Beet–Sugar Handbook is a practical and concise reference for technologists, chemists, farmers, and research personnel involved with the beet–sugar industry. It covers:
- Basics of beet–sugar technology
- Sugarbeet farming
- Sugarbeet processing
- Laboratory methods of analysis
The book also includes technologies that improve the operation and profitability of the beet–sugar factories, such as:
- Juice–softening process
- Molasses–softening process
- Molasses–desugaring process
- Refining cane–raw sugar in a beet–sugar factory
The book ends with a review of the following:
- Environmental concerns of a beet–sugar factory
- Basics of science related to sugar technology
- Related tables for use in calculations
Written in a conversational, engaging style, the book is user friendly and practical in its presentation of relevant scientific and mathematical concepts for readers without a significant background in these areas. For ease of use, the book highlights important notes, defines technical terms, and presents units in both metric and British systems. Operating problem–solving related to all stations of sugarbeet processing, frequent practical examples, and given material/energy balances are other special features of this book.
Chapter 1 Basics of Beet–Sugar Technology.
Section 1 Sugar.
Section 2 Beet–Sugar Factory.
Section 3 Sugar Terminology.
Section 4 Sucrose Properties.
Section 5 Carbohydrates.
Chapter 2 Sugarbeet Farming.
Chapter 3 Sugarbeet Processing.
Section 1 Beet Receiving and Storage.
Section 2 Beet Drycleaning.
Section 3 Beet Conveying and Fluming.
Section 4 Stone and Trash Separation.
Section 5 Beet Washing and Flume–Water Treatment.
Section 6 Beet Slicing.
Section 7 Juice Diffusion.
Section 8 Pulp Treatment.
Section 9 Milk–of–Lime and Carbonation–Gas Production.
Section 10 Juice Purifi cation.
Section 11 Sedimentation and Filtration.
Section 12 Steam and Power Production.
Section 13 Juice Evaporation.
Section 14 Juice Decolorization and Sulfi tation.
Section 15 Juice Storage.
Section 16 Syrup Crystallization.
Section 17 Molasses Exhaustion.
Section 18 Massecuite Centrifuging.
Section 19 Sugar Drying, Storing, and Packing.
Section 20 Production of Specialty Sugars.
Chapter 4 Quality Control.
Chapter 5 Ion–Exchange Resin.
Chapter 6 Juice–Softening Process.
Chapter 7 Molasses–Softening Process (C. D. Rhoten).
Chapter 8 Molasses–Desugaring Process.
Chapter 9 Refi ning Raw Cane Sugar in a Beet–Sugar Factory.
Chapter 10 Environmental Concerns of a Beet–Sugar Factory (J. L. Carlson).
Chapter 11 Sugar Laboratory and Methods of Analysis.
Section 1 Laboratory Organization.
Section 2 Laboratory Analytical Instruments.
Section 3 Laboratory Reagents.
Section 4 Beet–End Methods of Analysis.
Section 5 Sugar–End Methods of Analysis.
Section 6 Quality–Control Methods of Analysis.
Section 7 Special Methods of Analysis.
Section 8 Molasses–Desugaring Methods of Analysis.
Section 9 Environmental Methods of Analysis.
Section 10 Laboratory Safety and First Aid.
Chapter 12 Basics of Science Related to Sugar Technology.
Section 1 Basics of Chemistry.
Section 2 Basics of Mathematics and Statistics.