have higher steam consumption due -
Sugar Industry Secrets Exposed July 25, 2015 | by Dr. Mercola
Brampton: 220 Wexford Road Unit 2 Brampton, ON L6Z-4N7 Ph: (905) 840-WELL Fax: (905) 840 -LIFE www.drjustineblainey.com www.blaineywellness.com Sugar Industry Secrets Exposed July 25, 2015 | By Dr. Mercola Americans have been warned for years about the dangers of eating too much fat or salt, but the media has been relatively silent about sugar, in spite of the country’s rising rates of obesity and failing health. Copious research have been published about the many ways excess sugar can damage your health, yet industry continues to defend it—science be damned. They want you to continue believing the outdated myth that saturated fat is to blame, instead of sugar. Nevertheless, the wheels of progress continue to turn. An influential group of medical researchers has been relentless in spreading the word about the strong associations between sugar consumption and the rising rates of obesity and major diseases, such as cancer, heart disease, and Alzheimer’s. This is not “news” to the food industry. They’ve actually been hiding the real science about sugar for decades—devising ways to get you even MORE addicted to their products, regardless of the consequences to your health. It’s time for everyone to know the truth about the sugar industry’s deceptions. In 2012, science journalist and author Gary Taubes partnered with Cristin Kearns Couzens to write “Big Sugar’s Sweet Little Lies.” In their exposé, featured in Mother Jones, they write: “For 40 years, the sugar industry’s priority has been to shed doubt on studies suggesting its product makes people sick. -
ISSF the Sugar Industry the Ferritic Solution
THE SUGAR INDUSTRY THE FERRITIC SOLUTION FERRITIC STAINLESS STEEL APPLICATIONS Foreword FERRITICS AND SUGAR “The sugar industry is a striking case where ferritic stainless steels are a clearly superior and relatively low-cost alternative to the commonly-used carbon steels. From a practical point of view, the resistance of these steels to corrosion and abrasion and their strength put them streets ahead. Then, since they contain no nickel, ferritics are price-stable and relatively inexpensive. These factors combined add up to impressive Life Cycle Cost benefi ts. “There has been a lack of information available to users and potential users of stainless steel concerning ferritic grades. ISSF therefore recently published the brochure ‘The Ferritic Solution’ and a video of the same title*. The present booklet is one of several follow-up publications on ferritics in specifi c applications. My thanks go to the International Chromium Development Association (ICDA)** for generously co-funding the booklet, as it did the two initial projects. “I am also grateful to the end-users and equipment manufacturers who have kindly allowed us to publish their testimonials about the advantages of utility ferritics in this sector. They clearly show how important it is to choose these grades when designing, installing or replacing equipment. Given the tight margins in today’s sugar industry, every saving is important and extending the life of equipment and reducing maintenance costs is an absolute priority.” *Both brochure and video are available free of charge from ISSF and can also be viewed on the ISSF website (www.worldstainless.org) and downloaded. Jürgen Fechter **ICDA website: www.icdachromium.com Chairman Marketing Development Committee ISSF International Stainless Steel Forum (ISSF) Founded in 1996, the International Stainless Steel Forum (ISSF) is a non-profi t research organisation that serves as the world forum on various aspects of the international stainless steel industry. -
Effect of Agronomic and Storage Practices on Raffinose, Reducing Sugar, and Amino Acid Content of Sugarbeet Varieties1
Effect of Agronomic and Storage Practices on Raffinose, Reducing Sugar, and Amino Acid Content of Sugarbeet Varieties1 R. E. WYSE AND S. T. DEXTER2 Received fo,- /Jub lication July IO. 1970 Introduction The decrease in bagged sucrose per ton of beets during stor age results primarily from two factors. Sucrose is respired, evolv ing CO2 , The transformation of sucrose and other beet con stituents into raffinose, reducing sugars, amino acids, etc., re sults in an accumulation of non-sucrose solutes in the thin juice and corresponding increased sucrose losses into the molasses. Reducing sugars, raffinose and amino acids account for a major portion of the fluctuation in impurities during storage (Wyse et al.) 1970). The purpose of this study was to determine the in fluence of harvest date, nitrogen fertilization and storage tem perature on the content of these three impurities in several sugarbeet varieties. Reducing Sugars The predominant reducing sugars in the beet are glucose and fructose. Free galactose and arabinose are found only in trace amounts (Silin, 1964). Reducing sugars are presumably destroy ed during lime defecation and occur in very small amounts in beet molasses (McGinnis, 1951; Silin, 1964). In this process the reducing sugars are degTaded to acids (lactic, formic, acetic, sac charinic) (Carruthers et al.) 1959) which must be neutralized by the addition of sodium carbonate before evaporation to re duce soluble lime salts and to prevent sucrose inversiop (Silin, 1964; McGinnis, 1951). As a result of the addition of sodium carbonate, molasses quantity and purity are increased resulting in increased sucrose losses (Si Jin, 1%4). -
Reliability and Condition Monitoring Solutions for the Sugar Production Industry Why Partner with Bently Nevada? We Have Earned Your Trust
Reliability and condition monitoring solutions for the sugar production industry Why partner with Bently Nevada? We have earned your trust. For six • Increased availability and production • Over 85,000 3500 Series monitoring decades the Bently Nevada product line systems installed globally • Lowered maintenance costs has supported the most demanding • Over 4 million sensor applications in multiple industries. And • Reduced risk in terms of safety, monitoring points even as we protect and monitor your environmental, and asset upsets • Services support globally machinery, we constantly strive to refine Quantifiable, proven results: and improve our offerings—and help • Over 1,600 System 1 software • Over 60 years of innovation in asset enable your success. users worldwide protection and condition monitoring We design and deliver solutions for all • More than 240 international patents of your monitoring needs—including issued, including over 150 in the U.S. sensors, distributed and rack-based monitors, software, and supporting • More than 360 international patents services—with the following goals: pending, including over 95 in the U.S. Industry challenges Sugar is virtually in everything we consume, including alternative fuels in many parts of the world. Table sugar is extracted from the roots of sugar beets and the stalks of sugarcane. It’s a big business: The world produces more than 78 million tons (71 metric tons) of sugarcane annually [source: The Sugar Bureau]. It can take up to 18 months for new cane stalks to be ready for harvest, and harvesting is often done now by machines on large plantations. Processing and packaging often occurs very close to the harvest location to prevent the harvested cane or beets from rotting. -
Lecture 2 Assistant Lecture Tafaoul Jaber
Lecture 2 Assistant Lecture Tafaoul Jaber Effect of alkali on carbohydrates Benidict , Fehling , Barfoed tests . These tests are based on the most important chemical property of sugar, the reducing property. Benidict and fehling tests are used to determine presence of reducing sugar while Barfoed test is used more specifically to distinguish monosaccharides and disaccharides. Reducing and Non- reducing sugars Sugars exist in solution as an equilibrium mixture of open- chain and closed-ring (or cyclic) structures. Sugars that can be oxidized by mild oxidizing agents are called reducing sugars because the oxidizing agent is reduced in the reaction. A non-reducing sugar is not oxidized by mild oxidizing agents. All common monosaccharides are reducing sugars. The disaccharides maltose and lactose are reducing sugars. The disaccharide sucrose is a non-reducing sugar. Common oxidizing agents used to test for the presence of a reducing sugar are: Benedict's solution, Fehling's solution. Benedict's Test Benedict's test determines whether a monosaccharide or disaccharide is a reducing sugar. To give a positive test, the carbohydrate must contain a hemiacetal which will hydrolyse in aqueous solution to the aldehyde form. Benedict's reagent is an alkaline solution containing cupric ions, which oxidize the aldehyde to a carboxylic acid. In turn, the cupric ions are reduced to cuprous oxide, which forms a red precipitate. This solution has been used in clinical laboratories for testing urine. RCHO + 2Cu2+ + 4OH- ----- > RCOOH + Cu2O + 2H2O Hemiacetal & hemiketal formation Procedure Place 1 ml of carbohydrates solutions in test tube. To each tube, add 1 ml of Benedict's reagent. -
Submission for Sugar Price Review in the Domestic Market
Submission for Sugar Price Review in the Domestic Market 12 JUNE 2021 “Ensuring a Financially Viable FSC for Future” Table of Contents 1. Executive Summary ...................................................................................................................... 2 2 Overview ........................................................................................................................................ 4 3 Fiji Sugar Corporation – Backbone of Fiji .................................................................................. 4 3.1 History ......................................................................................................................................... 4 3.1.1 Pre-Colonial Era .................................................................................................................. 4 3.1.2 Independence and Post-Colonial Era ............................................................................... 4 3.2 Alignment of FSC’s Strategic Objectives towards National Development Plan ............... 5 3.3 Challenges ................................................................................................................................... 5 3.4 FSC Now ...................................................................................................................................... 6 3.4.1 Changes Required to Rectify the Ailing Situation .......................................................... 7 4 Importance of FSC to Fiji’s Economy ........................................................................................ -
Invert Sugar Determination by Polarimeter
Invert Sugar Determination by Polarimeter Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glu- cose. Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in many other processed foods like jams and jellies. However, it is being used only in biscuits and soft drinks. A manufacturer of IS expecting to supply it in next couple of years to the confectionery, fruit canning, processed foods and dairy products industries also. Fructose, also known as fruit sugar, is the sweetest natural sugar and is found in fruits, vegeta- bles, and honey. The body responds to fructose in a different way than to glucose and sucrose. Fructose is more satiating, and it is up to 1.8 times sweeter than sucrose, making it useful in foods and bever- ages for the health conscious. Fructose is also ideal for use in diabetic foods as it has very little effect on blood glucose and only a negligible effect on the secretion of insulin. Enzymatic treat- ments are a now a major way of producing sweeteners, including syrups derived from sucrose derived from sucrose or starch th at contain mixtures of glucose, maltose, fructose, and other sugars. Glucose has 70-75% the sweetening strength of beet sugar (sucrose), but fructose is twice as sweet as sucrose. Thus, processes for the manufacture of fructose are of considerable value. Invertase enzyme is used traditionally in the production of inverted sugars for industry, espe- cially in the manufacture of candies and preserves, production of lactic acid and ethanol pro- duction from fermentation of cane sugar molasses. -
Nutritive Sweeteners from Corn Have Become America’S Premier Sweeteners
NutritiveNutritive SweetenersSweeteners FromFrom CornCorn CONTENTS Member Companies and Plant Locations ....................................... 2 Foreword .......................................................................................... 3 Historical Perspective ...................................................................... 4 Research and development orientation ....................................... 5 Technology aimed at needs .......................................................... 7 Growth, Development and Diversity ............................................. 7 CONTENTS Classification and Nutrition ............................................................ 9 Classification ................................................................................. 9 Corn sweeteners in nutrition ..................................................... 10 Technical Background ................................................................... 11 Corn starch ................................................................................. 11 Starch hydrolysis ........................................................................ 13 Crystalline dextrose .................................................................... 14 Dextrose isomerization .............................................................. 15 Manufacture ................................................................................... 17 Corn syrups ................................................................................ 17 Dried corn syrups ...................................................................... -
Difference Between Reducing Sugar and Starch Key Difference - Reducing Sugar Vs Starch
Difference Between Reducing Sugar and Starch www.differencebetween.com Key Difference - Reducing Sugar vs Starch Redox is a chemical reaction which changes the oxidation number of a molecule, atom or ion. Oxidation and Reduction are the main two events occur during the Redox reaction. Loss of electrons or increase in oxidation state is known as oxidation while the gain of electrons or decrease in oxidation state is known as reduction. Reducing agent is a molecule which can donate an electron to another molecule and become decreased in oxidation state. Some sugars can act as reducing agents. They are known as reducing sugars. Reducing sugars have the aldehyde group to become oxidized and convert into the carboxylic acid group. Starch is a polymer made of amylose and amylopectin. It is the major carbohydrate reserve in plants. Starch does not possess a free hydrogen molecule which is attached to oxygen. Hence, starch is unable to be formed the open aldehyde and as a result unable to be oxidized and reduced other sugars. The key difference between Reducing sugar and Starch is that starch is not a reducing sugar due to the absence of hydrogen on the circled oxygen to allow for ring opening. What is Reducing Sugar? Sweet soluble carbohydrates are known as sugars. There are various types of sugars. They can be monosaccharides (simple sugars), disaccharides or polysaccharides. Monosaccharides include glucose, fructose, galactose etc. Disaccharides include sucrose, lactose etc. Polysaccharides include starch, cellulose, pectin etc. Most of the monosaccharides are having an aldehyde group or a ketone group. Hence, they can be oxidized and act as a reducing agent for another molecule.