الفهرس 
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Abstract
The effects of storage :
on cane and treacle showed in an increase glucose in reduucing sugars content. Which is associated with the a dropp in the sucrose contents also directly linked to the length of the storage period. As is anticipated, hydrolysis of sucrose yields reducing sugar.
The pH falls gradually, due to the inverted sugar destruction to lactic acid or acetic acid. These changes are substantial with increased temperatur~s, that it is active microganism fermentation. The very dark treacle must be pre-treated and efforts should be made to remove as completety as possible impurities and calloids, in the clarification of treacle it was found that the amount of
citric acid added did have an appreciable effect on color intensity. Hence additions of Y2 gm additive resulted in
a better color, it was found to be the best treatment for favorable treacle quality.
Generally speaking the addition of citric acid to the juice, improves the color, prevents the crystilization and the fermentation of treacle.
Laboratory experimental samples were found superior to commercial samples in several characteristics, such as color, sucrose content, reducing sugars, and pH’ In experiimental and commercial samples, the average values for sucrose content were 50.47 and 46.32 ; for the glucose portion, 11.48 and 13.13 and for pH 5.2 and 5.1 and resspectively. The color of the laboratory samples was lighter than that of the comnercial ones. These differ~nces may be altributed to better care of laboratory samples during cooking, with more frequent removal of impurities and foams. Regarding the effect of storage on the treacle, it was found that in the samples untreated with citric acid, there was crystalization after 6 months, due to the high sucrose content. The samples were treated with % gm citric acid, crystalyzation after 12 months. Samples which were treated with 1 gm. and 2 gm citric acid lasted for long periods without crystalization in comparison to untreated samples, but were unpala table.
The results show th2t semi-dried cane did not represent a sisnificant economic loss in the manufacture of treacle, hence the increment in total soluble solids during storage compensated for the loss in extracted juice; however storage produced larger losses in final bagasse but in the commerrcial mill the loss was either more or less depending on the
In Egypt sugar factories company have used the difussion system to obtain great quantities from total solids in Juice
and reduce the loss as possible in Bagasse, where the perrcentage rises from 95 % to 97 %.
It is obvious that at the beginnine of the season the perrcentu6e of T.S. is 18 % , but at the end it is 22 % because
of the rising of the temperature accompaned with evaporaating part of the water to the juice reduces but its contain
It is observed that at the beginning of the season. the loss in moisture is about 20 %, but at the end it is 34 %. On analysing sugar cane it is found that it contains 73-76 % moisture, 24-27 % T.S. as the following items : 11-16 %
dry Bagasse, 13-14 % T.S.S.
It is known that Bagasse weights about 15 % from the total
sugar-cane weiGht and it contains 50 % moisture, which means 15 % from the juice in the local mills and this percentage
constitute? of the juice amount at the beginning of the
season and j at the end, which means that the average of
what Bagasse contains from the juice all the year round of the total juice amount, which contains the.