Sugarloaf
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Sugarloaf

The diluted beet juice extract contains 13 to 14.5% sugar. The extract passes through the heater to the evaporator and evaporates so much water to yield an extract of 55 to 60 wt% (degree of brix). During evaporation, the decomposition of acids that have not been fully performed before is complete and ammonia vapor is released. Calcium salts of oxalic acid and silicic acid, which are slightly soluble in the extract, are deposited.

Now thicken the extract and heat it to begin to crystallize. After crystallization of sugar, they continue to act as sugar crystals grow as they grow. In this case, using practical experience, it is necessary to heat and add the concentrated extract so that the growth of the crystals is done properly. Heat and add the concentrated extract so that the growth of the crystals is done properly. The temperature is between 65 and 80 degrees for 3 to 6 hours, after which 60 to 70 percent of the extract is crystallized as glucose, and the rest is concentrated as a concentrated extract (sirope).

The sugar crystals are separated from the centrifuge using a centrifuge, and the preparation of white sugar means separating a small amount of sirople, which is still covered with sugar crystals, is done in two ways. In the first way, even glucose is prevented from solubilizing sugar crystals. But in the second way, they completely dissolve the sugar crystals. In the first method, centrifugally, the major part of the sirup is separated from the sugar crystals, and then the crystals are washed in centrifuge with water or steam or both, and thus all of the siroops are separated from the sugar, and this method The act is called affination. Of course, sugar should be dried after surgery.

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Company : Shahdin Food Industry
Mobile : 00989157644828
More Information : View
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Sugarloaf

The diluted beet juice extract contains 13 to 14.5% sugar. The extract passes through the heater to the evaporator and evaporates so much water to yield an extract of 55 to 60 wt% (degree of brix). During evaporation, the decomposition of acids that have not been fully performed before is complete and ammonia vapor is released. Calcium salts of oxalic acid and silicic acid, which are slightly soluble in the extract, are deposited.

Now thicken the extract and heat it to begin to crystallize. After crystallization of sugar, they continue to act as sugar crystals grow as they grow. In this case, using practical experience, it is necessary to heat and add the concentrated extract so that the growth of the crystals is done properly. Heat and add the concentrated extract so that the growth of the crystals is done properly. The temperature is between 65 and 80 degrees for 3 to 6 hours, after which 60 to 70 percent of the extract is crystallized as glucose, and the rest is concentrated as a concentrated extract (sirope).

The sugar crystals are separated from the centrifuge using a centrifuge, and the preparation of white sugar means separating a small amount of sirople, which is still covered with sugar crystals, is done in two ways. In the first way, even glucose is prevented from solubilizing sugar crystals. But in the second way, they completely dissolve the sugar crystals. In the first method, centrifugally, the major part of the sirup is separated from the sugar crystals, and then the crystals are washed in centrifuge with water or steam or both, and thus all of the siroops are separated from the sugar, and this method The act is called affination. Of course, sugar should be dried after surgery.

Saler Company Information

Company : Shahdin Food Industry
Mobile : 00989157644828
More Information : View
Online order registration form