الفهرس 
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Abstract
Raw sugar is an intermediate product of refining and affination process of sugar manufacturing that consists of pale yellow to brown sugar crystals covered with a film of syrup.
Raw sugar is defined as the yellowish-brown, coarsely crystalline product obtained after a serious of processes in the cane sugar factory. The name is generally applied to a wide range of raw sugar qualities including low polarization raw sugar, very high-polarization (VHP) raw sugar and special qualities such as very low color (VLC) and. very very high polarization (VVHP) raw sugars . There are some parameters of raw sugar which directly impact the refining process operations. These parameters include polarization, moisture, color value, Ash content, reducing sugars, starch content, dextran content, insoluble solids and filterability. During the affination process . dry molasses film dilutes and separates from the crystals allowing an average of 75% of color. The main requirements of the refiner are: (1) sugar that will wash well in the affination process ;(2) sugar that will work well in the clarification stage, and (3) sugar which is light in color nd 60% of other impuritie to be eliminated . There are three factors that adversely affect the efficiency and effectiveness of the affination process namely : (1) The level of impurities in the whole raw sugar ;(2) The quality of the grain ; and (3) The presence of the finally divided insoluble impurities.
At laboratories of Delta Sugar Company . Kafr El-sheikh governorate, Egypt. And Food Science Department faculty of Agriculture Minia university during 2019 working season was carried out this study.
The investigation was carried out to chemical and technological studies
On raw sugar during refining process .
The results could be summarized as follows :
1- Physiochemical properties of raw sugars samples:
0.05-0.08%moisture content , 98.07 -99.20 % mean values of sucrose , 270-410 ppm mean values of starch content , 323-548 ppm mean values of dextran , 0.14-0.17 % mean values of reducing sugars ,0.11-0.12 % ash content , 99.91-99.95 % mean values of total sugars , 650-725 ICUMSA mean values of color .
2 - Effect of dextran addition on sucrose% of white and raw cane sugar :
• Zero added dextran on sucrose , 99.80 % sucrose of white sugar and 99.20 % sucrose of raw sugar ,with mean 99.50% .
• 50ppm added dextran on sucrose , 99.96 % sucrose of white sugar
and 99.30 % sucrose of raw sugar , with mean 99.63%.
• 250ppm added dextran on sucrose ,100.30 % sucrose of white sugar and 99.60 % sucrose of raw sugar ,with mean 99.95%.
• 350 ppm added dextran on sucrose , 100.40% sucrose of white sugar and 99.70 % sucrose of raw sugar ,with mean 100.05.
• Over all mean 100.12% sucrose of white sugar and 99.45% sucrose of raw sugar, with mean 99.78 % .
3- Effect of affination syrup temperature on physiochemical properties of
sugar during refining process:
• 419.33 ppm dextran content of white sugar at 60 ºC , 379 ppm starch content of white sugar at 60 ºC , 0.037 % ash content of white sugar at 60 ºC , 99.54% sucrose content of white sugar at 60 ºC , 0.08 % reducing sugars of white sugar at 60 ºC , 594.50 ICUMSA units color value of white sugar at 60 ºC .
• 242.50 ppm dextran content of white sugar at 70 ºC , 383.50 starch content of white sugar at 70 ºC , 0.004 % ash content of white sugar at 70 ºc , 99.68 % sucrose content of white sugar at 70 ºC , 0.08% reducing sugars , 488.50 ICUMSA units color value of white sugar at 70 ºC .
305.50 ppm dextran content of white sugar at 80 ºC , 375.50 ppm starch content of white sugar at 80 ºC ,0.005 % ash content of white sugar at 80 ºC, 99.58 % sucrose content of white sugar at 80 ºC , 0,08 % reducing sugars of white sugar at 80 ºC , 534 ICUMSA units color value of white sugar at 80 ºC .
4 - De colorization % at different temperature.
showed that the following percentage of de colorization at the different temperature of the affination process, the d ºC e colorization at 70oC above than at temperature 60, 80oC. from the results obtained that the appropriate temperature for the affination process at temperature 70oC, at temperature 70oC highest de colorization and polarization and lowest dextran content, ash and reducing sugars.
5 - Relation ship between polarization , weight brix , volume brix and clerget sucrose to different samples of raw sugar.
49.384%The polarization before , 15.83 % The polarization after , 11.88 % weight brix ,12.43 % volume brix and 49.186% the clerget sucrose .
6 - Effect of brix, density and starch content on melting, inlet T.D.,out let T.D. and Filter press.
16.49% Melting with brix , 0.17589g ̸ cm3 Melting with density and 589 ppm Melting with starch . 16.67 % Inlet T.D. with brix, 0.178104 g ̸ cm3 Inlet T.D. with density and 601 ppm Inlet T.D. with starch . 16.02 % Out let T.D. with brix , 0.170154 g ̸ cm3 Out let T.D. with density and 245 ppm Outlet T.D with starch. 13.34% Filter press with brix , 0.139905 g ̸ cm3 Filter press with density and 176 ppm Filter press with starch .
7- Effect of dextran in mg ̸ kg sucrose and mg ̸ kg syrup on Melting , T.D . and Filter press .
585 mg ̸ kg sucrose Melting with Dextran and 316 mg ̸ kg syrup Melting with Dextran . 312 mg ̸ kg sucrose T.D. with Dextran and 150 mg ̸ kg syrup T.D. with Dextran .300 mg ̸ kg sucrose Filter press with Dextran and 125 mg ̸ kg syrup Filter press with Dextran .
8 - Effect of affination on filterability , starch and dextan to raw sugar.
390.13 ppm the mean value of dextran , 18.4% the mean value of filterability and 380.27 ppm the mean of starch .
9 - Filterability of talidor and filter press.
The filterability in talidor less than the filterability in filter press as result of increase ratio of dextran and starch.
Conclusion
The aim of the present work study :
1- effect of polysaccharides as starch and dextran on filterability clear from these causes of high ratio of dextran and starch tool to the low filterability which causes more problem in refined sugar process and high cost .
2- Also it can be concluded from the present research that affination syrup temperature at 70cº is the best treatment under the study conditions regarding the sugar quality and can be recommended to the industry for further processing and quite near to the standards of white sugar.