Searching for formalized connections between the consumer properties of sugar and technological process parameters of its production

Until now technological control realization in sugar production has been regulated by the requirements, the fundamental provisions of which were developed in the 80s of the XX century. Over the past period, significant changes happened in the state of sugar market, approaches to quality assurance and food safety; local technology process and control methods have undergonechanges. To reflect adequately changes in the control scheme, it is reasonable to establish a interconnection between the consumerproperties of sugar and technological process parameters of its production. This task was solved by a survey, a group of 25 experts was questioned according to Delphi method, they were proposed to describe the degree of influence of technological process parameters from 39 items on the indicators of sugar, set by industrial consumers from 8 items. Due to mathematical processing, an information model has been obtained showing the existence of such connection and allowing to determine both the indicators of the consumer properties of sugar and technological process parameters for inclusion in the control scheme: turbidity of sugar solution, content of calcium salts, saponin, pH, flock potential; at the stage of juice purification pH of the semi-finished products, alkalinity, calcium salts content, reducing substances...