Beet molasses – desugarization, composition, properties and application possibilities

Abstract

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.