Abstract
Though the need of troubleshooting seems to occur less frequent in today’s well controlled beet sugar factories, it shouldn’t forget that many process control parameters and set points are related to underlying chemical processes. A proper understanding and capture of the science behind the sugar manufacturing process is invaluable to secure and support both the current and future operations in the beet sugar factories. This paper presents an overview of the main troubleshooting parameters and further details about likely causes and possible control measures. Examples are given of typical sugar extraction issues throughout processing, the origin of juice color and ways to limit color formation, as well as of lime salts, their relation to juice alkalinity and how this alkalinity can be influenced in processing. For troubleshooting of these ‘sugar technology’ related processing problems it is usually sufficient to focus on the following control parameters: juice pH value and alkalinity, temperature and retention time. And then it is ‘just’ a matter of applying the science to the process!
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