Application Sugar

41
Application Brochure

Balances
pH Meters
Refractometers
Karl Fischer Titrators
Spectrophotometers UV/VIS
Halogen Moisture Analyzer
Excellence Line Titrators

Selected Analytical Methods

for the Sugar Industry
Content

Content 3

Introduction 4
Laboratory Solutions 5
Process Overview 5
ICUMSA Sugar Solution-Color Assessment 6
From Standalone to Fully Automated Systems 6
Fully automated measurement system 7
Common Procedure and Materials 8
Method GS1/3-7 9
Solution Colors at pH 7.0 of Raw and Specialty Sugars 9
Method GS2/3-9 10
White Sugar Solution Color at pH 7.0 10
Method GS2/3-10 11
White Sugar Solution Color 11
Method GS9/1/2/3-8 12
Solution Colour by the MOPS Method 12
Moisture Determination in Sugar 14
Process Optimization and Lab Efficiency 14
Halogen Moisture Analysis 15
Material and Methods 16
Correlation HX204 versus Drying Oven 17
Conductivity Ash Measurement 18
According to ICUMSA GS2/3-17 18
Conductivity Ash Measurement 20
According to ICUMSA GS1/3/4/7/8-13 20
Efficient Sugar Content Determination 22
Of Molasses and Syrups 22
Purification Process Monitoring by Titrimetric Analyses 24
®
One Click Water Determination 26
Of Raw Sugar 26
Amazing Weighing Solutions 27
For Different Applications 27

METTLER TOLEDO
Application Solutions Sugar
3
 Introduction
Introduction

Sugar is important; all organisms need sugar as a source of energy. Its chemical structure
is simple, encompassing all saccharides from monosaccharides, disaccharides, oligo- and
polysaccharides. However, in everyday terms we think of sugar as a sweet crystalline
substance obtained from various plants. It is in fact sucrose, a disaccharide consisting of
fructose and glucose.

In earlier days, sugar was traded as a precious good, only affordable by the wealthy.
Today it is a commodity found in every grocery store. We find sugar in many foods,
beverages and even pharmaceutical products; but even though sugar is important for a
balanced metabolism, too much can have an adverse effect on our health.

Regardless of whether sugar is produced from sugar cane or sugar beet, it must meet the
standards defined by the industry and health organizations. By far the most important,
ICUMSA™ (International Commission for Uniform Methods of Sugar Analysis), is used as a
reference across the industry.

The quality of sugars is determined by a series of chemical and physical properties.

This application brochure presents selected analytical methods for the state-of-the-art
measurements of several sugar quality parameters on METTLER TOLEDO instruments.

This includes:
• Color determination
• Brix values
• Moisture determination
• pH measurements
• Weighing solutions
• Karl Fischer water determination
• Titrimetric alkalinity and hardness analysis

We wish you every success for your sugar analyses.

Daniel Buchmann Matthias Meier

Head Market Support Group Market Manager
SBU Analytical Chemistry SBU Analytical Chemistry

4 METTLER TOLEDO
Application Solutions Sugar
 Laboratory Solutions
For the Sugar Industry

METTLER TOLEDO offers a comprehensive range of analytical instruments and balances for efficient and reliable
quality control in the sugar industry. In the following we present a selection of instruments frequently used at
different process stages. All instruments are designed for easy operation, robustness and reliability. Sugar or
sucrose is produced from either sugar beet or sugar cane. The different production processes are shown below.

A Sugar Beet Production Process Solid

Sugar beet is refined into sugar in one single stage, whereas Liquid
sugarcane refining has traditionally been carried out in two stages.

Beet Pulp Filter Cake – – White Sugar

Raw Juice Thin Juice Thick Juice Magma Molasses

Extraction Purification Evaporation Crystallization Centrifugation

B1 Raw Sugar Production Process

Raw sugar is produced locally in sugarcane-producing regions.

Bagasse Filter Cake – – Raw Sugar

Raw Juice Thin Juice Thick Juice Magma Molasses

Extraction Purification Evaporation Crystallization Centrifugation

B2 Sugar Cane Refinery Process

Subsequent sugar refining is usually carried outin the country where the sugar is consumed.

Raw Sugar – Filter Cake – – White Sugar

– Raw Juice Thin Juice Thick Juice Magma Molasses

Storing Affination Purification Evaporation Crystallization Centrifugation

c al

photom o-
re
che r
r

ion

ters
r

eter
er
r

e
tomete

Titrato

Titrato

Balanc
Moistu

Balanc

Spectr
Analyz

Analy ti

Precis

pH m e
Karl Fis
Refrac

• • • • • •
• • • • • •
A, B1 & B2

METTLER TOLEDO
Application Solutions Sugar
5
 ICUMSA™ Sugar Solution-Color Assessment
ICUMSA Color Determination
From Standalone to Fully Automated Systems

The color of sugar solutions, determined according to ICUMSA1, is one of the most important parameters refiners
assess [1]. METTLER TOLEDO offers safe and efficient ways to perform automated ICUMSA™ sugar-color assess-
ments, saving hours of manual transcription work.
Today, determining the final color value of sugar samples still requires many manual steps. Beginning with a
solution’s Brix value and reading its concentration from the ICUMSA table, through to measuring absorbance at
420 nm, all values are first recorded manually on paper before being transferred to a computer program for final
result calculation.
Not only are these steps time-consuming, they also bear the risk of transcription errors.
METTLER TOLEDO offers efficient and error-free analytical workflow systems to automatically calculate color
according to ICUMSA. From standalone to multi-instrument, all systems have in common to massively reduce
above mentioned manual data handling steps. Thus they can save up to several hours per week of operator
time, and help to minimize the risk of transcription errors. Further, the final color result can immediately be vali-
dated, as it is shown directly on the UV/VIS instrument’s screen.

Multi-instrument Standalone system

Sample

Figure 1: By connecting a METTLER TOLEDO R4 and UV5 to the Figure 2: Standalone system using METTLER TOLEDO’s UV/VIS
LabX PC software, the ICUMSA color is automatically calculated Spectrophotometer to automatically calculate ICUMSA color.
and immediately shown on the instrument. The Brix value is entered manually in the field “correction factor”.

The LabX® software enables the connection and remote control of different instruments for multiparameter
measurements. In addition to storing data and meta-data, LabX automatically and securely transfers results
between instruments – in this case between the R4 and the UV5 – with users fully guided through the workflow.
By connecting a METTLER TOLEDO balance to LabX, this guidance can begin as early as weighing a sample.
All results, including from balances and pH meters, can be stored in LabX’s central database. A customizable
report is stored electronically; and where required, printed automatically. All data can also be transferred from
LabX to other laboratory information management systems (LIMS).

1
ICUMSA™ is a trademark of ICUMSA Ltd. and Verlag Dr. Albert Bartens KG.

6 METTLER TOLEDO
Application Solutions Sugar
 Fully automated measurement system

For high-throughput demand METTLER TOLEDO offers automated sample handling options by connecting
an InMotion or SC30 autosampler to the R4 and UV5. After filtration, sugar solutions are transferred into
the respective lnMotion beakers or SC30 glass vials and placed on the Rack. From there the samples are
automatically processed, including automated barcode reading. Figure 3 shows the setup of such a fully
automated ICUMSA color-measurement system.

SD660
Waste
SPR200

Empty beaker
(blank UVVIS)
InMotion
Autosampler Samples

Water
R4
UV5
PowerShower

LabX

Figure 3: Fully automated ICUMSA color measurement system. After filtration, sugar solution samples are transferred into beakers and
placed on the InMotion. From there the samples are automatically transported to first measure the Brix on the R4 and then the absorbance
at 420 nm. All results are automatically shown on the instrument screen and securely saved in the LabX database.

METTLER TOLEDO
Application Solutions Sugar
7
 ICUMSA Methods for Color Determination
ICUMSA Color Determination
Common Procedure and Materials

ICUMSA defines four methods for determining sugar- Procedure

solution color. All four methods are further detailed • Measure the refractometric dry substance (RDS) with
here after. the R4, using the built-in ICUMSA table [6].

ICUMSA Method Titel • Use RDS to obtain the density of the test solution,
GS1/3-7 Solution Colours at pH 7.0 of Raw and ρ [7].
Specialty Sugars [2].
• Calculate the concentration of sample solids in
GS2/3-9 White Sugar Solution Colour at pH 7.0 [3].
solution from RDS [7].
GS2/3-10 White Sugar Solution Colour [4].
• Determine absorbance As at 420 nm using water
GS9/1/2/3-8 Sugar Solution Colour by the MOPS Method
as blank.
[5].
• Calculate the colour in ICUMSA units

Material and Method Refractometer measurement parameters

Instruments and Accessories
• UV5 Spectrophotometer (30254725)
• R4 refractometer (30474903)
• XPE 205 Analytical balance (30087653)
• S400 pH meter (30046240)
• Quarz cuvettes 10 mm (30258738), 20 mm
(commercial brand), 50 mm (30258739)
• LabX server software (30247984)
• Nitrocellulose (nc) membrane filters,
pore size 0.45 μm
• Vacuum pump and Büchner funnel
• Ultrasonic bath
Samples
• White and brown raw sugars;
• Crystalline refined white sugars
Reagents
• Hydrochloric acid (HCl; aq) (0.1M)
• Sodium hydroxide (NaOH; aq) (0.1M)
• Deionized water
• Hydrochloric acid (HCl; 0.1 mol/L)
• Triethanolamine (TEA; 0.1 mol/L)
• MOPS buffer solution 0.2 mol/L adjusted
to pH 7.0 with 1 mol/L NaOH.
Except for method GS2/3-9 all parameters
are set as follows.
Measuring
temperature 20.00 °C
Result 1 T[Brix_ICUMSA_nD(nD)]
Result 2 The density (ρ) is calculated in LabX
according to the respective ICUMSA
formulas [7].
Result 3 The concentration (c) is calculated in
LabX according to the respective
ICUMSA formulas [7].
UV/VIS method parameters
Method Fixed wavelength
Path lengths 1, 2, 4 or 5 cm
Measurement time 3s
Wavelenght 420 nm
Background correction 1-point at 720 nm
Result 4: ICUMSA color (A420*1000) / (path
length* concentration [IU7.0]
Results
In the herein used setup, the color is calculated fully
automatically by using the LabX software [8]. Thereby
the values from the refractometer are automatically
transferred via LabX to the UV/VIS spectrophotometer
and used there to calculate the final color result.
All data are stored in a central database and a report
is created automatically.

8 METTLER TOLEDO
Application Solutions Sugar
 Method GS1/3-7
Solution Colors at pH 7.0 of Raw and Specialty Sugars

Preparation of sample Table 2: Mean values (n=5) from measured raw sugar samples at
different concentrations and using different path lengths. The stan-
1. Prepare the solution by weighing defined sugar dard deviation (Std Dev) and the relative standard deviation (Srel)
and water aliquots according to the ICUMSA color were calculated. All color values are given in IU7.0.

ranges.
Sample White 1 White 2 Brown 1 Brown 2
Table 1: Aliquots of sugar, water and path length (b) Sugar solution (%) 30 50 30 10
Path length (cm) 5 2 1 1
ICUMSA color Sugar Water Path length Mean color (IU7.0) 280 340 600 4080
range aliquot (g) aliquot (g) (cm)
Measured 0 0 20 10
250-500 50 ± 0.1 50 ± 0.1 2* absolute
250-500 30 ± 0.1 70 ± 0.1 5* repeatability*
500-2000 30 ± 0.1 70 ± 0.1 1 Max. permitted NA NA 110 300
repeatability
2000-7000 10 ± 0.1 90 ± 0.1 1
Std Dev 0.0 0.0 5.5 4.5
7000-13000 5 ± 0.1 95 ± 0.1 1
Srel (%) 0.0 0.0 0.9 0.1

* A minimum of 30% w/w may be used if filtration of 50% w/w

proves difficult.
2. Dissolve completely by stirring at room temperature.
3. Adjust the solution to pH 7.0 ± 0.1 by adding
NaOH (aq) or HCl (aq).
4. Filter the solution under vacuum through a 0.45 µm
nc membrane filter into a clean, dry flask.
5. Deaerate the solution in an ultrasonic bath
for 3 minutes.
Results
The measured ICUMSA colors range from 280 to
4080 IU7.0. For the sample White 1, 30 g sugar
and cell length 2 cm was used, 50 g and 1 cm for
White 2, 30 g and 1 cm for Brown 1, and 10 g and
1 cm for Brown 2 (table 2).
* as defined by ICUMSA [2], the absolute difference between two
results obtained under repeatability conditions
The repeatability of the raw sugar measurements was
excellent for all measured samples and by far within
the maximally tolerated absolute values between two
results. ICUMSA defines these values for raw sugars
between 110 IU7.0, and 300 IU7.0 respectively, depend-
ing on the color range of the sample. The maximally
tolerated repeatability for raw sugars is only specified
starting from 500 IU7.0.

All data are stored in a central database and a report

is created automatically.

METTLER TOLEDO
Application Solutions Sugar
9
 Method GS2/3-9
ICUMSA Color Determination
White Sugar Solution Color at pH 7.0

Preparation of sample
Table 1: Mean values (n=5) from two white sugar samples. The
1. Weigh 50 ± 0.1 g of sugar into a 250 mL flask. standard deviation (Std Dev) and the relative standard deviation
2. TEA/HCl buffer pH 7.0: Fill 500 mL of 0.1 mol/L TEA
into a 1000 mL beaker. Add 0.1 mol/L HCl until Sample White 1 White 2
the solution reaches a pH of 7.0 (approx. 420 mL). Sugar solution (%) 50 50
Store the buffer at 4 °C for up to one week. Path length (cm) 5 5
Adjust to room temperature before usage. Mean color (IU7.0) 86 362
3. Add 50 ± 0.1 g of TEA/HCl buffer. Dissolve the Std Dev 0.9 0.0
sample completely by stirring at room temperature. Srel (%) 1.0 0.0
4. Filter the solution under vacuum through
a 0.45 µm nc membrane filter in a clean flask. (Srel) were calculated. All color values are given in IU7.0.
5. Degas the solution in an ultrasonic bath The used automated result calculation yields in sig-
for 3 minutes. nificant time gains compared to manual transcriptions
and result calculations. Also, the risk of typing errors
Refractometer measurement parameters can be drastically reduced.
Taking into account the properties of the TEA/HCl
buffer, the RDS needs to be corrected by a factor All results, including from balances and pH meters,
0.989 (see Result 3). can be stored in LabX’s central database. A customiz-
Measuring able report is stored electronically; and where required,
temperature 20.00 °C printed automatically.
Result 1 T[Brix_ICUMSA_nD(nD)]/100
Result 2 The density (ρ) is calculated in LabX
according to the respective ICUMSA
formulas [4].
Result 3 The concentration (c) is calculated in
LabX as follows:
c = 0.989 RDS∙ρ∙10-5 g/mL.

Results
Table 1 summarizes results obtained from 2 different
white crystalline sugars.

10 METTLER TOLEDO
Application Solutions Sugar
 Method GS2/3-10
White Sugar Solution Color

Preparation of sample Results

1. Weigh 50 ± 0.1 g of sugar into a 250 mL
conical flask.
2. Add 50 ± 0.1 g deionized water. Dissolve the
sample completely by stirring at room temperature.
3. Filter the solution under vacuum through a
0.45 µm nc membrane filter in a clean flask.
4. Degas the solution in an ultrasonic bath for
3 minutes.
Table 1 summarizes results from three refined white
sugar samples. It is shown that with the used setup,
and a pathlength of 5 cm good and repeatable
results in the color range below 50 ICUMSA units
were obtained. This indicates that respective sugar
samples can be measured with the herein shown
instrumentation.
Table 1: Mean values from three white sugar samples. The standard
deviation (Std Dev) and the relative standard deviation (Srel) were
calculated. All color values are given in IU.

White sugar samples Crystal 1 Crystal 2 Powder

(n=5) (n=3) (n=3)
Sugar solution (%) 50
Path length (cm) 5
Sample

Mean color (IU) 24 21 48

Std Dev 0.6 0.0 0.0
Srel (%) 2.5 0.0 0.0

Figure 4: By connecting a METTLER TOLEDO R4 and UV5 to the

LabX PC software, the ICUMSA color is automatically calculated
and immediately shown on the instrument.

METTLER TOLEDO
Application Solutions Sugar
11
 Method GS9/1/2/3-8
ICUMSA Color Determination
Solution Colour by the MOPS Method

Preparation of sample Table 1: Mean values (n=5) from different sugar samples. Standard
deviation (Std Dev) and relative standard deviation (Srel) were
1. Weigh sugar samples according to the following calculated.
table into a 250 mL conical flask.
Sample White 1 White 2 Brown 1 Raw 1
Pathlength cm ICUMSA Color Range Sugar Aliquot (g) Sugar solution (%) 20 20 10 5
Up to 800 20 ± 0.04 Path length (cm) 5 5 2 1
5 200-1,600 10 ± 0.02
400-3,200 5 ± 0.01 Mean color (IU7.0) 96 184 679 3072

Up to 1,000 20 ± 0.04 Measured absolute

3 1 12 5
4 250-2,000 10 ± 0.02 repeatability*
500-4,000 5 ± 0.01 Max. permitted
9 9 48 220
250-2,000 20 ± 0.04 repeatability
2 500-4,000 10 ± 0.02 Std Dev 2.5 1.1 12.2 5.2
1,000-8,000 5 ± 0.01 Srel (%) 2.6 0.6 1.8 0.2
500-4,000 20 ± 0.04
1 1,000-8,000 10 ± 0.02 *defined the absolute difference between 2 results obtained under
2,000-16,000 5 ± 0.01 repeatability conditions [2]

2. Prepare MOPS buffer solution 0.2 mol/L adjusted to References

pH 7.0 with 1 mol/L NaOH.
3. Add 10 ml respective amount of MOPS buffer to fill
to 100 g. Dissolve the sample completely by stirring
at room temperature.
4. Filter the solution under vacuum through a 0.45 µm
nc membrane filter in a clean flask.
5. Degas the solution in an ultrasonic bath for
3 minutes.
Results
Tabel 1 shows a summary of different samples
measured with different color values. Thus different
concentrations and path lengths were used. All
measurements were highly repeatable and results
were by far within the limits defined by ICUMSA.
[1] Jansen T.M.; Raw sugar quality from a refiner’s
perspective; Proc Aust Soc Sugar Cane Technolo
Vol 31; 512-520; 2009.
[2] ICUMSA Method GS1/3-7 Determination of the
Solution Colour of Raw Sugars, Brown Sugars
and Colored Syrups at pH 7.0, (2011)
[3] ICUMSA Method GS2/3-9 Determination of Sugar
Solution Colour at pH 7.0, Official (2005)
[4] ICUMSA Method GS2/3-10: The Determination of
White Sugar Solution Colour, Official (2005)
[5] ICUMSA Method GS9/1/2/3-8: The Determination
of Sugar Solution Colour at pH 7.0 by the MOPS
Buffer Method, Official (2011)
[6] ICUMSA Specification and Standards SPS-3
Refractometry and Tables, Official (2000)
[7] ICUMSA Specification and Standard SPS-4
Densimetry and Tables, Official (1998)
[8] LabX methods: Respective RM and UV LabX
methods for ICUMSA GS1; GS2 and GS9.

12 METTLER TOLEDO
Application Solutions Sugar
Since the sugar production industry began in the 19th century, sugar has become
commonplace. It is consumed around the world every day in foods and drinks and
is used in other areas, such as in pharmaceutical products.

As sugar is used for so many purposes it needs to comply with many requirements.
Regardless whether sugar is produced from sugar cane or sugar beet, analyses
establish purity, content, processability and shelf-life.

METTLER TOLEDO
Application Solutions Sugar
13
 Moisture Determination in Sugar
Moisture Determination
Process Optimization and Lab Efficiency

Keeping the moisture content of sugar and its co-products strictly within specifications is key
to the operational excellence of sugar plants.
This chapter describes how METTLER TOLEDO Excellence Moisture Analyzers speed up the
analysis of sugar and its co-products (pulp, pellets, bagasse) and deliver precise data on
moisture content within minutes. The fast results ensure accurate process control in
factories processing sugar beet and sugar cane.

HX204
Excellence Moisture Analyzer

14 METTLER TOLEDO
Application Solutions Sugar
 Halogen Moisture Analysis
This article illustrates the fast moisture determina-
tion of sugar and its co-products (pulp, pellets) in the
sugar factory using a METTLER TOLEDO Excellence
­Moisture Analyzer.
Moisture analysis in sugar f­actories
Fast and accurate information on moisture content is
crucial for optimal control of sugar production plants
and for the safe storage and transportation of the final
product. Typical points for measuring moisture in the
processing of sugar cane and sugar beet are illus-
trated below. METTLER TOLEDO offers the full range
of analytical equipment required, including refractom-
eters, balances, titrators and moisture analyzers.
Table 1: Overview of ICUMSA methods on loss of drying.
Product ICUMSA Method
Pulp, Pellets ICUMSA Method GS8-6 Beet pulp moisture
by vacuum oven drying – Accepted (2019)
Bagasse ICUMSA Method GS7-5 The determination
of moisture in cane and bagasse by oven
drying – Accepted (1994)
Sugar ICUMSA Method GS 2/1/3/9-15 The determi-
(Raw, White) nation of sugar moisture by loss on drying –
Official (2007)
Figure 1: Measurement points for moisture content during the sugar
manufacturing process. HMA: Halogen Moisture Analyzer
1
Codex Alimentarius is a food standard developed by FAO and WHO
2
Commission Regulation (EC) No 1262/2001
3
Approx. 10,000 EUR per year in a German sugar refinery
Moisture in sugar – it’s the law, and key
to product quality
Optimal moisture content of white sugar is typically
between 0.01 and 0.05%, and of raw sugar between
0.15 and 1.10%. International guidelines such as
Codex Alimentarius 1, EU sugar policy 2 and national
guidelines (e.g. animal feed and fertilizer regulations)
state quality requirements for sugar and sugar co-
products (pellets, bagasse, pulp). For example, refined
or white sugar may have a maximum of 0.06% mois-
ture according to EU sugar policy. Adjusting the mois-
ture content to optimal levels during the drying process
and keeping it within tight tolerances optimizes the
production for best quality.
HX204 – quick and accurate results
The drying oven  is the reference method for crystal-
line sugars and co-products (see Table 1). However,
it typically takes more than 3 hours for results to be-
come available. Many sugar laboratories do not have
this time. Karl Fischer titration is an alternative method,
with measurement times of around 5 minutes. How-
ever the cost of this method is rather high due to the
use of expensive reagents 3.
Moisture determination of white and raw sugar with
the HX204 takes only 4–7 min, without the need for
any reagents. The HX204 calculates the results auto-
matically, which are cross-validated against the drying
oven method.
METTLER TOLEDO
Application Solutions Sugar
15
 Material and Methods
Moisture Determination

Instructions on how to use the HX204 to determine moisture in sugar

1. Select shortcut:
“White Sugar”
Method Settings:
Resolution: High (0.1 mg)
Preheating: 100 °C
Switch-off criterion: Free (1 mg/180 sec)
Drying Program: Standard
Drying Temperature: 105 °C
Start weight: 20 g
Same method parameters are applicable for
raw sugar.

2. a) Preheat instrument and tare the sample pan

b) Weigh in approx. 20 g of sugar (use the help of
the weighing-in aid)

3. Press “Start Drying” to begin the measurement

4. After a few minutes of drying, the moisture result

is clearly displayed with green/red pass/fail
information.

For white sugar, an upper control limit of

0.06% MC is defined. At a glance it is easy
to see the result is within the control limits
thanks to the green background and tick
mark.

Results

The moisture content of white sugar is mea- of both EU sugar policy regime 2 (maximum
sured with the HX204. The result obtained 0.06%, loss on drying) and the Codex
is 0.017 %MC. The result fulfills the criteria Alimentarius  1 (below 0.1%, loss on drying).

See Annex 1 for information on the oven drying reference method for sugar products
See Annex 2 for information on moisture analysis with the HX204 for sugar products
1, 2
Please see references on previous page.

16 METTLER TOLEDO
Application Solutions Sugar
Correlation HX204 versus Drying Oven

To prove the precision of the HX204 results, for sugar to be clarified with moisture respon-
a comparison study with sugars and sible. The study shows that the HX204
co-products was undertaken. Results from achieves highly repeatable results, fully cor-
the HX204 were compared to the drying oven responding to the drying oven method, with
method according to ICUMSA GS2/1/3/9-15 results in minutes instead of hours.

HX204 1 Drying Oven

Mean [%MC] SD Time [min] Mean [%MC] SD Time [min]
White Sugar 0.018 0.002 4 0.019 0.004 180
Raw Sugar 0.181 0.007 9 0.202 0.014 180
Dried Sugar
8.753 0.095 23 8.778 0.052 240
Beet Pulp 1
Dried Sugar
10.898 0.080 28 11.142 0.036 240
Beet Pellets 1
1
Results for Dried Sugar Beet Pulp and Dried Sugar Beet Pellets were determined with the HR83 Halogen Moisture Analyzer,
the HX204 predecessor. The same method settings can be applied; results from the HX204 and HR83 are highly comparable.

0.400 14.000

12.000
0.300
10.000
MC [%]
MC [%]

0.200
8.000

0.100 6.000

0.000 0.000
1 2 3 4 5 6 7 1 2 3 4 5 6

Measurement Measurement

HX204 - White Sugar Drying oven - White Sugar HR83 - Pellets Drying oven - Pellets

HX204 - Raw Sugar Drying oven - Raw Sugar HR83 - Dried Pulp Drying oven - Dried Pulp

Conclusion

The moisture content of sugar and sugar drying reference method. Fast and precise
co-products can be determined quickly information on moisture content can
and accurately with the easy-to-use HX204 significantly contribute to the operational
Excellence Moisture Analyzer, with results efficiency of sugar refineries and sugar
fully corresponding to the oven processing companies.

Annex 1: Oven Drying Reference Method Annex 2: HX204 Moisture Analyzer

White and raw Dried sugar White and raw Dried sugar
sugar beet pulp and sugar beet pulp and
pellets* pellets*
Drying temp (°C) 105 105 Drying temp (°C) 105 105
Drying time (h) 3 4 Drying program Standard Standard
Sample weight (g) 20 – 30 10 Sample weight (g) 20 5
* grind pellets before drying Switch off criterion Free 3 (1mg/50 s)
(1mg/180 s)
Preheating 100 °C –

METTLER TOLEDO
Application Solutions Sugar
17
 Conductivity Ash Measurement
Conductivity Ash
According to ICUMSA GS2/3-17

This method is used to determine the conductivity ash in white sugar and specialty sugar. This parameter gives
a measure of the concentration of inorganic impurities present in sugar. For this, 28 g of sample are dissolved in
deionized water to give a solution mass of 100 g, and then the conductivity of the solution is measured.

Sample White sugar Preliminary procedures

(sample preparation, conditioning, calibration, etc.)
Sample size 28 g • Calibrate the conductivity sensor using a 84 µS/cm conductivity
Sensor InLab® 741-ISM standard or enter the certified cell constant of the sensor
SevenExcellence™ • At the end rinse conductivity sensor with distilled or deionized water
Instruments
with conductivity module • Prepare a sugar solution by dissolving 28 ± 0.1 g of the sample
™
• uPlace electrode arm in deionized water and make up to the mark in a 100 mL flask
• plastic beakers • Ensure proper mixing of the solution
Accessories • volumetric flask Operation procedure
• wash bottle • The method consists of two consecutive measurement steps. First
• waste beaker the conductivity of the deionized water is measured and then the
Conductivity standard sugar sample dissolved in the selfsame water. The first value is then
Buffers / Standards used by the meter to correct the samples conductivity.
of 84 µS/cm
Chemicals None • Immerse the sensor in the sample

Waste disposal None • Pay attention that the measuring cell is completely covered
• Start measurement and follow the instructions on the display
Vijay Patil/ Puja Surve
Author, Version IMSG pH Lab • At the end of the measurement take the electrode out of the
Version 1.0 sample solution and rinse it with deionized water
Remarks
• The temperature of the deionized water and the sample must be
between 15 °C and 25 °C. If the temperature of sample/deionized
water exceeds this limit, measurement will stop automatically.

Formula
% (m/m) = 0.0006 x (
K1
1+0.026 x (T–20)
)– 0.35 x( 1+0.026K x (T–20))xK
2

K1: conductivity of the solution in µS/cm

K2: conductivity of the used deionized water in µS/cm
T: Temperature in °C
K: cell constant

Results
Parameter Results Temperature [°C] Limits
R3 [Sugar] 0.03% - -
R2 [Temperature of sample] 23.4 OK
R2 [Temperature of water] 23.2 OK
U1[2] 66.45 µS/cm 23.4 -
U1[1] 38.56 µS/cm 23.2 -

18 METTLER TOLEDO
Application Solutions Sugar
Comments
• In the case of liquid sample, the amount of sample taken must be such that the test solution contains 28 g
sample / 100 g of solution
• Conductivity ash cannot be directly compared with the gravimetric ash determined by incineration and
weighing of the ash
• The factors converting conductivity to conductivity ash are chosen in such a way that the conductivity ash
value corresponds approximately to values for sulfated ash. This is a conventional coefficient and cannot be
verified by experimental means.

Literature: ICUMSA Method GS2/3/9-17 The determination of conductivity ash in refined sugar products
and in plantation white sugar – Official (2011), Conductivity Guide (METTLER TOLEDO Analytical)
Method
Title Result limits yes
Method type Measurement Lower limit 15.0
Method ID M009 Upper limit 25.0
Conductivity ash measurement Interrupt outside limit yes
Title
acc. to ICUMSA GS2/3-17 Instruction
Author METTLER TOLEDO Place the sensor in the sugar
Instruction
Created on 2012-09-17 08:00:00 solution
Modified on 2012-09-17 08:00:00 Continue after Confirmation
Modified by METTLER TOLEDO Condition no
Protect yes Measure
SOP no Sensor name
Configuration Conductivity mode Conductivity
Measurement type Conductivity Unit µS/cm
Sensor name Decimal places 2
Temperature capture Internal Temperature correction Off
Temperature type 2 None Endpoint type Automatic
Sample Endpoint criteria standard
Sample ID SAMPLE01 Stir no
Comment - Condition no
Instruction Calculation
Place the sensor in the water Name Temperature range check
Instruction used for preparing the sugar Unit °C
preparation
Formula T1[2]
Continue after Confirmation
Decimal places 1
Condition no
Result limits Yes
Measure
Lower limit 15.0
Sensor name
Upper limit 25.0
Conductivity mode Conductivity
Interrupt outside limit yes
Unit µS/cm
Calculation
Decimal places 2
Name Sugar
Temperature correction Off
Uni %
Endpoint type Automatic
0.006*((U1[2]/
Endpoint criteria standard (1+0.026*(T1[2]-20))-
Formula
Stir no 0.35*(U1[1]/ (1+0.026*
Condition no (T1[1]-20))))

Calculation Decimal places 2

Name Temperature range check Result limits no

Unit °C Report

Formula T1[1] Print no

Decimal places 1

METTLER TOLEDO
Application Solutions Sugar
19
 Conductivity Ash Measurement
Conductivity Ash
According to ICUMSA GS1/3/4/7/8-13

This method is used to determine the conductivity ash in raw sugar, brown sugar, juice, syrup and molasses. It
gives a measure of concentration of inorganic impurities present in the sugar solution. For this 5 g of sample is
dissolved in deionized water to give a solution mass of 100 g, and then the conductivity of the solution is mea-
sured. The results is reported in percentage.

Sample Demerara sugar Preliminary procedures

(sample preparation, conditioning, calibration, etc.)
Sample size 5g • Calibrate the conductivity sensor using conductivity standard
Sensor InLab® 731-ISM solution of 500 µS/cm
SevenExcellence™ • At the end rinse conductivity sensor with distilled or deionized water
Instruments
with a conductivity module • Prepare a sugar solution by dissolving 5 g of the sample in deionized
™
• uPlace electrode arm water and make up to the mark in a 100 mL flask
• plastic beakers • Ensure proper mixing of the solution
Accessories • volumetric flask Operation procedure
• wash bottle • The method consists of two consecutive measurement steps. First
• waste beaker the conductivity of the deionized water is measured and then the
Conductivity standard sugar sample dissolved in the selfsame water. The first value is then
Buffers / Standards used by the meter to correct the samples conductivity.
of 500 µS/cm
Chemicals None • Immerse the sensor in the sample

Waste disposal None • Make sure that the measuring cell is completely covered
• Start measurement and follow the instructions on the display
Vijay Patil/Puja Surve
Author, Version IMSG pH Lab • At the end of the measurement take the electrode out of the sample
Version 1.0 solution and rinse it with deionzed water
Remarks
• The temperature of the solution must be between 15 °C and 25 °C. If
the temperature of sample/de-ionized water exceeds this limit, mea-
Formula surement will stop automatically.
% (m/v) = • In the event of the conductivity of sample exceeding 500 µS/cm, re-
0.0018 x ( ) – ( 1+0.023K x (T–20) )x K duce the solid content of the solution. (for molasses use
K1 2
1+0.023 x (T–20) 0.25 g/100 mL solution mass)

K1,K2,T, K: Please see references on page 18.

20 METTLER TOLEDO
Application Solutions Sugar
Results
Parameter Value Temperature [°C] Limits
R3 [Sugar] 0.11% - -
R2 [Temperature of sample] 23.4 °C - OK
R2 [Temperature of water] 22.7 °C - OK
U1[2] 114.07 µS/cm 23.4 -
U1[1] 45.47 µS/cm 22.7 -

Comments
• Conductivity ash cannot be directly compared with the gravimetric ash determined by incineration
and weighing of the ash

Literature: ICUMSA Method The determination of conductivity ash in raw sugar, brown sugar, juice,
syrup and molasses – Official (1994), Conductivity Guide (METTLER TOLEDO)
Method
Title Decimal places 1
Method type Measurement Result limits yes
Method ID M010 Lower limit 15.0
Conductivity ash measurement Upper limit 25.0
Title
acc. to ICUMSA GS1/3/4/7/8-13 Interrupt outside limit yes
Author METTLER TOLEDO Instruction
Created on 2012-09-17 08:00:00 Place the sensor in the
Instruction
Modified on 2012-09-17 08:00:00 sugar solution
Modified by METTLER TOLEDO Continue after Confirmation
Protect yes Condition no
SOP no Measure
Configuration Sensor name
Measurement type Conductivity Conductivity mode Conductivity
Sensor name Unit µS/cm
Temperature capture Internal Decimal places 2
Temperature type 2 None Temperature correction Off
Sample Endpoint type Automatic
Sample ID SAMPLE01 Endpoint criteria standard
Comment - Stir no
Instruction Condition no
Place the sensor in the water Calculation
Instruction used for preparing the sugar Name Temperature range check
preparation
Unit °C
Continue after Confirmation
Formula T1[2]
Condition no
Decimal places 1
Measure
Result limits Yes
Sensor name
Lower limit 15.0
Conductivity mode Conductivity
Upper limit 25.0
Unit µS/cm
Interrupt outside limit yes
Decimal places 2
Calculation
Temperature correction Off
Name Sugar
Endpoint type Automatic
Unit %
Endpoint criteria standard
0.0018*((U1[2]/
Stir no Formula (1+0.023*(T1[2]-20)) -U1[1]/
Condition no (1+0.023*(T1[1]-20))))
Calculation Decimal places 2
Name Temperature range check Result limits no
Unit °C Report
Formula T1[1] Print no

METTLER TOLEDO
Application Solutions Sugar
21
 Efficient Sugar Content Determination
Sugar Content Determination
of Molasses and Syrups

The sucrose content of solutions containing mainly sucrose (e.g. molasses or syrups) is measured regularly for
quality control purposes. There are two main ICUMSA methods used: i) method GS4/3-13 (2007) which
describes the determination of the refractometric dry substance (RDS %) using an Abbe type refractometer and
ii) method GS4-15 (1994) describing the determination of apparent dry substance (°Brix) of molasses using a
hydrometer. METTLER TOLEDO’s bench top Refracto- and Density meters are suitable for both these methods.

Method GS4/3-13 (2007) Method GS4-15 (1994)

Instruments Refractometer Instruments Precision balance
Light source Brix hydrometers
Plastic rod Hydrometer cylinder
Thermometer Thermometers
Beaker Beaker
Water bath and pump Analysis Apparent Dry Substance (°Brix) using
Magnetic stirrer a Hyrdrometer
Analysis Refractometric Dry Substance (RDS%) Samples Molasses
Samples Molasses, Syrups Description Method GS4-15 (1994) describes the use
Description An Abbe type refractometer with con- of a hydrometer to determine the °Brix.
nected water bath is required for the This method requires a hydrometer with a
determination of refractometric dry sub- range from 30-50 °C Brix and a balance
stance (RDS %, also called Brix) accord- for weighing the sample with a resolution
ing to Method GS4/3-13 (2007). The of 0.1 g. , the sample is diluted 1:1 using
sample can generally be measured at distilled water. The mass of the molasses
room temperature but, occasionally, if and water and the final weight are re-
sugar crystals are in the suspended mat- corded. The water and mixture is then
ter, the sample needs to be heated up to stirred well and poured into a hydrometer
dissolve the crystals completely. Thereaf- cylinder and left to stand for 20 minutes.
ter, a small amount of molasses is trans- The clean hydrometer is then inserted
ferred to the prism, brought into the de- slowly into the molasses until it comes to
sired temperature range (18-28 °C) and rest. The reading is taken once the hy-
subsequently measured. drometer flows freely in the cylinder.
Remarks If the measurement temperature Remarks Problems can arise if the solution is very
deviates from 20 °C, a scale correction dark. In this case a scale correction has to
must be applied. be applied.

ICUMSA Methods Discussion METTLER TOLEDO‘s Solution

Both methods require an advanced level of operational
skills and, in addition, pose several sources of error
due to the proposed instruments’ complexity. Some of
the major pitfalls in method GS4/3-13 (2007) are:
i) thermostating the sample in a water bath,
ii) the issue of dark samples causing reduced
measurement repeatability and
iii) the light source of a non-defined wavelength.
Likewise, method GS4-15 (1994), apart from being
highly time-consuming, causes problems regarding
the thermostating of the sample and its darkness.
These problems can easily be overcome by using a
METTLER TOLEDO digital refractometer. Samples are
thermostated to exactly 20 °C using an integrated
peltier element. As measurements are carried out in
total reflection, the darkness of the sample has no
influence on the measured result and, finally, the
meter uses a light source with a defined wave length
(D-line of sodium). We propose a procedure that takes
full advantage of measurement automation and uses
the D4 or D5 METTLER TOLEDO Density meter for the
simultaneous measurement of (RDS %) and °Brix in
one run. This greatly increases the ease and speed of
the measurements and, as operator dependent errors
are excluded, it also increases the repeatability of the
measured results.

22 METTLER TOLEDO
Application Solutions Sugar
Methods GS4/3-13 (2007) Sample Preparation
GS4-15 (1994) 1. Tare the beaker and weigh 50 g ( ± 0.5 g) of molasses. Re-
Instruments D4/D5 Density Meter cord the mass of molasses. Add 50 ± 1 mL of distilled water.
Automation unit (SC1 or SC30) Record the total mass of molasses and water. Mix the molasses
PPU drying pump and water thoroughly to ensure that a uniform solution of mo-
Balance (PB1502) lasses has been obtained.
Samples Molasses 2. Pour the solution into clean 20 mL sample vials, place them
into the automation unit and perform the measurement as de-
Method Temp. R.I. 20.00 °C scribed in the instrument manual.
Parameters Stability: 2 It is recommended to activate the repeat measurement function in
Wait time: 0 s order to prevent erroneous readings due to air bubbles or solid
Limit time: 300 s particles in the sample.
Sequence: On Results (n = 5)
Sampling Seq. : Auto Brix Refractive Index: 37.27% BrixnD, SD: < 0.01% BrixnD
Samp. Limit: 0 s Brix Density: 37.93% Brixd; SD: 0.01% Brixd
O.S. Rate: 130% me (mass of molasses + water) = 100.5
Drain Seq. : Auto md (mass of molasses) = 50.1
Samp. Limit: 0 s
Drain Seq. : Auto Calculations
Drain Rate: 100% BrixnD (Molasses) = (37.27 x me)/ md = 74.74% = RDS %
Rinse-1 Seq. : Set Brixd (Molasses) = (37.93 x me)/ md = 76.06% = apparent dry
Rinse-1 time: 15 s substance
Rinse-2 Seq. : Set Remarks
Rinse-2 Time: 25 s To exclude possible measurement errors due to non-homoge-
Purge seq. : Set neous samples (e.g. air bubbles), an automatic threefold repeated
Purge Time: 30 s measurement is carried out for each sample, moving the sample
Cell Test: Off by 25% between each measurement. If the standard deviation be-
Calib. : Air & water tween the three measurement exceeds a certain value, this means
Conclusion This proposed method clearly demonstrates that an air bubble or an impurity was found in the sample.
that fully automated molasses measure-
ments are possible. As the samples are
highly viscous and sometimes solid at room
temperature, dilution of the molasses is
recommended.

The proposed setup allows the easy integration of a UV/VIS Spectrophotometer for ICUMSA color measurements
as described on page 7 of this brochure. If required, either pH or conductivity measurements can also be in-
cluded into the measurement loop.

The suggested parameters can also be used for measurements of Brix using an R4/R5 (plus SC1/ SC30 and
flow-through cell) according to method GS4/3-13 (2007) or by using a D4 (plus SC1/ SC30) according to
method GS4-15 (1994).

Note:
i) Brix readings based on the refractive index and density differ slightly from each other due to other substances in the molasses.
These additional substances have a different effect on the refractive index than on the density.
ii) The sample amount was adapted from the original methods as METTLER TOLEDO’s digital density measurement principle
requires less sample than the hydrometer method.

METTLER TOLEDO
Application Solutions Sugar
23
 Purification Process Monitoring by Titrimetric Analyses
Titrimetric analyses
The sugar beet purification processing technique is
known as carbonatation. Depending on region and
technical status quo, sugar cane producers apply
different technologies for juice purifications, such as
the carbonatation process or phosphatation process.
Titrimetric analyses, such as alkalinity, total lime and
total hardness, offer important data to the purification
control procedure in both sugar cane and sugar beet
production processes. METTLER TOLEDO’s Excellence
line titrators add security, speed and efficiency to this
process control during sugar production.
Automated Titration System
The complete analytical sequence can be performed
automatically. The refinery worker inserts the sample
onto the InMotion rack and starts the analytical pro-
cess with One Click® of the touch screen. Depending
on the sample, the system measures pH, alkalinity
and total hardness with the corresponding method.
Advantages
The system will run 24 hours a day during the harvest
campaign and measures samples hourly. To be con-
fident that no process steps are out of limits during
production, the range of results is defined within the
method. If any of the samples is out of the defined
24 METTLER TOLEDO
Application Solutions Sugar
limit, the operator can see this immediately on the
display, and thus is able to optimize the production
process without losing time and materials. All methods
and results are stored in the LabX software and can be
transferred to the LIMS system, if required.
Analysis 1 Hardness Determination
Instruments T9 Excellence titrator, InMotion sample changer,
DGi115-SC pH sensor, DX240-SC (calcium ion
selective) sensor with a DX200 reference and
barcode reader
Samples Power water
Press lime filtrate
Thin juice
Thick juice
Description The determination of the total hardness of water
is based on a complexometric titration of calcium
and magnesium with an aqueous solution of the
di-sodium salt of EDTA at pH 10.
Tips • Calcium ionic selective electrode sensor is the
best choice to determine total hardness for
samples which are very turbid, such as power
water, press lime filtrate and thin and thick
juices.
• Thin and thick juice samples vary strongly in
color depending on the beet root (e.g. from
light to dark brown). Therefore, the colorimetric
indication using a Phototrode® DP5 is not rec-
ommended for this application. The changing
color of the samples gives different color dark-
ness by the addition of Erio T as indicator,
which results in a decreasing signal.
Analysis 2 Alkalinity Determination
Samples • Pre-liming
• Main liming
• 1st carbonatation
• 2nd carbonatation
Description The samples are titrated with HCl 0.3571 mol/L
to an endpoint of pH 8.2
Analysis 3 Total Lime Determination
Samples Mud recirculates
Milk of lime
1st carbonatation
Description With the addition of hydrochloride acid, the sam-
ple is titrated to pH 1. The CaCO3 is then decom-
posed to CaO and CO2. The remaining CaO is
titrated with sodium hydroxide to endpoint pH 5.1
Process Step Process description Analytic Limits

Weighing sugar beet

Washing and beet slicing

to cossettes

Extraction by diffusion
Raw juice with 12–18% of sugar
at 70 °C

Milk of lime:
Milk of lime is added (Ca(OH)2) for 11–16 g CaO / 100 mL
- Total lime
clarification of non-sugar compounds
Juice purification by
which will be flocculated as calcium salts,
pre-liming
e.g. oxalates, phophates, sulphates,
invert sugar).
Samples milk of lime and
pre-liming Pre-liming:
Ca(OH)2 + (C2O4)2–
2OH –
 CaC O 2 4 +
- pH
pH 11.1–11.8
0.13–0.19 g CaO / 100 mL
- Alkalinity
0.5–1.0 g CaO / 100 mL
- Total lime

Milk of lime is added (Ca(OH)2) for

clarification of non-sugar compounds
which will be flocculated as calcium salts,
Juice purification by
e.g. oxalates, phophates, sulphates, Main liming:
main liming (increasing max. 0.9 g CaO / 100 mL
invert sugar). - Alkalinity
the temperature)
Ca(OH)2 + (C2O4)2–
2OH –
 CaC O 2 4 +

Introducing of lime kiln gas (approx.

44% CO2) so that the juice becomes 1st carbonatation:
pH 10.4–11.4
First Carbonatation filterable and therefore reducing the - pH
0.07–0.1 g CaO / 100 mL
mud recirculate calcium content. - Alkalinity
1.0–2.0 g CaO / 100 mL
- Total lime
Ca2+ + CO2 + 2OH –  CaCO 3 + H2 O

2nd carbonatation:
pH 8.5–9.7
Introducing of lime kiln gas (approx. - pH
0.012–0.022 g CaO / 100 mL
44% CO2) so that the juice becomes - Alkalinity
Second Carbonatation filterable and therefore reducing the
mud recirculate calcium content.

Ca2+ + CO2 + 2OH –  CaCO 3 + H2 O Mud recirculate:

- Total hardness
7.0–11 g CaO / 100 mL

Thin juice:
Filtration Thin juice with 14–16% sugar 0.03–0.04 g CaO / 100 g DM*
- Total hardness

Thick juice:
Evaporation Thick juice with 60% sugar 0.03–0.04 g CaO / 100 g DM*
- Total hardness

Crystallization Mixture of sugar crystals in syrup * DM = Dry Matter

Molasses
Centrifugation
Sugar crystals

METTLER TOLEDO
Application Solutions Sugar
25
 One Click® Water Determination
Titrometric Water Determination
of Raw Sugar

Water content is an important sugar quality control parameter. Volumetric Karl Fischer titration enables
the specific and selective determination of either the total water content or only the surface water content of
sugar. Since water contributes to the weight of sugar, it is important to know its exact amount in order to obtain
a meaningful product quality parameter. The surface water content of granulated sugar is a critical parameter for
its transformation into cubes as well as for silo storage. The volumetric Karl Fischer titrators of the compact V30S
and Excellence line T7 and T9 offer everything necessary for fast and accurate water determination in
One Click®.

Analysis 1 Total water content determination

Instruments Compact volumetric Karl Fischer
titrator V30S
Kinematica Polytron PT 1200 E
operated by an optional T-Box DR42 for 220 V
power supply.
Samples Raw sugar
Sample size: ~ 1 g
Titrant KF one-component reagent 2 mg/g or
KF two-component reagent 2 mg/g
Solvent 150 mL
Solvent for two-component reagent
Method Minimum titration time = 1200 s
parameters Mix time for homogenizer = 90 s

Sample Preparation and Titration

1. 150 mL solvent for the two-component reagent dissolves a
maximum of 2 g of raw sugar at ambient temperature. The
maximum amount can be increased to 2.5 g at 45 °C. Analysis 2 Surface water content determination
2. Complete dissolution of the sugar sample is achieved in a 90 s Samples Raw sugar
mixing time with the application of a high speed homogenizer. Sample size: ~ 4.5 g
3. The sugar dissolution is a time-consuming, gradual process.
Titrant KF one-component reagent 2 mg/g
Therefore, a minimum titration time of 1200 s is applied. This
avoids a premature titration end. Solvent Methanol/Chloroform 1:4
Results Method Cautious titration start
Three samples, Mean water content = 816 ppm, parameters Minimum titration time = 80 s
Relative standard deviation = 2.5%
Remarks
Sample Preparation and Titration
It is also possible to use methanol/formamide 1:1 as solvent
together with the homogenizer. 150 mL of this solvent mixture can 1. A solvent mixture of methanol/chloroform 1:4 is used to avoid
dissolve a maximum amount of 2 g raw sugar at ambient temper- sugar dissolution and to selectively determine the surface water
ature. At 45 °C, the maximum amount can be increased to 6 g. of sugar.
At 45 °C it is possible to work without a homogenizer. Since the 2. The titration is accomplished within 1.5 – 2.5 min by applying
dissolution of the sample in this solvent mixture is reasonably a short delay time of 3 s as termination Parameter.
fast, a minimum titration time of 600 s is required. 3. A premature end to the titration is avoided by using a minimum
titration time of 80 s.
Results
3 samples, Mean water content = 125 ppm.
Relative standard deviation = 7.5%
Conclusions
It is possible to determine the total water content of sugar without
using the poisonous (teratogenic) formamide as an auxiliary
reagent if the homogenizer and the solvent for two-component
reagent are used. The homogenizer action is controlled by the
titrator’s method. The surface water of sugar can be selectively
determined with the appropriate solvent and a finely tuned titration
control.

26 METTLER TOLEDO
Application Solutions Sugar
 Amazing Weighing Solutions
For Different Applications

Most Accurate Weighing Requirements

Quality control analysis, such as sulphated ash • Small sample weighing. ICUMSA requires 0.1 mg
content determination, requires the weighing-in and • Easy to clean
backweighing procedures of small samples. METTLER • Fast and accurate weighing
TOLEDO’s XPR Analytical Balances offer numerous • Intuitive operation
innovations in order to provide intuitive user operation, • Reduce training time
unmatched weighing performance and easy integra-
tion into analytical workflows. Additional ErgoClips se- Benefits
cure positioning and weighing-in directly into the tare • Smart Grid for safe weighing-in of small samples
container becomes safer and much faster compared to • Numerous ErgoClips for safe positioning of tare
the use of weighing paper. containers
• Very fast weighing times
• Highly accurate results
• Efficient operator training
• FACT, the fully automatic internal adjustment
function, ensures precise results at all times

Robust and Easy to Clean Precision Balances Requirements

Sugar samples and liquid samples such as juices and
syrups are weighed-in regularly to prepare solutions
for further analysis. METTLER TOLEDO Precision Bal-
ances offer unparalleled weighing performance even
in the harshest environments. Thanks to world-leading
technology, our precision balances are exceptionally
accurate, fast and very easy to use.
• Weighing of crude samples
• Reliable results
• Easy operation to reduce training time
• Robustness for high throughput environment
• Easy to clean
Benefits
• Fast, precise and accurate results
• Higher productivity
• High reliability
• Stainless steel cover reduces cleaning time
• FACT, the fully automatic internal adjustment
function, ensures precise results at all times

METTLER TOLEDO
Application Solutions Sugar
27
Good Measuring Practices
Five Steps to Improved Measuring Results

Good Measuring Practices by METTLER TOLEDO is a global program sup-

porting you in laboratory and production environments with quality assu-
rance measures for balances, scales, pipettes and analytical instruments.
The five steps of all Good Measuring Practices guidelines start with an
evaluation of the measuring needs of your processes and their ­associated
risks. We also take into account regulatory requirements and norms
­relevant to your industry. With this information, Good Measuring Practices
provide straight forward recommendations for selecting, installing, calibra-
ting and operating of weighing and measuring instruments.­

www.mt.com/gwp for weighing

www.mt.com/gtp for titration
www.mt.com/gpp for pipetting
www.mt.com/gdrp for density and refractometry
www.mt.com/gep for pH and conductivity
www.mt.com/gtap for thermal analysis
www.mt.com/gmdp for melting and dropping point
www.mt.com/guvp for spectrophotometry

5
Routine 1
Operation Evaluation

Good
Measuring
4
Calibration / Practices 2
Qualification Selection

3
Installation /
Training

www.mt.com
For more information

METTLER TOLEDO Group

Analytical Division
Local contact: www.mt.com/contacts

Subject to technical changes

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All rights reserved. 30514412B
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