Summary

Course work is designed on the theme: "the Test of white sugar according to GOST 31361-2008 ".

The purpose of coursework is to enhance the knowledge of theoretical bases and practical recommendations for the test.

Course work consists of __pages of explanatory notes, __tables,__ drawings

Normative references

In this coursework used references to the following documents:

1. GOST 31361-2008 Sugar-white. Technical conditions"

2. GOST 12569-99 Sugar. Acceptance rules and sampling methods"

3. GOST 12570-98 Sugar. Method for determination of moisture and dry matter"

4. GOST 12571-98 Sugar. Method for determination of sucrose"

5. GOST 12572-93 "Sugar and refined sugar. Methods for determination of colour"

6. GOST 12573-67 Sugar. Method for determination of ferro-impurities"

7. GOST 12574-93 "Sugar and refined sugar. Methods for determination of ash"

8. GOST 12575-2001 Sugar. Methods for determination of reducing substances"

9. GOST 12576-89 Sugar. Methods for determination of appearance, smell, taste and purity of the solution"

10. GOST 12579-67 "Sugar and refined sugar. Method of determination of granulometric composition"

11. GOST 26521-85 "Sugar and refined sugar. Methods for determination of net mass"

12. GOST 26884 - 2002 "Products of the sugar industry. Terms and definitions"

13. GOST 26927-86 "Raw materials and food products. Method for the determination of mercury"

14. GOST 26929-86 "Raw materials and food products. Sample preparation. Digestion for determination of toxic elements"

15. GOST 26930-86 "Raw materials and food products. Method for determination of arsenic"

16. GOST 26931-86 "Raw materials and food products. Methods for determination of copper"

17. GOST 26932-86 "Raw materials and food products. Method for determination of lead"

18. GOST 26933-86 "Raw materials in food products. Method for determination of cadmium"

19. GOST 26934-86 "Raw materials and food products. Method for determination of zinc"

20. GOST 26968-86 "Sugar refined. Methods of microbiological analysis"

Terms and definitions

1. Test - experimental determination of the quantitative and qualitative characteristics, properties of the test object as a result of, when it is not operating in the simulation object, and influences.

2. Test methodology - organizational document, obligatory for execution, including test methods, tools, and test conditions, sampling, algorithms perform operations on determination of one or several interrelated characteristics of object properties, data representation and estimation precision, reliability of results, safety requirements and environmental protection.

3. Test program - organizational document, binding, establishing the object and purpose of the tests, types, sequence and duration of the experiments, the procedures, conditions, location, and time of testing, quality assurance and reporting, as well as responsibility for quality assurance and testing

4. The test system is a set of tools testing, performers and certain test objects that interact according to the rules established by the respective regulatory documents.

5. Test conditions - a set of influencing factors and modes of operation of the facility during the test.

6. Category test - test type, characterized by the organizational basis of their conduct and decision-making the evaluation of the object as a whole.

7. Sample for testing - the product or its part, or the sample is directly subjected to the experiment during the test.

8. The means test is a technical device, the substance and / or material for testing.

9. The reproducibility of the methods and results of testing - a characteristic determined by the closeness of the test results of identical samples of the same object by the same method in different laboratories, by different operators using different equipment.

10.Sugar - household name sucrose (C12H22O11). Cane and beet sugar (sugar, sugar) is an important food product. Common sugar (sucrose) refers to carbohydrates that are considered valuable nutrients, providing the body with the necessary energy. Starch also belongs to the carbohydrates, but learning his body is relatively slow. Sucrose is rapidly broken down in the digestive tract to glucose and fructose, which then enter the bloodstream .

Symbols and abbreviations

QI - quality indicators

ISO - international organization for standardization

TT-The technical task

TP - technical project

TP - technological process

TS - technical specifications

TG- technical group

Introduction

The word "sugar" originates from the Sanskrit sarkara (gravel, sand, or sugar); a century later the term came into Arabic as sukkar, in medieval Latin as succarum.

The first mention of the Sahara in ancient times dates back to March to India Alexander the great. In 327 BC by one of his generals, Nearchus, reported: "they Say that in India there is a growing reed that gives honey without the help of bees; though it can also prepare an intoxicating drink, although the fruits on this plant no. Five hundred years Galen, chief medical authority of the Ancient world, recommended "sakcharon from India and Arabia" as a remedy for diseases of the stomach, intestines and kidneys. The Persians, too, although much later, adopted from the Hindus the habit of eating sugar and have done a lot to improve ways of cleaning it. Already 700 years of the Nestorian monks in the valley of the Euphrates successfully produced white sugar, using for cleaning ash.

In the West Indies during the processing of sugar cane, in the early presses for squeezing cane was driven by oxen or horses. Later, in places, exposed to the trade winds, they were replaced by more efficient wind turbines. However, the production overall was still quite primitive. After extraction of raw cane juice obtained was purified with lime, clay or ash, and then evaporated in a copper or iron vats, which made the fire. Refining was reduced to the dissolution of crystals, and boiling the mixture and subsequent re-crystallization. Even in our time the remains of stone millstones and cast copper vats resemble in the West Indies about past owners of the Islands, made a fortune in this lucrative fishery. By the mid-17th century the main producers of sugar in the world are Santo Domingo and Brazil.

In the future the main events in the history of cane sugar are reduced to important improvements in the technology of its cultivation, mechanical processing and final product purification.

To prevent further decline of production developed the concept of formation of organizational-economic mechanism in sugar beet production. It is aimed at improving the organizational structures and management in the industry, the formation of an optimal mechanism of mutually beneficial economic relations of agricultural producers and processors and creation of favorable conditions for investment activities.

The quality of Kazakhstan sugar is not inferior to the imports, therefore, the revival of the sugar industry is one of the priorities at the present stage.

1 Initial data for the development of the project

Sugar is a food product, the main component of which is sucrose. In the body under the action of enzymes it is cleaved to glucose and fructose. Sucrose has a pleasant sweet taste and in aqueous solutions the sweetness is felt at a concentration of about 0.4%.

Today, it is often possible to hear that sugar is a pure carbohydrates, which carry nothing useful. Actually it is not. Sucrose is used by the body as an energy source and as a material for the formation of glycogen, fat, protein and carbon compounds. Sucrose is quickly and easily digested, improves performance, strengthens the nervous system, relieves fatigue.

Sugar is of great importance for the proper functioning of our nervous system, for proper operation of the muscles and even metabolic processes. The sensation of sweet taste of sugar stimulant effect on the Central nervous system contributes to the sharpening of vision and hearing. The lack of a sufficient amount of sugar in the body affects the brain, liver and heart.

Raw material for sugar production are sugar beet (about 45%) and sugar cane grown in tropical and subtropical climates. For the production of sugar also use these plants sugar as sorghum, maize, palm.

The white sugar test is conducted according to the following criteria in compliance with normative documents listed: