ESTIMATION OF SUGAR LOSS IN THE PRODUCED MOLASSES IN THE SUGAR BEET FACTORY BASED ON THE TECHNOLOGICAL QUALITY OF SUGAR BEET

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HONARVAR M.; KALBASI ASHTARI A.; KARIMI K.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:3 (35) Page(s): 31-38

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Title

ESTIMATION OF SUGAR LOSS IN THE PRODUCED MOLASSES IN THE SUGAR BEET FACTORY BASED ON THE TECHNOLOGICAL QUALITY OF SUGAR BEET

Author(s)

HONARVAR M. | KALBASI ASHTARI A. | KARIMI K. | Issue Writer Certificate

Keywords

BETLALYZERQ3

COEFFICIENT YIELDQ3

IMPURITYQ3

TECHNOLOGICAL QUALITYQ2

Abstract

Introduction: Impurities of raw sugar beet have significant effects on sugar recovery and loss in the remaining molasses.Materials and Methods: More than 1000 random samples were taken from 28000 sugar beet receiving consignments during three months of operation at Orumieh Sugar Factory in 2008.Different impurities consisting of K, Na, and N along with sugar beet and resulting molasses were analyzed precisely by BETLALYZER machine. The obtained data were used to predict sugar content of final molasses according to suggestive mathematical models of Reinefeld and Braunschwik.Additionally, the correlation coefficients of estimated and measured sucrose’s were figured out.Results: The results indicated that sucrose in sugar beet samples had a range of 8.4 – 20.5% with most frequency numbers of 15.5 – 16.7%. In addition, 69% of the sugar beet samples had a sugar range of 14.3 – 18.0%. The K and Na contents of sugar beet samples changed from 2.3 – 9.3 and 0.8 – 7.4 meq, respectively. Furthermore, the average value of non-protein nitrogen in sugar beet samples was 4.3 meq. According to Reinefeld and Braunschwik models the estimated sucrose in resultant molasses were 3.0 and 2.4% respectively.Conclusion: The average sugar content in the final molasses at the end of factory’s seasonal operation was 2.1%. While the Reinefeld model could predict the sugar content of final molasses with 45% deviation from its actual number, the Braunschwik model was able to predict this parameter in molasses with less than 15% deviation. It is much more appropriate to measure the Na, K, and N in receiving consignment of sugar beet and use Braunschwik model to predict the sugar loss in the final molasses.

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APA: Copy

HONARVAR, M., KALBASI ASHTARI, A., & KARIMI, K.. (2012). ESTIMATION OF SUGAR LOSS IN THE PRODUCED MOLASSES IN THE SUGAR BEET FACTORY BASED ON THE TECHNOLOGICAL QUALITY OF SUGAR BEET. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(3 (35)), 31-38. SID. https://sid.ir/paper/143406/en

Vancouver: Copy

HONARVAR M., KALBASI ASHTARI A., KARIMI K.. ESTIMATION OF SUGAR LOSS IN THE PRODUCED MOLASSES IN THE SUGAR BEET FACTORY BASED ON THE TECHNOLOGICAL QUALITY OF SUGAR BEET. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(3 (35)):31-38. Available from: https://sid.ir/paper/143406/en

IEEE: Copy

M. HONARVAR, A. KALBASI ASHTARI, and K. KARIMI, “ESTIMATION OF SUGAR LOSS IN THE PRODUCED MOLASSES IN THE SUGAR BEET FACTORY BASED ON THE TECHNOLOGICAL QUALITY OF SUGAR BEET,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 3 (35), pp. 31–38, 2012, [Online]. Available: https://sid.ir/paper/143406/en

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