HAMZA S

2. MY TOPIC
QUALITY CONTROL
OF
SUGAR INDUSTRY
Submitted to
Usman Hamid Sb.
Submitted by
Hamza ghafoor

3. QUALITY??
• Degree of acceptability
• Degree of excellence
• Consumer Satisfaction
• Absence of variation
• Quality is consistency

4. QUALITY
CONTROL??
• May be defined as the
sum of all those
attributes which
ultimately influence
negatively or positively
on our food product.
• Product related
• Focus on testing

5. SUGAR
INDUSTRY
• An industry in which
sugar is produced
• Through the process of
sugarcane and sugar
beet
• Pure refined sugar
prepared for human
consumption in it.

6. QUALITY CONTROL
IN SUGAR
INDUSTRY
• Many responsibilities of
quality control.
• Approved or reject all
procedures
• Approved or reject raw
materials, packaging
materials, labeling and
finish product.
• Review product record
accuracy etc.
• Evaluation of raw material
and finish product quality.

7. ANALYSIS OF
SUGAR
• Extraction Rate
• Turbidity
• Purity
• Color
• Humidity
• Ashes
• Reducing Sugar%
• Packaging material
• Storage conditions

8. EXTRACTION
RATE
• Sugarcane juice
extraction is the mill
operation that takes
place after cane receive,
cleaning.
• Amount of the sugar
juice present in the
processing cane.

9. TURBIDITY OF
SUGAR JUICE
• The presence of suspended
particles in the sugar
juice impacts the efficiency
of steps in the refining
process.
• These suspended particles
are removed during
clarification.
• In clarification, a
combination of lime,
activated carbon, and a
clarifying agent are added to
the sugar juice.

10. PURITY OF
SUGAR
• Also known as
polarization
• Describe the
capacity of sweeten
• Weight the sucrose
present
• Enhanced the quality
of Sugar
• 100% sucrose should
be present

11. COLOR OF
SUGAR
• It is an important
attribute to sugar quality
• It direct to particle size
as smaller as more white
• People’s like white
color of sugar

12. HUMIDITY
• Humidity also
affected the quality
of sugar
• Analyze by quality
control
• Humidity level
should be 1.1% to
3%

13. ASH
• Ash also put good
impact at sugar
quality
• It should be also at
control level

14. REDUCING
SUGAR
• Glucos + Fructose
know as reducing
sugar

15. PACKAGING
• Packaging also affected
the quality
• Packaging material
should be inert
• Good appeal
• Stress resist
• Moisture barrier

16. STORAGE
• Poor storage also
can be deteriorate
the product
• Good sanitized
storage condition
are provided by
quality control
management.