Risks of failing to achieve white sugar color standards

¹ Federal Agricultural Kursk Research Center, 70b, Karl Marks st., Kursk, 305021, Russia
² Southwest State University, 94, 50 Let Oktyabrya st., Kursk, 305040, Russia

^* Corresponding author: rniisp@gmail.com

Abstract

The aim of the study is to assess the risks of deviations in the quality of white sugar of Extra and TS2 categories based on the color standard of the solution in the technological production process. Risk identification was carried out using the expert evaluation method by a group of five experts. The risk priority rank was calculated as the product of the significance of consequences, the probability of occurrence, and the probability of failure detection, each determined on a 10-point scale. In the technological processes for producing white sugar of Extra and TS2 categories, six similar stages were identified where the state of the food system could potentially contribute to an increase in the content of coloring substances in intermediates, leading to their inclusion in sugar crystals. The difference between these stages lies in their focus on achieving different sugar color standards. A total of 27 risk factors for failing to meet the white sugar solution color standard were identified. The main causes of high risk include elevated levels of α-amino nitrogen in sugar beets, the transition of insoluble pectin substances into a soluble form during sucrose extraction, and insufficient supply of sulfites into the food system.