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2013, vol. 17, iss. 4, pp. 163-165
Evaluation of industrial beet sugar crystallization in order to increase the exhaustion of molasses
aInstitute for Food Technology, Novi Sad
bUniversity of Novi Sad, Faculty of Technology

emailjasna.grbic@fins.uns.ac.rs
Project:
Osmotic dehydration of food - energy and ecological aspects of sustainable production (MESTD - 31055)

Keywords: crystallization; C (after-product) massecuite; crystal size distribution; molasses
Abstract
The aim of the sugar beet processing is to achieve the highest sugar quality and yield with the lowest energy consumption together with the most effective use of equipment and time. After product crystallization is the most important stage. Optimization of crystal size during evaporating and cooling crystallization result in reduction of sucrose loss in molasses and improvement of plant operation. Sucrose loss in molasses is the largest loss in sugar beet factory. In this study measurement of sucrose crystal size distribution was applied as a tool for control and conducting after product crystallization. The main task of this process is growth uniform crystal with correct size in the aim to provide maximum growth rate and molasses exhaustion. The content and size of crystal present micro kinetic elements for control and management after product crystallization.
References
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article language: English
document type: Original Scientific Paper
published in SCIndeks: 10/12/2013