LOSS OF SUCROSE IN SOUTH AFRICAN MOLASSES

The South African Industry uses sucrose, as determined by chromatographic analytical techniques, rather than pol, in factory balances. Data for about 20 seasons are available and have been used in this presentation to establish trends relevant to the losses of sucrose in South African final molasses. The impacts of such factors as the concentration of fructose, glucose and ash, and operational procedures are presented and discussed. The composition of South African molasses, in terms of specific non-sugars, has been investigated and compared to that of final molasses from a number of other cane producing countries. These results and their impact on sucrose losses are also discussed. Finally, the value and meaningfulness of a number of parameters relevant to the measurement of sucrose lost in molasses are discussed.