In this study, the application of nano-hydroxyapatite (NHA) in the clarification of mixed cane juice "MJ" was investigated via batch experiments on a pilot scale. Control points (pH, doses, retention time, color, and turbidity) of this process were evaluated compared with the traditional sulfitation process. The results were evaluated using a statistical T-test. The results showed that the most proper pH, doses and retention time are 7.5, 300 ppm, and 1.5 hr, respectively. Since, applying such values led to a significant reduction in turbidity and color of clear juice (55 % and 19 % respectively) compared with the traditional sulfitation and phosphation process. These results mean a predicted soft scale formed in the evaporators, the lower color of produced sugar, higher sugar recovery, removing the cost of sulfur, and minimizing the cost of calcium oxide to half. The results were discussed via the properties of hydroxyapatite and its highest surface area that adsorbs denatured proteins, prevents the formation of melanoidin coloring compounds and promotes clarification efficiency.