METHOD 34 P.l.

METHOD 34
AFFINED COLOUR — DETERMINATION IN RAW SUGAR

1.0 SCOPE AND FIELD OF APPLICATION 4.0 REAGENTS

This method is used by CSR Central Laboratory to
assess the affining quality of raw sugars. It follows
closely the method developed by the Amstar Corpora¬
tion and included in their general contract provisions.
Similarly based procedures are included in nearly all
USA raw sugar contracts.
Affined colour represents the colour to be expected
after a raw sugar has passed through a refinery affina-
tion station. It is the sum of the colour in the residual
film of syrup coating which has not been possible to
remove under the standard conditions of the test and
the colour included in the raw sugar crystal itself.
Affined sugar colour represents the colour load to be
expected in the main course of a refinery.
The first part of this test can be used to prepare a raw
sugar for analysis of any affined sugar parameter.
The method, which is applicable to all raw sugars, con¬
sists of two parts:
(i) Removal of that part of the syrup coating the raw
sugar crystal that is likely to be removed during
refinery affination.
(ii) Determining the colour of the affined sugar after
dissolving it in water.
2.0 PRINCIPLE OF METHOD
The sugar is mixed with 64.0 °bx high purity liquid
sugar and the resultant mixture (magma) centrifuged.
The affined sugar is spread in a thin layer to dry and
the dried, affined sugar is stored for the determina¬
tion of colour (or any other affined sugar parameter).
The colour of the affined sugar is measured (after
dissolving in water and adjusting the pH) as the
4.1 Liquid Sugar, 64.0 °bx. Prepare from high quality
refined sugar or from superfine liquid sugar. Adjust
to 64.0 °bx at 20 °C.
5.0 PROCEDURE
A. AFFINATION
5.1 Weigh 1000 ± 5 g of well mixed raw sugar into the
mixer bowl (3.2). Turn the mixer on to low speed
(No. 1 setting approximately 100 r/min).
5.2 With a dispensing pipette or pump (3.3), add 380 mL
of 64°bx liquid sugar at a uniform rate over 4.5 minutes
(84-85 mL/minute).
5.3 Continue to mix the raw sugar and liquid sugar for
one more minute. The total mixing time from the com¬
mencement of adding liquid sugar is 5.5 minutes.
5.4 Immediately transfer the entire magma (raw sugar and
liquid sugar mixture) to the centrifuge basket (3.1).
5.5 Bring the centrifuge up to 3000 r/min in 15 seconds
and spin at 3000 r/min for exactly two minutes.
5.6 Remove the sugar from the centrifuge basket and
spread on the glazed paper in a layer not to exceed
5 mm thick.
5.7 Allow the sugar to dry (in a clean dust free area). Mix
the sugar periodically by hand, with a flat spatula, so
that the sample dries uniformly and is well mixed.
5.8 Store the dry affined sugar in a sealed heavy-duty
plastic bag for subsequent determination of colour or
other parameters.
B. COLOUR DETERMINATION
Measure the colour of the affined sugar according to
the procedure described in the Method No. 33 “Total
Colour (Colour Index)
Sugar”.
— Determination in Raw

absorbance at 420 nm, corrected for turbidity

measured at 720 nm. 6.0 CALCULATION
Follow the procedure in Method No. 33 and calculate
the colour index of the affined sugar.
3.0 APPARATUS Record the colour index of the affined sugar to the
Ordinary laboratory apparatus and glassware and nearest 10 colour units.
3,1 Centrifuge, fitted with 200-230 mm dia basket, faced
with 500 (im mesh metal screen, capable of operating 7.0 PRECISION
at 3000 r/min. Concentration 95% 95%
3.2 Mixer, with flat beaters and approx. 2L bowl (Kitchen- Sample Range Repeatability Reproducibility
Aid-Model K5, with No. K-5-A-B flat beaters, from (Colour Units) r R
Hobart Manuf. Co. Troy, Ohio, USA) or similar mixer. Raw sugar 500-1500 96 Not Determined
3,3 Dispensing burette, or peristaltic pump, to deliver
liquid sugar at constant rate of 84-85 mL/minute. 8.0 REFERENCE
3,4
3.5
Balance, to weigh 1000 ± 5 g.
Sheets glazed paper, about 1 m2.
Method No. 33, “Total Colour (Colour Index)
Determination in Raw Sugar”.
—