The measurement of agglomerates in raw and washed raw sugar

Agglomerates in raw and washed sugar have been measured by exammmg samples under a low-power microscope and counting agglomerates and single crystals. Results show that both washing, and washing and drying, of brand 1 and very high pol (VHP) raw sugars had minimal effect on the agglomerates present in the original raw sugar. However, the effect of washing on lower pol brand JA sugar was significant. Brand JA had a higher percentage agglomerates in the raw sugar and washing reduced this percentage considerably. Of the two washing procedures tested, the modified HSPA procedure reduced the level of agglomerates more than the Australian sugar industry's Method 39 procedure (Anon., 1991). Three drying techniques were tested and none affected the level of agglomerates after washing. Laboratory affination of brand 1 and brand JA raw sugar showed that the level of agglomerates in the former was unchanged while that in the JA sugar was reduced by the mingling procedure. The reduction in agglomerates was greater in those sugars with higher levels in the raw sugar. Washing procedures used to prepare raw sugars for grist analysis seem to reduce the level of agglomerates more than the laboratory affination procedure tested here. It would be useful to compare the latter result with actual factory experience.