Physicochemical changes in sugar during processing stages and storage stability of molasses at Gunied Sugar Factory, Sudan
DOI:
https://doi.org/10.31989/afbc.v3i5.1961Аннотация
Background: Sugar processing involves critical stages, including evaporation, crystallization, and centrifugation, that significantly influence the physicochemical quality of the final product and its by-products. The accumulation of non-sucrose impurities during these stages can reduce sugar purity, alter color, and impair crystallization efficiency.
Objective: This study aimed to evaluate the physicochemical characteristics of sugar across different processing stages and to assess the stability of molasses during storage at Gunied Sugar Factory, Sudan.
Materials and Methods: Samples including syrup, magma, A-, B-, and C-massecuite, refined sugar products, and molasses were collected from the production line. Parameters measured included Brix, sucrose content (Pol), purity, reducing sugars, color, ash, nitrogen, protein, moisture, pH, and viscosity using standard analytical methods. All analyses were performed in triplicate. Statistical analysis was conducted using one-way ANOVA followed by Duncan’s Multiple Range Test, with P < 0.05 considered significant.
Results: Significant differences (P < 0.05) were observed among processing stages for Brix, Pol, purity, and color. Brix increased from syrup (60.96 °Bx) to C-massecuite (99.57 °Bx), reflecting water removal and sucrose concentration. Purity decreased from magma (89.37%) to C-massecuite (54.62%) due to the accumulation of non-sugar impurities. Color intensity increased markedly, reaching 29,571 IU in C-massecuite. Among sugar types, white sugar exhibited the highest purity (99.53%) and the lowest levels of reducing sugars, ash, and color, whereas colored and dark sugars showed significantly higher impurity levels (P < 0.05). Molasses stored for seven months showed no significant changes (P > 0.05) in most parameters, including Brix, Pol, and pH, indicating good chemical stability.
Conclusion: Sugar quality varies significantly across processing stages due to impurity accumulation. Efficient clarification, crystallization, and centrifugation processes are essential for maintaining high sugar quality, while molasses demonstrates good stability during storage.
Novelty of the Study: This study is novel for providing an integrated assessment of physicochemical changes across all major sugar processing stages, along with a seven-month evaluation of molasses storage stability in a Sudanese industrial setting, an area with limited existing data.
Keywords: Sugar Processing; Physicochemical properties; Crystallization Efficiency ; Molasses Stability ; Non-Sucrose Impurities ; Gunied Sugar Factory
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