Webinar: Decoding Dry Sugar Handling: Identifying and Resolving Common Challenges

Do you struggle with the challenges presented by bulk sugar handling such as caking, buildup in storage silos, and inefficient transfer flowability?  

In this webinar Ray and Beth break down the following key topics:  

• The Unique Challenges of Bulk Granulated Sugar Handling:   
  Understand the peculiar difficulties due to the physical nature of sugar crystals and their responses to varying conditions. 
   
• Caking and Buildup in Storage Silos: 
  Learn about the common problems of caking and buildup and discover effective mitigation strategies. 
   
• Development of Fine Crystals and Sugar Crystal Damage:   
  Explore how sugar crystals change and can be damaged during handling, and what this means for your processes. 
   
• Inefficient Flowability and Transfer: 
  Dive into the issues related to the transfer of bulk granulated sugar through various systems and gain insights into optimizing flowability. 
   
• Secondary Functional Challenges: 
  Discuss the functionality issues arising due to the physical alteration of sugar crystals. 
   
• Proper Equipment Selection: 
  Learn about why choosing the right system is vital to making sure your plant can meet production goals, quality requirements, and reliability. 
   

Upon completing this webinar, you’ll have a better understanding of how to identify and resolve common challenges involved with dry sugar handling.  

This webinar is for: 

• Professionals in the Sugar Industry 
• Food and Beverage Manufacturers 
• Quality Assurance Professionals 
• Operational and Process Engineers 

About Ray Smith, Consulting Engineering  

Ray is a Consulting Engineer, with a focus in sugar engineering supported by a career of 45 years in the food industry. During his career, he spent 17 years working as a sugar expert for one of the largest sugar companies in the US.  

 His expertise includes Quality, Food Safety, Food Security and Sugar Handling & Technology, working with major US food companies to resolve sugar handling challenges.  

Ray believes in continued education as represented by his undergraduate degree in Biology & Mathematics, coupled with an MBA and a master’s degree in organizational leadership. 

His experience has provided him the opportunity to work with and educate many people about the benefits of critical thinking and problem solving. 

About Beth Hery, P.E. 

Beth is a Sr. Principal Engineer with over 30 years of experience providing engineering support and consulting services. 

Her expertise spans across the disciplines of: Process Engineering & Consulting, Food Safety, Process Safety, P&ID Development, and Piping Layout & Constructability. 

Beth is a graduate of the University of Dayton. She holds a B.S. in Chemical Engineering and is a Licensed Professional Engineer in multiple states.