The Relation of Beet Molasses Composition
نویسندگان
چکیده
Molasses formation from beet sugar liquors has had the attention of technologists for more than 100 years. Its formation in the factory is dependent on many factors but probably the most important variables are the effect of some non-sug-ars In decreasing the rate of crystallization and others in increasing the solubility of sucrose in the molasses solution. Since equilib rium between crystallized sugar and sugar in solution is not reached in industrial molasses because of the time necessary to reach this equilibrium, factory molasses contains more sug-ar than a completely exhausted molasses. Molasses in this paper refers to factory discard molasses. In an attempt to determine what chemical factors were re lated to variations in molasses purity a composition study was made of molasses produced in the different beet sugar areas of the United States. Samples were selected from straight house and Steffen factories and analyzed for a large number of com pounds and groups of compounds. The analytical methods used and the data obtained are presented in Part I of the paper while the statistical evaluation of the data is presented in Part II.
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