Abstract
For many years, the beet sugar processing industry has been using formaldehyde as a disinfectant to control (thermophilic) bacteria activity. Formaldehyde is toxic, reduces the color of the final crystalline white sugar and because it is applied via shock doses causes pH value fluctuations and thereby sugar losses. Several trials have been carried out in sugar factories in France and Italy with monochloramine demonstrating the technical capability of replacing formaldehyde in various types of extractors and plant designs without generating the negative effects of formaldehyde.
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