Abstract
The Syrup from multiple effect evaporators was bleached with sulphur dioxide gas to reduce coloured ferric compounds to colourless ferrous form and stored temporarily before crystallization in the double sulphitation process of sugar manufacture followed in India. The syrup was exposed to atmospheric air and the iron surface stored in mild steel tanks which were open to atmospheric air. The sulphited syrup develops dark colour when exposed to air because of oxidation. Further, there is increase of syrup colour due to reaction of iron with polyphenols present in sugarcane. Due to this phenomenon there was an increase of colour of the syrup just before the crystallization.
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