M. Leijdekkers, C. Kenter, Patricia De Vos, O. Pigeon, E. Ladewig
A method by high-performance liquid chromatography (HPLC) with UV-detection was developed for the determination of the active substances hymexazol, tefluthrin, sedaxane, fludioxonil, metalaxyl-M, thiamethoxam, imidacloprid, clothianidin and β-cyfluthrin in pelleted sugar beet seed. The method performance was investigated in a round-robin study in 2021. In this study, ten laboratories analyzed 15 different seed samples, provided by five manufacturers. For each sample, two representative portions of 100 pelleted seeds were analyzed. In general, the highest recovery rates were obtained using an extraction solvent consisting of 95% acetone, 4% water and 1% phosphoric acid and this solvent was therefore selected as the preferred solvent for the simultaneous extraction of the different active substances from the pelleted seeds. However, slightly higher recovery rates for hymexazol were obtained using a mixture of 80% acetone, 19% water and 1% phosphoric acid. This solvent remains an alternative for the analysis of hymexazol. The presented and validated method may serve as an internationally recognized reference method for the analysis of different fungicides and insecticides in pelleted sugar beet seeds from different origin.
{"title":"Analysis of active seedcare substances in pelleted sugar beet seeds – method development and validation in a round-robin study","authors":"M. Leijdekkers, C. Kenter, Patricia De Vos, O. Pigeon, E. Ladewig","doi":"10.36961/si29197","DOIUrl":"https://doi.org/10.36961/si29197","url":null,"abstract":"A method by high-performance liquid chromatography (HPLC) with UV-detection was developed for the determination of the active substances hymexazol, tefluthrin, sedaxane, fludioxonil, metalaxyl-M, thiamethoxam, imidacloprid, clothianidin and β-cyfluthrin in pelleted sugar beet seed. The method performance was investigated in a round-robin study in 2021. In this study, ten laboratories analyzed 15 different seed samples, provided by five manufacturers. For each sample, two representative portions of 100 pelleted seeds were analyzed. In general, the highest recovery rates were obtained using an extraction solvent consisting of 95% acetone, 4% water and 1% phosphoric acid and this solvent was therefore selected as the preferred solvent for the simultaneous extraction of the different active substances from the pelleted seeds. However, slightly higher recovery rates for hymexazol were obtained using a mixture of 80% acetone, 19% water and 1% phosphoric acid. This solvent remains an alternative for the analysis of hymexazol. The presented and validated method may serve as an internationally recognized reference method for the analysis of different fungicides and insecticides in pelleted sugar beet seeds from different origin.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"44 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86332660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nonsucrose sugars include sugar substitutes (such as erythritol, maltitol, mannitol or xylitol), also known as sugar alcohols or polyols, and so-called rare sugars (such as allulose, arabinose or tagatose) which are also made available for industrial use through the development of new synthesis processes and methods. There is a growing demand for these products in crystalline form. Besides being used as sweeteners in the food industry, they are now also used in pharmaceutical and cosmetic products, and as a platform chemical in green chemistry. Because of their specific chemical structures, the nonsucrose sugars have different chemical and physical properties. The solubility, crystal growth and form of the individual sugars and sugar substitutes therefore also differ. In particular, they differ from the known sucrose properties and data. This requires different approaches to crystallization and to all other applied process steps. Thanks to specific analytical methods, the characteristics of various sugars can be assessed, variants for technical processes recommended, and apparatus and equipment designed and adapted to the specific features of the sugars. Based on the findings, an initial technical concept for a crystallization plant can be developed.
{"title":"Particularities and challenges in the crystallization of nonsucrose sugars","authors":"Mirko Löhn, Holger Fersterra","doi":"10.36961/si29196","DOIUrl":"https://doi.org/10.36961/si29196","url":null,"abstract":"Nonsucrose sugars include sugar substitutes (such as erythritol, maltitol, mannitol or xylitol), also known as sugar alcohols or polyols, and so-called rare sugars (such as allulose, arabinose or tagatose) which are also made available for industrial use through the development of new synthesis processes and methods.\u0000There is a growing demand for these products in crystalline form. Besides being used as sweeteners in the food industry, they are now also used in pharmaceutical and cosmetic products, and as a platform chemical in green chemistry.\u0000Because of their specific chemical structures, the nonsucrose sugars have different chemical and physical properties. The solubility, crystal growth and form of the individual sugars and sugar substitutes therefore also differ. In particular, they differ from the known sucrose properties and data. This requires different approaches to crystallization and to all other applied process steps.\u0000Thanks to specific analytical methods, the characteristics of various sugars can be assessed, variants for technical processes recommended, and apparatus and equipment designed and adapted to the specific features of the sugars. Based on the findings, an initial technical concept for a crystallization plant can be developed.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"66 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77776005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The initial thin juice pH value usually changes during juice evaporation. As long as the pH value of the final thick juice differs maximal ±0.5 pH units, preferably ±0.2 pH units, from that of thin juice, the thin juice is considered thermostable. The observed change of the juice pH value depends on the ratio between dissolved ammonia and carbon dioxide in thin juice. During the juice concentration both volatile components will evaporate at which they have opposite effects with respect to the pH value change. Ammonia is dissolved as ammonium ion in the juice and leaves a proton in the juice upon evaporation, whereas carbon dioxide is dissolved mainly as bicarbonate and delivers alkali upon evaporation. This paper explains why a thermostable thin juice is crucial for the effectiveness of the following process steps evaporation and crystallization. Details about the origin of ammonia and carbon dioxide will be presented, as well as possible ways to control the thin juice thermostability by influencing the ammonia to carbon dioxide ratio.
{"title":"Thermostability of thin juice","authors":"J. De Bruijn","doi":"10.36961/si29124","DOIUrl":"https://doi.org/10.36961/si29124","url":null,"abstract":"The initial thin juice pH value usually changes during juice evaporation. As long as the pH value of the final thick juice differs maximal ±0.5 pH units, preferably ±0.2 pH units, from that of thin juice, the thin juice is considered thermostable. The observed change of the juice pH value depends on the ratio between dissolved ammonia and carbon dioxide in thin juice. During the juice concentration both volatile components will evaporate at which they have opposite effects with respect to the pH value change. Ammonia is dissolved as ammonium ion in the juice and leaves a proton in the juice upon evaporation, whereas carbon dioxide is dissolved mainly as bicarbonate and delivers alkali upon evaporation.\u0000\u0000This paper explains why a thermostable thin juice is crucial for the effectiveness of the following process steps evaporation and crystallization. Details about the origin of ammonia and carbon dioxide will be presented, as well as possible ways to control the thin juice thermostability by influencing the ammonia to carbon dioxide ratio.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"53 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77463720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Energy efficiency is a key performance indicator for the efficient operation of a sugar refinery. Water intake via the fine liquor and the amount of wash water used in centrifugals are crucial indicators for steam demand. A range of concepts have for several decades been used in crystallization to automate the process, thus making it to a large extent reproducible. Depending on the crystal size aimed for, one- or two-stage seeding processes are often applied. The water intake by wash water applied in the centrifugals can be significantly reduced by applying syrup washing. This paper describes the principles of the process steps mentioned and their importance for refinery and recovery in a sugar refinery. It also addresses the reasons why the use of these process steps is time and again called into question. On this basis, the paper presents opportunities that can result from a reassessment of precisely these process steps, taking into account state-of-the-art process monitoring methods.
{"title":"Energy efficiency concepts in sugar house operation – what is old, what is new?","authors":"R. Hempelmann, Deike Laue","doi":"10.36961/si29123","DOIUrl":"https://doi.org/10.36961/si29123","url":null,"abstract":"Energy efficiency is a key performance indicator for the efficient operation of a sugar refinery. Water intake via the fine liquor and the amount of wash water used in centrifugals are crucial indicators for steam demand. A range of concepts have for several decades been used in crystallization to automate the process, thus making it to a large extent reproducible. Depending on the crystal size aimed for, one- or two-stage seeding processes are often applied. The water intake by wash water applied in the centrifugals can be significantly reduced by applying syrup washing.\u0000\u0000This paper describes the principles of the process steps mentioned and their importance for refinery and recovery in a sugar refinery. It also addresses the reasons why the use of these process steps is time and again called into question. On this basis, the paper presents opportunities that can result from a reassessment of precisely these process steps, taking into account state-of-the-art process monitoring methods.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"3 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90671914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The specifications for white sugar of Codex Alimentarius, EU Commission and the White Sugar Exchange in London partly do not refer at all to the analytical method to be used or they refer to ICUMSA® methods that are no longer up-to-date. In the trade, the term “ICUMSA 45” is frequently used, for which there are no specifications at all, and therefore should not be used. In addition to the analytical methods – the current ICUMSA® methods – attention must also be paid to sampling, for which ICUMSA® has published 2 new standards.
{"title":"White sugar specifications and ICUMSA®","authors":"Karen Pardoe","doi":"10.36961/si29003","DOIUrl":"https://doi.org/10.36961/si29003","url":null,"abstract":"The specifications for white sugar of Codex Alimentarius, EU Commission and the White Sugar Exchange in London partly do not refer at all to the analytical method to be used or they refer to ICUMSA® methods that are no longer up-to-date. In the trade, the term “ICUMSA 45” is frequently used, for which there are no specifications at all, and therefore should not be used. In addition to the analytical methods – the current ICUMSA® methods – attention must also be paid to sampling, for which ICUMSA® has published 2 new standards.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"42 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81280037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In recent years the concept of flash cooling crystallization (FCC) has been (re)developed within Cosun Beet Company. Following the innovation stages from idea until realization, this concept was successfully tested in the thick juice campaign of 2021. The developed FCC concept has been operational on full-scale level for several weeks on the A-station at the Vierverlaten sugar factory. In this paper the idea, the integrated concept in existing factories and some main results are discussed. This includes the challenge between innovative breakthrough technologies versus the risks of integrating these kinds of technologies in large and efficient beet sugar factories.
{"title":"Flash cooling crystallization: a novel technology for the sugar industry?","authors":"Nico Antens, Marc van Dijk, Menno Roukema","doi":"10.36961/si29004","DOIUrl":"https://doi.org/10.36961/si29004","url":null,"abstract":"In recent years the concept of flash cooling crystallization (FCC) has been (re)developed within Cosun Beet Company. Following the innovation stages from idea until realization, this concept was successfully tested in the thick juice campaign of 2021. The developed FCC concept has been operational on full-scale level for several weeks on the A-station at the Vierverlaten sugar factory. In this paper the idea, the integrated concept in existing factories and some main results are discussed. This includes the challenge between innovative breakthrough technologies versus the risks of integrating these kinds of technologies in large and efficient beet sugar factories.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"31 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86966714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The fractal pack is a new patented ion exchange configuration that is conceptually similar to a plate and frame filter press and contains a number of ion exchange plates held within a frame. With bed depths as shallow as 3 to 24 inches, this ion exchange system design results in a substantial reduction in capital cost by delivering the following benefits: compact equipment, modularity (by easy addition or removal of resin chambers from the existing frame), inexpensive capacity expansion / reduction and reduced installation costs. Furthermore, the capital and operating costs benefit from reductions in cycle times (and hence reduced resin fouling), regenerant use (and hence reduced chemical consumption and waste production), pressure drop, water consumption and product dilution. Increased resin loadings and longer life may also be possible. The plates are manufactured from corrosion resistant materials, making it possible to use aggressive resin regeneration chemicals if necessary. Testing has been carried out on both a small pilot / bench scale as well as a large pilot scale for several potential applications across a range of industries. In the sugar industry, successful performance has been demonstrated in the decolorization and softening of juice and syrups. Experimental work at various scales has confirmed that performance is maintained on scale-up to fractal pack plates of full industrial size.
{"title":"The fractal pack: New equipment for ion exchange operations in the sugar industry","authors":"S. Peacock, V. Kochergin","doi":"10.36961/si29005","DOIUrl":"https://doi.org/10.36961/si29005","url":null,"abstract":"The fractal pack is a new patented ion exchange configuration that is conceptually similar to a plate and frame filter press and contains a number of ion exchange plates held within a frame. With bed depths as shallow as 3 to 24 inches, this ion exchange system design results in a substantial reduction in capital cost by delivering the following benefits: compact equipment, modularity (by easy addition or removal of resin chambers from the existing frame), inexpensive capacity expansion / reduction and reduced installation costs. Furthermore, the capital and operating costs benefit from reductions in cycle times (and hence reduced resin fouling), regenerant use (and hence reduced chemical consumption and waste production), pressure drop, water consumption and product dilution. Increased resin loadings and longer life may also be possible. The plates are manufactured from corrosion resistant materials, making it possible to use aggressive resin regeneration chemicals if necessary.\u0000Testing has been carried out on both a small pilot / bench scale as well as a large pilot scale for several potential applications across a range of industries. In the sugar industry, successful performance has been demonstrated in the decolorization and softening of juice and syrups. Experimental work at various scales has confirmed that performance is maintained on scale-up to fractal pack plates of full industrial size.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"103 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79518843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the sugar house process steps working batchwise and continuously are combined one after the other. One of these batch-processes is a discontinuous centrifuge station. A newly developed approach to optimize the operation of a batch centrifuge station is described. Moreover, particular attention is paid to the electrical current flow to the centrifuges’ drives. Starting all centrifuges at the same time would lead to unfavorable current peaks on the electrical supply of the centrifuges. On the discharge side of the centrifuges the new automation solutions takes care of a proper separation of the sugar charges coming from different centrifuges, in order to assign them correctly to a common color measurement at the end of the conveyor belt. The new NAHMAT centrifuge master control was developed by Siemens AG food and beverage automation solutions department and has been tested in cooperation with the Südzucker sugar factory Rain am Lech. A detailed overview of the implemented automation and the achieved results is presented.
在糖厂过程中，分批和连续工作的步骤一个接一个地结合在一起。这些批处理过程之一是不连续离心机站。本文介绍了一种优化间歇式离心机运行的新方法。此外，还特别注意流向离心机驱动器的电流。同时启动所有离心机会导致离心机电源出现不利的电流峰值。在离心机的卸料端，新的自动化解决方案负责对来自不同离心机的糖荷进行适当的分离，以便将它们正确地分配到传送带末端的共同颜色测量。新的NAHMAT离心机主控是由西门子股份公司食品和饮料自动化解决方案部门开发的，并已与 dzucker糖厂Rain am Lech合作进行了测试。详细概述了实现的自动化和取得的成果。
{"title":"Optimization of a batch centrifuge station","authors":"Wolfgang Harleß, M. Mayr","doi":"10.36961/si28886","DOIUrl":"https://doi.org/10.36961/si28886","url":null,"abstract":"In the sugar house process steps working batchwise and continuously are combined one after the other. One of these batch-processes is a discontinuous centrifuge station. A newly developed approach to optimize the operation of a batch centrifuge station is described. Moreover, particular attention is paid to the electrical current flow to the centrifuges’ drives. Starting all centrifuges at the same time would lead to unfavorable current peaks on the electrical supply of the centrifuges. On the discharge side of the centrifuges the new automation solutions takes care of a proper separation of the sugar charges coming from different centrifuges, in order to assign them correctly to a common color measurement at the end of the conveyor belt. The new NAHMAT centrifuge master control was developed by Siemens AG food and beverage automation solutions department and has been tested in cooperation with the Südzucker sugar factory Rain am Lech. A detailed overview of the implemented automation and the achieved results is presented.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"85 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85977324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Good sampling methods can reduce the sampling error, bad increase it; the contribution of sampling error to what is perceived to be analytical error is as important as any error in the analyses themselves. The ICUMSA® Referee for Sampling, sample Handling and sample Preparation has carried out a three stage study to establish new sampling guidelines for crystalline and liquid sugars. The paper is a shortened version of his report for the ICUMSA® Proceedings 2021 detailing the experimental layout aiming to obtain an optimized way of preparing test samples from laboratory samples. The analytical results of the conductometric ash determination with their statistical analysis are given and compared with previous studies. Based on the results the 2022 ICUMSA® Methods book includes new standards on the collection of laboratory samples, highlighting known pitfalls and suggesting ways that they may be avoided.
{"title":"Sampling, sample handling and sample preparation of raw sugar, white sugar, speciality sugars and plantation white sugar","authors":"Alan N. Mead","doi":"10.36961/si28885","DOIUrl":"https://doi.org/10.36961/si28885","url":null,"abstract":"Good sampling methods can reduce the sampling error, bad increase it; the contribution of sampling error to what is perceived to be analytical error is as important as any error in the analyses themselves. The ICUMSA® Referee for Sampling, sample Handling and sample Preparation has carried out a three stage study to establish new sampling guidelines for crystalline and liquid sugars. The paper is a shortened version of his report for the ICUMSA® Proceedings 2021 detailing the experimental layout aiming to obtain an optimized way of preparing test samples from laboratory samples. The analytical results of the conductometric ash determination with their statistical analysis are given and compared with previous studies. Based on the results the 2022 ICUMSA® Methods book includes new standards on the collection of laboratory samples, highlighting known pitfalls and suggesting ways that they may be avoided.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"300 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75813595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"New high bay warehouse as a result of a general logistics study","authors":"Manuel Skeisgerski, Markus Bingel","doi":"10.36961/si28807","DOIUrl":"https://doi.org/10.36961/si28807","url":null,"abstract":"","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"46 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77567045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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