Production of granulated sugar from maple syrup with high content of inverted sugar Original Research Article

The aim of this study was the valorization of maple syrup of “D” class with 6% content of inverted sugar via the production of granulated sugar. Effect of the process parameters such as the residual pressure in the evaporator, mixing speed and crystal growing time on the crystallization yield, crystals mean size and sugar color was studied. The highest crystallization rate (50%) was obtained with residual pressure of 0.14 × 105 Pa, mixing speed of 15 rpm and crystal growing time of 45 min. Treatments with a vacuum of 0.18 × 105 Pa, mixing speed of 45 rpm and growing time of 45 min gave crystallization rates varying between 40 and 42%. Treatments with a vacuum of 0.22 × 105 Pa gave crystallization rates between 9% and 17%. Crystal average size was close to 420μ. The color of the final sugar was improved compared to the same type of sugar but obtained with the traditional method.