Causes of Color Formation and the Clarification Station and Influence of Bagacillo in Raw Juice on Resulting Crystal Color

Causes of Color Formation and the Clarification Station and Influence of Bagacillo in Raw Juice on Resulting Crystal Color

Suzor, N.L.C.  1976.  A survey and assessment conducted on the process occurrences and malfunctions contributing to the high penalty rates sustained by the crystal color of the raw sugar produced at Honokaa. The research indicates the presence of bagacillo, causes an increase in color from the raw juice to the syrup, under properly controlled clarificant addition and heat effect. Causes of Color Formation and the Clarification Station and Influence of Bagacillo in Raw Juice on Resulting Crystal Color. Sugar y Azucar, March 1976:42-46.

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