الفهرس 
. Introduction
Chemical composition of sugar beet rootsOnly 14 pages are availabe for public view
 |  | from | 113 |  |  |
| | | from | 113 | | |
Abstract
Sugar beet (Beta vulgaris L.) is one of the most important sugar crop in the world. 30% of the world production of sugar manufactured from sugar beet. About 37% of local sugar production comes from sugar beet roots which are considered the second crop for sugar production in Egypt.
This investigation was carried out at Delta Sugar Factories during (2013), (2014) and (2015) working seasons. Samples of sugar beet roots and slices were taken from the research fields of Delta Sugar Company. The samples of moist past, raw juice, clear juice, syrup and masscuites A, B and C were obtained from processes of Delta sugar factories in an attempt to study the following topics.
1. Chemical composition of sugar beet roots.
Results showed the chemical composition of sugar beets for Moisture, Brix (T.S.S.), Sucrose, Reducing sugars and Ash content ranged from 74.06 to 78.13%, 18.21 to 22.82%, 15.69 to 18.85%, 0.06 to 0.21% and 0.70 to 0.80%; respectively for production line (1) and line (2).
2. Technological characteristics of fresh sugar beet roots in different periods:
Technological characteristics of fresh sugar beet roots in different periods indicated that, the Sugar recovery was ranged 14.70 to 16.83%, Sugar losses 2.59 to 3.63%, Quality is range 73.90 to 80.33 and pH value was ranged 6.32 to 6.60%for production line (1) and (2).
3. Chemical and technological characteristic of beet raw juice:
Sugar beet (the raw material of the beet sugar factory) composition is important to both the sugar beet farmer and the factory. Sugar (sucrose) and non-sugar (non-sucrose) content determine the quality of the sugar beet where, high sugar and low non-sugar content is desirable. So, it is important to evaluate the chemical and technological characteristic of beet juice in order to evaluate the quality of beet roots for sugar production.
Chemical and technological characteristic of beet juice during the beet campaign for production line (1) and line (2) indicated that, the Brix content range from 16.56 to 19.37%, Sucrose 14.07 to 16.86%, Reducing sugars 0.27 to 1.22%, Ash 2.29 to 2.70%, Non-sugar 84.60 to 87.07%, Purity, Draft 104 to 125.33%, Sucrose loss in pulp 0.24 to 0.3%, pH 5.50 to 6.27 and Color 20866.67 to 26500 color % Brix.
4. Effect of chemical treatment on beet juice during extraction and clarification process.
The parameters of sugar beet juices in the starting and middle of season considered normal values and close to the true values. Also, an increase of the purity (the end of season) of sugar beet apparently when beet roots remain unprocessed for more than a week.
The reducing sugars content of raw and clear juice was (0.40% and 0.18%) and (0.27 and 0.18%) for production line )1( and line )2( during starting season; respectively, and increased at the end of season to (0.68 and 0.69%) for raw juice and (0.45 and 0.27%) for clear juice due to some of sucrose hydrolyzed to invert sugar.
The color value of raw juice was high ranged from 22000 to 29666.67 color % Brix due to colorant formed by oxidation occurs when the beet juice reacts with the oxygen in the air, the same thing happens with cossettes when it is exposed to air immediately after slicing.
Noticed that the high hardness content of raw juice due to long campaign period. Hardness of raw juice ranged from 723.33 to 903.33 mg CaO/L. it could be also said that, hardness can get too high when a factory processes damaged beet. The hardness content of clear juice for production line (1) and line (2) was ranged from 70 to 40.33 and 124 to 225mg CaO /L; respectively.
The pH value of raw juice ranged from 5.57 to 6.73 and this is the optimum pH for raw juice. Also, the temperature of raw juice ranged from 65.33 to 68.33°C for line (1) production during the beet campaign, whereas the temperature of raw juice was from 41.07 to 44.33°C for line (2) production during the beet campaign.
5. Relation between the sugar beet quality and the sugar loss in final molasses
The sucrose content of sugar beet juice was significantly different (P < 0.05) during work season. The sucrose content of sugar beet juice in the starting, middle and end of season was (16.59, 19.96 and 18.39%), (17.01, 20.04 and 18.55 %) for the production line (1) and line (2); respectively.
The sodium content of sugar beet juice decreases in the middle and end season for the production line (1) and (2).
The quality of sugar beet juice decreased in the end season for the production line (1) and line (2).
6. Comparison between hot and cold liming in juice purification systems during working season (2015) in two different production lines of Delta Sugar Company.
In production line (1) the purification system was carried out by hot liming adding the milk lime to raw juice at temperature 70° C، in production line (2) the purification system was carried out by cold liming adding the lime to raw juice at temperature (40 - 50°C). from the results obtained, it could be noticed that the analysis of the comparison between the additions of milk of lime on hot and cold diffusion juice gave a high difference values between hot and cold liming in two different production lines, line (1) (hot liming) and line (2) (cold liming). Thus, observed efficient cold liming for hot liming.
7. Changes in beet juice quality and it is liquors during evaporation and crystallization process.
Observed a change in the quality of the juice (raw, serene and heavy) after evaporation and Massecuite (A, B and C) after crystallization ranged from 17.64 to 94.83 for Brix, 78.90 to 93 for purity, 6.30 to 9.17 for pH and 1.06 to 1.50 for the density.
8. Analysis of white sugar.
from the results obtained, it could be noticed that the analysis of the white sugar for production line (1) and (2) were 99.90, 99.90% for sucrose percentage; 0.02, 0.01% for ash; 47, 28 IU for color and 0.47, 0.18% moisture; respectively.
9. Chemical and physical characteristic of beet molasses.
The Chemical and physical characteristics of sugar beet molasses were determined. These characteristics for the production line (1) and line (2) were Brix, purity, reducing sugars, color % Brix, specific gravity, pH, sugar loss % beet and molasses % beet of beet molasses range from 79.20 to 80.10%, 59.17 to 62.10%, 0.30 to 0.90%, 29557 to 46303.33% Brix, 1.41 to 1.42, 8.17 to 9.10, 2.71 to 3.57% and 5.20 to 6.01%; respectively.
10. Evaporation effects during sugar beet processing before and after addition falling film evaporator and plate evaporator units to reduce the steam consumption % on beet in the first production line of Delta Sugar Company.
The effect of evaporation on the steam consumption before adding of evaporators falling film and plate evaporator to reduce the consumption of steam for the first production line of Delta Sugar Company, where it was the total heating surface area 12100 m2, Brix of inlet clear juice 15.5%, temperature 115°C, Brix of thick juice 64.2% and consume steam reaches to 42.14% but after adding falling film and plate evaporator units the total heating surface area becoming 20100 m2, Brix of thick juice (74%) and the steam consumption is reduced to 36.53% on beet.
On the other hand, the rate of steam consumption decreased from 41.44% on beet in season 2012 to 37.60%, 36.38% and 35.42% on beet during 2013, 2014 and 2015 season and the capacity of factories increased from 12529 % ton beet per day in season 2012 to 15483, 16353 and 17710 ton beet per day in season 2013, 2014, and 2015; respectively.