The Potential Impact of The Quality of Sugar Beet Roots (Beta vulgaris L.) on Sugar Loss in The Beet Molasses | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Volume 54, Issue 4, October 2023, Page 108-122 PDF (483.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2023.232654.1289 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mennat-Allah M.A. El-Geddawy1; Ola A.F. Mustafa  1; Samy I. El-Syiad1; El-Sayed Gomaa I. Mohamed2
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| 1Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt. | ||||
| 2Delta Sugar Company, Kafr El-Sheikh, Egypt. | ||||
| Abstract | ||||
| The main objective of this study was to assess the potential factors that influence the amount of sugar lost during the final molasses processing of sugar beet roots. Late sugar beet roots harvesting has an impact on the beets’ quality, and root rot infestations led to a large rise in the concentrations of inverted sugars, K, Na, and α-amino N, which had negative processing effects. For this purpose, during processing, samples of sugar beet molasses and sugar beet roots (from two separate designs of manufacturing lines) and research fields were collected in Delta Sugar Company during different times in the 2022 working seasons early season, middle season and late season (from middle of February to late March, from early April to middle of May and from middle of May to late June, respectively). The sucrose content of sugar beet roots drastically decreased over the harvesting season, meanwhile K, Na, α-amino N, inverted sugars and other ingredients accumulated in beets, therefore, the sugar beet roots' quality significantly deteriorated. However, sugar beets root quality was significantly enhanced from 79.71±1.96% to 81.47±2.07% till the middle of the season. Moreover, the sugar beet root juice's purity increased considerably from 86.92±2.04to 87.52±2.65% at the same time of the season. The obtained results showed a reversible correlation between sugar beets’ quality, sugar losses in beet molasses. Furthermore, K, Na, α-amino N and inverted sugar levels in sugar beet were in a reversible relationship with beets quality. Therefore, the standards for evaluating quality may evolve in response to future processing industry needs. | ||||
| Keywords | ||||
| Sugar beet (Beta vulgaris L.); Beet molasses; Sucrose; Beet roots quality | ||||
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