The effect of nonsucrose compounds on sugar beet molasses saturation and desugarization

Abstract

In sugar industry molasses represents a syrup obtained in final stage of crystallization. In production of sugar from sugar beet, for cause of higher rentability, phase of crystallization needed to be conducted so that the less quantity of molasses is obtained in which, under optimal conditions, remains around 12 % of total beet sugar quantity. On forming molasses affect present nonsucrose compounds forming with sucrose complex easily soluble additive compounds, which have higher solubility than sucrose, due to which saturation coefficient increases. Depending on technological quality of sugar beet, from sucrose introduced in processing, 88 - 92 % of white sugar can be obtained. Sugar in molasses is the highest loss of sugar in sugar beet processing. High visosity is one of the reasons for which significant quantities of sucrose can not be crystallized on the final stage of crystallization by the usual technological procedure. Test include determination of the parameters of molasses saturation and viscosity as a function of nonsucrose compounds.

Keywords

• molasses
• nonsucrose compounds
• viscosity
• sucrose solubility