Estimation of sugar loss due to the effect of microorganisms

Abstract

The problem in the sugar industry's industrial operations is sugar loss brought on by microbes, which has a detrimental impact on both the finished product's quality and production efficiency. The objective of this study is to calculate the proportion of sugar lost during industrial operations as a result of microbial effect. To achieve this, all manufacturing phases are subjected to physical, chemical, and microbiological studies. Particular attention is paid to identifying microbial species and the degree to which they influence each stage. By comparing the analytical results with the standard value established by the specifications and standards, it is possible to determine the percentage of loss at each given stage.