Sucrose from beets

In the initial stages of purification, sucrose is recovered in juice form by crushing cane stalks or by extraction of sliced sugarbeets (cossettes) with hot water. The resulting solutions are clarified with lime, then evaporated to thick syrups from which sugar is recovered by crystallization. The final syrup obtained after exhaustive crystallization of sucrose is known as molasses. Enhanced recovery of sucrose from beet molasses is accomplished by ion-exclusion chromatography, a process used in some sugar mills in the United States, Japan, Finland, and Austria. 

Improves yield of sucrose from beet molasses by eliminating raffinose interference in crystallization of sucrose... 

PLA is an aliphatic polyester, derived from renewable resources, e. g. com starch or sugarcane sucrose. It is a pol)nner produced from lactic add (Figure 2), which is obtained from the fermentation of various carbohydrate spedes glucose, maltose and dextrose from corn or potato starch sucrose from beet or sugar cane and ladose from cheese whey [63]. 

Preparation, The sugar is available as a by-product of the barium process for the recovery of sucrose from beet molasses (see under Sucrose) and crystallizes directly from the final molasses (158). Cottonseed meal may also be utilized by extracting the sugar with water, precipitating it as a slightly soluble compound with calcium or barium hydroxide, and removing the metal ion by carbonation (159),... 

Initially, PLA was a high-cost material compared with conventional thermoplastics and its commercial exploitation was limited. Recent developments, particularly with regard to the sourcing of lactic acid, which is mostly obtained by the fermentation of plant-derived sugars (starch from corn and potatoes, sucrose from beets and sugar cane and so on), has allowed PLA to be on the market at a reasonable price (approximately 2 /kg) [49]. 

Artificial honey is mostly inverted sucrose from beet or cane sugar and is produced with or without starch sugar or starch syrup. It is adjusted in appearance, odor and flavor to imitate tme honey. Depending on the production method, such creams contain nonsugar constituents, minerals, sucrose and hydroxymethyl furfural. 

The most familiar of all the carbohydrates is sucrose—common table sugar. Sucrose is a disacchar ide in which D-glucose and D-fructose are joined at then anomeric carbons by a glycosidic bond (Figure 25.7). Its chemical composition is the same ine-spective of its source sucrose from cane and sucrose from sugar beets are chemically identical. Because sucrose does not have a free anomeric hydroxyl group, it does not undergo mutarotation. 

The final chapter, by Clarke, Edye, and Eggleston (New Orleans, Louisiana), deals with the centuries-old technological problem of maximizing yield in the extraction of sucrose from cane or beet juice. Somewhat remarkably, important misconceptions about the fundamental aspects of alkaline degradation of sucrose still persist. The authors of this chapter effectively interpret traditional sugar technology, based largely on empirical art, in clear terms of accepted fundamental principles of chemistry. 

Steffens A process for separating sugar from beet sugar molasses by adding calcium hydroxide to precipitate calcium saccharate. Treatment of the liquor with carbon dioxide precipitates calcium carbonate and regenerates the sucrose. Invented in Vienna in 1883 by C. Steffens. See also Boivan-Louiseau, Scheibler. 

Juice extracted from cane or beet undergoes further purification steps, including precipitation, absorption, crystallisation and evaporation, which remove nonsugars and progressively concentrate the sucrose solution. The final step is crystallisation of sucrose from the syrup. This mixture of sucrose and liquor, known as the massecuite , is then centrifuged, and the crystals are washed and dried to a moisture content of 0.02% w/w and stored (Beesley, 1990). 

Leaching Solid Liquid Liquid solvent Extraction of sucrose from sugar beets with hot water... 

Molasses is the viscous, dark-colored material that remains when no more sugar can be economically extracted by crystallization. Beet molasses is generally high in sucrose, 60 percent dry basis, and represents considerable value. Sugar is routinely recovered from beet molasses by various ion exclusion chromatographic systems. 

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