Chemistry and Processing of Sugar Beet and Sugar Cane: (Sugar)

The world of sugar production has undergone massive changes in the last decade which have resulted in the emergence of many technological changes as technologists strive to develop more efficient and cheaper processes. This is the first book to be published for several years which describes the current state of sugar technology. It presents the recent developments in beet and cane sugar manufacturing; describes the chemistry of sugar processing and products; and considers trends and future possibilities in sugar production systems and products. The book comprises two sections: beet and cane. The overview of the crop and the production systems that begins each section serves as a framework for the papers that follow. Several papers, i.e. those on sucrose chemistry - are relevant to both sugarcane and sugarbeet. The authors of the papers are all invited speakers well known in their respective fields. The book should be on the shelf of all sugarcane and sugarbeet factories and refiners around the world as well as those companies who are sugar users or who supply goods and services to the sugar industry.

Table of Contents:
Chemistry and Processing of Sugarbeet. An overview of the U.S. beet sugar industry (S.E. Bichsel). Effects of plant breeding on sugarbeet composition (G.A. Smith). Carbonatation process in beet sugar manufacture (M. Cleary). An integrated juice purification system (V. Andersson, S. Barfoed). Ion exchange processes in beet sugar manufacture (M. Shore et al.). Treatment and disposal of effluents of the sugarbeet factory (J.A. Richmond, R.W. Strickland). Ion exchange for desugaring of molasses and byproduct isolation (L.H. Ramm-Schmidt). Ultrafiltration used in a novel flexible process to produce high fructose syrup from different raw materials (T.R. Hanssens, K. Koerts). Utilization of fiber and other non-sugar products from sugarbeet (J. Tjebbes). Analytical methods of sugar factories - new developments (H. Schiweck, G. Steinle). Chemistry and Processing of Sugarcane. Sugarcane processing: raw and refined sugar manufacture (M.A. Clarke). Varietal differences in the chemical composition of sugarcane (B.L. Legendre). The nature of colorants in sugarcane and cane sugar manufacture (R. Riffer). Polysaccharides of sugarcane and their effects on sugar manufacture (R.A. Kitchen). Flavor and odor in sugarcane products (M.A. Godshall). Effects of impurities on degradation of sucrose under processing conditions (G.N. Richards). Clarification and decolorization processes (R.R. Trott). Chemistry of sugar in food processing (W.S.C. Tsang, M.A. Clarke). Sweeteners: safety, utility, and efficacy (G.N. Bollenback). Caribbean rum: its manufacture and quality (R. Harris, D.H. West). Desalting of molasses by counter diffusion in the fermentation industry (R.A. Johnson, M.S. Lefebvre). Sugarcane processing to ethanol for fuel purposes (C.E. Vaz Rossell). Sucrose chemistry: its position as a raw material for the chemical industry (R. Khan, H.F. Jones). Subject index.