PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR

Introduced: January 2011

Classification Context

Section:: CHEMISTRY; METALLURGY
Class:: SUGAR INDUSTRY
Subclass:: PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR

Description

C13B covers the industrial production of sucrose from natural sources, primarily sugar cane and sugar beet, including extraction, purification, crystallization, and concentration processes. The classification encompasses specialized apparatus, machinery, and equipment designed for sucrose manufacture, such as diffusers, evaporators, crystallizers, and filtering systems used in sugar refineries. This includes methods for juice extraction, defecation, carbonation, decolorization, and recovery of molasses by-products. C13B excludes general chemical processing equipment not specifically adapted for sucrose production, as well as the production of other sugars or sweeteners covered by related subclasses.

Scope Notes

Glossary: Aldose aldoses An aldose is a monosaccharide (a simple sugar) containing one aldehyde group per molecule and having a chemical formula of the form C n (H2O) n (n≥3). With only 3 carbon atoms, glyceraldehyde is the simplest of all aldoses. Aldoses isomerise to ketoses in the Lobry-de Bruyn-van Ekenstein transformation. Aldose differs from ketose in that it has a carbonyl group at the end of the carbon chain whereas the carbonyl group of a ketose is in the middle; this fact allows them to be chemically differentiated through Seliwanoff's test. Disaccharide disaccharides A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides. ‘Disaccharide’ is one of the four chemical groupings of carbohydrates (monosaccharide, disaccharide, oligosaccharide and polysaccharide). Hexose A hexose is a monosaccharide with six carbon atoms having the chemical formula C 6 H 12 O 6 . Ketose ketoses A ketose is a sugar containing one ketone group per molecule. With 3 carbon atoms, dihydroxyacetone is the simplest of all ketoses and is the only one having no optical activity. Ketoses can isomerise into an aldose when the carbonyl group is located at the end of the molecule. Such ketoses are reducing sugars. Monosaccharide monosaccharides Monosaccharides (from Greek monos: single, sacchar: sugar) are the most basic unit of carbohydrates. They consist of one sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose, galactose, xylose and ribose. Monosaccharides are the building blocks of disaccharides such as sucrose (common sugar) and polysaccharides (such as cellulose and starch). Oligosaccharide oligosaccharides An oligosaccharide is a saccharide containing less than six monosaccharides. The name derived from the Greek oligos, meaning "a few". Pentose A pentose is a monosaccharide with five carbon atoms. Polysaccharide polysaccharides Polysaccharides are polymers containing more than five monosaccharides joined together by glycosidic bonds. They are therefore very large, often branched, macromolecules. They tend to be amorphous, insoluble in water and have no sweet taste. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide, but when more than one type of monosaccharide is present, they are called heteropolysaccharides. Examples include storage polysaccharides such as starch and glycogen and structural polysaccharides such as cellulose and chitin. Saccharose Synonym for sucrose Sucrose Sucrose (common name: table sugar, also called saccharose) is a disaccharide of glucose and fructose, with the molecular formula C 12 H 22 O 11 . Its systematic name is α-D-glucopyranosyl- (1↔2)-β-D-fructofuranoside (ending in "oside", because it's not a reducing sugar). Sugar sugars Sugar is a class of edible crystalline water-soluble carbohydrates that vary widely in sweetness and typically are optically active, including the mono-, di- and oligosaccharides (e. g. sucrose, lactose, and fructose). Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple (in maple syrup), and in many other sources. It forms the main ingredient in much candy. In non-scientific use, the term sugar refers to sucrose (also called "table sugar" or "saccharose") — a white crystalline solid disaccharide. In this informal sense, the word "sugar" principally refers to crystalline sugars. | Limiting references: Harvesting of sugar beets , , Harvesting of sugar-cane Tapping of tree-juices Tapping-spouts, Receptacles for juices Sweetmeats, Confectionery Foods containing carbohydrate syrups, sugars, sugar alcohols or starch hydrolysates , Extraction of starch , Pressing water from starch-extracted material Fermentation or enzyme-using processes for preparing compounds containing saccharide radicals

Related Keywords

sugar BOILER(S) for making confectioneryBOILING -pans for sugar solutionsboiling-pans for heating sugar solutionsproduction of SUCROSE in sugar industryWRAPPING of sugar during manufacture

11 direct subcodes

Child Classifications

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C13B 10/00 Production of sugar juices
C13B 15/00 Expressing water from material from which sugar has been extracted
C13B 20/00 Purification of sugar juices
C13B 25/00 Evaporators or boiling pans specially adapted for sugar juices; Evaporating or boiling sugar juices
C13B 30/00 Crystallisation; Crystallising apparatus; Separating crystals from mother liquors
C13B 35/00 Extraction of sucrose from molasses
C13B 40/00 Drying sugar
C13B 45/00 Cutting machines specially adapted for sugar
C13B 5/00 Reducing the size of material from which sugar is to be extracted
C13B 50/00 Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
C13B 99/00 Subject matter not provided for in other groups of this subclass