Sugar

1	Terms, Distinguishing Criteria, Uses, and Nutritional Physiology
2	History
2.1	Development of the Cane Sugar Industry
2.2	Development of the Beet Sugar Industry
3	Properties
3.1	Physical Properties of Crystalline Sugar
3.2	Physical Properties of Aqueous Sugar Solutions
3.3	Chemical Properties
3.4	Sensory Properties
4	Sucrochemistry, Chemical and Enzymatic Synthesis
4.1	Sucrochemistry
4.2	Chemical and Enzymatic Synthesis
4.3	Plant Biosynthesis
5	Methods of Analysis
6	Cane Sugar
6.1	Cultivation
6.2	Composition of Sugarcane
6.3	Deterioration of Sugarcane
6.4	Harvesting and Delivery
6.4.1	Harvesting
6.4.2	Transportation
7	Cane Sugar Processing
7.1	Milling and Diffusion
7.1.1	Cane Weighing and Testing
7.2	Cleaning
7.3	Juice Extraction
7.3.1	Milling
7.3.2	Diffusion
7.4	Factory Fuel
7.5	Cane Factory Process
7.6	Direct White Sugar Factory
7.7	Refining
7.7.1	Phosphatation
7.7.2	Talo Phosphatation
7.7.3	Carbonation (Carbonatation in the United States and the United Kingdom)
7.7.4	White End Refineries
8	Raw Cane Sugar Refining
8.1	Exchange of Alkali Ions for Alkaline-Earth Ions
8.1.1	Quentin Process
8.2	Decolorization of Remelt Syrups and Thin Juices
8.3	Elimination of Ionogenic Nonsucrose Substances
8.3.1	Acidic Deionizing Process
8.4	Production of Liquid Sugar
9	Sugar Beet
9.1	Cultivation
9.2	Chemical Composition and Beet Quality
9.3	Harvesting and the Beet Campaign
9.4	Beet Storage
9.5	Thick Juice Campaign
9.6	Weighing and Beet Quality Tests
9.7	Internal Transport and Washing
9.8	Processing Wash and Flume Water
10	Sugar Beet Processing
10.1	Slicing Beet
10.2	Juice Extraction
10.2.1	Extraction Technology
10.2.1.1	Thermal Denaturing of Cossettes by a Prescalder
10.2.1.2	BMA Extraction System
10.2.1.3	The Buchau–Wolf Tower
10.2.1.4	The RT-5 Continuous Diffuser
10.2.1.5	Extraction with the DdS Slope Diffuser
10.3	Pressing Extracted Pulp
10.4	Juice Purification
10.4.1	Carbonatation
10.4.1.1	Classical Carbonatation
10.4.1.2	Defeco-Carbonatation
10.4.2	Softening of Thin Juice
10.5	Lime–Carbon Dioxide
11	Evaporation of Thin Juice
11.1	Chemical Changes in the Juice During Evaporation
11.1.1	Cane Juice
11.1.2	Beet Juice
11.2	Equipment Used in Evaporation
12	Crystallization
12.1	Production of Massecuite
12.2	Evaporating Crystallization
12.2.1	Batchwise Process
12.2.2	Continuous Process
12.3	Mixing of Massecuites and Cooling Crystallization
12.3.1	Cooling Crystallization
12.4	Factors That Influence Rate of Crystallization
13	Separation of Sugar from Massecuite
14	Drying, Conditioning, and Storage of Sugar
15	Production of Special Types of Sugar
15.1	Cube Sugar
15.1.1	Poured-Cube Process
15.1.2	Pressed (Molded) Cube Process
15.2	Sugarloaves
15.3	Rock Candy
15.4	Icing Sugar
15.5	Instant Sugar
15.6	Preserving Sugar
15.7	Brown Sugar (Soft Sugar)
15.8	Sugar Solutions
15.9	Burnt Sugar and Caramel Colors (Caramels)
16	Sugar from Other Plants
16.1	Palm Sugar
16.2	Maple Sugar and Maple Syrup
16.3	Sugar from Sweet Sorghum
16.4	Sugar from Agave
17	Cane Bagasse and Beet Pulp
17.1	Cane Bagasse
17.2	Beet Pulp
17.2.1	Dried Pulp
17.2.1.1	Pellets
17.2.2	Beet Pulp Methanization
18	Valorization of Molasses
18.1	Cane Molasses
18.2	Beet Molasses
19	Sugar Yield, Energy, Water
19.1	Sugar Mass Balance
19.2	Steam and Energy Balance
19.3	Water Balance
20	Sugar and Co-product Quality
20.1	Refined and White Sugar
20.2	Raw Sugar
20.3	Molasses
20.3.1	Beet Molasses
20.3.2	Cane Molasses (Blackstrap)
20.3.3	High-Test Molasses
20.3.4	Dry Molasses
20.4	Vinasse
20.5	Liquid Feed Supplement
21	Dynamics of the Global Sugar Industry: Current State and Outlook
21.1	Introduction
21.2	World Sugar Balance
21.2.1	Production and Consumption
21.2.2	Stocks-to-Use Ratio
21.2.3	Sugar Production Trends
21.2.4	Cane Versus Beet Sugar
21.3	Sugar Consumption
21.3.1	Per Capita Consumption
21.4	Overview of Major Sugar Producers
21.4.1	Brazil
21.4.2	India
21.4.3	Thailand
21.4.4	China
21.4.5	European Union
21.4.6	The United States
21.5	Global Sugar Prices: Key Drivers
	References

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