Effect of C-massecuite factors on the loss of sugar in beet molasses | ||||
| Egyptian Sugar Journal | ||||
| Volume 22, Issue 22, June 2024, Page 80-93 PDF (994.76 K) | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/esugj.2024.322327.1069 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hazem A. Emam  1; Samir Y. Elsanat2; Mohamed M. AbdEl-Wahab3; Adel H. Ayoub4; Ibrahem A. Mohamed4
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| 1Faculty of Sugar and Integrated Industries Technology, Assiut University, Assiut, Egypt; Delta Sugar Company, Elhamoul, Kafr El-Sheikh, Egypt | ||||
| 2Food Science and Technology Department, Faculty of Agriculture, Kafr El-Sheikh University, Kafr El-Sheikh, Egypt | ||||
| 3Chemistry Department, Faculty of Science, Assiut University, Assiut, Egypt | ||||
| 4Delta Sugar Company, Elhamoul, Kafr El-Sheikh, Egypt | ||||
| Abstract | ||||
| This study focused on the role of crystallization equipment and the effects of crystal content, purity drop, and non-sugar-to-water ratio for C- massecuite on the sugar loss in the final molasses. Practical results obtained from two beet sugar factories of Delta Sugar Company in Egypt during the 2021 and 2022 campaigns were compared with their values in the 2019 and 2020 campaigns. There was a noticeable decrease in molasses loss in factory 2 by an amount ranging from 0.10 to 0.18% on working with a continuous vacuum pan for C- massecuite. For both factories, generally, during the four campaigns the lowest values in molasses loss were 2.3: 2.5% on beet, and the lowest values for crystal content ranged between 40 and 42%, purity drop values were from 18 to 19 and non-sugar-to-water ratios were from 3.8 to 4.3. On the other hand, the highest values in molasses loss were 3:3.5% on beet with crystal content values of 47 to 49%, purity drop values from 13 to 15, and non-sugar-to-water ratios from 2.3 to 2.8. A statistical analysis of the results indicated that there was a direct correlation between crystal content, purity drop, non-sugar-to-water ratio of C-massecuite, and molasses loss. The Necessity of using a continuous vacuum pan for B and C-crystallization due to its effective influence in reducing the loss of final beet molasses also the necessity of relying on crystal content, non-sugar-to-water ratio, and purity drop as controlling factors to control sugar loss to final molasses. | ||||
| Keywords | ||||
| C-massecuite continuous vacuum pan; Crystal content; Nonsugar-to-water ratio; Purity drop; Molasses loss | ||||
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