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Chemical Studies on Non-Fermentable Reducing Substances in the Egyptian Sugar Industry

Year Published
1982

Chemical Studies on Non-Fermentable Reducing Substances in the Egyptian Sugar Industry

Abou El Ela, A. and Abd El Latief, A.Z.  1982.  The amount of non-fermentable reducing substances formed during the processing of raw sugar manufacture depend upon several factors, such as the amount of Ca(OH)2 added, the temperature of heating and the time of treatment. Furthermore, the quality of cane juice, especially the purity coefficient, invert sugar content and type of amino acid present in cane juice, has a great role in the production of these materials. Chemical Studies on Non-Fermentable Reducing Substances in the Egyptian Sugar Industry. Sugar y Azucar, November 1982:26-27,30,34.