White Sugar Quality Deviation Risk Assessment by the Solution Turbidity Index

Abstract

The objective of the study is to assess the risks of quality deviation of white sugar of TC2 category based on the turbidity index of the solution in the process flow of its production. Objectives: to determine the causes of failure in the process flow of beet sugar production that may lead to the inclusion of nutrients in sugar crystals that cause the turbidity of its solution; to identify high-risk failures based on a formalized assessment. The object of the study is the process flow of production of category TC2 white sugar from sugar beet. Risk identification was performed using the expert assessment method by a group of 6 people. For this purpose, the process flow was decomposed into stages with an assumed impact on the formation of semi-finished product characteristics associated with the turbidity index of the white sugar solution. For each stage, its function, type and mechanism of failure leading to the deviation of the specified characteristics of the semi-finished product were determined; possible causes for all failure mechanisms were formulated. Quantitative risk assessment was carried out by calculating the risk priority rank as the product of the significance of the consequences, the probability of occurrence, and the probability of detection of failure, established on a 10-point scale. In the process flow of production of sugar of category TC2, 8 sta¬ges are identified, at which the risks of formation of semi-finished products with deviation from the specified characteristics may arise. 31 risk factors of failure to achieve the turbidity index of the white sugar solution are identified, of which 6 are associated with equipment malfunction, 10 – with personnel errors, 15 – with the state of the food system; 21 risks are defined as insignificant, 6 – low, 2 – medium, 2 – high. It is established that high risk is caused by the exit of the food system from a stable state. The reasons are residual amounts of antiscale agents in the syrup, stabilizing excess calcium salts in the solution, as well as precipitation of poorly soluble calcium salts, which are included in the composition of sugar crystals du¬ring boiling of the massecuite of the first crystallization.