3. Drying, storage and packaging

Sugar coming out of the centrifuges cannot be stored as it is, as it is surrounded by a film of saturated syrup. It must first be dried. The extent of drying and the method of storage are directly linked to the equilibrium conditions of the sucrose. It is therefore important to consider the sugar adsorption isotherm.

For more detailed information on drying, readers may wish to consult the articles Drying of food products and [F 3 002] .