Transcript Controlling sugar losses by V.M.Kulkarni

By
V. M. Kulkarni
6th International Sugar Conference,
November 10 – 13, 2012. Aswan, Egypt
WWW.VM BIOTECH.COM
Sugar / Sucrose
 It is known that sugar is not “manufactured” by us in
sugar factory; but it is produced in the plant –
Sugarcane cultivated by the farmer in the field.
 We, in sugar factory, extract, purify and separate
sucrose.
 During this process, we can’t separate all sucrose in
to bag as some sucrose is lost due to presence of
impurities in sugarcane juice and other parameters.
 Thus it is impurities that determines fate of sucrose
– to be in bags or to be in molasses.
Sugar losses
 Sugar losses are of 4 types
 Chemical, due to changes in pH and
temperature – can be reduced only by
strict control on parameter
 Microbial, due to direct consumption of
sugars for growth
 Enzymatic – microbial and invertase
present in sugarcane cells and
 Indirect losses due to microbial
metabolites.
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Philosophy of V.M.Biotech
• We have introduced the new thought of
giving importance to impurities rather
than purity and paper presented in ISSCT
2005 at Guatemala received good
response
• ‘Prevention is better than Cure’ is a base
of our new process
• We aim to use technology to prevent
impurity formation rather than remove
them later
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What is appropriate chemicals
Our philosophy is “prevention is better
than cure” and selection on the basis of
natural logical principals
We have observed during microbial
control studies in more than 100 factories
that proper control on microbial activity
is essential to control impurity
development including color
Let us look at this most crucial factor
Microorganisms
Are microscopic, can’t be seen by necked
eye, requires microscope with 1000 X
magnification (oil immersion lens).
Their surface to volume ratio is very high.
They multiply very rapidly, and hence can
exert impact on environment.
They are omnipresent, omnipotent and
omnivorous …… just like GOD !
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Microbes and God.
Microbes are present every where – from dry,
hot dessert to the cold’s of Antarctica.
They can grow in absence of oxygen.
They can grow at :
1.
2.
3.
1050 C, Yellowstone National Park Geezers to – 500
C at Antarctica.
pH 0.5, Thiobacillus to many alkalophiles at pH11.5
Distill water to high salinity of the Dead Sea, They
also are known to cause foaming / deterioration of
molasses 900 Brix in storage tanks.
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Microbes and God.




They can degrade KCN, and can
produce toxin few hundred times toxic
than KCN.
They are so versatile that they can
degrade all most any thing.
When they are angry – they produce
epidemics which kills many people,
and when are worshiped, we are
blessed with antibiotics.
Without them our daily food
requirements are incomplete and
improper use can have food poisoning.
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Thus microorganisms are
 Funny little entities, they won’t grow
if they don’t want to – even if you all
dance on table; and they will
continue to grow if they want to
grow – even if you all dance on the
table.
 Dr. A. D. Agate, Professor of Microbiology.
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Microorganisms and survival
Microbes do have phenomenal ability
to sustain adverse conditions for very
long time, and they grow rapidly as
soon as favorable conditions returns.
Microorganisms are known to survive
under totally abnormal conditions for
7.5 billion years! Desulfovibro.
Microbes form colonies, too difficult to
penetrate – called biofilm
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Survival of Microbes
• Microbes Protect Themselves in
nature by:
• 1. growing as biofilms
• Resistant to penetration by
antimicrobials, important in
sugar mills
• Modifying or excluding
antibacterial agent
• 2. Forming spores
• Most resistant form of
bacteria. Generally found in
sugar
Biofilms
 Bacteria have the ability to colonize process
surfaces
 this leads to build up of slime materials or
biofilms.
 The biofilm can become
an ecosystem with a wide
variety of pathogenic and
spoilage microorganisms
and a penetration barrier for
biocides. Rod-shaped bacterium
Bacterial Biofilms
SEM image of six day old Pseudomonas aeruginosa biofilm.
Microorganisms in Sugar Industry.
Sugar cane and mill house products are
most nutritive for many microbes to grow
rapidly and consume sugar to produce
various metabolites which hinders in sugar
production by causing process difficulties
and adversely affects sugar quality.
Many of them are not eliminated by boiling
juice for clarification and in fact some grow
at clarifier and continue to grow during
further process.
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Microorganisms in Sugar Industry.
Microbes gain entry via cut ends of
harvested cane and continue their
growth till they are eliminated.
Depending on environmental
conditions, PJ contains about 106 to
109 cfu per ml.
They vary qualitatively form place to
place and season to season, cold
climate favors yeast while
Lactobacillus predominates in
summer.
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Microorganisms in Sugar Industry.
These microbes grow and consume
sugar at rapid rate and it is believed
that more than 1% on cane sugar is
lost during cut – to – mill delay.
Further, microbes produce various
metabolites that interferes in the
process and affects sugar recovery
and sugar quality adversely.
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Microorganisms Associated with Sugar Process
Sr. Organism
No.
Site
Activity
Cane
Organic acid
2. Aerobacter
Cane
Organic acid
3. Aspergillus fumigatus
Air
Organic acid
4.
Brevibacterium imperiale
Cane
Red pigment
Organic acid
5.
Lactobacills fermentum
PJ, MJ
Lactic acid
6.
Lactobacillus Cellubioscus
PJ, MJ
Lactic acid
7.
Leuconastoc mesenteroids
PJ, MJ
Lactic acid,
Dextran
8.
Pichia spp
MJ
Fermentation
9.
Hansenula spp
MJ
Fermentation
10. Saccharomyces spp
MJ
Fermentation
11. Bacillus spp
MJ
Levan production
12. Leuconostoc dextranium
MJ
Dextran
13. Pleocyta sacchari
MJ
Fermentation
1.
Xanthomons
14. Candida spp
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MJ
Fermentation
Microorganisms Associated with Sugar Process
Sr. Organism
No.
Site
Activity
15.
Saccharo coccus thermophilus
Diffuser
Lactic acid
16.
Bacillus spp
Syrup
Massecuite
Leven Prodn.
17.
Bacillus stearothermophilus
Diffuser
SYP-80’C
Organic acid
18.
Thermophilic actinomycetes
Diffuser
80’C
Lactic acid
19.
Staphylococcus spp
Syrup
Massecuite
Fermentation
20.
Aspergillus spp
Syrup
Massecuite
Organic acid
aflatoxin
21.
Bacillus megatherium
Diffuser
80’C
Organic acid
22.
Micrococcus spp
Syp./M/C
Oxidation
23.
Clostridium spp
Syp.
Organic acids
24.
Coliform bacteria
Sugar & Syrup
Heterolactic
fermentation
25.
Staphylococcus spp
Mesophillic Bacilli Yeasts
Centrifuge
wash water
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-
Microorganisms Associated with Sugar Process
Sr. Organism
No.
Site
Activity
26. Clostridium
thermosachharolyticum
Sugar
Organic acids
27. Staphylococcus
Sugar
Organic acids
28. Bacillus mesentricus
Sugar
Organic acids
29. Bacillus megaterium
Sugar
Organic acids
30. Bacillus cereus
Sugar
Organic acids
31. Bacillus thermodiasticus
Sugar
Organic acids
32. Aerobacter aerogens
Sugar
Organic acids
33. Mucor spp
Sugar
Organic acids
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Microbial Population of Mill Juice (Bevan & Bond)
Sample
Juice
Temp.
Brix
Yeasts
on SAB
300 C.
Leuconost
oc on STA
300 C.
TVC on
DTA
300 C.
Cr J
26
18.3
6 x107
1 x 109
2 x 1010
MJ
29
14.2
5 x 108
2 x 108
3 x 109
Mill 2
34
7.7
3 x 109
5 x 108
7 x 108
Mill 5
35
2.0
5 x 108
7 x 108
4 x 109
SAB : Saboured agar.
STA : Sucrose tryptone agar.
DTA : Dextrose tryptone agar.
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Products of microbial
metabolism.


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

Inversion of sucrose to reducing
sugars.
Alcohol generation – Yeasts
CO2 gas formation
Production of various acids.
Polymerization of glucose /
fructose to form dextran,
oligosaccharides, leavan and other
polysaccharides.
REDUCING SUGARS.
Also present naturally in cane, concentration
depends on variety, growing conditions, maturity
and degree of freshness.
 Microbes produce enzyme invertase (also present
in sugarcane cells) which converts to reducing
sugars.
 Higher reducing sugars indicate that sucrose is
lost either after harvesting or during milling.
 Usually fresh mature cane have RS % Bx 2.00,
more RS is due to stale cane.

Acids.





Present naturally in cane.
They are produced by degradation of
reducing sugars by many microbes.
Concentration depends on cane maturity and
freshness of cane.
High concentration indicates sugar losses,
consequently more sucrose is lost in
molasses.
Fresh, mature cane juice has TA 7.5 % Bx.
Coloring matter.




Present naturally in cane.
Concentration depends on cane variety,
maturity and freshness of cane.
Trash and tops contains coloring matter in
large quantity.
Higher coloring matter are found to be
associated with higher acidity, staleness and
higher microbial count.
Polysaccharides - Dextran : Origin
• Dextran is present in cane / juice as a
result of the infection of bacteria
Leuconostoc (Lactobacillus group)
• Concentration mainly depends on cut –
to – mill delay; poor housekeeping also
forms dextran.
• Hot humid conditions favors dextran
formation.
• Burnt cane, small billets, damaged cane
also favors dextran formation.
Dextran : Processing
• Increases viscosity – dextran’s physical
property.
• Poor clarification – act as protective colloids &
hinders aggregation & settling of Ca
phosphate.
• Decreases crystal growth rate.
• Drop in boiling house performance.
• Deteriorates molasses exhaustion.
• Decreased pan and centrifugal capacity.
• Pol increases are possible.
Dextran : some consequences
Mixed juice
S lost MJ
Pol
mg/kg
Bx
mg/ lit. g/ 100
ml
0
100
1000
2500
5000
0
12
123
307
615
0.05
0.12
0.25
du Boil SASTA 2001
10.0
10.0
9.96
9.91
9.82
MJ Purity
S / Bx
P / Bx
85.0
85.0
84.6
84.0
82.9
85.0
85.0
84.7
84.2
83.4
Assume 85 pty, S 10% >>> Bx. 11.8
Literature : lose 1 g / L for 250 mg / L dextran made.
Dextran : some yardsticks.
• Each 250 ppm in juice represents direct sucrose loss
of 1000 mg.
• 1000 ppm on Bx inflates molasses purity by 3.15 (eq.
0.75 units per 1000 ppm on Bx in molasses)
• For every 300 ppm in syrup a purity increase 1 unit
can be expected in final molasses.
• 1000 ppm on brix in molasses (250 ppm on brix in
mixed juice) gives a loss of exhaustion performance
of 1.2 to 1.4 units of purity.
• Dextran in sugar is about one tenth of that in syrup.
• White sugar with > 150 ppm dextran will produce
distorted candy
Oligosaccharides :
 These are small molecules of about 2 to
10 monosaccharide (M.Wt. < ca 1600).
 They are mainly ketoses and
theanderose.
 They are formed during cut – to – mill
delay and during process.
 Concentration in juice depends on
climatic conditions and cane burning.
Oligosaccharides :
processing.





Dominant crystal habit modifiers.
Reduces rate of crystallization.
Accumulates rapidly in burnt cane.
Hygroscopic – similar to invert.
Some strongly incorporated in crystals.
- about 50 X more than invert.
 Slight effect on pol.
 Effect can be reduced by minimizing cane
delays and good mill sanitation.
Other polysaccharides : Levans.
 These are high molecular wt., mostly water
soluble polysaccharides (B-2-6 linked polyfructosans.)
 Exhibit negative optical rotation.
 Formed by action of levansucrase on
sucrose, produced by bacteria (Bacillus
species)
 This fructose polymer is of factory origin than
field origin and can be controlled by effective
mill sanitation.
Rules of Sucrose Degradation.
Clarke et al. 1997




Sucrose degrades in acid more easily than in alkali,
and invert is more reactive in alkali than in acid.
In acid, the rate of sucrose hydrolysis is faster
than the rate of degradation of its inversion
products.
In alkali, the rate of sucrose degradation is much
less than the rate of glucose and fructose
degradation.
Alkaline degradation (pH<8.5) of sucrose does not
result inversion products, hence the loss of sucrose
to invert is a consequence of the acid hydrolysis
which provides glucose and fructose for further
alkaline degradation.
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Microbial degradation of
sugars




Sucrose is first converted to glucose and
fructose, which are then degraded / utilized
by microbes to produce various metabolites.
Glucose is utilized to form dextran, acids,
alcohol, gas and other polysaccharides.
Fructose is converted to glucose and also
used to form complex polysaccharides.
No rules apply for these conversion and all
reaction can occur irrespective of pH and
temperature.
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Microbial degradation of
sugars
at high temperature




Microbes capable of growing at higher
temperature also gain entry via cane,
they remain dormant at normal
temperature.
These thermophiles grow in clarifier and
during further process.
Major end product of their metabolism
(80%) is Lactic acid.
Thermal degradation of invert also
produces acid www.vmbiotech.com
Evaluation of sucrose loss






Purity Drop from PJ to MJ.
Analysis of Dextran.
Analysis of alcohol.
Microbial count.
Rise in Reducing sugars from PJ to
MJ.
Rise in RS as well as acidity from PJ
to MJ to Clear juice till Final
Molasses
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Purity Drop from PJ to MJ.
There are many optically polar compounds in
cane juice like dextran, reducing sugars,
amino acids and organic acid.
 Amount of these compounds vary from cane
to cane and also depend on microbial growth.
 Due to this large variation and changes due to
microbial growth from PJ to MJ, Purity Drop is
never a reliable criteria for estimation of sugar
loss.

Analysis of Dextran



Haze method analyzes dextran from sugar
and is not reliable for juices.
Starch and other polysaccharides interferes
in the estimation and cause errors.
Dextran is produced by Leuconostoc, which
belongs to lactobacillus family, and thus lactic
acid is better indicator & can account for
other non dextran forming microbes.
Analysis of alcohol



Yeasts are one of the major contaminant in
harvested cane.
Thus alcohol estimation is used to determine
cut – to – mill delay.
However, difference in temperature and
dynamic flow of juices, it can’t be used
reliably for losses from PJ to MJ.
Microbial Count





Samples can’t be preserved, and spot
analysis is never representative.
Microbes grow in geometric phase.
They are in very large number more than 107
per ml.
Thus delay in plating by just 1 minute can
influence results dramatically.
Thus this criteria can never give true picture.
Rise in Reducing sugars from PJ to MJ.
• This is considered to be better criteria.
• Reduction in rise in reducing sugars
form PJ to MJ can be due to two
reasons :
i) Prevention of inversion of sucrose and
ii) Destruction of reducing sugar,
which is very harmful to the process.
• Thus this criteria alone is insufficient to
know sugar losses.
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Rise in RS and acidity from PJ till
Molasses



Since degradation product of reducing sugar
is acid, its estimation by titration along with
the analysis of reducing sugar can reliably
evaluate sugar losses.
When biocide capable of killing microbes is
used, it must show downstream effects.
Molasses being stable and can truly
represent large amount of cane, thus is most
reliable sample and results are reproducible
and accurate.
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Proper analysis only can throw better light on process.
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Control of microbial sugar loss
• Sugarcane juice is most nutritive and
contains organic matter, suspended and
dissolved solids in large quantities, which
acts as protective agents and do not
allow many chemicals to kill microbes.
• However, chemicals used at mills are
called as mill sanitizers and they are :
Control of microbial sugar loss
• Halogen based biocides.
• Other oxidizing biocides.
• Quaternary ammonium compounds.
• Dithiocarbamate based biocides.
Halogen biocides : Limitations.


They react with reducing and organic matter
which is in plenty in cane juice, thus are
ineffective in sugarcane juice condition.
Further, they form many carcinogenic
compounds by reacting with amino acids and
can remain in sugar. Hence are not
recommended for mill sanitation.
Other oxidizing biocides
Include formalin, H2O2, ClO2, peroxyacetic acid,
and Ozone.
Reducing matter in cane juice and organic
matter is very high, which consumes these
compounds and protects microbes.
Although, these are safe to use, will require at
very high dose to make them uneconomical.
They are difficult to handle and are very
corrosive.
Quaternary ammonium compounds :
mode of action.



Bacterial cell walls contains n-peptidoglycan,
this gives negative charge to the bacterial
surface.
Quats is attracted to these negatively charged
sites of the bacteria. Then biocide penetrates
the cell wall (structure) to reach protein
material on the cytoplasmic membrane,
interacts with suitably charged sites in proteins
like carboxyl groups.
This disorganizes membrane, thus resulting in
denaturizing & precipitation of proteins thus
disturbs normal functioning of cell nutrition
causing death.
Quaternary ammonium
compounds
• Comparative bactericidal activity (BS: 6471) of Home Quats
• -------------------------------------------------------------------------------------------
• cetrimide
266.6
PPM
• Alkyl benzyl dimethyl amm chloride
200
PPM
• Alkyl benzyl trimethyl amm chloride
200
PPM
• Dodecyl dimethyl amm chloride
200
PPM
• Dodecyl ethyl methyl anthosulfate
333.3 PPM
• ------------------------------------------------------------------------------------------
Quaternary ammonium
compounds
Quats, especially benzalkonium,are preferred in
food industries for sanitation.
 Biocide activity is reduced drastically in presence
of 250 ppm salts of calcium and magnesium,
which are more than 800 ppm in cane juice.
 At low dose (less than 20 ppm) they are not
biocidal and can induce resistance in microbes
and some bacteria can use quats as food for
their growth.

Performance of QUATS in Hard Water*
____________________________________________________________________
microorganisms
BCK Diluted
Pseudomonas
E. coli
Bacterium proteus Salmonella
typhi
in
aeroginosa 6749
B- 196
4635
3390
____________________________________________________________________
Distilled Water
Hard Water
100 ppm
50 ppm
1500 ppm
250 ppm
*
50 ppm
50 ppm
250 ppm
250 ppm
( 300 ppm )
___________________________________________________________________
Quats : Limitations
• Sugarcane juice has more than 800 ppm
calcium, high amount of organic matter and
bagasse particles; all inhibit biocidal activity of
quats. Bagasse adsorb quats radially.
• Thus quats are biocidal above 0.5 gm per liter
concentration and biostatic above 20 ppm, thus
use of quats at low dose can’t kill microbes and
thermophiles grow and consume sugar.
Dithiocarbamate based biocides :
Mode of action.
They show two modes of action . First, they
dissociate in water to form methyl -1- thiocyanate
which react with SH- groups of enzyme invertase,
coenzymes , chelates iron , copper and other metal
ions essential for metabolic pathways to effect cell
death .
► Secondly , they inactivate the enzymes involved in
respiration , especially cytochrome system. This
inactivation is irreversible and alternate respiration
system not involving cytochrome enzyme system
being non existent , hence danger of
microorganisms becoming immune to such chemical
is not possible.
►
Dithiocarbamate based biocides
► Simple
dithiocarbamates are degraded
above 800 C to non toxic products and
hence are recommended as safe biocides
for sugar mill sanitation.
► Their performance is not affected by
compounds of cane juice.
► Di-methyl dithiocarbamate kills 90%
microbes in 45 minutes, where as
combination with ethyl DTC kills in 35
minutes at 10 ppm dose.
Important factor : Immunity /
Resistance
► Low
dose of biocides promotes resistance
development and immunity against it.
► This resistance can be against entire class,
and some bacteria can utilize them as food
(Quats)
► However, this is not true for all biocides
especially those acting on fundamental /
basic requirements with no alternative
mechanism like dithiocarbamate acting on
cytochrome system.
► Scientifically developed program do not
have this fear, thus no need to change
biocide frequently.
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Dithiocarbamate based biocides



Simple dithiocarbamates are
degraded above 800 C to non toxic
products and hence are considered
as safe biocides and are preferred for
sugar mill sanitation.
Their performance is not affected by
compounds of cane juice.
Di-methyl dithiocarbamate kills 90%
microbes in 45 minutes, where as
combination with ethyl DTC kills in
35 minutes at 10 ppm dose.
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Important factor : Time !



About 20 minutes are required for juice to
reach juice heater, where ends mesophilic
temperature zone and starts action of
thermophilic microbes.
This 20 minutes is the only time for
biocides to kill microbes including
thermophilic that can grow later.
Thus to be effective in saving sucrose loss
during entire process biocide must have
capacity to kill 90% microbes within 10
minutes at low dose.
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Important factor : Time ! For mills
 In any mill sanitation program, fiberizor,
cane carrier and 1st mill is never treated
 Fiberizor / Shredder hammer can be the
source of contamination as it is never
treated
 Once microbes colonies on hammer
surface and cane carrier, they can infect
good quality cane instantly
 Cane reaches to 2nd mill within couple of
minutes; thus treatment requires biocide
acting within minutes!
 Let us have look at killing efficiency of
common biocides
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Microbial count during use of quat based biocides for mill sanitation
2
1.8
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
0 min
5 min
Control
10 min
2 ppm BKC
15 min
20 min
10ppm BKC
20ppm BKC
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25 min
Microbial count during use of carbamate based biocides for mill sanitation
1
0.9
0.8
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
0 m in
1 m in
2 m in
Control
5 m in
10 m in
Polmax ESR
15 m in
20 m in
Carbamate
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25 m in
30 m in
Polmax Supreme
35 m in
Polmax ESR and
Polmax Supreme
Polmax ESR is formulation of various DTC
acting synergistically with permitted activators
to achieve 90% kill in 10 minutes at 10 ppm
dose in sugarcane juice. Thus is ideal biocide
for mill sanitation.
 Polmax Supreme has powerful activators
and enhancers to kill 90% microbes at 10
ppm dose in juice in just ONE minute. Thus
is ideal for sanitation of fiberizor, cane carrier
and 1st mill.

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Impact of using appropriate
biocides
 Polmax ESR and Polmax Supreme do
have ability to kill most of the
mesophilic and thermophilic microbes
within available time they minimize
 Both types of enzymatic losses totally
 Losses due to growth of microbes during
milling and also during further process
 No microbial growth – no metabolites –
no indirect losses: effect  Molasses % cane reduces.
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Sugar Losses during use of various biocides for mill sanitation
2
1.8
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
Steaming
Chlorine
ABF
Quat ,2 ppm
Quat,20ppm
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Local carb
impotred C
Polmax ESR
Polmax
Supreme
Using appropriate biocide.
When biocide capable of killing 90%
microbes is used for mill sanitation,
– there should be minimal rise in RS during
every stage (no destruction) and
– there should be minimal rise in acidity
from PJ to MJ and from clear juice to
molasses.
There should be reduction in dextran
content of sugar and molasses.
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Evaluation of rapid action
biocides:





Experiment was conducted in 3500 TCD cooperative sugar factory in Maharashtra State.
Banzalkonium chloride 10 ppm dose 1 week;
DTC mixture (40%) 10 ppm dose for 5 days;
Polmax ESR dose 10 ppm on mills for 10 days;
Polmax Supreme spray on prepared cane
before fiberizor 5 ppm dose and 10 ppm
Polmax ESR on mills for 5 days.
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Evaluation of rapid action
biocides:
 During entire period daily 4 two hourly composite
samples of primary juice, mixed juice, clear juice,
unsulfured syrup and final molasses were analyzed
 for reducing sugars by Lane & Eynon method,
 acidity by titration with 0.1 N NaOH (pH 8.3 as end
point using digital pH meter) and
 brix by hydrometer / hand refractometer.
 Molasses and sugar samples were also analyzed using
calcium nitrate column, mobile phase water 0.5 ml
per minute, column temperature 80 0 C, Lachrom
L7110 pumps and Lachrom L 7490 RI detector (Merck
– Hitachi).
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Observations: Rise during PJ to MJ
Treatment
Rise in RS
Rise in acidity
BKC
42.3 %
27.50 %
DTC mixture
29.6 %
17.40 %
Polmax ESR
13.4 %
6.29 %
Polmax ESR
and Polmax
Supreme
13.0 %
5.30 %
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Rise in Reducing Sugar per 100 Brix from PJ - MJ
2.00
NO BI OCI DE
1.50
BKC
DTC M I XTURE
1.00
Bi oc i de 10
Bi oc i de 10
0.50
&
Bi oc i de 0 1
0.00
1
4
7
10
13
16
19 22
25 28
31 34
37 40 43 46 49
52 55 58
61 64 67 70 73 76
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79 82 85 88
91 94 97 100 103 106 109 112 115 118
Rise in Acidity per 100 Brix from PJ - MJ
7.00
BKC
6.00
D TC M i x t ur e
5.00
4.00
3.00
B i oc i de 10
B i oc i de 10
2.00
&
B i oc i de 0 1
1.00
0.00
1
4
7
10
13
16
19
22
25
28
31
34
37
40
43
46
49
52
55
58
61
64
67
70
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73
76
79
82
85
88
91 94
97
10
10
10
10
112 115
Polysaccharides in ppm present in Sugar
observed during Use of various biocides.
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% Reduction in Polysaccharides present in
F. Molasses over Quat. BKC
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Effect at mills in some other factories
% Reduction due to POLMAX – ESR
Rise from Primary Juice to Mixed Juice
Mill No.
Reducing Sugar1
Other biocide
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
2.28
1.15
0.81
0.68
0.84
3.08
0.88
0.68
1.20
1.42
2.16
0.58
1.19
1.13
0.65
1.02
Acidity by titration2
POLMAX
ESR
Other biocide
0.48
0.52
0.26
0.31
0.34
0.57
0.38
0.35
0.42
0.40
0.49
0.29
0.36
0.45
0.45
0.35
5.14
2.79
1.55
1.89
2.12
1.65
2.33
2.38
2.37
2.30
2.38
1.98
2.15
3.21
2.33
2.00
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POLMAX
ESR
2.86
1.38
0.21
0.66
1.26
1.02
0.77
0.45
0.26
0.19
1.87
1.00
0.90
1.21
0.85
0.92
RS
Acidity
78.90
54.80
67.90
54.40
59.50
81.50
56.80
48.50
65.00
71.80
77.30
50.00
69.70
60.20
30.80
65.70
44.40
50.50
86.50
65.10
40.60
38.20
67.00
83.80
88.50
91.70
21.40
49.50
58.10
62.30
63.50
54.0
And its impact in final molasses in those factories confirming killing of thermophiles
Mill No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Rise in RS from
Molasses1
PJ to
Rise in Acidity from
Molasses2
Cl.J to
OTHER
POLMAX
OTHER
POLMAX
11.40
14.46
15.49
12.92
19.92
16.27
10.97
10.01
14.01
23.64
17.30
19.91
20.74
18.51
15.78
16.06
10.46
9.63
11.78
7.63
17.12
10.77
9.80
8.77
10.06
19.05
13.80
13.12
16.29
12.70
12.26
11.81
29.13
50.90
24.58
19.93
22.27
14.73
20.98
16.98
14.93
21.34
22.37
24.42
22.87
13.15
17.55
28.17
21.65
39.48
18.26
16.33
16.38
10.86
15.75
11.33
5.08
17.00
18.88
15.38
19.92
11.40
16.10
22.70
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% Reduction due to POLMAX –
ESR
RS
8.25
33.40
23.95
40.94
14.06
33.80
10.67
12.39
28.19
19.42
20.23
34.10
21.46
31.39
22.31
26.46
ACIDITY
25.68
22.44
25.71
18.06
26.45
26.27
24.93
33.27
65.97
20.34
15.60
37.02
12.90
13.31
8.26
19.42
Conclusion.

Use of Polmax Supreme for cane
sanitation and Polmax ESR for mill
sanitation
– Improves sugar quality,
– Improves molasses quality,
– Improves keeping quality of both,
– Reduces sugar losses significantly &
reduces color formation in juices
– Thus Improves bottom line.
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