Colourants - RecoveryBy Bento, Luis San Miguel
Posted on 2007-06-28 Last edited on 2009-10-07
In Recovery the sugar contained in rejected affination syrup and refined syrup is crystallized and melted in the affination melter. During crystallization, colourants with high affinity to crystal will be incorporated in the recovered sugar and sent back to the beginning of the refining process. Recovery operation is not eficient, on colourants separation point of vue, as the more prejudicial colourants are not completely separated and sent to residual syrup, molasses.
Recovery section syrups and massecuites present a brix between 80Âº and 92Âº. Colour formation, due to Maillard reaction, melanoidins may be formed in
massecuites (in boiling and crystallizers) and in molasses storage due to their
higher concentration and impurities present. These compounds will give a dark brown colour to these products and can provoke foam formation during boilings.This reaction of colour formation can happen
at high velocity causing explosions. Any storage recipient of
massecuites and molasses must be ventilated and with the security devices to
minimize consequences of possible explosions.
and ELS diagram of molasses are presented in Figures 1 and 2 (Bento et al, 1997).
Figure 1 - Chromatrogram at 330 nm of Molasses
Figure 2 - ELS of Molasses
SPRI Conference; Zuckerindustrie, March, April 2008
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