Sugarbeet extraction

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. 

Tuber roots, their products and by-products Sugarbeet pulp, dried beet, potato, sweet potato as tuber, manioc as roots, potato pulp (byproduct of the extraction of potato starch), potato starch, potato protein and tapioca... 

Williamson, G., Faulds, C.B., Matthew, J.A., Archer, D.B., Morris, V.J., Brownsey, G.J. and Ridout, M.J. 1990. Gelation of sugarbeet and citrus pectins using enzymes extracted from orange peel, Carbohydr. Polym., 13 387-397. 

The production of sugar from sugarbeet requires approximately 200 kg of quicklime per tonne of sugar. The raw beet is washed and chopped and treated with hot water to extract the sugar. The sugar solution also contains dissolved, suspended and colloidal matter. 

Well, we use both glucose and fructose as sweeteners in food too. But the economic reason is because the sugar-rich crops (sugarbeet and sugarcane) contain 10-20 times more sucrose than either glucose or fructose, so it s easier to extract and purify. It... 

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