Factors Affecting Color Formation During Storage of White Crystal Sugar

Claudio Lima de Aguiar ； Ana Laura Bodoni Rocha ； Jéssica Rodrigues Jambassi ； Antonio Sampaio Baptista ； Roberta Bergamin Lima

《Focusing on Modern Food Industry》 4卷 (2015/05) Pp. 1-10

https://doi.org/10.14355/fmfi.2015.04.001

並列摘要

There are many reports of problems caused by incorrect storage of sugar production‐hardening, caking, dimming, losses and fires. Given the importance of crystal sugar, one of the main sugarcane‐based products in Latin America or around the World, there is a growing realization of work to increase efficiency and avoid losses in the manufacturing. However, during sugar storage, it is known that environmental factors (temperature, humidity, light and weather) influence the quality of the final product-several types of crystal sugars, such as: very high polarization (VHP); very‐very high polarization (VVHP), and whites-Types 1, 2, 3 or 4. During storage, the temperature must be not exceed and/or sensitive to variations. The optimum relative humidity is 55‐65% with the maximum equilibrium moisture at 65%. This work aimed to assess which factors are important to accentuate the color during the storage process (specially, ICUMSA color and sucrose hydrolysis) of white sugar (Type 1). The results of the amounts of reducing sugars and ICUMSA color were evaluated by the response surface. It was concluded that there were changes in the amounts of reducing sugars, sucrose and ICUMSA color in the analyzed samples, that moisture is the most decisive factor. Therefore, it became clear that you should avoid such conditions of high humidity and temperature in storage sugar, in order to preserve the quality, which is highly perishable.

並列關鍵字

Sugar ； Sucrose ； Storage ； Humidity ； Temperature