Write a note on PH in sugar industry
Answers
Answer:
Whenever you mix sugar with a liquid, you create a solution, including that cup of tea you enjoy every morning. Adding sugar does not change the pH level of the liquid because sugar itself does not have a pH level. In other words, the pH level of a sugar solution is the same as that of the liquid before the addition of sugar.
Answer:
Sugar processing begins with the addition of lime. Lime is used to raise the pH and precipitate dissolved organics. The high pH preserves sugars in the form of sucrose and prevents reactions that would convert sucrose to other, undesirable products. Liming may be done in several stages. The pH of the sugarcane juice is initially low at around 4.5–5.5 and initial liming can bring the pH up to a neutral pH of 7.0 or as a pH as high as 9.0. By reaching a neutral pH, acids that would cause decay of sucrose to fructose and glucose are neutralized. Eventually, liming increases the pH up to 11.0-11.5 which, along with increasing the temperature of the sugarcane juice to above its boiling point, precipitates the dissolved organics. Due to the combination of high pH and high temperature, lime tanks can be a harsh environment for pH probes, and sensors need to be robust to avoid fouling and corrosion.