We work in partnership with Phil Thompson, a consultant chemical engineer, to bring the best in sugar sulphitation and process technology to our customers. 
Phil's web site can be accessed at http://www.yarwell.demon.co.uk

If you are interested in our sulphitation systems and would like a
quotation , please contact us and we will send you a sulphitation enquiry form.

Sulphitation is the practise of adding sulphur dioxide ( SO₂ ) or derivatives to process streams in a sugar factory.

SO₂ can be purchased as a liquefied gas in pressurised containers.  As with all liquefied gas systems pressure relief facilities are required which poses a serious health risk in populated areas should SO₂ ever be discharged to atmosphere.  For this reason there is very tight legislation covering the transport and storage of liquefied SO₂.  Liquid SO₂ can also be expensive, perhaps 4 times the price of the equivalent amount of solid sulphur.

For these reasons Cocksedge developed afully induced draft solid sulphur burning sulphitation systems meeting all the latest environmental safety standards.

Thin Juice Sulphitation

Sulphitation of juice is common in beet sugar factories to reduce the formation of colour in evaporators and vacuum pans.  The sulphite ion reacts with invert sugar in the juice and prevents that invert reacting with amino nitrogen compounds and forming colours (Maillard reaction).

Addition of sulphur dioxide (SO₂) to thin juice is the most common practice, with addition up to 300 ppm of SO₂ into the thin juice in order to achieve a residual level of SO₂ in the white sugar of 3-5 ppm.  This residual reduces the formation of colour during storage of the white sugar, particularly if storage is above 20 °C, and confirms that SO₂ was present in the vacuum pans.

Burning sulphur in a furnace has the lowest operating cost.  Liquid sulphur dioxide costs 2 - 3 times more than solid sulphur and requires safe storage under pressure, in many countries there are complex regulations around the storage and use of liquid SO₂. Bisulphite solutions can also be used, but are more expensive than liquid SO₂ in bulk and very much more expensive than burning sulphur.

Solid sulphur consumption is usually 10 - 15 kg/100t beet, although it can be lower if the beet quality is very good and the juice purification effective.  If beet quality is poor it may be necessary to use more sulphur, especially if the content of invert (reducing) sugars is high.

Sulphur consumption of 15 kg/100t beet (150g/tonne beet) equates to SO₂ addition of 30 kg/100t beet (300 g/tonne) or a sodium bisulphite addition rate of 90 kg/100t beet (900 g/tonne).

The best way to monitor sulphitation is to measure SO₂ in thin juice and white sugar.  With effective sulphitation the increase in colour (ICUMSA units) from thin juice to thick juice should be small, perhaps 20-30 %.  The pH of thin juice is reduced by sulphitation.  This allows the 2^nd carbonation stage to operate at ~9.2 pH to minimise lime salts in the juice.  The thin juice after sulphitation will be ~8.5 pH.  Exact pH values vary with beet quality and juice chemistry.

Spare Parts

Please find listed below, a range of the most common spare parts supplied. If the item you require is not listed below or you need some assistance please contact us.