Factory trial: Dorr purification versus BMA65

Abstract

In terms of raw juice purification British Sugar uses Dorr carbonatation. However the classical purification process incorporates a ‘hot liming stage’ that results in juices of lower colour and increased juice thermostability. The downside of classical liming is a loss of ‘physical properties’ namely settlement and filtration. British Sugar has carried out an industrial trial that incorporates a ‘hot liming’ stage by adoption of the principles of BMA65. The trial was carried out at Bury St Edmunds factory during the 2016/17 campaign, the objective to directly compare the two purification methods. The paper discusses the results and observations made during the trial.