Changes in colour during dropping-pan crystallisation

Sampling was undertaken during the 2017 crushing season at three factories during A and B dropping-pan operation to monitor changes in different sugar-quality parameters due to changes in pan-boiling procedures. The sampling program included batch- and continuous-pan operation. Parameters measured in the sugar and affined sugar during the period from the initial charging to the final dropping conditions were: colour; pol; moisture; ash; glucose; fructose. Analyses were also undertaken on the massecuite samples collected during the pan run-up and at dropping. The full set of results can be obtained through Sugar Research Australia Limited and are included in the final report to project 2015/013. This paper discusses some of the colour results from the sampling program and the implications that should be considered by all Australian sugar mills. Key words Crystallisation, sugar quality, boiling, partitioning