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Reducing Sugars: reducing
substances contained in sugars found mostly in glucose and fructose,
which have the property of reducing the copper in cupric ion
(Fehling's solution) and calculated as inverted sugar.
Conductometric Ash: ratio
of ionized soluble salts present in a sugar solution, measured
by means of electric conductivity.
ICUMSA
Color: numerical value for the color of a sugar solution
as measured by the method established by the International Commission
for Uniform Methods of Sugar Analysis.
Sulfurous
Anhydride (SO2): compound used in the process of purification
of sugarcane juice.
Dark
Spots: black particles visible in the sugar with the
naked eye.
Reflectance:
percentage of light reflected by a surface of crystals,
measured by a reflection photometer. It is a numerical expression
of a sugar's whiteness.
AO
(Average Opening): average size of the crystals. Represents
the opening of the sieve (in mm.) that retains 50% of the crystals.
Insoluble Residue:
insoluble impurities contained in the sugar as a result of processing
the sugarcane.
Molds
and Yeasts: fungi widely distributed in the environment
and are viewed as a normal part of the flora of food products.
Salmonella: natural
pathogenic enterobacteria for man and warm-blooded animals.
The salmonellas make up a wide group that include around 1,570
biochemically related serotypes.
Thermophila: spore microorganisms
that are resistant to heat. They occur naturally in farming
soil and frequently their spore are present in small numbers
in sterile commercial products. |
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