Pre Clarification of Cane Juice by Centrifuge Technique

At present the demand of food products that contain minimum chemicals is increasing day by day in the domestic as well as international market. Keeping this in view and to reduce cost of production, Indian sugar industry is also very keen to produce good quality of sugar with minimum use of chemicals in sugar processing. The requirement of the institutional buyers becomes tough as they are interested to procure the sugar having least impurities. Although numbers of technologies have been tried in plantation white sugar factories to reduce the sugar colour but lack in their effectiveness and economic viability. Authors have attempted pre clarification of raw /mixed juice and in the process, centrifuged the cane juice obtained from laboratory crusher as well as mixed juice from sugar factory. Encouraging results were observed as reflected from removal to the extent of 80 % suspended impurities and also reduction in colour 10 to 40 % (IU) of juice depending upon the speed of centrifugation. Good quality of sugar with the reduce requirement of chemicals and having minimum impurities may be thus produced with the help of centrifugation before the conventional clarification process.