Egyptian raw cane sugar quality in relation to refining requirements

Samples of raw sugar were obtained from Kom-Ombo sugar factory during the 1997/1998 working season. Sucrose, reducing sugars, ash, starch, dextran, safety factor, filterability and colour were determined. Representative samples of raw sugar were affined at different temperatures to improve quality. The results revealed that the physico-chemical properties of raw sugar varied within the season. The raw sugar could not be stored directly since it was above the limit of the safety factor, therefore, should be melted immediately. The results showed good correlations between filterability and both starch and dextran contents. The quality of affined sugar increased with increase in temperature during the affination process. The sucrose, filtration rate and yield increased, whereas reducing sugars, ash, colour, starch and dextran decreased. The results showed that the optimum affination temperature was 70°C.