Sugar Factory Definitions

Official Methods for the Determination and Distribution of Sucrose in Cane

Bagasse
The residue obtained after crushing cane in a mill is known as bagasse. Depending on the
number of the mill it is referred to as first mill bagasse, second mill bagasse, etc. After a
diffuser the residue is called diffuser bagasse. The final residue from a milling train or
from the dewatering mills of a diffusion plant is called final bagasse or simply, bagasse.
Bagasse Extract
The liquid fraction decanted from the bagasse after blending with water in the
colddigester.
Brix
Refractometer brix The term used when a refractometer equipped with a scale,based on
the relationship between refractive indices at 20°C and the percentage by mass of total
soluble solids of a pure aqueous sucrose solution, is used instead of a hydrometer to test
the solids concentration of a sucrose containing solution.
The South African sugar industry is now standardised on refractometer brix. The
changefrom hydrometer brix was completed in the 1972/1973 season.
Brix-Free Water
The water associated with the fibre in cane and bagasse. In some respects this
sorpfionwater behaves in a manner similar to water of hydration and it is not available for
dissolving sucrose. It is driven off at elevated temperatures. The amount of brix-free
water is assumed to be 25% on dry fibre.

DAC Extract
The liquid fraction decanted from the cane after blending with water in the cold digester.
DAC Factors
Brix Factor: The percentage ratio of the total brix in mixed juice, final bagasseand where
applicable, diffuser press water mud, to total brix in cane as determined by direct
analysis.
Pol Factor The percentage ratio of the total pol in mixed juice, final bagasseand where
applicable, diffuser press water mud, to total pol in cane as determined by direct analysis.
Fibre
The water insoluble matter of cane and bagasse from which the brix-free water has
beenremoved by drying.
Where associated with brix-free water, fibre is often called natural fibre.
DAC fibre
Fibre % cane derived from direct cane analysis and applying the formula
Fibre % cane = (100-M-3b)/(1-0.0125b)
in which
M= moisture % cane
b= brix % extract

Insoluble Solids
Insoluble material in mixed juice or press water mud, determined gravimetrically
byfiltration according to a prescribed method.
Intermixed Cane
That portion of cane on a cane carrier originating from the overlapping of
differentconsignments. Its composition is unlikely to be representative of anyone
consignment and it is therefore excluded from consignment sampling.
Juice
Mixed juice The mixture of juices from the extraction plant delivered into the juice
scales.
Press water The juice expressed in dewatering diffuser bagasse.
Mud
The material removed from the bottom part of the subsiders. The mud contains the settled
insoluble solids.
Normal Mass
The mass of sample equal to the normal mass of sucrose.
That mass of pure dry sucrose which, when dissolved in water to a total volume of
100cm3 at 20°C and read at the same temperature in a tube 200 mm long, gives a reading
of 100 degrees on a saccharimeter scale. According to the International Sugar Scale the
normal mass of sucrose is 26,000 g.
Pol
The apparent sucrose content of any substance expressed as a percentage by mass and
determined by the single or direct polarization method. The term is used as if it were a
real substance.
Purity
The percentage ratio of sucrose (or pol) to the total soluble solids (or brix) in a sugar
product. The following terms are in general use:
Refractive apparent purity: The percentage ratio of pol to refractometer brix.
G.C. sucrose refractometer brix purity: The percentage ratio of GC sucrose to
refractometer brix.
Sucrose
The pure disaccharide α-D-glucopyranosyl-β-D-fructofuranoside, known commonly as
sugar.
In the South African Sugar Industry sucrose is determined by GC.
Sugar Cane
Botanically a tall grass of the genus Saccharum and agriculturally the crop produced
from hybrids which are the progeny of a number of Saccharum species commonly
referred to as cane. Specifically for the determination and distribution of sucrose in cane
it is the raw material accepted at the mill for processing.
Definitions as applied to the Methods for Factory Control
Ash
Carbonated ash: The residue remaining after incineration at 650°C.
Conductivity ash: The conductivity ash of a product is the figure arrived at bycorrelating
the specific conductance of the solution of that product with its sulphated ash.
Sulphated ash: The residue remaining after incineration at 650°C of a samplewhich was
pre-treated with sulphuric acid.
Attenuation Index
 The absorbance of a solution obtained at a specified wavelength expressed per unit
celllength and unit concentration, e.g.
a*c420 = OD/b·c·10
where
a*c420= attenuation index at 420 nm wavelength of light
OD = absorbance
b= cell length (mm)
c= concentration (g/cm3)
Bagacillo
Very small particles of bagasse separated either from pre-clarification juices or from
thefinal bagasse for filtration or other purposes.
Boiling House
That part of the factory in which the processes of manufacture from mixed juice to
sugarare carried out.
Boiling House Recovery
The percentage ratio of pol actually recovered in sugar to sucrose in mixed juice. Ifbased
on pol in mixed juice it is referred to as Boiling House Pol Recovery.
Brix (Degrees)
Unit divisions of the scale of a hydrometer, which, when placed in a pure aqueous
sucrosesolution at 20°C, indicates the percentage by mass of dissolved solids in the
solution. The reading obtained in an impure sucrose solution is usually accepted as an
approximation of its percentage by mass of total soluble solids. The term brix is used in
calculations as a measure of substance, e.g. tons brix.
Bulk Density
The mass of material per unit of total volume occupied. See density tables for some
useful values
Cane to Sugar Ratio
Tons cane required to produce one ton of tel quel sugar.
Crystal Content
The percentage by mass of crystalline sugar present in a massecuite, magma or
similarmaterial.
Cush-Cush
The material removed from mill juice by straining.
Dextran
A polysaccharide consisting of glucose units linked predominantly in α-(1→6)mode. It is
sometimes present in appreciable concentrations in sugar cane and mill products due to
microbial activity.
Dry Substance
The material remaining after drying a product to constant mass, or for a specified period.
The mass of dry substance can also be found by deducting from the mass of the product,
the mass of moisture, as determined in a specified manner.
Escribed Volume
The volume escribed by a pair of mill rolls in a given time. It is equal to the rollerlength
(in m) multiplied by the work opening (in m) multiplied by the surface speed of the rolls
measured at the mean circumference (in m/sec) and is expressed in m3/sec.
Extraction
 The percentage ratio of sucrose in mixed juice to sucrose in cane. If based on pol it
isreferred to as Pol Extraction.
Corrected reduced extraction (CRE): Sometimes used to correct for the influenceof
sucrose and fibre on extraction and is calculated by the following formula:
CRE = 100 - (0.03936×(100 - E)×(100-Fc)×Pc0.6)/Fbc
Where
E= Extraction
Pc= Sucrose % cane
Fc= Fibre % cane (including insoluble solids in mixed juice)
Fbc= Fibre in bagasse % cane (excluding insoluble solids in mixed juice)
If based on pol it is referred to as Corrected Reduced Pol Extraction
Estimated Recoverable Crystal (ERC)
The formula for ERC is
ERC=aS-bN-cF
where
S=sucrose%cane
N=non-sucrose%cane
F=fibre%cane
a = (polbagasse + polsugar + sucrosemolasses) / sucrosecane
b = sucrosemolasses / non-sucrosecane
c = polbagasse / fibrecane
Factors a, b, and c may vary slightly from year to year. Hence values are calculated atthe
end of every season using weighted averages and assuming that ERC is equal to the total
crystal production of the industry.
Filter Cake
The residue removed from process by filtration including any added filter aid.
Gums
The precipitate, corrected for ash, consisting mainly of polysaccharides, which isobtained
by treating sugar liquors with acidified ethyl alcohol.
Imbibition
The process in which water or juice is put on bagasse to mix with and dilute the
juicepresent in the latter. The water so used is termed imbibition water. General terms in
use are: single imbibition, double imbibition, compound imbibition, depending on the
manner in which the water and / or juice is added.
Invert Sugar
A mixture of fifty percent glucose and fifty percent fructose obtained by the hydrolysisof
sucrose.
Java Ratio
The percentage ratio of pol % cane to pol % first expressed juice.
Note: In calculating an average pol % first expressed juice the weighting given to
theindividual analyses is on the basis of the tons cane from which the respective first
expressed juice samples were taken.
Juice
• Absolute juice: A hypothetical juice, the mass of which is equal to the mass of cane
minus the mass of fibre. It comprises all the dissolved solids in the cane plus the total
water in cane.
• Clarified juice: The juice obtained as a result of the clarification process.
• Diffuser juice, also called draught juice: The juice which is withdrawn from a cane or
bagasse diffuser.
• First expressed juice: The juice expressed by the first two rollers of a tandem.
• First mill juice: The juice expressed by the first mill of a tandem.
• Last expressed juice: The juice expressed by the last two rollers of a tandem.
• Last mill juice: The juice expressed by the last mill of a tandem.
• Primary juice: All the juice expressed before dilution begins.
• Residual juice: The juice left in intermediate or final bagasse.
• Secondary juice: The diluted juice which, together with the primary juice, forms the
mixed juice.
• Undiluted juice: All the juice existing as such in the cane. Its mass is equal to the mass of
cane minus the combined mass of fibre and brix-free water.

Maceration
In the South African sugar industry the term is synonymous with imbibition. The latter
isthe preferred terminology.

Magma
A mixture of crystals and sugar liquor produced by mechanical means.
Massecuite
The mixture of crystals and mother liquor discharged from a vacuum pan. Massecuites
areclassified in order of descending purity as first, second, etc., or A, B, etc .
Mill Settings
Mean circumference: mean diameter × π.
Mill ratio: The ratio of feed to discharge work openings.
Set opening: The distance between the circumferences escribed by the meandiameters of
the top roller and feed or discharge roller with the mill running empty. This definition
applies pari passu for the openings between underfeed and top roller and between
pressure feeder rollers.
The mean diameter of a grooved roller is equal to the diameter of the equivalent
(samevolume and length) solid roller. In practice the arithmetic mean of the diameters
over the tips of the teeth and at the roots of the grooves (neglecting any Messchaert
grooves) affords a sufficiently close approximation.
 Work opening: The work opening is equal to the set opening plus the increase indistance
between the rollers resulting from the lift during milling operations.
Milling Loss
The percentage ratio of pol in bagasse to fibre in bagasse.
Molasses
The mother liquor separated from a massecuite by mechanical means. It is distinguished
bythe same prefixes as the massecuites from which it is separated.
Final molasses: The mother liquor separated from the final massecuite bymechanical
means.
Non-Pol
Brix minus pol.
Non-Pol Ratio
The ratio between non-pol in sugar plus non-pol in final molasses and non-pol in
mixedjuice.
Non-Sucrose
Dry substance minus sucrose.

Nutsch Sample
Any sample of molasses which is separated from a massecuite at any time prior to
curingthe massecuite in the factory centrifugals.
Overall Recovery*
The percentage ratio of pol actually recovered in sugar to sucrose in cane. If based onpol
in cane it is referred to as overall Pol Recovery.
Polysaccharides
Polymers of medium to high molecular mass in which the units are mainly pentoses
and/orhexoses.
Preparation Index
The percentage ratio of brix in the ruptured cells to total brix in cane.

Purity
The percentage of sucrose in total solids in a sugar product. The following purity
termsare in general use:
Purityapparent = pol / brix · 100
Puritygravity = sucrose / brix · 100
Puritytrue = sucrose / total solids · 100
In order to specify purity without ambiguity it is necessary to indicate the methods usedto
determine both the numerator and denominator in obtaining the result.
Target purity: A reference purity of final molasses taking into account theeffect of the
non-sucrose present on its exhaustion. In South Africa the formula reads:
Puritytarget = 33.9 - 13.9·log[(f + g)/a]
Where
f = fructose % molasses (determined by GC)
 g = glucose % molasses (determined by GC)
a = sulphated ash % molasses
Target purity difference: The difference between the true purity as determinedfrom GC
sucrose and Karl Fischer solids and the target purity as calculated above.
Reducing Sugars
Reducing sugars are sugars which reduce Fehlings solution. In the Lane & Eynon
methodthe test sample (containing sucrose & invert sugar) is added volumetricly to a
defined volume of a strongly alkaline cupric-complex salt solution, called Fehling's
solution, which is then reacted by boiling. The remainder of the test solution is then
added, until, at the end-point, the cupric ions are completely REDUCED to cuprous
oxide and a blue color of the solution will disappear. The sharpness of the end-point is
improved by the use of an indicator, methylene blue, which is decolorized in the presence
of a minute excess of reducing sugars.
Glucose and fuctose (also referred to as invert sugar or just invert) reduce the cupricions
therefore they are refered to as reducing sugars.
Sucrose does not reduce the cupric ions and hence is refered to as non-reducing.
Reducing Sugar/Ash Ratio
The ratio of reducing sugars to sulphated ash.
Reducing Sugar/Pol Ratio
The percentage ratio of reducing sugars to pol and often referred to as reducing
sugarratio.

Safety Factor
A number designed to indicate the probable keeping quality of a fresh raw sugar having
apol of less than 99,0°S. It is calculated by dividing the percentage moisture in the sugar
by 100 minus the pol of the sugar.
For satisfactory keeping quality the safety factor should have a value less than 0,23.
Saturated Solution
A saturated solution is one which would neither dissolve nor crystallise solute in
thepresence of undissolved solute.

Soil In Cane And Bagasse

Inorganic material determined by ashing a sample and correcting for the ash %
cleansample.
Solubility
The concentration of a solute in a solvent in a saturated solution. It is dependent
ontemperature, the nature and concentration of impurities and in the case of gases, on
pressure.

Solubility Coefficient Of Sucrose

The ratio of the solubility of sucrose in the sample to that in pure water at the
sametemperature (both expressed as g sucrose/g water).
Sugar
The main product of a sugar factory consisting of crystals of sucrose as removed from
amassecuite and containing more or less impurities, depending on the type of sugar.
 • Refined sugar: A white sugar as specified in Table 15.
• Very high pol sugar (VHP): Raw sugar with a pol of not less than 99,3°S.
• High pol sugar (HP): Raw sugar with a pol between 98,0 and 99,3°S.
• Low pol sugar (LP): Raw sugar with a pol below 98,0°S.
• Brown sugar: A direct consumption raw sugar.
• Tel quel sugar: The bulk product without reference to its quality.

Sugar Cane
Botanically a tall grass of the genus Saccharum and agriculturally the cropproduced from
hybrids which are the progeny of a number of Saccharum species commonly referred to
as cane. Specifically for the determination and distribution of sucrose in cane it is the raw
material accepted at the mill for processing.
• Clean cane stalk: Cane which has been cut above the highest subterranean roots;
has been topped below the level of the growing point; has no leaves or adhering
foreign matter and has not died and dried out.
• Cane tops: The portion of the stalk above the natural breaking point, plus all
green leaves and sheaths attached to that part of the stalk.
• Extraneous matter: Any solid material delivered with clean cane stalk, including
dead and dried out stalks.
• Trash: Leaves and sheaths delivered with the clean cane stalk.

Supersaturation Coefficient Of Sucrose

The ratio of the concentration of sucrose in the sample to the solubility of sucrose inthe
sample at the same temperature (both expressed as g sucrose/ g water).
Syrup
Concentrated clear juice having a brix of between 60° and 70°.
Total Solids
The solids concentration of an aqueous solution determined either by drying or
byanalysing for the water content using the Karl Fischer method.

Wash
The diluted liquor thrown off by the centrifugals during washing and/or steaming
ofmassecuites or the total liquor separated from a magma.
Source: Southern African Sugar Technologists Association Laboratory Manual

Density of Sugar Factory Products

The tables below give the approximate range of densities for selected cane factory products. This
data is taken from multiple sources including Hugot and Tromp
Sugar Cane lb/ft3 kg/m3

Whole stick cane, tangled and tamped down as in a cane

12.5 200.2
transport vehicle

Whole stick cane, neatly bundled 25 400.5

Billetted cane 22 352.4

Whole stick tangled cane but loosely tipped into cane carrier 10 160.2

Knifed cane 18 288.3

Shredded cane 20 320.4

Bagasse lb/ft3 kg/m3

Bagasse exiting the final mill 7.5 120.1

Bagasse stacked to 2 metre height (moisture = 44%) 11 176.2

Sugars lb/ft3 kg/m3

Sucrose crystal 99.0 1586.2

Amorphous sucrose 94.1 1507.7

Bulk white sugar 54.9 880

Bagged white sugar 43.7 700

Raw sugar (96° Pol) in a pile 56.2 900

Bagged raw sugar 42.4 680