Sugar- easily digestible and high-calorie product(375 kcal/100 g), which has a strengthening effect on the nervous system, increases the sensitivity of the senses (vision, hearing), and enhances attention.
In Russia, sugar is the main type of raw material in confectionery industry. It is used in the production of caramel, sweets, chocolate, marmalade, marshmallows, dragees, cookies, gingerbread, cakes, pastries and other types of confectionery products. Confectionery products such as caramel, fondant candies, sugar dragees, and meringues consist of 80-95% sugar. In chocolate and many types of sweets, the share of sugar is about 50%, and in flour - 30-40%.
Consumption of white (refined) sugar in highly developed countries has reached 140-150 g per day per person, as a result of which negative sides his actions. Therefore, in most countries of Europe and America, along with refined (white), yellow sugar is used, obtained in the process of producing raw cane sugar (an incompletely purified product). Yellow sugar, in addition to sucrose, contains invert sugar (glucose and fructose), minerals (chromium, manganese, etc.), organic acids, i.e. complex of biologically active substances.
Brown sugar is also obtained from cane; it undergoes only partial processing, preserving its natural color and natural aroma. Due to the smallest cane particles remaining in the sugar, the body receives vital fiber, which prevents fat deposition.
Dark brown sugar is very popular in England, having a very specific taste and rich aroma. As a rule, due to its commercial properties, brown sugar is mainly used in confectionery and exotic sauces.
The raw material for sugar production is sugar cane, which grows in tropical and subtropical climates, or sugar beets. The main producers of cane sugar are India, Brazil, Cuba, Mexico, and Australia. In Russia, sugar is produced mainly from sugar beets, less often from raw cane sugar containing pre-purified sucrose (at least 80%). Sucrose from raw cane sugar is characterized by a crystalline structure, and its crystals are covered with a film of cane-sugar molasses.
An identifying feature that distinguishes cane sugar from beet sugar is the ratio of carbon C13 to carbon C12. It has been established that sugar cane absorbs more carbon C in contrast to sugar beets. Therefore, an increased ratio of carbon C 1 from the norm indicates that the sugar is obtained from cane.
Produced from sugar beets and raw cane sugar, it practically does not differ in terms of quality indicators of the current regulatory and technical documentation, however, for the confectionery industry, the role of sugar, which is the main type of raw material, in shaping the quality of products is one of the most significant components.
An essential identification feature of their difference is the relationship between nitrogen-containing and nitrogen-free acids. Nitrogen-containing acids predominate in granulated beet sugar, while nitrogen-free acids predominate in granulated sugar made from raw cane. They also differ in mineral content. Thus, there is 5-10 times more calcium in granulated sugar from cane than from beets.
There are two main types of sugar produced in Russia: granulated sugar and refined sugar.
Towards organoleptic quality assessment granulated sugar appearance, taste, smell and color.
Granulated sugar consists of sucrose crystals. They should be uniform in size, regular in shape, with clearly defined edges, shiny, crumbly, dry to the touch, without lumps of unbleached sugar.
Taste And smell dry granulated sugar and its aqueous solution are sweet, without foreign taste and smell; complete solubility in water; the solution is clear or slightly opalescent. without insoluble sediment, mechanical and other foreign impurities.
Color white or white with a yellowish tint for granulated sugar for industrial processing. Granulated sugar should be free-flowing; For granulated sugar intended for industrial processing, lumps that fall apart when lightly pressed are allowed.
From physical and chemical parameters The quality of granulated sugar is determined by: mass fraction of sucrose (at least 99.75%); mass fraction of reducing substances (no more than 0.05%), humidity (no more than 0.14%); ash content (no more than 0.04%); color (no more than 0.8 units); mass fraction of ferroimpurities (no more than 0.0003%).
Identification of granulated sugar defects
Most common defects granulated sugar - moisture, loss of flowability, the presence of non-scattering lumps as a result of storage at high relative humidity and sudden temperature changes. Defects of the technology are an uncharacteristic yellowish or gray color, the presence of lumps of unbleached sugar, impurities (scale, fluff). Sugar may acquire foreign tastes and odors when packed in new bags, as well as due to non-compliance with the product proximity.
Damp and highly moistened granulated sugar is an irreparable defect; when it dries, it loses its flowability, shine and turns into a dense monolith.
According to the method of packaging for retail sale, granulated sugar can be unpacked, packaged in paper and plastic bags with a net weight of 0.5 and 1.0 kg, as well as packaged in artistically designed bags with a net weight of 20 g, made from a combined material.
Quantitative identification allows you to establish the compliance of the actual net mass of granulated sugar packaging units with the corresponding labeling data and the permissible deviations provided for by the standard.
Rafinated sugar- a food product that is additionally purified (refined) sugar in the form of pieces, crystals and crushed crystals, intended for sale in the retail chain and industrial processing. The main classification feature of refined sugar is the method of production. Depending on the latter, refined sugar is divided into: pressed, refined granulated sugar and refined powder.
Refined sugar is produced in the following assortment: pressed crushed sugar in bags, packs and boxes; pressed instant in packs and boxes: pressed in small packaging; refined granulated sugar in bulk in bags and packages: refined granulated sugar in small packaging: sucrose for champagne; refined powder in bulk in bags and bags.
Lump pressed Refined sugar is produced in the form of separate pieces shaped like a parallelepiped. Its identifying feature is the thickness of a piece of pressed crushed refined sugar, which can be 11 or 22 mm. Deviations from the thickness at the site of splitting of the pieces are allowed ± 3 mm.
Depending on the granulometric composition, refined granulated sugar is produced with the following crystal sizes (mm): from 0.2 to 0.8 - fine; from 0.5 to 1.2 - average; from 1.0 to 2.5 - large. Sucrose for champagne is obtained in the form of crystals ranging in size from 1.0 to 2.5 mm.
For refined granulated sugar and sucrose for champagne, deviations from the upper limit of the specified sizes are allowed by 20%, from the lower limit by 5% of the mass of sugar crystals.
Refined powder represents crushed refined sugar crystals no larger than 0.2 mm in size.
Identification of the type of refined sugar is established in accordance with the requirements of the standard for organoleptic and physicochemical indicators.
Refined sugar should have the appearance of white pieces consisting of crystals, without visible foreign inclusions or contaminants.
Refined sugar is characterized by a sweet taste and characteristic odor, without foreign tastes and odors, white, pure color. Refined granulated sugar should be free-flowing without lumps, and the sugar solution should be transparent or slightly opalescent with a subtle bluish tint.
For identification examination of the quality of pressed crushed refined sugar, instant and in small packaging, the strength indicator (resistance to crushing) is important.
physical and chemical indicators refined sugars are given in table. 1.
Table 1. Physico-chemical parameters of refined sugar
The strength of pressed refined sugar is less than that of cast sugar, due to the fact that during the production of the latter, with additional crystallization of sugar during cooling of the massecuite poured into molds, the sugar crystals grow more firmly with each other.
Quantitative identification identifies the compliance of the actual net mass of packaging units of sugar with the data indicated on the labeling and the permissible deviations provided for by the standard.
Refined sugar, crushed and pressed, is packaged in packs and boxes with a net weight of 0.5 and 1.0 kg.
Lump pressed refined sugar is wrapped in two pieces in separate bags, first in parchment paper, then in an artistically designed label made of label paper.
Refined granulated sugar is packaged in net weights of 0.5 and 1.0 kg, refined powder - 0.25; 0.5 and 1.0 kg in paper and plastic bags or in artistically decorated bags with a net weight of 5-20 g.
Identification of refined sugar defects
The presentation of moistened refined sugar deteriorates; the surface of the pieces is covered with a fine-crystalline film. With strong moisture, sugar pieces lose their shape, stimulate the development of microorganisms, crumbs form, and color deteriorates.
Adulteration of sugar
Assorted adulteration of sugar can be carried out as follows: replacing refined sugar with granulated sugar, refined powder - powdered sugar, therefore, this falsification can be distinguished by organoleptic and physicochemical indicators.
Refined sugar has a whiter color, sometimes with a bluish tint compared to granulated sugar, contains more sucrose (99.9%), less reducing substances (less than 0.1%), increased color.
Fine-crystalline granulated sugar should be free-flowing, non-sticky, dry to the touch, without impurities and lumps of unbleached sugar. Refined granulated sugar differs from regular sugar in the presence of larger white crystals with well-defined edges and shiny planes.
High-quality adulteration of sugar most widely used in its implementation, includes the introduction of foreign additives ( wheat flour, semolina, salt. chalk. building plaster) or high humidity. These types of falsification are easily recognized by external visual inspection, microscopy and the addition of water.
High humidity of granulated sugar (more than 0.14%) leads to weight gain and... accordingly, to clumping. This sugar can be distinguished by the loss of shine on the edges of sucrose crystals.
Qualitative falsification can also include scale residues observed in sugar when magnetic cleaning is not carried out, which is visible in the form of black inclusions.
Sugar is characterized by quantitative and information falsifications, which are detected in the same ways as for starch.
Description
Refined sugar is nothing more than sugar that has undergone additional purification. It is made from the usual beetroot granulated sugar or from reed. You can usually find it on sale in the form of small cubes of standard sizes. The product undergoes more thorough purification so that its composition becomes as close as possible to pure sucrose.
Probably not a single person can live without sugar. It is the main component in any dessert; some people simply cannot imagine their life without the taste of sweetness.
In addition, sugar is the main source of glucose, and, accordingly, carbohydrates, which are so necessary for our body. And since refined sugar is most similar in structure to these substances, it can be considered very useful product. It is capable of breaking down into fructose and glucose almost instantly upon entering the body.
Refined sugar can be found in both crystal white and sandy colors (see photo). It depends on how the semi-finished product was extracted - from sugar beets or cane.
It is believed that refined cane sugar Brown has a richer and more pronounced taste, so its use for drinks and baked goods is more acceptable. But its cost also differs significantly. However, the taste nuances are too insignificant that only a true gourmet can catch them.
In fact dark color speaks only about the content of organic impurities in it, which are sources of vitamins and microelements. And the cost mainly depends only on the fact that sugar cane is an overseas product, and therefore requires delivery costs.
Compound
Carbohydrates (mono-, disaccharides)
Considering that on average one piece of refined sugar weighs 7.5 grams, you can easily calculate the optimal rate of sugar consumption.
Calories from this product are primarily an indicator of the energy (fast carbohydrates) obtained from its consumption.
The “sweet diet” is usually recommended for people with impaired liver and spleen function. This regime will help to establish them normal work. Also, sugar, including refined sugar, helps reduce the formation of plaques and blood clots in blood vessels. By stimulating blood circulation in the brain, it will help you avoid the development of arthritis and nervous diseases.
The indirect effect of sugar on our body is also beneficial. It’s not for nothing that every summer we prepare for the winter. As an excellent preservative, refined sugar will preserve almost everything useful material fruits and berries. You can simply grind them into a single mass with a sweet product; even without heat treatment, you will be provided with vitamins even in the snowy, cold season.
How to make refined sugar yourself and how to store it?
You can make cubes of refined sugar yourself at home. Certainly high degree cleaning will not be possible. However, this is not required. But please yourself and your loved ones with a homemade product, that is, refined sugar with different shape, color and design you can easily achieve. Home holidays, and even regular tea with friends, will become more fun and varied.
The recipe is very simple, you will need simple and affordable ingredients:
- finely crushed sugar;
- purified water;
- parchment paper;
- small molds in a large assortment;
- food colorings.
Follow the proportions of the main components at your discretion. The main thing is that the resulting mixture resembles slightly moistened sugar. The correct consistency has a smooth surface, the mixture does not crumble, but does not melt.
Add if desired food coloring and mix well.
Place the mixture on a sheet of parchment in the required layer and cut out sweet pieces with cutters. Be sure to wet the molds with water each time. as a basis, you can take the idea in the photo with pieces of refined sugar in the form of card suits.
Dry the resulting pieces and decorate as your heart desires. You can time the decor to coincide with any holiday, thus creating a message or recognition for Valentine's Day.
And if you find confectionery figurines on sale, you can also use them for decoration, hiding them inside or decorating the outside of each cube.
It is better to store crafts, and even regular refined sugar, in a dry room or special boxes to protect them from moisture and foreign odors.
Main stages of refined sugar production
Granulated sugar is dissolved in water. The resulting syrup is purified using adsorbents - anion exchange resins and carbons (bone, activated carbons such as "norit" or "carborafine", granulated Activated carbon). Anion exchangers containing active amino groups are solid polybases capable of exchanging the anions contained in them for the anions of coloring substances contained in products sugar production; in this case, the coloring substances become discolored. Refined syrups are additionally decolorized by converting coloring matter into less colored or colorless compounds using a chemical reagent - sodium hydrosulfite.
In refinery production, several crystallization cycles are carried out. Refined sugar is obtained in the first two or three cycles; in the next three or four cycles, yellow sugar is obtained from molasses, which is returned for processing. Refined molasses is removed from the last cycle as a production waste. To reduce the inversion of sucrose, a slightly alkaline reaction of sugar solutions is maintained, and to mask the yellow tint of refined sugar, a blue dye, ultramarine brand US (sugar ultramarine), is used. It is added as a suspension to a refined massecuite or to a centrifuge when washing sugar crystals. Sucrose for champagne is produced without coloring.
Refined granulated sugar is obtained from massecuite with sucrose crystals of uniform size and structure. Sugar is separated from molasses in centrifuges, washed with water, dried and separated on sieves into fractions based on crystal size.
Pressed refined sugar is obtained by removing molasses from massecuite in a centrifuge and washing the crystals with klers (a pure solution of refined sugar). Wet crystals form a refined slurry. Their edges are covered with a thin film of sugar solution. The porridge is pressed individual pieces refined sugar or bars, which are split into pieces after drying. Refined porridge must contain crystals of a certain size, since large crystals form pressed pieces with an uneven surface of the pressed pieces, and small crystals, having a large surface area, retain excess moisture. The strength of the resulting refined sugar depends on the moisture content of the porridge, which is regulated by the amount of sugar remaining in it. The humidity of the porridge to obtain instant refined sugar should be 1.6-1.8%, pressed crushed sugar - 1.8-2.3%. Refined sugar bars have a capillary-porous structure, which contributes to their drying. Removal of moisture during the drying process causes additional crystallization of the sucrose that was dissolved in it. The more clerce is in a bar or piece of pressed refined sugar, and therefore dissolved sucrose, the more firmly it connects the crystals into a conglomerate, and the refined sugar is stronger.
Calorie content of refined sugar 400 kcal.
Energy value of the product Refined sugar (Ratio of proteins, fats, carbohydrates):
Protein: 0 g (~0 kcal)
Fat:0 g (~0 kcal)
Carbohydrates: 99.9 g (~400 kcal)
Energy ratio (b|w|y): 0%|0%|100%
Refined sugar in cooking
Refined sugar - a pleasant sweetness - is an indispensable component of a considerable number of dishes, and, of course, desserts.
The benefits of refined sugar and treatment
The benefits of refined sugar, despite the fact that it is considered harmful product, is still present. And it is not small, especially in light of recent medical research.
The table below will help you navigate the main indicators that characterize nutritional value per 100 grams of product.
Beneficial features
The beneficial properties of each product are usually determined by the presence in its composition of vitamins and elements necessary for human life. Refined sugar is no exception to the rule and also boasts the presence of some useful substances:
- vitamin A (VE) – retinol equivalent;
- vitamin H – biotin;
- vitamin E (TE) – tocopherol equivalent;
- phosphorus;
- chlorine;
- sulfur.
Some may believe that sweets only cause harm to the human body. However, it is necessary to understand that there are no categorically unhealthy products in nature (except for instantly deadly poisons). Therefore, everything that is consumed in moderation can be considered useful. At least for ours Have a good mood.
For example, scientists from Poland conducted research and found that without sugar in any form, our body cannot survive - blood circulation in the brain and spinal cord will slow down and sclerotic changes will occur.
And most importantly, sugar can make us happy in the literal sense of the word. When in a bad mood, caused by any reason, many noticed that they really wanted something sweet. By eating dessert, we force our pancreas to secrete insulin, which leads to the production of serotonin, the well-known hormone of happiness. If the body requires it, then it is necessary!
Use in cooking
The use of refined sugar in cooking is due to its characteristic features. Lump sugar can quickly dissolve in water, so it is preferred to be served with coffee or tea. By the way, our grandmothers only had access to this type, which was manually chopped from the so-called “sugar loaf” and eaten as a snack with black tea.
In principle, refined sugar can be used to prepare any dish instead of regular crushed sugar. Besides portion form allows you to strictly control its quantity.
Sugar can be added not only to make desserts and jam, but also to main dishes such as borscht, salads, and roasts. Of course, they put very little of it there, but it gives them special taste. You can’t do without a drop of sweetness for making preserves and marinades for vegetables (tomatoes, cucumbers, etc.).
There is also a little trick that the Scandinavians discovered in ancient times. Adding a small amount of sugar to the mixture of pepper, vinegar and vegetable oil will help fight off unpleasant odors from fish and animal fat during cooking.
Culinary experts recommend using sugar syrup to add to food, this way you can get rid of foreign impurities that appear during transportation and storage. And since refined sugar has already been maximally purified from additives and quickly dissolves in water, its use in cooking is very important.
Refined sugar production
The production of refined sugar in the form of cubes began in 1843. The manager of a sugar factory in the Czech Republic came up with such a pressing technology and put it into practice. The original production has not survived to this day, but grateful sweet tooths contributed to the installation of a sculpture-monument in the form of a snow-white cube in that place.
The refining technology is very simple, because its goal is only to remove impurities to obtain the most pure sucrose (up to 99.99%). This cleaning allows you to obtain a snow-white color of the product, the absence of foreign tastes and odors. And after dissolution, the water should remain clear.
The whole process takes place in two stages, during which granulated sugar is diluted with water to a syrup state and filtered through several layers of absorbents.
Harm of refined sugar and contraindications
The harmful effects of excessive consumption of refined sugar and any sugar in general are undeniable at any age. Keep in mind that many foods contain large amounts of sugar. plant origin. And store-bought yogurt ends up being just a storehouse of fast carbohydrates. Therefore, pay attention to what is written on the labels and keep at least rough calculations. Moreover, cubes of refined sugar allow you to more accurately represent the amount of sugar eaten.
So, excessive consumption can lead (and most likely will lead) to the following negative consequences:
- increased cholesterol levels;
- overweight and obesity, especially with a sedentary lifestyle;
- impaired insulin production, diabetes mellitus;
- caries, plaque, damaged enamel.
We especially recommend carefully monitoring the diet and amount of sugar and sweet foods eaten by older people and children in general. It is especially important to follow sugar instructions for people who have diabetes or are at risk of developing this disease.
Sugar is a food product consisting of high purity sucrose. Two types of sugar are produced: granulated sugar and refined sugar. Sugar is a valuable food product that consists of almost pure sucrose with a small amount other substances and moisture. It is easily absorbed by the body, increases human performance, strengthens the nervous system, and relieves fatigue. A person should consume an average of 100 g of sugar per day. However, excess sugar consumption leads to obesity. Calorie content of 100 g of sugar is 374--375 kcal (1565--1569 kJ).
Sucrose has a pleasant sweet taste. In aqueous solutions, the sweetness of sucrose is felt at a concentration of about 0.4%. Solutions containing over 30% sucrose are sickly sweet.
Sucrose is quickly and easily absorbed. In the body, under the action of enzymes, it is broken down into glucose and fructose. Sucrose is used by the human body as a source of energy and as a material for the formation of glycogen, fat, protein and carbon compounds.
The sensation of the sweet taste of sugar has a stimulating effect on the central nervous system, enhancing vision and hearing.
The raw materials for sugar production are sugar beets (about 45%) and sugar cane, which grows in areas with tropical and subtropical climates. Sugar-bearing plants such as sorghum, corn, and palm are also used to produce sugar. The domestic industry produces sugar from sugar beets. Cane sugar imported in the form of a semi-finished product - raw sugar, which is processed into commercial white sugar.
In our country, up to 9 million tons of sugar are produced annually from sugar beets, and up to 2-3 million tons from raw cane sugar. Sugar consumption per person per year is 42 kg, with a physiologically justified norm of 36.5 kg .
The following types of sugar are produced: granulated sugar, refined sugar, refined powder.
Sugar assortment
Granulated sugar and refined sugar of various names, as well as refined powder, are on sale.
Granulated sugar
Granulated sugar is produced as regular (fine-crystalline) sugar, which has white color shine, sweet taste, and refined - which is obtained by additional purification (refining) of sugar syrup or recrystallization, including adsorption of impurities of regular granulated sugar. Unlike regular granulated sugar, the crystals of refined granulated sugar have pronounced edges and shiny planes. Depending on their size, this granulated sugar is divided into fine (from 0.2 to 0.8 mm), medium (from 0.5 to 1.2), large (from 1.0 to 2.5) and extra large (from 2.0 to 4.0 mm). The color is whiter than regular granulated sugar, a bluish tint is allowed.
Refined sugar is produced in the following assortment:
pressed crushed and pressed into cubes - obtained by pressing granulated sugar into bars, which are dried and split into pieces in the form of a parallelepiped of 5.5, 7.5 or 15 g with a piece thickness of 11 and 22 mm, as well as in the form of cubes 4.8 g each;
pressed crushed with the properties of cast - prepared by pressing under high pressure crystals of granulated sugar with high humidity (3-3.5%) in the form of parallelepiped-shaped pieces of the same mass and thickness as the pressed crushed sugar;
pressed instant - produced on machines by pressing granulated sugar into separate pieces of regular shape of 5.5 and 5.9 g, which are placed in packs of 500 and 1000 g, this sugar has low strength and quickly dissolves in water;
pressed in small packaging (travel) - produced in individual pieces up to 7.5 g or double pieces - 15 g each, which are wrapped in a sleeve and a label, this sugar is quite durable;
cast crushed refined sugar - characterized by great strength, produced in irregularly shaped pieces weighing no less than 5 and no more than 60 g.
Refined powder is crushed sugar crystals no larger than 5 mm in size. It is prepared from crumbs (pieces less than 5 g), which are formed in the refinery sugar production.
Granulated sugar production
The main stages of granulated sugar production: beet processing - removing impurities, washing and cutting into chips (into narrow thin plates); obtaining diffusion juice; purification of juice from mechanical impurities and non-sugars; at the next stage, the juice is concentrated by evaporation, followed by crystallization of sugar from the syrup, separation of sugar crystals from the intercrystalline liquid; at the last stage, drying, cooling and freeing the crystals from ferromagnetic impurities and lumps of sugar are carried out.
To extract sugar from beets, thinly sliced beets are treated with water and heated. Sugar is extracted more quickly and completely from thinly sliced chips than from thick ones. The transfer of sugar and soluble non-sugars from beets into water occurs due to diffusion. Therefore, this method of obtaining juice from beets is called diffusion. Beet chips are loaded into diffusers with water at a temperature of 80C. Diffusion occurs only if the cell walls are destroyed by heat, otherwise the protein substances lining the walls delay this process. Loading the diffusers and supplying water is carried out according to the countercurrent principle: on one side beet chips are loaded into the battery, on the other hand they are supplied warm water. To obtain more concentrated juices, water is applied to the most desugared chips, and the liquid initial juices move from diffuser to diffuser, increasing the sugar concentration. From the last diffuser filled with fresh shavings, the juice comes out with maximum sugar concentration.
The diffusion juice obtained in this way contains 15-17% dry matter, consisting of 80-90% sucrose. Along with sucrose, which is extracted almost completely, some of the non-sugars also pass from the beet chips into the diffusion juice: total nitrogen and oxides of potassium, sodium, magnesium - 60-70%, amine and ammonia nitrogen - up to 95%, calcium oxides - 10%, phosphorus - 75-80%. Up to 30% of the protein is washed out from the broken cells of the shavings. The rest of the non-sugars are retained in the cell walls of the beets.
The presence of non-sugars in juice makes it difficult to obtain crystalline sugar directly. Reducing substances undergo large transformations in the process of sugar production: when heated, hydroxymethylfurfural is formed, in an alkaline environment they are able to resin with the formation of saccharumic, glycic and other acids, dark-colored hummic substances. When reducing substances interact with amino acids, brown melanoidins accumulate. Alkaline decomposition products of reducing substances and melanoidins are the main components of the coloring substances contained in the finished sugar crystals.
About 40% of sugar beet saponins passes into diffusion juice. They are distinguished by high surface activity and cause formation of prices in solutions. With calcium, saponin forms an insoluble salt, which completely precipitates when the juice is purified. However, traces of saponin are often found in ready-made sugar. Raffinose present in the diffusion juice promotes the formation of irregularly shaped sucrose crystals. Pectic substances make it difficult to purify juice, and their breakdown products worsen the quality of sugar. When purifying diffusion juice, potassium and sodium cations and anions of hydrochloric and nitric acids are not completely removed from mineral substances. The mineral content of beets mainly determines the composition of sugar ash. In addition, the diffusion juice contains many small particles of beet pulp; it quickly darkens and foams.
There are many known methods for purifying diffusion juice, but in practice only the cheapest and most effective ones are used. Such is the current method of treating diffusion juice with lime - defecation followed by removal of its excess with carbon dioxide - saturation.
Defecation is carried out in two stages: pre-defecation and main defecation.
During pre-defecation, coagulation of colloidal particles and high-molecular compounds (protein and pectin substances) occurs. Coagulation occurs as a result of the formation of insoluble compounds by calcium ions and protein anions. Also, calcium ions present in the diffusion juice, reacting with the anions of a number of organic acids, form slightly soluble calcium salts that precipitate. With such neutralization, most of the anions of oxalic and tartaric acids, partly the anions of citric, malic and acetic acids, are precipitated. Other nitrogen-free organic acids, as well as amino acids and betaine, remain in solution.
Acids that react with calcium are found in the diffusion juice not only in a free state, but also in the form of soluble salts of potassium, sodium and other metals. So another one happens chemical reaction-- precipitation reaction, or double exchange. Anions of phosphoric acid and partially of sulfuric acid are almost completely precipitated from mineral acids. In addition to calcium ions, hydroxyl ions also have a precipitating effect, causing the precipitation of magnesium, aluminum, and iron cations present in the juice at low temperatures. large quantities.
Thus, during pre-defecation, under the influence of hydroxyl and calcium ions, acid neutralization reactions are completely completed, most of the colloidal dispersity substances coagulate and about half of the anions of phosphoric, oxalic, acetic, citric, malic, tartaric acids, cations of magnesium, aluminum, and iron salts are precipitated. However, the decomposition reactions of acid amides, reducing and pectin substances, fat due to the insufficient concentration of hydroxyl ions are just beginning, and for their completion they require long time, high alkalinity and high temperature.
During the main bowel movement, ammonium salts and acid amides decompose with the release of ammonia and soluble calcium salts accumulate in the solution. They increase the loss of sucrose and complicate its crystallization. Reducing sugars are quickly destroyed in an alkaline environment, forming lactic, formic, acetic and other acids. Part of the breakdown products of reducing sugars and amino compounds goes into the formation of various groups of coloring substances. Fats in an alkaline environment are saponified, forming glycerol and insoluble calcium salts of higher fatty acids. In this case, the salts precipitate, and glycerin remains in solution. Pectin decomposes to form methyl alcohol, acetic and polygalacturonic acids. Methyl alcohol when the juice evaporates, acetic acid remains in solution in the form of acetic-calcium salt, and noligalacturonic acid gives a gelatinous precipitate of calcium pectate.
Thus, defecated juice contains: in solution - sucrose, potassium and sodium hydroxides, dissolved particles of lime, soluble calcium salts of some amino acids, amides, as well as all organic acids formed as a result of the decomposition of reducing substances, other soluble non-sugars; in the sediment - coagulum of protein and pectin substances, saponin, salts of oxalic, phosphoric and other acids, undissolved particles of lime.
After defecation, the unfiltered diffusion juice is treated with a carbonated gas containing carbon dioxide. Saturation also takes place in two stages. After each saturation, the diffusion juice is filtered under pressure through special filters.
When carbonated, carbon dioxide reacts with calcium hydroxide to form calcium carbonate. On the positively charged surface of calcium carbonate crystals, non-sugars of juice are adsorbed, including decomposition products of pectin substances, amino acids, salts of carbopic acids, and coloring substances. In addition, the resulting crystalline precipitate of CaCO serves as the basis for creating a filter layer and improves the filtration process.
After filtering, the juice becomes clear, but still has a slightly yellow color. To decolorize the juice and improve the color of sugar, a sulfitation operation is carried out, i.e., sulfur dioxide is passed through the juice, which restores the coloring matter, precipitates lime, making the solution colorless. In addition, sulfur dioxide also improves the crystallization process of sucrose.
Currently, the sugar industry uses a method of deeper purification of juices, which improves their quality and makes it possible to obtain completely discolored juices. This method is that the purified in the usual way the juice is treated with active ion exchangers or ion exchangers. Ion exchangers are artificial resins saturated with SO3H or NH groups. Ion exchangers have the ability to give up their hydrogen or hydroxyl ions and absorb in return from the solution other ions of the same charge contained in it.
Resins containing the SO3H group are called cation exchangers. When juice is passed through them, all cations of foreign substances are retained by the resins, and the solution receives H+ ions. As a result, the amount of minerals in the juice decreases. Resins saturated with the NH2 group and possessing the OH functional group are called anion exchangers; During the process of filtering the juice, they absorb anions, releasing their OH ion into the solution.
The diffusion juice purified in this way has lost a significant part of the non-sugars and received in return clean water(H+ + OH-), goes for evaporation and boiling.
To obtain crystalline sugar from purified juice, it is necessary to remove a large amount of water from it. This creates a solution supersaturated with sugar.
At sugar factories, water is removed from juice in two steps. First, in evaporators heated by steam, the concentration of juice is increased from 14-15 to 65-70% of dry substances (at the same time, about 95-100% of the water to the beet weight is evaporated). Then, about 15-20% of the water by weight of the beets is evaporated from the resulting syrup in vacuum devices. With this boiling, sugar crystals are released and the syrup turns into massecuite I crystallization (a mixture of sucrose crystals and intercrystalline liquid), containing about 93% of dry substances.
Evaporation of water from juice in two stages is necessary for the following reasons.
Firstly, when heated, the juice darkens and sediment is released from it. Therefore, before the second boiling, the syrup undergoes additional purification (sulfitation, filtration). This purification of syrup can be carried out at a concentration of no more than 70% dry substances. Secondly, for a short time(2-3 hours) form good crystal When boiling sugar, it is possible only with a sufficient concentration of syrup. The most suitable concentration is 65-70% dry matter.
The finished massecuite I of crystallization (mascuite I) is centrifuged with the selection of two outflows: the first (intercrystal solution of the massecuite), called green molasses, and the second, obtained by washing (whitening) sugar crystals with hot water, called white molasses. Whitened sugar with a moisture content of 0.8-1.2% is unloaded from centrifuges and sent by conveyors for drying. This is how commercial granulated sugar is obtained.
White and green molasses obtained by centrifuging massecuite I are supplied to boiling massecuite II for crystallization. When centrifuging massecuite II, two liquids (white and green molasses) and sugar II crystallization are also obtained. It retains a film of intercrystalline solution on its surface, therefore it is intensely colored yellow. Sugar of II crystallization is dissolved in filtered juice of the 2nd saturation and the resulting solution is called klerovka. The clearing is used for sulfitation, and then for boiling the massecuite of crystallization I. When boiling the massecuite of crystallization III, the second and first outflows of the massecuite II crystallization are sequentially taken into vacuum devices. The content of dry substances in the finished massecuite is adjusted to 93.5-94.0%, and it is lowered into a crystallization unit. Here, within 24-28 hours, additional crystallization of sugar occurs by cooling from 63-67 to 35-40 °C. Massecuite III crystallization enters centrifuges in which the sugar is not whitened with water. The waste collected from these centrifuges is called molasses, which is a waste product.
Sugar III crystallization must be refined, i.e., remove the mother film from the surface of sucrose crystals, replacing it with a purer one, without dissolving the crystals. To do this, crystallization III sugar is mixed with green molasses from crystallization I massecuite, diluted with purified juice. In this case, a refining massecuite is formed containing 89-90% dry matter. During the process of stirring the massecuite (for 20 minutes), part of the non-sugars from the film on the sugar crystals passes (diffuses) into a purer intercrystalline solution. After refining, the massecuite is centrifuged together with massecuite II.
After this, sugar of II and III crystallization is dissolved (cleaned) in juice of II saturation to a content of 65-70% dry matter. The resulting clearing, together with the syrup from the evaporator, is sent for sulfitation.
Molasses is a brown, viscous substance containing a noticeable amount of sugar that does not readily crystallize. However, molasses can be provided in powder form.
Beet sugar molasses (or molasses) is not generally edible in itself, but some refined fractions of sugarcane molasses and corn molasses are suitable for human consumption and are sold as molasses or table syrup. Molasses is used primarily as a starch-containing raw material from which alcohol and spirits (such as rum from sugarcane molasses) are obtained, in the preparation of cattle feed and coffee substitutes. Sometimes it is also used for sugar extraction.
Requirements for the quality of granulated sugar
The quality of granulated sugar is determined according to GOST 21-94. Granulated sugar is not divided into grades. The standard specifies the quality requirements for granulated sugar and granulated sugar suitable only for industrial processing - the production of refined sugar and other food products for which the standards do not stipulate requirements for sugar as a raw material. Granulated sugar is produced with crystal sizes of 0.2-2.5 mm. Deviations from the lower and upper limits of the specified sizes are allowed up to 5% by weight of granulated sugar.
From organoleptic indicators evaluate: taste and smell - sweet, without foreign tastes and odors - both dry sugar and its solutions; flowability - without lumps, free-flowing (in granulated sugar for industrial processing, lumps are allowed that fall apart when lightly pressed); the color of commercial granulated sugar is white, for industrial processing it is white with a yellowish tint; purity of the solution - the sugar solution is transparent or slightly opalescent, without insoluble sediment, mechanical or other foreign impurities. According to physical and chemical indicators (in terms of dry matter), granulated sugar must meet the following requirements (%): mass fraction of sucrose - no less than 99.75, for industrial processing - no less than 99.65; mass fraction of reducing substances - no more than 0.050, for industrial processing - no more than 0.065; mass fraction of ash - no more than 0.04, for industrial processing - no more than 0.05; mass fraction of moisture - no more than 0.14, for industrial processing - 0.15; mass fraction of ferroimpurities - no more than 0.0003; color (in conventional units of optical density) - no more than 0.8, for industrial processing - no more than 1.5.
Granulated sugar for the production of canned milk products baby food and biopharmaceutical industry must meet the requirements specified for granulated sugar.
For industrial processing at refineries, sugar with a color value of no more than 1.3 conventional units is allowed. or 234 units. optical density.
The size of individual particles of ferroimpurities should not exceed 0.5 mm in the largest linear dimension.
In granulated sugar for industrial processing at refineries, the mass fraction of ferroimpurities is not regulated.
Mass fraction of moisture of granulated sugar packed in soft specialized containers and granulated sugar intended for long-term storage, upon shipment should be no more than 0.10%.
The moisture content of granulated sugar is closely related to the content of impurities in it. Sucrose, as a crystalloid, does not bind moisture. Some of the sugar moisture is included in the form of bubbles in deformed crystals (occluded moisture) and is released only when they are destroyed. The main moisture is bound by impurities in the film enveloping the crystals. When storing sugar, such moisture can turn into free moisture and increase the moisture content of the air in containers filled with sugar. The most common defects of granulated sugar are moisture, loss of flowability, and the presence of lumps that do not crumble. This is a result of storage at high relative humidity and sudden changes in air temperature. When free moisture appears in the sugar, the crystals dissolve from the surface, become sticky, and lose their shine. If sugar production technology is violated, an uncharacteristic yellowish or grayish color and lumps of unbleached sugar appear. Foreign tastes and odors are formed when packaging in new bags treated with an emulsion with an odor, as well as when the product proximity is not observed; foreign impurities (scale, lint and fire) are the result of poor purification of sugar using electromagnets and the use of poorly processed burlap bags for packaging.
Rafinated sugar
Refined sugar is a product consisting of crystalline, additionally purified (refined) sucrose, produced in the form of pieces and crystals. The purpose of refining granulated sugar or raw cane sugar is to, as a result of sequential technological operations, remove impurities as much as possible and obtain almost pure sucrose. According to the current standard, the content of impurities in refined sugar is no more than 0.1%. Refining is the separation of sucrose from non-sugars by crystallizing it in solutions.
Depending on the production method, refined sugar is divided into: pressed; refined granulated sugar, refined powder.
Refined sugar is produced in the following assortment: pressed; pressed crushed in bulk in bags, packs and boxes; pressed instant in packs and boxes; pressed in small packaging; refined granulated sugar in bulk in bags and bags; refined granulated sugar in small packaging; sucrose for champagne; refined powder in bulk in bags and bags.
Main stages of refined sugar production
Granulated sugar is dissolved in water. The resulting syrup is purified using adsorbents - anion exchangers and carbons (bone, activated carbons such as "norit" or "carborafine", granular activated carbon). Anion exchangers containing active amino groups are solid polybases capable of exchanging the anions they contain for the anions of coloring substances contained in sugar production products; in this case, the coloring substances become discolored. Refined syrups are additionally decolorized by converting coloring matter into less colored or colorless compounds using a chemical reagent - sodium hydrosulfite.
In refinery production, several crystallization cycles are carried out. Refined sugar is obtained in the first two or three cycles; in the next three or four cycles, yellow sugar is obtained from molasses, which is returned for processing. Refined molasses is removed from the last cycle as a production waste. To reduce the inversion of sucrose, a slightly alkaline reaction of sugar solutions is maintained, and to mask the yellow tint of refined sugar, a blue dye, ultramarine brand US (sugar ultramarine), is used. It is added as a suspension to a refined massecuite or to a centrifuge when washing sugar crystals. Sucrose for champagne is produced without coloring.
Refined granulated sugar is obtained from massecuite with sucrose crystals of uniform size and structure. Sugar is separated from molasses in centrifuges, washed with water, dried and separated on sieves into fractions based on crystal size.
Pressed refined sugar is obtained by removing molasses from massecuite in a centrifuge and washing the crystals with klers (a pure solution of refined sugar). Wet crystals form a refined slurry. Their edges are covered with a thin film of sugar solution. Separate pieces of refined sugar or bars are pressed from the porridge, which are split into pieces after drying. Refined porridge must contain crystals of a certain size, since large crystals form pressed pieces with an uneven surface of the pressed pieces, and small crystals, having a large surface area, retain excess moisture. The strength of the resulting refined sugar depends on the moisture content of the porridge, which is regulated by the amount of sugar remaining in it. The humidity of the porridge to obtain instant refined sugar should be 1.6-1.8%, pressed crushed sugar - 1.8-2.3%. Refined sugar bars have a capillary-porous structure, which contributes to their drying. Removal of moisture during the drying process causes additional crystallization of the sucrose that was dissolved in it. The more clerce is in a bar or piece of pressed refined sugar, and therefore dissolved sucrose, the more firmly it connects the crystals into a conglomerate, and the refined sugar is stronger.
Brief technology system production of refined sugar.
Has a high popularity rating among products. Few people can do without its sweet taste. Many people cannot imagine having a cup of their favorite coffee or tea without it. Sometimes we eat it just like that, as a snack and even with sweet cookies and cakes. But when the conversation comes about the harm from refined food, everyone without exception agrees that it has a detrimental effect on health. And... they continue to feast on sweet foods with pleasure and a smile. No one can refuse it...
What is the harm from refined sugar?
It is not a healthy product in itself, and even less so a refined product. During the refining process, it is cleared of any substances that may affect the presentation and quality of the final product. The result is an attractive appearance and the product can be stored for a long time. But it loses its original smell, at the same time becoming convenient for further processing, for example in cooking.
The worst thing is that during the refining process, so-called ballast substances are removed from the product. These are useful trace elements, minerals and antioxidants. Refined does not contain anything useful at all. Therefore, it not only does not enrich, but leads to depletion of chromium reserves. But this microelement is responsible for glucose metabolism.
As a result, the metabolic process is disrupted, which guarantees many health problems. Even worse is the popular combination of refined and refined white flour. It is this that is used for baking muffins, cookies, muffins, cakes, etc., leading to the appearance diabetes mellitus, cardiovascular diseases, obesity, cancer and other dangerous diseases.
There are others harmful effects refined sugar per person. Its regular, excessive consumption depletes reserves of B vitamins.
Since it creates a favorable environment for the development of microbes that destroy tooth enamel, it provokes disease of the teeth and gums.
Refined sugar prevents white blood cells from killing germs. Therefore, dysfunction occurs immune system body.
It converts glucose into triglyceride, which significantly increases the fat content in the blood.
White stimulates hypoglycemia, which provokes the possible onset of diabetes.
If in gastrointestinal tract contains more than 10%, gastric irritation occurs.
Products containing large amounts of refined sugar contain the least amount of fiber, which causes constipation.
Constant consumption of large amounts of sugar-containing foods leads to an imbalance of amino acids in the diet. This is due to the fact that during the refining process all the mineral salts necessary for humans are removed from them. All this provokes metabolic disorders, which leads to obesity and diseases of the endocrine glands, as well as blood and brain. During refining, groups B are also removed, which increases the risk of mental, nervous diseases and polyneuritis.
However, it should be noted that, despite the obvious harm from refined sugar, it is very often called the vitamin of joy. If brain cells begin to lack glucose, a small amount of a sweet product will increase mental performance, mood, reduce fatigue, and eliminate headaches.
However, refined one can be consumed only in very moderate quantities so as not to harm your health. It is no coincidence that the number of people suffering from diabetes has increased exponentially in recent years. The fact is that the pancreas produces insulin, which promotes the transformation
Many people believe that by drinking sugary drinks, they fill their body with energy. This statement is true, but to a certain extent.
The refined sugar included in these drinks can really give the effect of a quick burst of energy. But, sadly, it does not have the best effect on health and in the long term takes away our strength, reducing the body’s ability to effectively convert food into energy.
Harmful properties of refined sugar
Refined sugar is an artificial sugar because it undergoes a process to remove "foreign" substances. The final product is very unhealthy, it is what nutritionists call “ empty calories" In other words, it does not contain the nutrients found in natural sugar.
Other harmful property The problem with refined sugar is that it deprives the body of invaluable vitamins and minerals. By digesting refined sugar, the body uses up its reserves of nutrients (such as magnesium) to neutralize the released toxins. The main toxins that are released during the digestion of refined sugar are toxic metabolic products - metabolites. These metabolites are dangerous because they destroy the process of cellular respiration.
In addition, after consuming refined sugar, the level of glucose in the blood rises rapidly, which after a while leads to a loss of energy.
Refined sugar is essentially a neurotoxin that doctors have linked to the development of neurodegenerative diseases. This toxin has also been implicated in the development cancer diseases, autoimmune disorders, diabetes, osteoporosis, kidney problems, liver disease, excess weight gain and depression.
On the other side natural sugar, contained in plant foods, is much less harmful because it contains elements that help it be more easily absorbed by the body. Natural sugar also contains other nutrients, necessary for the body for its safe splitting.
Difference between natural sugar (fructose) and refined sugar (sucrose)
The natural sugar found in plant foods is a monosaccharide called fructose, which is a type of carbohydrate. Ordinary table sugar, on the other hand, is a disaccharide known as sucrose. Although most fruits contain the same type of sugar, the amount varies greatly. For example, if strawberries contain about four grams of sugar, grapes contain thirteen grams. The sugar content of watermelon and grapefruit is rated as low, while the sugar content of bananas and cherries is much higher.
Fructose, found in fruits and vegetables, has a big advantage over refined table sugar because it is rich in vitamins, minerals and other nutrients. These nutrients help reduce the risk of heart disease, cancer, diabetes, obesity, high blood pressure and other diseases. As for refined sugar, there is no benefit in it, only harm.
How the body metabolizes refined sugar
Refined sugar is absorbed differently by the body than natural sugar found in plant foods. Consuming refined sugar leads to a rapid release of glucose into the blood. This is quite a significant stress for the body, since it needs to work hard to return the sugar level to normal. A particularly large load falls on the pancreas. If you regularly consume refined sugar in sufficiently large quantities, this will lead to disruption of the pancreas. As a result, you may end up with diabetes and other chronic health problems.
The human body is designed to break down complex carbohydrates, found in whole grains and fresh fruits and vegetables. The resulting glucose slowly enters the bloodstream, absorbing vital nutrients. Glucose gives the body energy, but to do its job, it needs insulin, which is produced by the pancreas.
At proper nutrition glucose enters the blood gradually, with a small amount of insulin. This way the body works evenly, the energy level remains stable, and the head and body do not feel a lack of nutrition. When we eat poorly (i.e., highly processed foods and refined sugars), we force our bodies to work too hard. Glucose immediately enters the blood in large quantities, the pancreas “panics”, trying to produce enough insulin. Blood sugar levels immediately rise and after a while the body feels tired and exhausted.
How to reduce your intake of refined sugar
One of the best ways to reduce your intake of refined sugar is to avoid candy and other sweets. However, it will be very difficult not to eat harmful sugar at all, since it is found in a huge number familiar products that we regularly buy in stores.
But we may well avoid eating foods that contain the most refined sugar: fast food, sweet carbonated drinks, store-bought juices and nectars, which it is advisable to replace with fresh fruits, which, by the way, are rich in vital nutrients.
As soon as you give up the lion's share of what you consumed earlier in different types refined sugar, the result will not take long to arrive, and you will definitely feel a surge of vitality.
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