Course Code: FST-507

Credit Hours: 3 (2-1)

Course Objective

Sugar technology focuses on the production, refinement and packaging of sugar from sugar cane and sugar beet. This course is designed to familiarize the students with chemical and physical properties of sugar and to give concepts of sugar production technology, its quality and by products.​

Course Contents 

Sugar industry in Pakistan. Sugarcane and Sugar Beet: Production, quality. Indigenous Technology for Small Scale Sugar Production: Gur, khund, shakar. Raw Sugar Manufacturing: Unit operations juice extraction, purification, heating, evaporation, crystallization, crystallization in motion. Refining: Affination, clarification, decolorisation, crystallization, centrifugation, drying. Bagging, storage. Factors affecting sugar processing. Quality criteria: Raw and refined sugar. Specialty Sugar Products: Brown or soft sugar, liquid sugar. Sugar industry byproducts and their uses.

Books

1.      Meyer, J., Rein, P., Turner, P., and Mathias, K. 2013. Good Management Practices for the Cane Sugar Industry. Bartens Publisher Berlin, Germany.

2.      Asadi, M. 2007. Beet sugar handbook. John Wiley and Sons, Inc. New York.

3.      Chen, J. C. P. 2007. Meade-Chen Cane Sugar Handbook. John Wiley and Sons Inc., New York.

4.      Chen, C. C. 2000. Handbook of Sugar Refining A Manual for the Design and Refining Facilities. John Wiley and Sons Inc., New York.

5.      Poel, P., Schiweck, H., and Schwartz, T. 1998. Sugar Technology Beet and Cane Sugar Manufacture. Bartens, The sugar and sweetener Publisher Berlin.

Practical:

Analysis of sugar cane, sugar beet for TSS, pH, fiber, ash and polarization. Extraction and clarifications of raw juice. Analysis of sugar and its intermediate products. Inversion of sugar. Visit to sugar industries.

Assessment Criteria 

Mid Term Exam:                     30

Sessional:                                 20

FinalTerm Exam:                     50