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Abstract: To obtain data on the level of sucrose losses in preliming, a pilot plant scale Brieghel-Müller preliming trough was installed in a sugar factory and operated with raw juice and milk of lime from the manufacturing process, balances being established for sucrose, glucose, fructose and L- and D-lactic acid. Despite some difficulties with the method in the demonstartion of small sucrose differences, using an enzymatic technique, it could be shown that by disinfection of the extraction plant the preliming could also be rendered more sanitory so that no permanent sucrose decomposition occurred in this region. An aimed disinfection of the preliming, e.g. by additional, supporting doses of formalin injected into the raw juice, permitted progressive preliming, at temperatures of 30°C and higher, to be carried out in such a manner that only a loss commensurate with the limits of detection for the sucrose balance, i.e. approximately 0.3 % on sucrose, need be expected, just before formalin dosage. Based on the experimental results it seems impossible to estimate an actual loss in the preliming from results of glucose, fructose or lactic acid measurement.
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