Molasses as a by-product of sugar crystallization and a perspective raw material

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894536" target="_blank" >RIV/60461373:22330/12:43894536 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Molasses as a by-product of sugar crystallization and a perspective raw material

Popis výsledku v původním jazyce

The aim of C sugar operation in a sugar factory is a high quality C sugar for effective follow-up refining, minimizing sugar in molasses together with low energy consumption. On the other hand, biotechnology - ethanol fuel production - can change these targets: either sugar in molasses is increased for fermentation processing (higher sugar content) or C sugar operation is excluded from the sugar technology at all so that the refinery process can be simplified. To optimize the effect of cooling crystallization, a new static model was developed. The model involves balance equations for a horizontal crystallizer or for a part of vertical crystallizer of C-sugar operation and takes in account the balance of the sucrose ratio in liquid and solid phase. An addition of mixing media, such as syrup or water, into the crystallizer has been also considered. Molasses is applied in many food or non-food processes because of high content of nitrogenous compounds, carbohydrates and its sweet taste. M

Název v anglickém jazyce

Molasses as a by-product of sugar crystallization and a perspective raw material

Popis výsledku anglicky

The aim of C sugar operation in a sugar factory is a high quality C sugar for effective follow-up refining, minimizing sugar in molasses together with low energy consumption. On the other hand, biotechnology - ethanol fuel production - can change these targets: either sugar in molasses is increased for fermentation processing (higher sugar content) or C sugar operation is excluded from the sugar technology at all so that the refinery process can be simplified. To optimize the effect of cooling crystallization, a new static model was developed. The model involves balance equations for a horizontal crystallizer or for a part of vertical crystallizer of C-sugar operation and takes in account the balance of the sucrose ratio in liquid and solid phase. An addition of mixing media, such as syrup or water, into the crystallizer has been also considered. Molasses is applied in many food or non-food processes because of high content of nitrogenous compounds, carbohydrates and its sweet taste. M

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Procedia Engineering

ISSN

1877-7058

e-ISSN

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Svazek periodika

42

Číslo periodika v rámci svazku

42

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

10

Strana od-do

1219-1228

Kód UT WoS článku

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EID výsledku v databázi Scopus

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