A method for purification of raw juice has worked out. It will replace the purification by liming and carbonatation and the fractionnai crystallization. This process uses classical ion exchangers, neutralization with lime followed by a filtration and a concentration. It allows the obtention of a very pure thick juice which is directly consumable. The sugar usually left in the molasses is completely recovered.
Proceedings: CITS 1971
pdf download: CITS1971-1-21.pdf