Recherche et développement dans l'industrie sucrière.

The needs of the Sugar Industry in R & D.
A.J. Vlitos (World Sugar Research Organisation Reading - U.K.)
Research and Development possibilities of the Andrew van Hook Association.
M. Mathlouthi (University of Reims, France)
From basic to applied research in the sugar industry.
M.A. Clarke (Sugar Processing Research Institute, New Orleans, U.S.A.)
Research Activities in Great Britain in the field of the carbohydrates.
G.G. Birch (University of Reading, U.K.)
Sucrochemistry research in France : A cooperative programme between Beghin-Say and CNRS.
G. Descotes (Claude Bernard University, Lyon, France)
Recents trends in sugar technology in the Czech republic Part I and Part II.
K. Duffek (Research Institute of the Sugar Industry Prague, Modrany, Czech Republic)
Z. Bubnik, P. Kadlec (University of Chemical Technology, Prague, Czech Republic)
Thermodynamic activity of water and sucrose and the stability of crystalline sugar.
C. Bressan, M. Mathlouthi (Association A.v.H., Reims, France) Current trends in continuous vacuum crystalliser.
L. Cegel (Eridania, Beghin-Say, Thumeries, France)
An innovative and environmentally compatible process for beet sugar production : cooling crystallization of raw juice.
G. Vaccari, G. Mantovani (University of Ferrara, Italy)

Activité de l'eau et stabililité du sucre.

Influence of the product history on his drying behaviour
A. Themelin, A. L. Raoult-Wack, A.Lebert (CIRAD, Montpellier, France)
Enzyme catalyzed reactions in concentrated sucrose solutions : Hydolysis and transfer
P. Monsan (INSA, Toulouse, France)
Water sorption and stability of crystallized sugar
M. Mathlouthi and C. Bressan, (Association AVH, Reims, France)
Control of water activity, wet and dry bulb temperatrures and dew point
C. Igounet (Rogo Sanlab, Vitry-sur-Seine, France)
Prediction of powder caking aptitude
M.B. Assoumani and M. Velleret (Sanders Aliments, Athis-Mons, France)

Sucrochimie.

Oxidation and carboxymethylation of sucrose and inulin
D. L. Verraest, J. A. Peters and H. van Bekkum (University of Technology, Delft, The Netherlands)
Fructo-oligosaccharides: Enzymic synthesis from sucrose
F. Ouarne and A. Guibert Eridania (Béghin-Say, Toulouse, France.)
Concentrated sucrose solutions as an organic reaction medium
A. Lubineau (Université Paris-Sud, Orsay, France.)
The oligosaccharide components of caramel
J. Defaye and J. M. García Fernández (CNRS/CEA, Grenoble, France.)
Synthesis of saccharides by enzymatic modifications of sugar
K. Buchholz (University of Braunschweig –Zuckerinstitut, Braunschweig, Germany)

La cristallisation du sucre.

Andrew P. Van Hook - Scientist, educator, sugar technologist - an itinerary.
W. A. Van Hook (University of Tennesee, Knoxville, U.S.A.)
Fundamentals of industrial crystallization : an overview.
J. Nyvlt (Czech Academy of Science, Prague, Czech Republic.)
Morphology of industrial sugar crystal.
G. Mantovani (University of Ferrara, Italy.)
Molecular approach of sucrose crystallisation : role of water structure interactions
M. Mathlouthi, (University of Reims, France.)
J. Genotelle (Groupement Technique des Sucreries, France)
Simulation of sucrose solution properties and crystallisation.
Z. Bubnik, P. Kadlec (University of Chemical Technology, Prague, Czech Republic.)
Continuous cooling crystallisation versus evaporation crystallisation
G. Vaccari (University of Ferrara, Italy.)
Growth rate of sucrose crystals in presence of macromolecular impurities : a mean of control of white sugar quality
C. Pautrat, J. Genotelle, M. Mathlouthi (University of Reims, France.)
Long term crystallisation and storage of C product massecuite.
G. Punter, D. Sargent(British Sugar, Peterborough, UK.)

Quel sucre pour quelle application ?

Codex Alimentarius requirements concerning sugars.
W. Randell (FAO, Rome, Italie)
Evolution of sugar demand in the world (1960-1995).
P. du Genestoux, R. Claus, A. Mériot ( ERSUC, Paris, France)
Sugar - The Essential Functional Ingredient.
D. J. Mc Aughtrie ( British Sugar, Peterborough, UK)
Sugar in compression: quality required and assessment.
J-C. Guyot, E. Joiris, E. Sergent (University of Lille, France)
Sugar blends : formulas for industrial needs.
P. Nowak (S.D.A. Origny Ste Benoîte, France)
Sugar quality requirements for Champagne wine making.
V. Magne, M. Mathlouthi (University of Reims, France)
L. Viaux, B. Robillard, B. Duteurte (Moët & Chandon, Epernay, France)
Extrusion-cooking technology for the confectionery industry.
D. J. Van Zuilichem, E. Kuiper, W. Stolp (Wageningen University of Agriculture, Wageningen, NL)
Sugar specifications for soft drinks.
S. J. Galluzzo (Pepsico International, Valhalla, USA)
Reducing sugar sweetness in some food applications.
M. G. Lindley (Lintech, Reading, UK)

La spectroscopie proche infra-rouge dans l'analyse des sucres.

FT-IR spectroscopy and application to sugar analysis.
M. Mathlouthi (University of Reims, France)
FT-IR spectroscopy : a powerfull tool.
M. Delene Mirouze (Thermo Optek, Nicolet, France)
Spectral amplification in sugar analysis by FT-IR spectroscopy
M. Meurens (Catholic University of Louvain, Belgium)
Fractal analysis of FT-IR spectra.
R. Gilli (Trieste, Italy)
M. Mathlouthi (University of Reims, France)
Variable low temperature FT-IR
B. Lutz, J. Van der Maas, A. Schouten, J. A. Kanters (Utrecht University, the Netherlands)

La suppression des impuretés et la qualité du sucre blanc.

Basics of calco-carbonic purification
E. Burzawa (Epinay-sur-Orge, France)
Evolution of purification equipment
P. Bonenfant (S.C.I., Paris, France )
Analytical approach of white sugar quality : anions, cations and their probable origin
J.M. de Bruijn (CSM, Breda , The Netherlands)
Recent trends in chromatographic separation of high molecular weight impurities
L. Bento (RAR, Lisboa, Portugal )
Removal of colorants and polysaccharides and the quality of white sugar
M. A . Godshall (SPRI, New Orleans, USA)
Perspectives of cooling crystallization as a method of purification
G. Mantovani and G. Vaccari (University of Ferrara, Italy)
Microcrystallizer study of the effect of some impurities on the quality of white beet sugar
A. Cosmeur and M. Mathlouthi (University of Reims, France)
Impurities removal by the membrane ultra- and nanofiltration
M. Decloux (ENSIA, Massy, France)
Coupling resin  discoloration treatment with nanofiltration of regeneration effluents in sugar cane refinery
M.-A. Theoleyre et S. Cartier (Applexion, Epone, France).

Séparation chromatographiques en analyses et en process.

Background and possibilities for electrochemical detection in conjunction with Anionexchange
Chromatography from Dionex
C. Bruggink, (Dionex BV, Breda, The Netherlands)
HPAEC analysis of amino acids in sugarbeet samples: method development and application
J.M. de Bruijn, (CSM, Breda,The Netherlands)
Chromatographic separation of molasses components
H. Paananen, (Cultor Corporation, Kantvik, Denmark)
A new portable device for the analysis of sugars and ions
A. Cholli, (University of Massachussets, Lowell, USA)
Planar Chromatography applied to the analysis of oligosaccharides in  sugar products
G. Vaccari, G. Lodi, E. Tamburini, E. Dosi and G. Mantovani (University of Ferrara, Italy)
HPAEC of oligosaccharides : new developments in peak identification
H. Schols, (Wageningen University, The Netherlands)
Kinetic study of the mutarotation of D- glucose in concentrated aqueous sollution by gas-liquid chromatography
N. Le Barc’H and M. Mathlouthi (University of Reims, France)
Methodology of study of the chromatographic separation in sugar processing : Equilibrium parameters, modelling and continuous process simulation
M. L. Lameloise, (ENSIA, Massy, France)
The technology of chromatographic separation in glucose syrup processes
M.A. Theoleyre, (Applexion, Epone, France)
Industrial application of ISMB technology to the separation of sugars and non-sugars
B. Gillery, (Eurodia Industrie, Wissous, France)

Interactions sucre-eau.

Water Content, water activity and water structure : 3 approaches of water – food interactions – Application to crystalline sugar stability
M. Mathlouthi (University of Reims, France)
Methodology of analysis of water content in sugar samples
H.D. Isengard (University of Hokenheim, Germany)
Water activity in concentrated sucrose solutions : consequences for the availability of water in the film of syrup surrounding the sugar crystal
M. Starzak (University of Durban, South Africa)
Silo DPCC, a solution for white sugar storage
J-C. Favier (ACMB, Levallois-Perret)
Factors affecting the maturation of sugar crystals and their storability in silo
B. Rogé (University of Reims, France)
Flowability of powders in silo
J. Vasseur, (ENSIA, Massy, France)
Computer image analysis of sugar crystals - powerful tool for evaluation and control of crystallization process
Z. Bubnik and P. Kadlec, (University of Chemical Technology, Prague, Czech Republic.)
Laser particle grain size determination : application to sugar and sugar factory products
R. Delgove, J.M. Hochart (EBS, Thumeries, France)
Novel process for the drying of sugar cubes applying microwave technology
H.M. Torringa and H.P.M Neijnens, (Agrotechnological Research Institute, Wageningen, The Netherlands)

Les macromolecules dans l'industrie sucrière.

Analytical Characterisation of pectins from sugar beet cell walls
F. Voragen, L. Oosterveld and H. Schols (Wageningen Agricultural University, The Netherlands)
Spectroscopic Estimation of Feruloyl Groups in Sugar Beet Pulp and Pectin.
A. Synytsya, J. Copikova and P. Jankovska (University of Chemical Technology, Prague, Czech Republic)
Colorants in sugar processing : formation, molar masses and tangeantial filtration retentates
A. Mersad, M. Decloux, C. Fargues and R. Lewandowski (ENSIA, Massy, France)
Effect of Macromolecules on Sugar Processing: Comparison of Cane and Beet Macromolecules.
M. A. Godshall, J. R. Vercellotti and R. Triche (SPRI, New Orleans, USA)
Tensio-active and foaming molecules from sugar beet.
R. Belhamri, M. Mathlouthi (University of Reims, France)
V. Aguié-Beguin, R. Douillard (INRA, Reims, France)
A. Cagna (IT Concept, Longuesaigne, France)
Effect of macromolecules on sugar crystal growth.
M. Mathlouthi (University of Reims, France)
Sugar industry : a story of macromolecules.
G. Rousseau
Caracterisation of macromolecules in sugar beet products.
J. Courtois (Jules Vernes University, Amiens, France)
G. Sasia (Saint-Louis Sucre, Eppeville, France)
Separation of macromolecules in the extraction processes of sugar from sugar beet.
G. Schrevel (Tierlemontoise Refinery, Belgium)
Valorisation of hemi-cellulose type polysaccharides.
P. Debeire (INRA, Reims, France)

Mesures et contrôle dans les sucreries.

Evolution of Analytical Methods during the last 20 years at ICUMSA
G. Vaccari, (University of Ferrara, Italy)
The managing role of a central laboratory in process and quality control : Example by CSM Sugar
J. M. de Bruijn, (CSM Sugar, Breda, The Netherlands)
On-line laboratory in Sugar Factory, advantages and drawbacks
G. Sasia, M. Serre and J-M. Huet, (Saint-Louis Sucre, Eppeville, France)
Immediate chemical analysis by UV-vis-NIR spectrosensor in Sugar Factory
M. Meurens and G. Lepoutre (University of Louvain, Belgium)
Technological colour control of sugar products.
Luis Bento, Porto
On line continuous measurement of colour in sugar factories
B. Nielsen, Neltec, Denmark
Electronic mouth and nose : possible applications to sugar and sugar products
S. Rico, (Alpha-Mos, Toulouse, France) 
Recent optimization and developments of concentration measurement by microwave
K.-H. Theisen, T. Diringer (Pro-M-Tec Theisen GmbH, Germany)
Control of Cooling crystallization by a Low Frequency Ultrasonic Technique
Z. Bubnik, A. Hinkova, V. Pour and P. Kadlec (Institute of Chemical Technology, Prague, Czech Republic)
Supervision and optimised process control in sugar beet factories
R. Mazaeda, C. de Prada Moraga (Center for sugar technology, Valladolid, Spain)
Evolution of plant supervision : the Aspect-Object concept
E. Lemaire (ABB Automation, Massy, France)
Image Analysis and Particle Sizing of Sugar :
Part 1 : Camsizer of Retsch :J. O-Donnell and J-M. Hochart (Fondis Electronic, Guyancourt, France)
Part 2 : Lucia Image Analyzer : A. Hinkova, Z. Bubnik, V. Pour and M. Mathlouthi (Institute of Chemical Technology, Prague, Czech Republic)

Le sucre après la critallisation.

Viscosity of massecuites and the aptitude to centrifuge
M. Bruhns (Pfeifer & Langen, Germany)
Impact of the centrifugal speed of rotation on the quality of white sugar crystals
J. Bullen et J.M.de Bruijn (CSM Sugar, The Netherlands)
Assays of control of centrifugal efficacy, Results from G.T.S., still up to date
J.Genotelle, E. Burzawa, B. Rogé et M. Mathlouthi (Association AVH, Reims, France)
Automatic centrifugals, Recent advances
M.Makina (BMA, Braunschweig, Germany)
Continuous high rate centrifugals
C. Pelletan, (Fives Cail, Villeneuve d'Asq, France)
Conveying Sugar under the centrifugals, conveyors with natural frequencies
J. Van de Poel (Carrier Europe, Nivelles, Belgium)
Modelling of rotating drum dryer for sugar
M. Starzak, (University of Natal, Durban, South Africa)
Dryers and coolers for sugar, an overview
F.Pron, (Comessa, Strasbourg, France)
Sugar Screening : from lump separation to fine classification
O.Thouvard, (ROTEX Europe).
Screening of sugar on synthetic tissue
P. Janssoone, (SEFAR Fyltis, France)

Nucleation et ensemencement en cristallisation.

Control of seed microcrystal size and distribution by LUCIA image analysis
Z. Bubnik, P. Kadlec, V. Pour and A. Hinkova (Institute of Chemical Technology, Prague, Czech Republic)
Seed Magma Preparation : the CSM System
J. Bullen (CSM Sugar, The Netherlands)
Magma seeding in "Quality Boiler" at Bazancourt Factory
A. Deleurence, A. Cosmeur, (Cristal Union Bazancourt, France)
Seeding in starch based monosaccharides and polyols: conditions and specificities
P. Duflot, (Roquette Frères, Lestrem, France), M. Mathlouthi, (Laboratoire de Chimie Physique Industrielle, Reims, France)
Effect of seeding on the continuous sugar crystallisation process
M. Makina, A. Lehnberger, (BMA, Braunshweig, Germany)
Nucleation and seeding in industrial crystallization
G. Mantovani and G. Vaccari (University of Ferrara, Ferrara, Italy)
Optimizing the seeding in sugar factory
J. Nurmi (Danisco, Finland)
Quality and control of seeding and of sugar crystals
B. Rogé, M. Mathlouthi, (Université de Reims, France)
D. Ahari, J. Genotelle, (Groupement Technique de Sucreries, France)
Equipment and factory experiences with seed magma production by cooling crystallization
D.Ruytings, (Raffinerie Tirlemontoise, Belgium)
The Braunschweig crystal seeding system - theoretical considerations and practical experience
G. Sittel, (Nordzucker AG, Germany)

Auxiliaires technologiques de sucrerie et qualité du sucre blanc.

Complexity of Antifoams
F. Renauld et B. Robillard, ( Rore Technologies, Mardeuil, France)
Control of surface properties and efficiency of some antifoams
A. Bensouissi, B. Rogé; et M. Mathlouthi (University of Reims, France)
Formulation of antifoams for sugar processing
C. Schumacher (Cognis, France)
Anti-scaling products for sugar beet factories : assessing the efficiency
J-C. Terrier, (Kebo France)
Utilisation of peracetic acid as an antimicrobial agent in diffusion
G.Pezzi, S. Bertuzzi, (CO-PRO-B, Minerbio, Italy)
Efficiency of natural biocides against microbial infection of sugar beet extractors
D. Beddie and J. Grech, (Beta Tec Products, Eardiston, UK)
Requirements of sugar quality for beverages
M. A. Godshall (SPRI, New Orleans, USA)
Content and composition of insoluble matter in white sugar
M. Wojtczak (Technical university of Lodz, Poland)
Effect of Calcium on turbidity of white sugar
M. Mathlouthi (University of Reims, France)

Innovation et protection de l'environnement pour une industrie sucrière durable.

L’atelier de tamisage moderne : Nouveau concept pour une plus grande flexibilité de la production de sucre blanc
Dirk Bergerhof IKB, Pracht, Germany
Apport des ultrasons au contrôle des process sucriers
Prof. Z. Bubnik , Prof. P. Kadlec, V. Pour and A. Hinkova Vscht, Prague, République Tchèque
Point technique sur la distillation en vue de la production de bioéthanol
CMartine DECLOUX - Professeur AgroParisTech en Génie des Procédés
Innovations pour une production flexible de sucre et de bioéthanol : le point de vue d’un constructeur
Reunhold HEMPELMANN BMA, Braunschweig, Allemagne
Recyclage en fermentation alcoolique des condensats issu de la concentration de vinasses : étude de leur traitement par osmose inverse et chromatographie
Camille Sagne, Claire Fargues, Marie-Laure Lameloise, Richard Lewandowski, Martine Decloux
Technologies innovantes pour une sucrerie de betteraves plus propre et plus rentable
Prof. G. Vaccari, Dr. E. Tamburini, Univ. UNIFE, Italy, Prof. K. Urbaniec WUT, Poland
Les Enzymes dans les process de Sucrerie et de Raffinerie
Alan Williams ECOLAB, UK
Optimisation des flux en sucrerie-distillerie : deux applications industrielles
Paul Crédoz Cristal Union, France
Exploitation de la plante entière dans une raffinerie végétale : exemple de la canne à sucre
L.A. Edye & W.O.S. Doherty
Combinaison des procédés membranaires et d’échange d’ions pour une plus grande protection de l’environnement en sucrerie et raffinerie
M-A. Theoleyre
Aspects techniques et règlementaires du bioéthanol
J.P. Vidal, UNGDA et Alain d’Anselme, SNPAA

Utilisation de sucres comme matières premières pour la chimie et la biotechnologie et process sucrier éco-compatible

Aspects fondamentaux des sucres matières premières d’une chimie durable
Yves Queneau Institut de Chimie et Biochimie Moléculaires et Supramoléculaires UMR 5246 CNRS, Université de Lyon, INSA Lyon yves.queneau@insa-lyon.fr
Dérivés de sucres économiquement viables
Riaz KHAN Protos, Trieste, Italie
La Bioraffinerie, un pont entre Agriculture et Chimie
Professor dr Johan SANDERS Wageningen University and Research Centre, Dept. Valorization of Plant Production Chains, P.O. Box 8026, 6700 EG Wageningen, The Netherlands johan.sanders@wur.nl, Phone +31-317-476332 (from March 2008 Phone +31-317-487213
Enzymes cellulolytiques et hémicellulolytiques
Hafeth Belghith et Ali Gargouri Laboratoire de Génétique Moléculaire des Eucaryotes Centre de Biotechnologie de Sfax, TUNISIE faouzi.gargouri@cbs.rnrt.tn
Extraction de pentoses de co-produits de plantes saccharifères par traitement thermique couplé à une hydrolyse acide ou enzymatique
H. Boussarsar, B. Rogé & M. Mathlouthi Labotatoire de Chimie Physique Industrielle, UMR FARE, Université de Reims Champagne-Ardenne, BP 1039 – 51687 Reimd Cedex2, France Mohamed.mathlouthi@univ-reims.fr
Evolution de la production de xylitol par fermentation à partir de glucose issu d’amidon vers un glucose issu de cellulose
Pierrick DUFLOT ROQUETTE Frères, 62136 Lestrem
Economie d’énergie et réduction d’émission de CO2 en séchage à la vapeur de pulpes de betteraves
Arn Sloth JENSEN EnergyDry Ap, Lyngby, Danemark
Production de biogaz par digestion anaérobie de pulpe de betterave ou directement à partir de betterave sucrière
Paul A’Campo (Suiker Unie) and Dirk Vermeulen (Cosun Food Technology Center)
Utilisation des séparations chromatographiques en vue d’un process sucrier optimisé
Vadim Kochergin Audubon Sugar Institute, LSU AgCenter, St. Gabriel, USA Mark Suhr, MS Processes International, Hutchinson, MN, USA VKochergin@agcenter.lsu.edu