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Download Beet-Sugar Handbook by Mosen Asadi PDF

By Mosen Asadi

ISBN-10: 0471763470

ISBN-13: 9780471763475

The 1st all-in-one reference for the beet-sugar undefined Beet-Sugar guide is a pragmatic and concise reference for technologists, chemists, farmers, and learn team of workers concerned with the beet-sugar undefined. It covers: * fundamentals of beet-sugar expertise * Sugarbeet farming * Sugarbeet processing * Laboratory tools of research The ebook additionally contains applied sciences that enhance the operation and profitability of the beet-sugar factories, equivalent to: * Juice-softening procedure * Molasses-softening approach * Molasses-desugaring approach * Refining cane-raw sugar in a beet-sugar manufacturing unit The e-book ends with a evaluation of the next: * Environmental matters of a beet-sugar manufacturing unit * fundamentals of technological know-how on the topic of sugar expertise * similar tables to be used in calculations Written in a conversational, attractive kind, the booklet is person pleasant and functional in its presentation of appropriate clinical and mathematical thoughts for readers with no major heritage in those parts. For ease of use, the publication highlights vital notes, defines technical phrases, and provides devices in either metric and British structures. working problem-solving relating to all stations of sugarbeet processing, common functional examples, and given material/energy balances are different specific gains of this booklet.

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Extra resources for Beet-Sugar Handbook

Sample text

Therefore, in sugar processing, most tables are based on the properties of the pure sucrose solutions. ➧ Most laboratory instruments, such as the refractometer and the polarimeter, are therefore calibrated to the pure sucrose solutions. ➧ The properties of impure sucrose solutions and their behavior at each step of sugar processing, particularly in the purification and crystallization stations, are the most studied by sugar technologists. In fact, the natures of these two types of solutions are the dominant interest of sugar technology.

Therefore, testing different in-process products for hardness content is one of the main jobs of the laboratory. In the sugar industry, the hardness content is expressed as mg/100 DS (read milligrams in 100 grams of dry substance) of the sample. For example, a juice with 120 mg hardness means that 100 g DS of this juice contains 120 mg of hardness, measured as CaO. ) This is equal to 1200 ppm (1200 mg hardness per one million mg DS). Assuming that the DS of the sample is 15%, this equates to 120 × 15% = 18 mg in 100 g of the sample, which is called % on sample.

Every day, people involved with the sugar industry encounter many special sugar terms. Although they might know the general meaning of these terms, some may not be fully aware of their precise meanings. Therefore, it is important to learn the definitions of sugar terms, which is the main goal of this section. In addition, this section gives the proper nomenclature used in our industry. Beet-Sugar Handbook, by Mosen Asadi Copyright © 2007 John Wiley & Sons, Inc. 29 30 Beet-Sugar Handbook The sugar industry is old.

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Beet-Sugar Handbook by Mosen Asadi

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