by Peter van der Poel, Hubert Schiweck, Tom Schwartz
The handbook presents the beet and cane sugar manufacture. The parameters influencing the economic value and the possible uses of the main product, sugar, as well as the by-products, pulp, bagasse and molasses, have been given special attention. The functional properties of sucrose in foods are discussed in detail.
Ninety-two specialists from around the world agreed to participate in this project.
Based on the chemical and physical properties of sucrose and the composition of sugar beet and sugar cane the individual process steps of sugar manufacture are described.
This handbook therefore has the following objectives:
by Peter van der Poel, Hubert Schiweck, Tom Schwartz
The handbook presents the beet and cane sugar manufacture. The parameters influencing the economic value and the possible uses of the main product, sugar, as well as the by-products, pulp, bagasse and molasses, have been given special attention. The functional properties of sucrose in foods are discussed in detail.
Ninety-two specialists from around the world agreed to participate in this project.
Based on the chemical and physical properties of sucrose and the composition of sugar beet and sugar cane the individual process steps of sugar manufacture are described.
This handbook therefore has the following objectives:
by Z. Bubnik, P. Kadlec, D. Urban, M. Bruhns
The Sugar Technologists Manual, formerly Zuckertechniker Taschenbuch, provides you with all available data on
Wherever necessary for practical work the relevant algorithm is given.
The physical properties of steam and water as well as methods for calculating steam losses will help you to optimize the heat economy of a factory. The collection of sugar technological formulas will make your process control easier.
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by Peter Rein
contains useful information of a practical nature for design and/or the operation of sugar mills. Sufficient background information and theory is given for an understanding of all the practical aspects. Sources of further information are given for more theoretical background. The text is comprehensive covering all aspects of cane sugar and related operations and processes provides an up to date source of information for those involved in all aspects of cane sugar processing.
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A MUST FOR EVERY SUGAR AND SWEETENER EXECUTIVE.
The “Blue Bible” is divided into 3 parts:
de Peter Rein
apresenta informações úteis sobre os aspectos práticos do projeto e/ ou operação de usinas e o processo de extração do caldo da cana e a posterior cristalização do açúcar. A informação e as bases teóricas consideradas permitem o maior entendimento dos aspectos práticos que acompanham o trabalho diário dos engenheiros. Na presente obra também são indicadas outras fontes de informação que complementam as bases teóricas. A apresentação e a redação do texto são de fácil compreensão e cobrem todos os aspectos relacionados aos processos industriais e a produção do açúcar de cana.
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presenta información útil sobre aspectos prácticos del diseño y/o operación de los molinos y el proceso de extracción del jugo y la posterior cristalización del azúcar. La información y las bases teóricas consideradas permiten un mejor entendimiento de los aspectos prácticos que acompañan el trabajo diario en los ingenios. Asimismo, se indican otras fuentes de información que complementan las bases teóricas. La presentación y redacción del texto es fácil de comprender y cubre todos los aspectos relacionados con los procesos industriales en la producción del azúcar de caña.
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