This course covers sampling and analytical techniques used in raw sugar factories including analysis of incoming cane, process control samples and raw sugar. This section is limited to 6 students.

You should attend if:

  • You have little or no experience working in a lab or are unfamiliar with sugar mill analyses and will be employed as a bench chemist in a raw sugar factory.

You can expect to:

  • Be given a brief overview of the process involved in manufacturing raw sugar
  • Understand why the analyses you will be doing are important
  • Learn to perform the routine daily analyses needed by the factory

Content you can count on:

  • Brief overview of raw sugar-manufacturing process
  • Use of a sample mill to mill sugarcane to obtain juice and bagasse samples for analysis
  • Performing the following analyses:
    • Pol, moisture and fiber on bagasse
    • Brix and pol on juice, syrup, molasses and massecuite
    • Pol and moisture on sugar
  • Calculation of results
  • Care and calibration of laboratory instruments

Expers you'll hear from:
Dr. Harold Birkett
Jeanie Stein

Course Date:

3/1/2006 11:31:13 PM
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