Alicyclobacillus spp. Alicyclobacillus spp. is a spore forming, thermophilic, acidophilic, non-pathogenic bacterium that is able to produce off flavours and off odours. The optima for growth of Alicyclobacillus spp. are obtained within a temperature range of 40 °C and 60 °C and a pH range of 3.5 to 4.5, but these organisms will still be active outside these stated optima.
Bagasse. Sugarcane fibrous residue remaining after extraction of juice.
Beet brei. Beet brei is a mixture of disrupted cell wall particles and cell juice produced by a beet brei saw from fresh beet in automated laboratories or by chopping/comminution of cossettes. The particles produced must be fine enough that diffusion of sugar is instantaneous and complete when the beet brei is mixed with water. Beet brei produced from cossettes is typically done using a blending vessel or macerator.
“Blue number”. The basis of the determination of α-amino nitrogen content is the spectrophotometric measurement at a wavelength (λ) of 610 nm of the deep-blue complex that forms from the mixing of copper (II) ions with α-amino acids. This method was historically called blue number method due to this colour formation.
Braunschweig colour-types. A scale of seven standard sugars of different colour used for visual grading of white sugars.
Cane tops. The portion of the sugarcane stalk above the optimum topping point, plus all green leaves and sheaths attached to that part of the stalk.
Clean cane stalk. Sugarcane, which has been cut above the highest subterranean roots, has been topped at the optimum topping point, has no leaves or adhering foreign matter and has not died or dried out.
Cossettes. Cossettes are whole sugar beet sliced into V-shaped strips of about 0.7 cm side length and 5 to 10 cm total length. After denaturation, the sucrose contained in the cossettes is extracted.
Extraneous matter. All sugarcane leaves and tops, mud, soil, roots, stones and tramp iron delivered with the sugarcane.
ICUMSA® Colour. The value of the absorption coefficient (ε(λ)SOL) multiplied by 1000 for the absorbance at 420 nm of the solution at pH 7.0 is reported as ICUMSA® Colour (CIU). The resulting values are designated as ICUMSA® Units (IU).
Method GS2-10 has an additional explanation of why adjustment to pH 7 isn’t required for sugar solutions with less than 50 IU.
Membrane filter (for microbiological enumeration). Sterile filters of specific pore size which retain microorganisms on their surface for further culturing.
Mesophilic aerobic microorganisms. Mesophilic aerobic microorganisms are microorganisms that have their growth optima between 20 °C and 45 °C. Mesophilic aerobic microorganisms include bacteria, fungi and protozoa. The incubation temperature selected for the determination of mesophilic aerobic microorganisms is an average for optimum growth. Conditions favouring the growth of a broad spectrum of aerobic microorganisms are established by using a general nutrient medium.
Normal sugar solution. The “normal sugar solution” is defined as 26.0160 g of pure sucrose weighed in vacuo, and dissolved in water at 20.00 °C to a final volume of 100.000 mL. This corresponds to 26.000 g weighed in air under normal conditions (1013 mbar, 20 °C, 50 % relative humidity) and dissolved in water to a final volume of 100.000 mL. The “normal sugar solution” is expressed as a mass fraction (wS,pol,ref) and is the reference value (100 °Z) for polarimetric sucrose content measurement. This reference value is dependent upon the use of a polarimeter tube length of 200 mm for the polarimetric sucrose content determination for the “normal sugar solution”.
Nutrient medium. A solid, liquid or semi-solid designed to support the growth of a population of microorganisms via the process of proliferation or propagation.
Prepared cane. Small pieces of clean cane stalks suitable for the extraction process, typically prepared by a shredder (in factories) or a cutter grinder (in a laboratory).
Starch from sugarcane. The types of starch present in sugarcane of most interest in sugar extraction are amylose and amylopectin. Both of these are soluble but in combination they can produce an insoluble (granular) starch. A specific insoluble starch that has been identified in sugar cane extraction is a mixture of approximately 19% linear chain amylose with α-(1→4) glycosidic linkages, and 81% branched chain amylopectin with a linear backbone of glucose linked with α-(1→4) bonds and many branch points linked with α-(1→6) bonds.
Sugar beet. The biennial plant (Beta vulgaris) is typically grown in temperate climates. The beet root contains a high concentration of sucrose (approx. (12 to 21) g/100 g). It is commercially grown for sugar production.
Sugarcane (cane). Sugarcane is botanically a tall, perennial grass of the genus Saccharum and agriculturally the crop produced from hybrids that are descendants of a number of Saccharum species commonly referred to as sugarcane, used for commercial sugar production. It is typically grown in tropical and subtropical regions and is commercially grown for sugar production. The sap from the stalk contains sucrose (approx. (12 to 16) g/100 g).
Sugar syrups and invert sugar syrups. Liquid sugar (liquid sucrose, sucrose syrups) and invert sugar syrups are speciality sugar products. Sugar syrups are typically liquid sugars, but may also be blends of sucrose and other crystalline sugars, or sugars in solution (e.g., glucose and fructose). The key factor for these types of speciality sugars is that they are white or colourless to the eye, and therefore also will have low colour in solution values (typically < 500 IU).
Thermophilic spore-forming bacteria. Thermophilic spore-forming bacteria can be selected for because their endospores are heat-resistant. Vegetative cells of spore-forming bacteria will be killed after a heating period of 5 min at 100 °C, whilst the growth of the endospores will be stimulated.
Trash. Sugarcane tops, leaves, dead stalks of sugarcane and any other vegetable matter delivered with the cane.
Wet press-cake. Fibrous residue remaining after prepared cane has been hydraulically pressed. The moisture content of wet press-cake, wW,grav,WP, is determined gravimetrically.