<![CDATA[General Background Sugar processing industries require stringent quality control parameters to optimize sucrose recovery during crystallization phases. Specific Background In sugar mills, determining the purity value (%HK) of intermediate massecuite products like D2 sugar from sulfurized thick juice is vital for process efficiency. Knowledge Gap Although purity evaluation protocols exist, practical analytical assessments of D2 sugar purity after initial cooking under factory conditions need clearer operational clarification. Aims This study evaluates the %HK value of D2 sugar derived from sulfurized thick juice to determine its suitability for subsequent crystallization stages. Results Observational and quantitative analysis through corrected %Brix and %Pol measurements revealed that D2 sugar achieved a %HK exceeding 90%. Novelty The findings establish precise purity parameters confirming D2 sugar as an optimal primary raw material for C sugar cooking. Implications Ensuring accurate %HK measurement enables sugar processing facilities to reduce sucrose losses in final molasses and maintain high-grade sugar crystal output. Key Findings Highlights Quantitative evaluation confirmed that D2 sugar achieves a high purity value exceeding 90% after initial cooking. Calculation of purity value relies on temperature-corrected percentage Brix and percentage Pol analytical steps. High purity enables D2 sugar to serve directly as the primary cooking material for C sugar production. Keywords Sugar Purity, D2 Sugar, Cooking Process, Brix Correction, Pol Value]]>
