Production & Quality Control of Food from Sugarcane: a Selected Study

This book presents the production process of sugar and molasses from sugarcane using several enzymes at optimal environmental condition e.g. pH, temperature, sugar concentration, incubation period, etc. And then the molasses is used as substrate (raw material) with the help of enzymes for the production of alcohol and vinegar. And the yield percentage of the products is related with various parameters during production. Besides, this book also provides the way how to maintain the quality of sugar, alcohol and vinegar properly for consumers before marketing. This study is intended to focus on Carew & Company Ltd. which is situated at Darsana of Chuadanga District in Bangladesh. It was established by private entrepreneurs in 1938 and has a sugar mill, one Pharmaceutical unit under its ownership. Machinery & equipment of the sugar mill were supplied by M/S Blair s Ltd. of Glasgow U.K. It started trail production in 1938-39. This book will help the readers to know about production and quality control of sugar and distillery products.

Autorentext

Farzana Islam (BSc & MSc, ANFT, IU, Kushtia) is doing research on many kinds of Tea in the Department of Food Engineering & Tea Technology at Shahjalal University of Science & Technology, Sylhet, Bangladesh. Her specialized areas include Production & Quality control of Food & Tea, Food Toxicology & Adulteration and Shelf Life Enhancement of Food.