Nitrogen compounds in the molasses
2011
Jevtić-Mučibabić, R., Institute for Food Technology, Novi Sad (Serbia) | Grbić, J., Institute for Food Technology, Novi Sad (Serbia) | Mišljenović, N., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Kuljanin, T., Faculty of Technology, Novi Sad (Serbia) | Radivojević, S., Institute for Food Technology, Novi Sad (Serbia)
Composition of the molasses depends on the sugar beet composition and applied processing technology. Molasses, obtained under adequate conditions of sugar beet processing, has about 80% of dry matter content (about 50% is saccharose and about 30% non-saccharose matter). The molasses containes concentrated non-sugar components that have not been removed in the purification process, non-sugar components that are formed during the evaporation and crystallization, as well as the remains of the auxiliary materials used in the sugar beet processing. The non-sugar components of the molasses are divided into three major groups: inorganic (mineral) compounds, organic compounds with nitrogen and organic compounds without nitrogen. This paper examined the composition of organic nitrogen compounds in the molasses and the impact of sugar beet processing on the content of mentioned compounds. The research was comprehended within six local sugar factories by use of average campaign samples of molasses.
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