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Information × Registration Number 0221U102560, 0120U100733 , R & D reports Title Scientific reasoning of technological processes of production of competitive sugar from beets popup.stage_title Head Cherniavska Liudmyla I., Доктор технічних наук Registration Date 05-02-2021 Organization Іnstitute of Food Resources popup.description2  An information-patent search of literary scientific domestic and foreign sources on the production of white sugar, competitive in terms of quality. The quality requirements for sugar in various branches of the food industry, using it as a raw material for the manufacture of its products: caramel production, for the preparation of soft drinks, beer, wine products, beverages for children and heroic nutrition, for people with weakened immune systems , for residents of regions with unfavorable environmental situation, for the preparation of champagne, for the production of alcoholic beverages, long-term beverages, etc. The ways of improving the quality of products at separate sections of sugar beet production and sugar are systematized. It is analyzed which quality indicators most often and most often lack the products of sugar factories: increased indicators of sugar ash content, color and turbidity of sugar solutions. The nature of turbidity and ways to reduce it are studied, ways to reduce sugar ash content are considered. For the first time, methods for determining the ash content by conductometric method in beets and beet processing products, which are harmonized with ICUMSA methods, have been developed. A collection of express methods for performing product control analyzes and technological processes has been prepared in order to produce sugar that is competitive in terms of quality indicators. Key words: color of sugar in solution and crystalline form, ash content, humidity, granulometry, turbidity of sugar solution. Product Description popup.authors Barabanov Pavlo M. Zaichuk Liudmyla P. Mokanyuk Yuliia O. Cherniavska Liudmyla I. popup.nrat_date 2021-02-05 Close