Extractive industrial molasses

Cane sugar is processed using one of two methods of extraction. One method uses diffusion and the other uses roller press extraction. Both methods may be used to make sugar and molasses fractions from sugarcane. However, roller press extraction is used by a greater percentage of the industry and, therefore, is the better method for a small-scale study. 

Citric acid occurs naturally in a number of plant species and may be extracted from lemon juice, which contains 5-8% citric acid, or pineapple waste. Anhydrous citric acid may also be produced industrially by mycological fermentation of crude sugar solutions such as molasses, using strains of Aspergillus niger. Citric acid is purified by recrystallization the anhydrous form is obtained from a hot concentrated aqueous solution and the monohydrate from a cold concentrated aqueous solution. 

Complex or natural media such as molasses, com steep liquor, meat extracts, etc., are not completely defined chemically, however, they are the media of choice in industrial fermentations. 

All industrial biotechnological production processes use complex cultivation media which consist of agricultural by-products (beet or cane molasses, corn-steep liquor, cottonseed meal, whey permeate, peanut floiu-, soybean meal, distillation residues, etc.). In addition polysaccharides (starch, dextrose, malt extract, maltodextrins, etc.) and proteins (e.g. caseinate, yeast autolysates, etc.) are used as energy sources for the microorganisms and cells. These systems... 

The main substrates used in industrial microbiology today are glucose, sucrose, starch, glycerol, or acetate. Additionally, waste substrates as sugarcane and sugar beet molasses, corn steep liquor, deproteinized whey, or waste streams from food and paper industries are used very often as medium components. In some cases, complex vitamin and amino acid rich medium components like yeast extract, malt extract, or peptones have to be added to the media for optimal microbial growth and product formation. For the production of more complex compounds like antibiotics, chemical precursors have to be added sometimes. 

Molasses is the thick brownish syrup by-product of the manufacture of cane or beet sugar from which part of the crystallizable sugar has been removed. However, molasses is also the by-product of several other industries. Citrus molasses is produced from the juice of citrus wastes. Wood molasses is a by-product of the manufacture of paper, fiber-board, and pure cellulose from wood it is an extract from the more soluble carbohydrates and minerals of the wood material. Starch molasses, Hydrol, is a by-product of the manufacture of dextrose (glucose) from starch derived from corn or grain sorghums in which the starch is hydrolyzed by use of enzymes and/or acid. Cane molasses and beet molasses are, by far, the most extensively used types of molasses. The different types of molasses are available in both liquid and dehydrated forms. 

The demise of solvent fermentation in North America and East Asia between the late 1950s and the early 1960s resulted from both the competitive uses for molasses, which drove up the cost of raw materials, and the rise of the petrochemical industry, which drove down the price of the chemically synthesized huta-nol and acetone. However, this industrial fermentation did not totally disappear after the 1960s. The continued operation of the fermentation in South Africa between 1936 and 1982 illustrates the importance of the local conditions in determining the cost effectiveness and the necessity of the fermentation. The use of butanol as an extractant by the food and pharmaceutical industries may also create a demand for the fermentation product as it does not contain the carcinogens that may be present in butanol produced from petrochemicals. The continued use of the fermentation process to produce butanol in China may partly be due to this consideration. 

The main carbohydrate feedstocks are hexose sugars and poly- or disaccharides, usually derived from com syrups, molasses, beet extracts, whey, and all kinds of starches. Glucose and sucrose are the potential resources covering a wide range of applications ( er et al., 2010 Martinez et al., 2013). Moreover, the use of nonedible cellulose is escalating, as it is considered to be a key substrate in the chemical industry. 

The beets are transported during a harvest campaign of about 2 months to the sugar factory, slices of the beets are extracted and several cleaning and enrichment steps are carried out on the syrup. Byproducts of sugar manufacture are pulp and molasses (->sucrose, industry by-products) as well as waste lime, which may be used as - fertilizer. The topped leaves may be utilized as silo-feed. Depending on soil and climate about 50-100 mt of beets are produced per ha. Sugar yield is about 16% or 8-16 mt. 

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