Abstract

Starch is currently recognized as a critical quality parameter in raw sugar production. Despite its importance, few studies have systematically tracked the distribution and fate of starch throughout the sugar manufacturing process. This study provides a comprehensive evaluation of starch behavior across nine process streams, from juice extraction to its final incorporation within raw sugar crystals, including several intermediate streams that have received limited attention in previous research. Starch concentration and mass flow were determined in the extraction, purification, and crystallization stages. In addition, relative errors were calculated at each stage to assess the quality of the analytical measurements and the consistency of the material balances. The results showed that diluted and filtered juices contained high starch concentrations due to the characteristics of their generation and handling. During purification, approximately 61% of the starch was removed, whereas 24% was retained in the sugar product. Furthermore, 70% of the starch present in the final product was located within the core of the raw sugar crystal. The filtered juice recirculated 23.8% of the starch removed during clarification back to the alkalization tank, highlighting an important pathway for starch redistribution within the process. Based on these findings, a starch distribution map was developed to describe the fate of starch throughout sugar manufacturing and to identify critical stages for its control. The proposed map improves the understanding of starch dynamics during sugar processing and provides a basis for implementing more effective quality control and enzymatic treatment strategies.