One of the significant contributions of Dr. Keskar and Dr. S. S. Nimbalkar is their pioneering work on the "Colour Balance Study" in sugar manufacturing.
The "Colour Balance Study" is a novel concept introduced by MAARC Labs to the sugar industry, and Dr. Keskar, along with Dr. S.S. Nimbalkar, presented on this topic at the ISSCT (International Society of Sugar Cane Technologists) Congress in New Delhi in 1999. This presentation was considered a breakthrough for the Indian sugar industry.
In simple terms, a Colour Balance Study is a systematic approach to monitor and manage the colour of sugar throughout the entire manufacturing process. Sugar colour is a crucial quality parameter, especially for white and plantation white sugars and for their use in various food and beverage applications.
Sugar colour originates from various compounds present in the sugarcane juice, such as melanoidins, caramels, and polyphenols, which are formed or transformed during processing (e.g., heating, pH changes). A Colour Balance Study helps identify at which stages of the process (e.g., clarification, evaporation, crystallization, centrifugation, packing) colour is being formed, removed, or carried over.
By meticulously tracking colour at different stages (from raw juice to final sugar), factories can pinpoint inefficient operations or areas where colour bodies are accumulating. This allows for targeted adjustments to process parameters (e.g., lime dosage, temperature, retention time, use of decolorizing agents) to enhance colour removal efficiency.
The ultimate goal is to produce sugar with the desired whiteness and purity. A Colour Balance Study provides the data needed to make informed decisions that directly contribute to achieving better ICUMSA colour values in the final product.
If a factory is consistently producing off-colour sugar, a Colour Balance Study can help diagnose the root cause, whether it's a specific piece of equipment malfunctioning, an imbalance in chemical dosages, or an issue with raw material quality.
By optimizing colour removal, factories can potentially reduce the consumption of expensive decolorizing agents leading to significant cost savings
Different industries (e.g., beverage, confectionery, pharmaceutical) have strict colour specifications for the sugar they use. A robust Colour Balance Study helps sugar factories consistently meet these demanding market requirements.
Dr. Vasudha Keskar's work in promoting and guiding sugar factories in implementing Colour Balance Studies has been instrumental in helping the Indian sugar industry improve its product quality and become more competitive internationally. Her vast experience and roles within ICUMSA further solidify her expertise in this area.
Dr. Vasudha Keskar and Dr. S.S. Nimbalkar pioneered the "Colour Balance Study," a revolutionary concept for Indian sugar factories. By systematically measuring sugar color at all process intermediates, this study enables precise identification of abnormal colour formation stations. Its successful implementation has led to miraculous improvements in sugar quality, allowing factories to produce whiter sugar and meet stringent market
