Sugar Technology Beet and Cane Sugar Manufacture

249.00 

P.W. van der Poel, H. Schiweck, T. Schwartz

978-3-87040-065-1
Year of Publication: 1998
Pages: 1120
Figures: 714
Size: 24cm x 16,5cm

SKU: 65 Category:

Description

by Peter van der Poel, Hubert Schiweck, Tom Schwartz

The handbook presents the state-of-the-art of 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.

Because beet and cane sugar manufacturing are in many ways complementary, the book encompasses both beet and cane as raw materials.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:

  • to provide a tool for factory managements in day-to-day decisions
  • to help management in long-term planning
  • to focus on practical aspects

 

See also: Sugar Technology Beet and Cane Sugar Manufacture (eBook, 5-years)

For further information, please visit the homepage of this product.

 

 

 

 

Additional information

Weight 2.30 kg
Author

P.W. van der Poel, H. Schiweck, T. Schwartz