Activated Carbon Filtration System

The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) has established
international standards for sugar quality classification. ICUMSA grading scale is a type of yellowness
index with lower numbers indicating lower levels of pigmentation and higher the purity.
The quality of sugar differs from factory to factory it produces. It shall be noted here that color of sugar is
reflective of refinement and acts as a key indicator of sugar purity, grade, and quality. Sugar color is
recognized as being so faithfully reflective of refinement and quality that it can be relied on as the sole
determinant of grade. This is due to the fact that color results from the specific manufacturing processes
to which sugar is subjected; the more processing sugar cane is subjected to, the more color is removed,
and the final pigmentation of the product reflects the degree of processing to which it has been subjected.
These processes are also what give each type of sugar its subtle but distinctive taste. While the nutritional
value may not be impacted by refinement, palatability, safety, and usability are and precise manufacturing
methods are necessary to ensure that the sugar meets both consumer and industry standards.
Sugar syrup used for fruit juices / drinks mainly is cane sugar with 60° - 68° brix and at a
filtration temperature of 70° - 85°C. The quality of sugar syrup differs widely depending on its
origin and refining process. In the beverage industry the purity of the sugar solution is measured
in ICUMSA (International Commission for Uniform Methods of Sugar Analysis) unit. A high
ICUMSA reading (150 - 450) indicates a poor quality sugar and means it is difficult to process.
The international accepted standard for sugar syrup with 65° brix is less than 50 ICUMSA.
To reduce the ICUMSA value, the syrup often is treated with activated carbon (AC). The AC
dosages range from 0.2 - 0.5 - 0.8 % (w/w).
Activated carbon adsorbents having a large internal surface area and relatively nonpolar surface
are primarily being used to remove organic compounds from both liquid and gaseous streams.
One significant application makes use of its decolorization properties in several areas including
syrup refining. The presence of colored compounds in the sugar syrups results from reactions
occurring during the production. Conventional methods to prevent formation of these compounds
include treatment with sulfur dioxide or hydrogen peroxide, however, although these treatment
steps retard the formation of some of these compounds, they cannot eliminate them altogether. In
order to produce high quality white sugar or when very good clarity is required in the syrup
products such as those used in colorless fruit juices/ drinks, a treatment of juice with activated
carbon is usually required.
The purified sugar syrup is then filtered with or without activated carbon and small
amounts of a filter aid to produce a sugar syrup with substantially reduced color,
turbidity, flavor, and odor.
Presently at DNPL, Local sugar which we procure is having 150 to 300 ICUMSA which
is on higher side. To bring down the required ICUMSA we require this Activated Carbon
Treatment System .