The process of sugar beet includes juice extraction, cleaning, evaporation, crystallization, honey, drying and other processes, of which the latter four processes are basically the same as sugar cane sugar technology:

1, juice extraction, the first beet pre-treatment and shredding, and then the production of ooze juice.

2, pre-treatment, sugar beet in the processing of pre-treatment to be transported, removal of impurities, washing and so on.

3, exudate juice production, water as a solvent to extract the sugar in the shredded vegetables in the process is called exudate, the sugar-containing aqueous solution is called exudate juice, after the extraction of sugar shredded vegetables is called waste meal.

4, clean, the presence of non-sugar in the exudate juice will cause difficulties in processing, affecting the quality of sugar and increase the amount of waste honey and sugar loss. Therefore, before the sugar juice concentration and crystallization should be cleaned to remove as much as possible non-sugar.

Expanded Information:

Recovery of Sugar from Sugar Beet Waste Molasses:

Sugar beet waste molasses contains about 50% sucrose, which cannot be further purified by crystallization. The traditional method of recovering the sugar in the waste honey is the sucrose salt method. The use of sucrose and alkaline earth metals (calcium, strontium, barium) oxides to generate insoluble salts from the characteristics of the waste honey to separate out the sugar. Commonly used is the fine lime powder and waste honey sucrose to produce sucrose three calcium precipitation of sucrose calcium salt method, that is, Stephen method.

Dilute the waste honey with water or the washing solution of sucrose calcium salt to the sugar level of about 5 ~ 5.5%, cool to below 10 ℃, add fine lime powder while stirring to precipitate cold sucrose tricalcium precipitate. The precipitate was filtered and washed to obtain cold cake and filtrate.

The filtrate contains sucrose monocalcium and sucrose dicalcium, which are hydrolyzed to produce sucrose tricalcium precipitate after heating, and the hot cake is obtained after filtration. Cold and hot cakes are mixed with water and heated in a barrel to become sucrose calcium milk, which is sent to the sugar workshop to replace part of the milk of lime to be added to the sugar juice. When the sugar juice is full, the calcium sucrose is decomposed into sucrose and calcium hydroxide, thus recovering the sugar in the honey.

The intermittent Stephen method was improved in the 1960s to a continuous recovery method. While sucrose is recovered, the cotton-sugar contained in the spent honey is precipitated by lime and recycled into the sugar juice, which eventually accumulates in the spent honey. Cotton solid sugar affects the crystallization of sucrose.

When the content of cotton solid sugar in the waste honey reaches 5-6%, the cooking sugar is difficult, and the honey needs to be replaced instead of continuing to be recovered. In this way, the recovery rate is limited. With honey disaccharidase can be cotton solid sugar decomposition into sucrose and galactose, lifting the cotton solid sugar accumulation problem, waste honey sugar recovery rate can be increased to more than 90%.

Baidu Encyclopedia-Sugar Beet Sugar Production