A model for estimating color increase in refined sugar during storage

The color of all types of sugar, including sugar from sugarcane and beet sugar, tends to increase during storage between production and shipment, and is influenced by sugar characteristics, storage conditions, and duration. This increase can be significant, impacting compliance with product specifications and the quantity of sugar available for sale. Therefore, it is crucial to estimate and manage this color increase effectively. A review of state-of-the-art research on the variables that affect the color increase of sugar was conducted. Data from nine seasons were gathered and analyzed, focusing on the effects of the identified variables on the observed color increase. Subsequently, a model for sugar color was developed under various storage conditions. Additional data from two different sugar mills were used to validate the model. A sensitivity analysis was performed on the generated model. Identified variables affecting the color increase in refined sugar include initial color, content of invert sugars, packaging, storage temperature and ash content. The effect of storage methods on color increase was determined by comparing direct packaging in bags followed by warehousing versus bulk storage in a conditioned environment. A model was developed to quantify the color increase in refined sugar based on the mentioned variables and storage method, highlighting the most significant factors. This model aids in optimizing sugar production by identifying and addressing variables that play a role in the color increase and discouraging simple solutions, such as increasing water addition in centrifuges, which reduces sugar output.