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
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