1. Gost 12569-99 Sugar. Acceptance rules and sampling methods

2.Gost 12570-98 Sugar. Method for determination of moisture and dry matter

3.Gost 12571-98 Sugar. Method for determination of sucrose

4.GOST 12572-2007 Sugar. Methods for determination of colour and turbidity

solution

5.GOST 12574-93 Sugar and refined sugar. Methods for determining

ash

6.GOST 12575-2001 Sugar. Method for determination of reducing substances

7.GOST 12576-89 Sugar. Methods for determination of appearance, smell,

taste and purity of the solution

8.GOST 12577-67 refined Sugar. Methods for determining the strength and duration of dissolution in water

9.GOST 12578-67 refined Sugar. Methods of determining stuff (shards, crystals and powder)

10. GOST 12579-67 "Sugar and refined sugar. Method of determination of granulometric composition"

11. GOST 26521-85 "Sugar and refined sugar. Methods for determination of net mass"

12. GOST 26521-85 "Sugar and refined sugar. Methods for determination of net mass"

13. GOST 26927-86 "Raw materials and food products. Method for the determination of mercury"

14. GOST 26929-86 "Raw materials and food products. Sample preparation. Digestion for determination of toxic elements"

15. GOST 26930-86 "Raw materials and food products. Method for determination of arsenic"

16. GOST 26931-86 "Raw materials and food products. Methods for determination of copper"

17. GOST 26932-86 "Raw materials and food products. Method for determination of lead"

18. GOST 26933-86 "Raw materials in food products. Method for determination of cadmium"

19. GOST 26934-86 "Raw materials and food products. Method for determination of zinc"

20. GOST 26968-86 "Sugar refined. Methods of microbiological analysis"

2 General characteristics of products

Sugar - household name sucrose (C12H22O11). Cane and beet sugar (sugar, sugar) is an important food product. Common sugar (sucrose) refers to carbohydrates that are considered valuable nutrients, providing the body with the necessary energy. Starch also belongs to the carbohydrates, but learning his body is relatively slow. Sucrose is rapidly broken down in the digestive tract to glucose and fructose, which then enter the bloodstream.

Glucose provides more than half of energy costs. The normal concentration of glucose in the blood is maintained at 80-120 milligrams of sugar in 100 milliliters (0,08~0,12 %). Glucose has the ability to maintain the barrier function of the liver against toxic substances through participation in the formation in the liver of the so-called paired sulfuric and glucuronic acids. That is why the intake of sugar inside or glucose into a vein it is recommended in certain liver diseases, poisoning.

Sugar - the same as the low molecular weight carbohydrates (mono - and oligosaccharides. Some of them have a sweet taste.

Homeland Sahara - India (SKR. शरकरः (śarkaraḥ IAST) "grit, gravel, sugar), in Russian language the word was borrowed through Greek. σάκχαρον. In Europe, sugar was known to the Romans. Brown sugar particles were prepared from the juice of sugar cane and imported to Europe from India. Egypt, a province of the Roman Empire, was the intermediary in the trade with India. Later sugar cane appeared in Sicily and in southern Spain, but with the fall of the Roman Empire, this tradition was lost.

The average annual sugar consumption per person in Europe: the middle of the XIX century - 2 kg, 1920 - 17 kg, 2000-e - 37 kg

Brown sugar is unrefined cane sugar.

Brown sugar consists of sugar crystals coated cane molasses with natural flavor and color. Is made by boiling down sugar syrup by special technology. There are many varieties of brown sugar which differ mainly by the number of treacle molasses. Dark brown sugar has a more intense color and stronger molasses flavor than light. Sometimes brown sugar is called "tea" or "coffee". Manufacturers of brown sugar is marketed as a luxury clean gourmet product. While nutritionists note that unrefined sugar may contain unwanted impurities and has a high caloric content

Kinds of sugar feedstock

Sugar cane

Stalks of sugar cane, plants, wild species growing in India, was the initial raw material for the extraction of sugar; in Europe cane sugar became known BC as a medicine. When the dominion of the Arabs in the IX century the cultivation of sugar cane was established in Egypt, Sicily and southern Spain; at the end of the tenth century sugar production in the form of a conical heads already made in Venice, but more common sugar received in Europe only during the Crusades. In 1490 Columbus carried sugar cane from the Canary Islands to Santo Domingo (Haiti), and since that time culture in the West Indies and Central America began to develop rapidly, and colonial sugar sand started to cover the total demand for it in Europe, which since the sixteenth century there appeared refineries for purification. Nonetheless, the sugar for a long time, until the nineteenth century, remained a luxury item. Most of the sugar consumed in the modern world, is produced from sugar cane.

Sugar cane is a perennial grass cultivated in tropical and subtropical regions. For its cultivation requires a frost-free climate with sufficient rainfall during the growing season, in order to fully exploit the enormous growth potential of plants. Harvested manually or mechanically, the stems are cut into pieces and quickly transported to a processing plant. Raw materials are either crushed and extracted the juice with water or sugar is extracted by diffusion. The juice is then subjected to purification by means of slaked lime (defecation) and heated to kill the enzymes. As a result the liquid syrup is passed through a series of evaporators, after which the remaining water is removed by evaporation in a vacuum container. After that, the supersaturated solution crystallizes with the formation of sugar crystals. Molasses which is a by-product of the production process of sugar and fiber from the stems, known as bagasse, is burned to provide energy for the sugar extraction process. The crystals of raw sugar have a sticky brown coating and can be used as food, or their bleached with sulphur dioxide or carbonic acid (saturation) to obtain a white product.

Sugar beet

In 1747 Andreas Margrave published in the memoirs of the Berlin Academy of science my observations on the possibility to extract the sugar from the roots of zvekovici (betaalba) and even pointed the way to work, which essentially preserved until the present time. Honor device of the first plant for extracting sugar from zvekovici belongs to the student Margrave of the sugar beet, but the first experiments in the factory size were unsuccessful and beet sugar production was put on firm ground in 1806 by Napoleon(the distribution of land for cultivation of zvekovici, the institution under the factories schools, prizes), who saw in it a means to maintain the continental system and independence from English imports. The high price of colonial sugar cane (about 8 francs per kilogram) was doing the best local sugar production and introduced in France improvement of production (grater, hydraulic press, percolation through bone charcoal, heat, and condensation of vapor juice) led to a rapid development: in 1828 in France already worked 103 plant and produce up to 5 million kg of sugar. The methods developed in France, then moved to Germany and other European countries. In Russia's first plant for extracting sugar beet juice, mainly for processing into alcohol incorporated major General Blankenheim in 1802, in the Tula province, then sugar factory was built by Ivan Akimovich Maltsov in 1809, the further development of Russian sugar production is indebted to the family of the counts counts Bobrinsky. In 1897 in Russia were 236 plants, capacity of which amounted to 45 million pounds per year.

Sugar beet belongs to the biennial plant, fleshy root is formed in the first year. Cultivated in temperate regions with moderate rainfall and requires fertile soil. Harvested mechanically in the fall, with the removal of tops and adhering soil. Root vegetables can be stored without loss in the weeks before it will be sent to the recycling plant. Here, the beets are washed and sliced, sugar syrup is extracted with hot water by diffusion. Checked with diffusers juice passes through the measuring tanks, and usually from 100 kg of roots obtained with 120 kg of juice to separate from enthusiastic particles of the pulp is passed through filters made from wood chips or coarse cloth or through a metal sieve. After the juice is heated to 60°C in the preheating, that is, in the boilers, provided with tubes through which the juice, and in the space between the tubes embarks vapor; thereafter, the juice enters defecator(s) several times and subjected to purification by means of lime (defecation) and then carbonic acid (Sats). Chemical process defecation and carbonation is that lime when heated displaces the weak base in the sediment and gives off dvuhosnovnyj organic acids insoluble salts, decomposes inverted sugar, gives insoluble compounds with Leguminosae protein substances and, finally, the excess carries in the existing sediment in the juice suspens; alkali base, freed from salts of organic acids, come into connection with sucrose, forming alkaline saharty, and the excess of lime gives simultaneously the lime saccharate; however, nitrogenous compounds begin to partially decompose with the release of ammonia. This processing then devicemanager juice carbon dioxide is intended mainly to remove the excess of lime, which is precipitated in the form of carbonic acid, produces further clarification and decolorization juice, as well, to decompose the alkaline and calcareous saharty; saturation stop at a known alkalinity of the juice (part alkalinity depends on the presence of alkaline carbonate salts), in order to protect the juice from decomposition by the action of microorganisms. In addition, the proposed very large number of means and methods for purification of juice in replacement of lime and carbonic acid, but these proposals have not gained any practical use.

Purified of specified funds juice so not exempt from sugar that it is possible by simple evaporation to reach this concentration, when boiled down to which of the masses will become coated with crystals of sugar. Condensed juice, or syrup, called magma (Hutfüllmasse), while pouring it undergoes a final boiling out in a vacuum apparatus. The separation of the crystals from the molasses produced with the help of centrifuges, blowing into the rotating centrifuge drum has just released the magma (hot problemone), or letting it cool down (cold problemone), and it congeals to a solid mass that you want to give it uniformity with a view to a uniform load of the centrifuge stir that is made in the instruments – the lemites.

Filled with magma, the centrifuge drum rolls through the mesh wall of molasses (the first run-off) and keeps the sugar crystals that probailout or spellalerter, directly or ferry, she bathed an was able to keep the crystals molasses; this portion of the flowing fluid commonly collected separately (second run-off). At the end of probelme sugar crystals constituting the so-called white sand, or the first product is removed from the centrifuge and dried by passing through rotating cylinders.