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Cane sugar refining - methods of purification

, : Cane sugar refining - methods of purification. Publication of Technical Papers and Proceedings of the Forty Ninth Annual Meeting of Sugar Industry Technologists, Inc: 85-96

The carbonatation and phosphatation processes of sugar liquor purification are discussed from two aspects: the capability of each process to remove impurities from the liquor by physicochemical means, and the efficiency with which each process can physically separate the impurities. In phosphatation, attention is focused on the factors which affect flocculation and flotation, while in carbonatation, the factors affecting filterability are described.

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Related references

Lopez Hernandez, J.A., 1967: Nutritive value of cane sugar refining by-product and sugar cane tops. (Estac. Exp. Agric. Tucuman Circular No. 178). Cachaza is the residue when sugar cane is purified and may have from 7 to 16% crude protein in dry matter. The tops of the sugar cane, when the cane has been taken for pressing, have 5 to 6% protein. In one series of digestibility trials ewes were...

Theoleyre, M A.; Baudoin, S., 1999: Process for refining a raw sugar, particulary raw sugar from the sugar cane sugar industry. Official Gazette of the United States Patent & Trademark Office Patents 1219(1): 362, Feb 2

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