DESUGARIZATION, COMPOSITION, PROPERTIES AND APPLICATION POSSIBILITIES OF BEET MOLASSES

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895020" target="_blank" >RIV/60461373:22330/13:43895020 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

DESUGARIZATION, COMPOSITION, PROPERTIES AND APPLICATION POSSIBILITIES OF BEET MOLASSES

Original language description

Despite the fall in sugar production in Europe, molasses still remains a valuable raw material in many areas. Installation of modern techniques into sugar technology (e.g. bioethanol fermentation or chromatographic separation) has meant that sugar technologists require different final properties and quality of this by-product compared to traditional sugar technology. This paper describes basic mathematical equations and results from a proof mathematical model of C sugar cooling crystallization. Great attention is paid to the detailed composition and physicochemical properties of molasses, knowledge of which is necessary both for novel and existing molasses applications.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2013

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Zuckerindustrie

ISSN

0344-8657

e-ISSN

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Volume of the periodical

138

Issue of the periodical within the volume

2

Country of publishing house

DE - GERMANY

Number of pages

10

Pages from-to

105-114

UT code for WoS article

000315475500008

EID of the result in the Scopus database

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