Quality control is an essential part of sugar production. Sugar particle size specifications affect product dissolution rate, flowability, dust generation, and directly affects applications such as the spread of cookie dough or compaction strength of a chewable tablet. Traditionally, sugar manufacturers have chosen to use sieving analysis due to its low initial cost and its seemingly simple operating procedure. The sieving technique, however, has inherent disadvantages such as: low repeatability and reproducibility, long measurement, maintenance, and cleaning time, to name a few.
For these reasons, dynamic imaging analysis and/or laser diffraction techniques are quickly replacing traditional sieving techniques in the sugar industry.
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