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RIOPAILA CASTILLA

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by

wilmar andres

on 3 July 2013

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Transcript of RIOPAILA CASTILLA

PROCESO ELABORACIÓN DEL AZUCAR
PRESENTADO POR WILMAR ANDRES ORTEGA

GRUPO DE MEJORAMIENTO
PATIO
AREA DONDE SE ACONDICIONA LA CAÑA PARA SU POSTERIOR MOLIENDA
MOLINOS
AREA DONDE SE EXTRAE EL JUGO DE LA CAÑA DE AZUCAR
ELABORACIÓN
AREA DONDE EL JUGO DE LA CAÑA ES TRANSFORMADO EN AZUCAR
maceración
OBJETIVO
DISMINUIR LAS PERDIDAS DE SACAROSA EN LA PRODUCCION DE MIEL FINAL
BACTERICIDA
SULFITACIÓN
TENSOACTIVO
AZUCAR CRUDO Y MIEL FINAL
AZUCAR BLANCO
AZUCAR MORENA
AZUCAR REFINADA
Kg de miel final x tonelada de caña 2012
Pureza de miel final 2012
Kg de miel final x tonelada de caña 2013
Pureza miel final 2013
Full transcript