Abstract
Due to the fact that a beet sugar factory has a lower colour reducing ability and since cane and beet syrups contain different type of colourants the amount of raw sugar added is limited. The challenge is to control the amount of raw sugar added while still delivering a high quality of white sugar. This paper focuses on the removal of the colourants that are preferentially transferred to the surface of the crystal, thereby allowing the beet factory to increase the amount of raw sugar blended into the process without the typical problems associated with this practice.
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