Using Flaxseed Oil as a Viscosity Reducer to Maximize the Recovery of C-Massecuite in Egyptian Sugar Factories

This study aims to enhance sugar recovery from C-Massecuite in Egyptian sugar factories by reducing its viscosity using Flaxseed oil as a natural, low-cost additive. C-Massecuite samples were processed in a horizontal crystallizer equipped with temperature control, with Flaxseed oil added at varying concentrations and temperatures. After predetermined retention times, molasses was separated using an air compressor. Key parameters-viscosity, Brix, and purity-were measured according to ICUMSA standards. The results showed that 30 ppm Flaxseed oil significantly reduced viscosity, lowered molasses purity, and increased crystal content.The oil maintained its effectiveness even when evaluated across varying concentrations and temperatures. Thermodynamic analysis revealed that the interaction between Flaxseed oil and C-Mass was hydrophobic and spontaneous.The process was entropy-driven and thermodynamically favorable, as indicated by values of Gibbs free energy, entropy, and enthalpy. In conclusion, Flaxseed oil presents an effective and cost-efficient solution for viscosity reduction, thereby enhancing sugar recovery. Its natural origin further supports its integration into sustainable sugar-processing practices.