Effect of Polysaccharides on Filterability during Refined Sugar Manufacture
Tarek S. A. Hammam *
Food Science and Technology Department, Faculty of Agriculture, Azhar University, Egypt.
Magdi M. Zaghlool
Food Science Department, Faculty of Agriculture, Minia University, Egypt.
Sanaa A. El-sherif
Food Science Department, Faculty of Agriculture, Minia University, Egypt.
E. A. EL-Naggar
Food Science and Technology Department, Faculty of Agriculture, Azhar University, Egypt.
H. Ferweez
Food Science and Technology Department, Faculty of Agriculture, New Valley University, Egypt.
*Author to whom correspondence should be addressed.
Abstract
This work was carried out at laboratories of Delta Sugar Company, Kafr El-Sheikh Governorate, Egypt, as well as Food science Department Faculty of Agriculture, Minia University during 2019 working season to study the influence of polysaccharides such as starch and dextran of raw Sugar on filter ability.
The obtained results revealed that both of starch and dextran or polysaccharides of raw sugar led to low Filterability during dissolve raw Sugar in water to remove the molasses layer where, its causes problems in refined sugar process and an increase the process Cost. Important in the refinery, whether a refinery employs pressure filtration with inert filter aides, phosphoric acid -lime defection or carbonation. The different filtering qualities of raw sugar were early recognized as having economic important, investigation of the cause of variation of filtration rates of raw sugar made by many researches. Besides, it is noticed that dextran had the high effect on filterability than starch.
Keywords: Filterability, starch, dextran, raw sugar, refined sugar, talidor.