Studies about processing properties of sugar beet at various sucrose content
1996
Sinobad, V. | Brdar, P. (Univerzitet u Beogradu, Beograd - Zemun (Yugoslavia). Poljoprivredni fakultet)
Research results about processing properties of sugar beet grown in 1995 are presented for low sucrose contents of 11 to 14, and medium contents of 15 to 16. The investigations revealed that a decrease of the sucrose content in beet indices the calculated sucrose loss in the molasses. Concurrently the calculated sugar yield decreases if expressed as a percentage related to the sucrose percentage. Known empirical equations have been applied for these computations, But the investigations also disclosed that the absolute loss values for sucrose in molasses, as well as in the manufacturing process, differ slightly from each other, regardless of the sucrose content in beet. This is due to small differences in ascertained amounts for the basic quality properties which enter into the empirical calculation equations. They also show no correlation whatever to the sucrose percentages in the tested samples of sugar beet.
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