| dc.description.abstract | This paper aims to understand the problem of sugar caking as identified in sugar granules in transit to the Republic of South Sudan from Kakira Sugar Limited. The causes of sugar caking were identified as moisture content, crystal size, temperature of storage, pressure and molasses film on the crystals. The main objective was to identify which of the causes identified above was significantly impactful on the sugar transported to South Sudan. At the packing station in Kakira Sugar Limited, different size crystals are prepared and sieved out depending on the calibration of the centrifugal machines. The molasses film on the crystals is indicative of the reducing sugar content of the crystal. The reducing sugar content of the sugar sample was identified using the Layne & Eynon method of determination. The results obtained suggested that humidity of the storage container as a result of the surrounding temperature was key especially due to the fact these temperatures were never stable on the journey to South Sudan. The factor identified as the main cause of sugar caking was crystal size since the small size crystals absorbed more water than in any other case. Therefore, larger crystal size with moderate reducing sugar content was recommended for sugar transported to South Sudan. | en_US |
