Process of obtaining of sugar from sugar beet and influence on its quality

Authors

  • Tatiana Bojňanská Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agliculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Bennár Department of Food Technology Universidad Politecnica de Valencia, Camino de Vera, 46022 Valencia
  • Helena Frančáková Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agliculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Marián Tokár Department of Storing and Processing Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agliculture, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/122

Keywords:

crystallization process, crystal size, slurry, slurry massecuite, cooling temperature

Abstract

Cooking of massecuites has been study in the connection with different particle size distribution of white sugar. During the crystallization is possible to operate with parameters which have influence on particle size of white sugar. Dry matter of juice in crystallizer, volume of the standard syrup in crystallizer and heating curve of crystallization process are constant parameters in this process. Quantity of slurry (seed magma crystallizate) and volume of slurry massecuite are parameters which can be changed for control the particle size distribution of white sugar. Five variants of viable parameters have been trying for obtain ideal particle size distribution of white sugar. As a best has been evaluated variant with 1100 cm3 of slurry and 20 % of volume of slurry massecuite in crystallizer. This variant has had the crystals proportions captured by the sieves between 1.00 and 0.40 mm with minimal differences in weight. More results have been related to reduction of losses of sugar in molasses with the right setting for the line of cooling crystallization process. The looses of sugar can be reduced by adding two coolers in the end of cooling crystalization process what will decrease a temperature to 40 ° C. This temperature will lead to more efficient crystallization in the cooling crystallization process.

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Published

2011-01-16

How to Cite

Bojňanská, T. ., Bennár, M. ., Frančáková, H. ., & Tokár, M. . (2011). Process of obtaining of sugar from sugar beet and influence on its quality. Potravinarstvo Slovak Journal of Food Sciences, 5(1), 1–4. https://doi.org/10.5219/122

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