752331 Technology of sugar

Type
Lecture
Semester hours
2
Lecturer (assistant)
Emerstorfer, Florian
Organisation
Offered in
Sommersemester 2025
Languages of instruction
Deutsch
Content

1. Introduction
Historical overview of sugar - Economical importance - Regimentation of beet and sugar production

2. Raw material sugar beet
Production of sugar beet - Composition - Properties of constituents - Quality assessment - Reception and storage - Washing

3. Extraction
Extraction theory - Slicing - Extraction plants - Use of pulp - Process control - Microbiology of extraction

4. Juice purification
Fundamentals of the lime/CO2-purification - Equipment for juice purification - Alternative juice purification systems - Lime and kiln gas production - Ion exchange processes - Process control

5. Evaporating
Thermodynamic fundamentals - Principle of multiple effect evaporation stations - Calculation of 4-effect evaporation plant - Types of evaporators - Cogeneration of heat and power

6. Crystallization
Theoretical principles of crystallization - Multiple-stage crystallization schemes - Crystalizer, centrifugals - Drying and storage - Quality criteria of white sugar - Special sugar products - Molasses
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

The aim of the lecture is, based on the theoretical fundamentals, to point the technical implementation of the individual procedural stages of sugar technology and to discuss the pros and cons of different possibilities in the context of economic profitability. Practical experience is meant to have priority over far-reaching theoretical considerations, as these will be the subject of other lectures anyway. Updated visuals and a few calculation samples are supposed to supplement the topics presented in the lecture. Due to the fact that many mechanical and thermal basic methods are used in sugar technology, this lecture is also designed to contribute to the strengthening of already acquired knowledge.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.