Abstract
A study was carried out in six beet sugar factories in France during the 2012/13 sugar campaign. The objective was to assess the optimal dosage of formaldehyde solutions at specific process stages and in different existing factory set-ups in order to obtain the desired effect on microbial populations, without interference with the quality of the products. In addition harmlessness regarding consumer health was to be demonstrated. A series of experiments was conducted resulting in new data allowing refreshment of common knowledge and references existing regarding the use of formaldehyde solutions in the sugar industry. The effectiveness and convenience for controlling microbiological activity in beet sugar manufacture was assessed. Formaldehyde reduces sugar losses and protects in-process products without harming their further use, such as for ethanol production.
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