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Study of Probable Physicochemical Changes During the Storage of Light and Thick Sucrose Syrups

2 Abstract: Light and thick syrup storage is the storage of manufactured thick juice during the normal beet or cane campaign in order to process them during the "off season". As there may be some changes in their properties during storage, syrups had been studied on physicochemical properties in three time intervals during 44 days to evaluate the changes amounts. The results showed significant decrease in brix, pH, Purity percentage (Q) and polarization and significant increase in color of both studied syrups (p<0.05). Density was approximately unchanged. Considering to the results, the determinant factor for all the studied properties in both syrups was pH, which decreased during storage and influenced the other properties. According to the changes, which may specially because of pH reduction and inversion occurring during storage, Controlling the production and storage situation in good quality can minimize the loss of quality and the degradation of product due to the storage time. These results also suggest that temperature and passing the time are the main factors affecting the quality of sucrose syrups, so that keeping them stored is be acceptable up to 22 days after production in order to keep the syrups properties almost unchanged and control the probable changes.