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Improvement of the scheme for clearance of raw cane sugar melt with the use of available chlorine-based means

Natalia Gusyatynska, Natalia Romanchenko, Svitlana Teterina

Abstract

Among the urgent problems of improving the quality of the finished product it is necessary to determine issues related to the study of the microflora of raw cane sugar, the development of modern disinfection measures in the production of white sugar. The aim of the research is to determine the optimal concentrations of "Javel-Kleyd" means for suppression of major groups of microorganisms - contaminants of raw cane sugar and provide disinfection effect of obtained melt liquor. Microbiological products factors when used to disinfect melt liquor of raw cane sugar by formalin means in an amount of 0,005% by the weight of sugar are investigated. The results indicate a significant level of microbiological contamination of production. This article describes the research of disinfectant action of aqueous solution of sodium salt of dichloroisocyanuric acid on the main contaminants in the production of white sugar from raw cane sugar. The efficiency of application of «Javel-Kleyd» means for the suppression of slime-forming bacteria is determined. The method for disinfection of melt liquor of raw cane sugar is designed, its implementation allows effective disinfection of melt liquor at low cost of disinfectant «Javel-Kleyd», namely from 0,0001 to 0,0003 % by weight of raw cane sugar. It will both help to improve technological parameters of finished products and to achieve the compliance of current standard indicators on the allowable content of different groups of microorganisms in white sugar

Keywords:

raw cane sugar, melt liquor, slime-forming microorganisms, disinfection

Retrieved from Volume 21, No. 1, 2016

Pages 61-66

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Suggested citation

Gusyatynska, N., Romanchenko, N., & Teterina, S. (2016). Improvement of the scheme for clearance of raw cane sugar melt with the use of available chlorine-based means. Bulletin of Cherkasy State Technological University, 21(1), 61-66.