After Drying and Classification, white sugar must be conditioned before storage and/or packaging. This is done in conditioning silos. In the conditioning silos, hot and dry air flows, in an ascending way, through the sugar. In this operation, sugar crystals moisture is released. This will decrease sugar caking during storage.
40 - 50 oC
|Temperature difference between air and sugar||
10 - 20 % RH
24 - 72 h
Meadows, Dave, 2000, Refined Sugar Drying, Conditioning and Storage, in Handbook of Sugar Refining,
ed. Chung Chi Chou, John Wiley & Sons, Inc. New York