How to pack the white fined sugar in bulk bags for export or import
White sugar is the most widely used sugar in daily life. It contains more than 95 percent crystals of sucrose. It has a lower water content than soft white sugar and has larger crystal particles. It is made by refining and bleaching. It is a commonly used condiment and also the most commonly used. As the sweetener, the "sugar" in daily life usually refers to white granulated sugar.
Normally it is diveded into the following 4 grades according to the Sucrose content ( percent )
Refined Greater than or equal to 99.8
Gifted class 99.7
First level 99.6
Second level 99.5
And During the storage of granulated sugar, some indicators change to different degrees, such as color value, moisture, microorganisms, etc. The color value is constantly changing, and the color becomes darker, which is also called "yellow back", which is the most common phenomenon.
The color value of white granulated sugar increases during storage because the various trace impurities it contains are oxidized by air, and the degree of increase mainly depends on the type and quantity of these impurities and the temperature of the storage environment. In the production of white sugar, a large amount of impurities are removed during the clarification and crystallization process, but the final crystallization still brings in traces of pigments and substances that can form pigments, mainly phenols, iron, amino nitrogen, dextran, etc.
Phenols are the most important factor affecting the color and color value of white sugar. Generally, the content is between 15 and 60 ppm and is brought in by cane juice. Phenolics are easy to be oxidized and produce polycondensation reactions, forming dark high-molecular substances, from yellow to brownish red.
Iron is brought in by the contact between sugarcane juice and sugarcane juice and ironware, and the general content is only {{0}}.5 to 2.0 ppm. Iron combines with various organics to form dark complexes, the content of which is not high but the color is quite dark. The amino nitrogen in white sugar is oxidized and polycondensed during storage to form a high molecular weight dark substance. In addition, the discoloration speed of white sugar is affected by the stacking temperature, the higher the temperature, the faster the discoloration. Therefore, while improving the process and improving the cleaning effect, we should try to reduce the packaging temperature and storage temperature of white sugar.
The white sugar jumbo bag is widly used to pack and transport sugar both for import and export. And the main specification of the sugar bulk bag as following:
Size: 90x90x120cm
SWL: 1000KGS
Farbric: 200gsm without lamination
Top filling spout:Dia45x50cm
Bottom discharge spout: Dia45x50cm
4X25cm Cross corner lifting loops
Safety belt on top edge of bag body
Inner liner: Food grade liner bag
Weight per bag: 2.85kgs
These bags are on basis of food grade as for packing refind sugar. Our company has achieved the FSC22000 certificate for food grade packaging at the beginning of this year. And we have cooperated with sugar factories from Thailand, Malaysia, Brazil and Zambia etc.
