Production of Beet Sugar

The isolation of beet sugar will be described first because the processes used in material preparation and sugar separation have been developed to perfection. These processes were later transferred to the production of cane sugar from the clear juice concentration stage onwards. In fact, cane sugar was processed fairly primitively for a long time. 

The pulp is pressed, dried on band dryers, and pelleted. It serves as cattle feed. Before drying, 2-3% of molasses and, for nitrogen enrichment, urea is sometimes added. 

Moreover, the sludge formed must be easily set-tleable and filtrable. 

During evaporation, calcium salts precipitate, glutamine still present is converted to pyrroli-done carboxylic acid with lowering of the pH, 

A simplihed crystallization scheme for the production of white sugar is presented in Fig. 19.8. After afhnation and dissolving, the raw sugar and after-product sugar accumulating in the course of the process are boiled down together with the thick syrup, and the 

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Fig. 7. U.S. production of beet sugar from molasses desugarization processes. Values for 1995 are estimated.

Silylated starch derivatives were tested with limited success as flocculants in the production of beet sugar.1873... 

THERMOPHYSICAL PROPERTIES OF SOME PRODUCTS OF BEET SUGAR MANUFACTURE. 

P. M. Silin, Technology of Beet-sugar Production and Refining, Published for the U.S. Department of Agriculture and the National Science Foundation, Washington, DC by the Israel Program for Scientific Translations (1964). 

Enzymes can be used to specifically modify the pectins. Pectin methyl esterase is already widely used to adjust the gelling properties of commercially available pectins. The acetyl esters also strongly affect the gelation [2,3] and removal is important for the upgrading of sugar beet pectin, extractable from a by-product of the sugar industry. 

This amino acid was first obtained by F. Ehrlich in 1903 from the nitrogenous constituents of beet-sugar molasses, and was subsequently isolated by him from the decomposition products of fibrin and other proteins. Like leucine, to which it is very similar in properties, it thus appears to be a widely distributed constituent of the protein molecule. 

Fig. 2 Specific energy demand for the production of white sugar in the beet industry...

P. M. Silin. Tec/inoiogy of Beet Sugar Refining and Production. Pischepiomizdai. Moscow,... 

Acetals of L-galactono-1,4-lactone (an abundant by-product of the sugar beet industry) have thermotropic liquid crystalline properties. Acetalization in DMF containing H2SO4 in the presence of anhydrous CUSO4 gave (after 12 to 24 h at 40 °C) yields of 20-35% (Scheme 10.89) [173]. 

Because of their interest in products with liquid crystalline and surfactant properties, Csiba et al. [15] synthesized some amphiphilic derivatives of L-galactono-1,4-lactone 24, a by-product of the sugar beet industry available in large quantities. Reactions between 24 and hexyl, heptyl, octyl, decyl, dodecyl, and myristyl aldehydes on montmorillonite KSF or KIO were performed in a focused open-vessel micro-wave system for 10 min in the absence of solvent (Scheme 12.10). Protected derivatives 25a-f were afforded with yields (60-89%) considerably better than those (22-38%) obtained by conventional heating for 24 h in the presence of sulfuric acid. 

By C 2/Cl3 analyses many apple products purchased from Boston and New York supermarkets were shown to be adulterated with com syrup or cane sugar. This sophisticated analytical technique has proven very useful for detecting adulteration of honey with corn syrup and cane sugar. It cannot be used, however, for detecting addition of beet sugar or sugars derived from other plants that utilize the Calvin pathway for CO2 fixation (3, U ). 

Syrupy by-product from the crystallisation of beet sugar (Beta vulgaris L.) (n = 325). All values are expressed on an as fed ba unless otherwise noted. 

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