SUGAR SUGAR TECHNOLOGY, CAKES TOPIC CENTRIFUGAL DRYING, PACKING AND PRESERVING

CENTRIFUGAL

OVERVIEW

Figure 1 1 Diagram of the centrifugal system with intermittent line A

1 Assistive devices; 2 Distribution trough; 3 Intermittent centrifuge; 4

Container for raw honey A; 5 Container containing diluted bile A; 6 Sand sugar

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Figure 1 2 Diagram of the continuous centrifugation system for road B

1.Horizontal assistant; 2 Distribution trough; 3 Continuous centrifuge equipment; 4 Container for bile B.

Figure 1 3 Diagram of continuous centrifugation system for line C

1 Horizontal assist device; 2 Distribution trough; 3 Continuous centrifuge equipment; 4 C2 bile container; 5 Return sugar barrel; 6

Sugar centrifugation is a method used to separate sugar crystals from molasses through high-speed centrifugal force in rotating vats This process yields sugar A, brown molasses (raw honey A), and white bile (diluted honey A) The centrifugal force effectively dissociates the solid and liquid phases, allowing for the distinct separation of these components.

Young sugar is a mixture of sugar crystals and molasses that requires effective separation methods due to its high viscosity and solid phase ratio To separate the solid phase from the liquid phase, techniques such as centrifugal filtration, gravity sedimentation, and centrifugation are employed However, centrifugal filtration is the preferred method, as it utilizes centrifugal force to efficiently separate sugar crystals from molasses.

When an object rotates around an axis, it experiences a centripetal force directed towards the center of rotation According to Newton's Third Law, there is an equal and opposite reaction to this force, known as centrifugal force Thus, centrifugal force is the reaction to the centripetal force acting on a rotating object.

The centrifuge utilizes centrifugal force to separate granulated sugar from molasses by rotating at high speeds As the centrifuge plate spins, it creates a force that causes the honey to splash, effectively isolating the solid sugar from the liquid molasses.

The latest TIEU LUAN MOI can be downloaded at skknchat123@gmail.com In the process, the machine utilizes a mesh to separate fine-grained sand, allowing it to pass through while retaining larger particles Additionally, the bile in young sugar is effectively separated through the application of centrifugal force.

To enhance centrifugal force, one can either increase the diameter of the turntable or the number of revolutions, with a greater emphasis on boosting rotation speed for a more significant effect However, it is crucial to assess the quality of materials used to ensure that the speed increase remains within safe limits and does not surpass the maximum allowable speed.

The comparison of different centrifuges involves calculating the ratio of gravity to the centrifugal force exerted on the centrifuge mass This relationship is quantified by the dissociation value, which is defined as the ratio of centrifugal force to weight, and also represents the ratio of centrifugal acceleration to gravity Ultimately, the dissociation value serves as a key characteristic of the centrifuge's performance.

When designing a centrifuge, achieving the highest centrifugation value is essential To increase speed, it's crucial to appropriately reduce the size of the wheel while maintaining the stability of the turntable.

When a centrifuge operates, centrifugal force acts on the sugar introduced to the rotating plate, forcing it against the plate's wall This pressure causes honey to flow through the sugar crystal layer and exit through the floor hole in the plate wall As a result, the sugar layer is tightly compressed against the mesh wall due to the centrifugal force.

TREATING YOUNG SUGAR BEFORE CENTRIFUGATION

The high concentration of molasses, combined with the high stickiness of the molasses, makes the transport and distribution of young molasses more difficult.

To effectively dilute young sugar, add hot water at the outlet of the aid tank for uniform distribution The recommended dilution amount is approximately 2% of the young sugar's total volume.

Diluting young sugar inevitably leads to the dissolution of some crystals Additionally, heating serves as an effective method to lower the viscosity of raw sugar, which helps minimize the re-dissolving of undissolved sugar.

Research indicates that increasing the temperature by 5 ℃ can reduce the viscosity of molasses by 50% and enhance its ability to break down bile by the same margin This heating process can be achieved either in a vat or through the use of coiled tubes in a gully, as well as rapid heating devices.

1.2.3 Devices containing young sugar before centrifugation

The young sugar after semen is discharged into the distribution trough to stir well and distribute to the centrifuges.

The young sugar dispenser, similar to a small aid box located above the centrifuges, should have a capacity sufficient to manage young sugar for 15 to 30 minutes This trough is designed as a U-shaped or closed cylindrical horizontal cylinder and features a screw-type stirrer operating at speeds of less than 1 to 8 rpm To avoid the settling of sugar crystals at the bottom, a small rake stirrer is incorporated within the system.

TIEU LUAN MOI download : skknchat123@gmail.com moi nhat bottom with a speed of 3 rpm The trough is tilted towards the centrifuge and has a drain hole for each centrifuge.

Figure 1 4 Screw-type road distribution trough

In actual production, another type of trough is also U-barrel type but has a square hollow shaft with paddle-type stirrer suitable for feeding the granules to each centrifuge.

For road C, the distribution trough typically features a two-shell design or incorporates a heating element that uses hot water to lower the viscosity of the young road Alternatively, a closed cylindrical horizontal distribution trough with a propeller-type stirrer may be employed, often without a heating system In such cases, a separate device is usually utilized to heat the material prior to its entry into the centrifuge.

1 Raw road distribution trough; 2 Electric heating; 3 Continuous centrifugation; 4 Line load screw.

Heating the slope with a resistor has many advantages:

-The length of the road is short.

-> Thus, reducing the risk of crystals being re-dissolved and fully adapted to continuous centrifuges.

The optimal heating limit in the aid box or in the distribution trough is about

50 - 55 ℃ , but with the small line resistance heating device, it saves very little time at high temperature, so it can be easily raised to 57 ℃

The young sugar heater consists of two concentric tubes, with the sapling traveling through the space between them These tubes act as electrodes, generating a potential difference that facilitates the process Molasses is rapidly heated and flows down the centrifuge, driven by gravity This continuous centrifuge ensures a steady and uninterrupted flow of molasses, eliminating any downtime between heating and centrifugation.

FACIAL SEPARATION CENTRIFUGE

The molasses separation process is crucial for achieving product quality standards by effectively separating crystalline substances from molasses This process must also ensure mass production, clearly separating bile and bile diluents while conserving water and adhering to production conditioning protocols.

Conduct a rotation test using the wheel's hand several times, after making sure there are no problems, lower the shot, open molasses branch and press the

TIEU LUAN MOI download : skknchat123@gmail.com moi nhat power button so that the centrifuge rotates slowly, when it reaches a speed of

To ensure even distribution of sugar in the barrel, it is essential to lift the massecnite outlet Key factors influencing the feed time include the concentration of massecnite and the centrifuge speed.

Non-C machines experience lower charge speeds due to their high concentration and viscosity, operating at 150-200 rpm When loaded at high speeds, it becomes challenging for the massecnite to adhere evenly to the machine's grid wall.

+ For non A: Because of the lower viscosity, it is usually loaded at a speed of about 250-300 rpm to avoid unevenly distributed massecnite.

In addition, the charge speed is controlled to suit the characteristics of the centrifuge being used.

Charge: massecnite materials are filled with rotating barrels, to improve equipment productivity but should not be too full, avoiding the phenomenon of massecnite thrown out to increase process losses.

For massecnite have a large, equal and low viscosity We can increase the amount of charge.

For small-sized massecuite that is uneven and has high viscosity, the charge is minimized Non-B and non-C varieties produce a molasses layer that is thinner than that of young A sugar, facilitating easier separation.

After charging, the massecnite layer in the entrance chum will be scratched into the rotating wheel of the device.

After loading, the speed gradually increases to the maximum, allowing centrifuge forces to separate most of the massecuite, which then flows into the molasses branch This molasses is commonly referred to as brown sugar.

The duration of the separation molasses depends on:

+ The thickness of the massecnite layer: the larger molasses separation time. + Viscosity: The large molasses viscosity makes the time of separation of molasses even more.

+ Grain size and quality: if the grain is large and equal in size, the molasses separation time decreases.

+ Rotary barrel size: large size and large grid area, molasses separation time decreases.

To effectively remove sticky molasses from the surface of crystals, it is essential to wash them with water Even after separating the molasses, a thin layer may still adhere to the crystals, necessitating an additional wash to eliminate the remaining brown molasses.

- The process of washing the sugar (this is the process of using water to remove molasses and at the same time is the process of diffusion of sugar).

Initially, water partially dissolves outside the crystal, creating a sugar water solution Subsequently, due to centrifugal force, this sugar water flows through the crystal membrane Concurrently, diffusion occurs, leading to the efflux of sugar water through the sieve holes, ultimately resulting in the formation of sugar.

In locally concentrated and very densely, only the amount of water cannot be dissolved enough, so it is required to wash further with steam.

For low-grade sugars, sugar B may only need to wash the water, while sugar C should not washed, as they will be reprocessed during production.

The molasses after washing the sugar is called white molasses, washed molasses or diluted molasses.

+ Often use hot water with a temperature of > 60 o C or overcizzly hot water >

The washing water used in sugar production accounts for approximately 2-3% of the massecnite volume, with the quantity varying based on crystal grain size Larger crystals require less water, while excessive water usage can lead to deformed crystal angles, diminishing the sugar's sparkle and increasing the molasses that needs to be recooked.

+ Water quality: no turbidity, no impurities or odors, often use condensation water to wash.

+ After washing the water, use saturated vapor with pressure of 3-4 at to continue washing.

+The amount of steam used is about 2-3% of the amount of massecnite The purpose of the steam-ejector process:

+ Steam easily passes through small gap between crystals, raising temperature, reducing viscosity to help the centrifuge process occur better.

+ When the heat is lost, it condenses into water and washes the sugar crystal again.

+ High temperature steam will make the crystal drier In addition to the preliminary drying effect, which makes the sugar grain shinier, it also reduces lump of sugar.

To maintain the quality of finished non-A sugar, it is essential to utilize wash water and wash steam effectively In contrast, for non-B and non-C sugars, any washing should be minimal and only performed when necessary.

Separated molasses and diluted molasses:

Washing sugar effectively removes the molasses that clings to the surface of the crystals, but it also leads to the dissolution of some sugar crystals This process results in a higher purity of molasses compared to the initial purity level.

It is crucial to properly separate molasses and promptly open the diluted molasses branch to prevent mixing, which can compromise purity and complicate purity control during cooking.

1.3.5 Stop and discharge the road

+ After washing by steam, close the steam valve, brake the machine and discharge the sugar.

+ The entire duration of the completion of the centrifugal process called the centrifugal cycle

FACTORS AFFECTING THE CENTRIFUGAL PROCESS

Centrifuge is the fundamental factor that determines the effectiveness of molasses separation, in addition to a number of other factors that affect the process.

The quality of massecnite is an important factor that greatly affects the rate of separation of molasses.

The speed of separation molassesis affected by the size of sugar crystal grain, the viscosity of massecnite or the stickiness of the molasses.

The crystal grain of the massecnite are moderately sized and arranged regularly, a gap between crystals grain very large and easily separate molasses.

If the particle size is uneven, especially there are many mischievous, when it comes to the process of molasses feces it is easy to choke the net.

If a beam occurs, it is extremely difficult to separate the bile between the crystals.

Molasses exhibits high viscosity, making the centrifugation process challenging To address this issue effectively, it is crucial to properly reheat the massecnite, particularly for massecnite C.

To optimize washing time and enhance the flow rate of molasses, it is essential to manage viscosity effectively by increasing hot water usage and introducing steam into the rotating barrel Additionally, employing hot air in a closed barrel can prevent sugar from cooling, further accelerating the flow of molasses.

The worker possesses comprehensive expertise in molasses separation operations, including an understanding of massecuite quality indicators and the ability to assess the degree of separation and humidity in refined sugar By optimizing centrifuge performance, the centrifugal process can significantly enhance sugar quality while minimizing losses and reducing energy, electricity, and water expenses.

CLASSIFICATION OF CENTRIFUGAL PROCESS

The centrifugal process is once sequenced according to the stages of bile sorting cycle Start, recharge, declassify, wash the road, stop the machine and discharge the sugar.

Centrifuge twice In the first centrifugation without steam washing, also known as pre-centrifugation The bile removed is bile.

After the molasses is separated, the sugar is transferred to a tank beneath the preliminary centrifuges Here, young sugar is produced by mixing it with a purer density of female bile, tea bile, or hot water to achieve the correct concentration for the centrifuge process This mixture is then processed in a second centrifuge, known as the complete centrifuge, where it can be washed with water or steam, resulting in diluted bile.

The dual centrifuge method effectively produces high-quality sugar while ensuring optimal separation of bile, though it necessitates the use of two centrifuges instead of one This bile-defecation process, commonly referred to as re-sieve, is typically employed for young C sugar.

1.5.3 C line double bile (C line re-sieve)

+ Increases the ability to recover roads and ensures the safety of erratic treatment of the end line for reuse

+ Remove a large amount of starch in sugar i.e increase the quality of sugar

The C path directs through the preliminary centrifuge, with the C sand road discharging into the lake barrel for recycling into magma The road is constructed using bile B, which is stored in a container, diluted to 70°Bx, and heated to a temperature of 70°C.

Magma is transferred to the distribution trough of the finished centrifuge, where C sugar is redistributed into the sugar lake barrel, blending with magma C The concentrated C bile from the finishing centrifuges is utilized for cooking C, rather than cooking B.

LOW SUGAR TREATMENT AFTER CENTRIFUGATION

The sugar lake concept involves creating a mixture of raw materials, such as bile or hot water combined with sand sugar obtained through centrifugation This results in a concentrated blend known as young sugar (magma), which can be further processed to refine sand sugar quality or produce a variety of premium cooking sugars.

In white sand sugar factories, the production process involves cooking three types of sugar, including sand B sugar, which is transformed into a diluted form known as magma The B sugar is transported via a screw system to a sugar slurry device, where it is mixed with an appropriate amount of tea molasses or clean water to achieve a concentration of 86-91% Maintaining the right concentration is crucial; if it's too high, pumping becomes challenging, while a concentration that's too low can lead to significant sugar dissolution, negatively impacting overall production efficiency.

Cane sugar recovery involves using hot water and, if necessary, saturated steam to fully dissolve sand sugar into a concentrated sugar solution, transforming it into a higher-grade raw material suitable for producing young sugar.

Cane sugar recovery is essential for optimizing the use of equipment, steam, electricity, and water in white sand sugar factories The C sand line typically undergoes a resuscitation process, converting it into syrup with a concentration equal to or greater than the tea density This syrup is then subjected to preliminary filtration to eliminate impurities, followed by a second treatment with SO2 to reduce color, along with the cooking of molasses with young sugar A.

Technology requirements:must completely dissolve the sand sugar into syrup with the appropriate concentration or it will interfere in the cooking of young A sugar.

Load screws are essential for transporting low-level road materials, particularly round particles with high stickiness They are commonly utilized in the movement of sand B and sand road C, facilitating efficient operation in road lakes and road regression equipment.

Figure 1 6 Cane sugar screw conveyor

A screw conveyor features a U-shaped trough that houses a spiral shaft resembling a chicken intestine, supported at both ends Due to the trough's considerable length, a mid-support pillow is installed to provide additional stability.

This type often abrasives road particles, so it is often used to transport low- level roads to road lake equipment or road regression.

EQUIPMENT

1.7.1 Flat bottom Weston discontinuous centrifuge

- This type of centrifuge is commonly used for sand road A and sand road B at a speed of 960 rpm or a highway centrifuge for road C at a speed of 1,450 - 1,850 rpm.

Figure 1 7 Flat bottom Weston discontinuous centrifuge

1 Mesh basket, 2 Rotary, 3 Support pillow, 4 Cone, 5 Ledge, 6 Rotary barrel, 7 Engine, 8 Coupling, 9 Engine stop brake

The machine features a 6th rotating crankshaft connected to the 2nd axis and the barrel, with a 3-axis support pillow that allows for free movement relative to the barrel The base is equipped with a 4th cone tip positioned on the 5th ledge, which is manually raised for discharging The barrel operates within a fixed shell, where bile is separated through a grid as it flows into the container Typically, centrifuges utilize two copper mesh panels, with the outer panel having 5 × 5 mm holes and the inner panel featuring 0.5 × 5 mm holes A rubber-cushioned lock on the shaft bearing permits slight vertical movement, preventing machine vibration and shaft bending when uneven raw materials are introduced The centrifuge is powered by a 7 engine through coupling 8 and can be stopped using brake 9 Additionally, the machine includes a steam and water drainage system for cleaning purposes.

The centrifuge operates on a continuous inertial principle, typically installed on the ground The feed enters through a fixed tube into the rotating barrel's base As the centrifuge spins, the centrifugal force propels the contents against the barrel wall, causing the bile to be expelled through an opening in the barrel while the remaining material is ejected above the rotating structure.

DRYING SUGAR

OVERVIEW

Figure 2 1 Diagram of drying system and finished product

1 Centrifugal zone; 2 Sugar dryer; 3 Sieve; 4 Packing area; 5 Silo;

6 Special sugar production zone; 7 Transport vehicle; 8 Warehouse.

2.1.1 Purpose of sugar drying process

After centrifugation, washing with hot water results in an initial moisture content of 1-2% at approximately 60°C, while steam washing yields an initial humidity of 0.7-1.0% at around 80°C At these humidity levels and temperatures, proper bagging and storage are not feasible.

To prevent sugar from clumping and changing texture, it's essential to dry the sugar, reducing its temperature to match the ambient environment while maintaining humidity levels at just 0.05% This process not only enhances the shine of the finished product but also ensures its quality and safety during storage and market distribution.

Thus, the purpose of sugar drying is to bring sugar to the appropriate humidity, increase the storage time, make the finished sugar shiny, not damaged or deformed during storage.

2.1.2 The principle of sugar drying

Use the heat released from the sugar itself after centrifugation, or use hot air to evaporate the water on the road surface.

The main factors affecting the drying rate of sugar:

The grain size of granulated sugar and the thickness of its layer significantly impact drying time A larger surface area for water evaporation accelerates the drying process However, if the sugar crystals are excessively small or the layer is too thick, moisture diffusion becomes challenging, resulting in slower drying speeds.

The amount of water contained in the sugar is dried: if the granulated sugar after centrifugation has high moisture, the drying time will be prolonged.

High air temperatures combined with low relative humidity result in strong hygroscopicity and rapid drying rates However, it is crucial to maintain an optimal air temperature during the drying process, as excessively high temperatures can negatively impact the quality of the sugar post-drying.

Drying equipment: different equipment structure, drying speed is also different.

2.1.3 Methods of drying crystalline sugar

After centrifugation, granulated sugar typically has a temperature exceeding 80°C, necessitating natural cooling to achieve an optimal temperature This process utilizes the sugar's residual heat for drying; however, it is time-consuming and poses challenges in controlling the final product Additionally, fluctuations in the moisture content of the sugar post-centrifugation can significantly impact drying efficiency.

To effectively reduce moisture in sugar, first lower the air's relative humidity before placing the granules in a dryer for optimal moisture absorption This method not only shortens drying time but also allows for precise control over the final moisture content of the sugar.

SOME EQUIPMENT IN THE SUGAR DRYING PROCESS

2.2.1 Equipment for conveying granulated sugar from centrifuge to sugar dryer

2.2.1.1 Vibrating conveyors transporting sugar (Vibrating floor)

1 Sieve surface; 2 Connecting rod; 3 Eccentric swing arm; 4 Eccentric wheel;

5 Sugar after centrifugation; 6 Vibrating chute.

Vibrating sieves are positioned directly beneath centrifuges to effectively transport sugar released during the centrifugation process to the bottom of the bucket This transportation method allows for a slight cooling and drying of the sugar while ensuring that it remains uncrushed Typically, this system is also utilized for transporting sand along road A.

A vibrating sieve consists of a deep, flat-bottomed steel trough equipped with multiple tweezers featuring dynamic joints Powered by a motor with an eccentric arm, this design enables the chute to vibrate and oscillate effectively.

In the sugar manufacturing industry, using a lifting bucket is a type of equipment used to transport bulk materials (sand lines) from low to high in the vertical direction.

1 Bucket load; 2 Chain load; 3 Bucket load body; 4 Sprocket.

The system features two bucket ends equipped with sprockets, with buckets installed at equal intervals on the chain A motor drives the lifting bucket through a reducer, enabling it to transport sand from the bottom As the bucket moves upward along the chain, it reaches the top of the tower, where it reverses direction and releases the sand, allowing it to fall freely and naturally dry the road.

This bucket design occupies minimal space; however, the granulated sugar can easily break apart, creating dust and complicating handling and sorting When utilizing a conveyor dryer for natural drying, it is advisable to avoid using a lifting bucket and instead employ a vibrating sieve to efficiently direct the material to the dryer.

At present, rotary drum dryer is being widely used in the sugar drying industry.

1 Air intake door; 2 Caloriphe; 3 Loading door; 4 Gears; 5 Rotary barrel; 6

Belt; 7 Exhaust gas pipes; 8 Conveyor belt; 9 Door outlet after drying; 10.

The machine consists of a cylindrical barrel that is placed horizontally and tilted slightly from the ground from 3 to 6° Box 5 rests on belt 6 thanks to the

The 11 support roller system, driven by the transmission system 10 and gear 4 operating at 3 - 8 rpm, facilitates the movement of the revolving drum Sugar enters the dryer via inlet 3 and, after undergoing drying and cooling, exits through door 9 to be conveyed to the bagging unit via conveyor 8 The air is heated by the caloriphe 2 unit, which moves in the same direction as the sugar, and is subsequently expelled through the recovery cyclone Additionally, the dryer features an automatic control system for regulating the air temperature both entering and exiting the unit.

The machine operates by introducing wet material into the top of a rotating barrel, where it begins to rotate As the inner blades stir the ingredients, the material is thoroughly mixed and exposed to hot air, effectively removing moisture This continuous turning and drying process facilitates the movement of the material from the top of the barrel.

TIEU LUAN MOI download : skknchat123@gmail.com moi nhat to the end of the barrel and reaches the required dryness, and finally the material is released through the unloader.

The structure of this type of dryer is similar to a vibrating type dryer.

1 Distribution segment; 2 The boiling segment;

3 The selection screening section; 4 Air chamber;

5.Current guide plate; 6 Micro-perforated sheet; 7 Adjustable brake plate; 8 Top cap;

9 Air; 10 Road; 11 Powdered sugar; 12 Finished sugar;13 Lump sugar.

Figure 2 6 Schematic diagram of fluidized bed dryer

1 Wet road; 2 Hot air; 3 Cold air; 4 Air out; 5 Dry sugar.

Fluidized bed drying is an efficient method characterized by rapid drying speeds and high production capacity In this process, cane sugar is spread on perforated plates, where hot air is forced through small holes from beneath, allowing it to interact with the sugar's surface When the airflow reaches a specific velocity, the sugar layer becomes smooth and mixes uniformly with the air, rising to the conveyor belt in a manner reminiscent of boiling water At this stage, the sugar layer detaches from the conveyor belt, supported by a cushion of air underneath.

The constant vibration of the drying machine allows the sugar layer to float in the airflow, minimizing friction between the sand line and the fine hole sheet This process helps prevent damage to the crystal angles, resulting in improved brightness of the crystal particles.

Typical boiling floor dryer: total length 13m, width 1m, inside the division in

3 segments: distribution segment, boiling segment and selection segment.

The road transitions into the distribution segment, ensuring an even distribution of road movement At the conclusion of this section, a wiper is positioned to regulate the thickness of the sugar layer prior to entering the boiling section.

The boiling segment is made up of the air chamber, the extremely small hole plate and the top cover In the lower layer there are two curved air current

Download the latest TIEU LUAN MOI at skknchat123@gmail.com The design features plates that ensure even air distribution, which helps maintain an optimal drying rate Hot air is introduced into the lower air chamber, where it flows through tiny openings into the boiling section, before being expelled through the top cover.

The sand line from the boiling section comes out through the selection section and divides into 3 types of sugar of different sizes.

High drying effect, usually drying at the boiling point for only 12 seconds.

The total drying and sieve time is 70-80 seconds.

+ Average yield per hour of 7.61 tons of sand sugar is equivalent to the yield of 1,500 tons of sugarcane per day.

+ Materials for making extremely small perforated panels+ Relatively large drying bins

SUGAR PRESERVATION

Possible phenomena when storing sugar

- This phenomenon most often occurs and is most important during storage. The air entering the warehouse will condense to the surface of the sugar crystal, making the sugar moist.

The primary cause of sugar clumping is the premature packing of sugar before it has cooled, leading to oversaturation of moisture around the crystals when exposed to sudden temperature drops This oversaturation can result in the formation of new crystals that gradually adhere together, creating clumps of sugar Other factors may also contribute to this phenomenon.

- Some microorganisms and molds turn sugar into butiric acid and lactic, xitric, acetic acid

- After the sugar is moist, there are many yeasts that make the sugar metabolize

Microorganisms present in sugar cane can survive the production process and reactivate in low temperatures or suitable environments To mitigate this risk, it's crucial to focus on thoroughly cleaning sugar cane bran and minimizing the time spent on cleaning and drying sugar crystals.

- It is also caused by sugar moisture Because when moistened sugar is susceptible to microorganisms and can cause the metabolism of sugar.

Tiêu đề	Centrifugal - Drying, Packing And Preserving
Tác giả	Hoang Thi Hong Luu, Duong Vu Quoc Khanh, Vo Thi Yen Linh, Tran Thi Kieu Huong, Tran Thi Ly
Người hướng dẫn	Associate Professor Ph.D Nguyen Van Toan
Trường học	Department of Mechanical and Technology
Chuyên ngành	Food Technology
Thể loại	Tieu luan
Năm xuất bản	2007
Thành phố	Hue

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