(1833 - 1889)
Médico y pedagogo. Miembro fundador de la Real Academia de Ciencias Médicas, Físicas y Naturales de la Habana, en 1861. Además fue miembro corresponsal de la Sociedad de Medicina Legal de Nueva York, Estados Unidos.
Technical Sciences
1999 | "Loss sugar reduction in final honeys".
Main executives entity: Research and Development of Camilo Cienfuegos Sugar Mill
Main author: Jorge Lodos Fernández.

One of the biggest problems in sugar industry is the loss of more than 10% of sugar in the final honey since its purity grew from 34 to 36% in the '60s, and to 40% in the '80s. The result of the work, gathered in a Dissertation for a Doctor in Sciences degree, allowed knowing widely the factors that influence losses, in order to define the causes and to propose solutions.

There were characterized crop systems that link the losses in honeys with the strange matter (SM) and its components. It could be assessed the action of each cleaning element of sugar cane in a crop system that allows predicting freshness, loss and SM in cane, and that 2/3 of SM in raw material is sugar cane’s heart, result introduced in the decision of mounting machines to cut these sugar cane hearts in the KTPs.

There were evaluated alternatives of disinfecting juice and cane, and it was developed a viable optimized system with disinfectants, which used an original dynamic technique with resazurine, in use in several sugar laboratories, and which measures contamination in a time compatible with the process time.

It was demonstrated that reducers are destroyed in the clarification, from the 25% that were in the '60s with final honey purities of 34-36%, until 15-20% and 40%, respectively at the present time, and it is recommended to avoid its destruction since no team or process is able to compensate its absence. This result is being introduced when redirecting the efforts of the Ministry of the Sugar (MINAZ) from the crystallizer addition to the development of clarifiers of low retention time and the acceleration of clarification.

It was evaluated the acceleration of evaporation by solubilizing the embedding ions with a patented product, using tensoactives that improve moisture, and abrasives in suspension that have been patented.

It was possible to explain the action mechanism of tensoactives in cooking and crystallization, which also made possible to decide their acquisition and more efficient use. This knowledge made possible developing and establishing the role of seeding means; as well as establishing original mensuration techniques, and patenting the Crystallizing Cassette that is in operation in some new sugar mills.

In addition, it was possible to free exportable products; to develop mathematical models of cane, harvest and extraction; to create techniques to measure the size of crystals, oversaturation and animal food composition; to develop an original sugar cooler that was patented.

These ideas were developed in the last 3 years and published in 9 articles, which allowed establishing that reducers' destruction during the purification is the main cause of final honey's high purity in industry, which increases sucrose solubility, and high brix of honeys, due to the low yield and crystals size for using too much seeding means. It causes excessive oversaturation and suspended sugar. These conclusions create new actions, as those suggested in the work, in order to face and eliminate the problem.

These results were disclosed in 77 publications, 23 of them abroad, and in 7 patents. It received in 1999 the National Prize of Chemistry; and the Dissertation, which reflects previous results, was chosen the best in the Dr. in Science’s examining board.