DOWNLOAD, WASHING AND BUCKING THE BEETS Beets descoronadas reach the factory, small samples are ana

The beet is the main raw materials grown in Spain for the production of sugar in Castilla y León, Andalusia, the Basque Country, La Rioja, and Navarre. 75% of beet is water, 18% sugar and other dry matter. The general process of manufacturing sugar from beet is as follows:
DOWNLOAD, WASHING AND BUCKING THE BEETS Beets descoronadas reach the factory, small samples are analyzed to determine the sugar content before entering the factory. Beets stones pass through sensors, sensors rootlets and washers, which are washed. Cut into portions of triangular section with 2-3 mm. thick, called cossettes.
SUGAR EXTRACTION The extraction is performed by diffusion through the action of water in counter current to the mass of cossettes. The diffusion phenomenon is the slow and regular singkong dan keju chord movement of the soluble components found inside the cells. It is important to address the diffusion process so that the extraction singkong dan keju chord of non-sugar components is reduced. The sugary liquid from the diffusion juice is the call which usually has a purity of 85%.
TREATMENT OF JUICE Its aim is the elimination of sugary substances that are dissolved in the azucarad juice. Debugging is not entirely complete, managing to raise the purity from 85-91%. The reagent used in this stage is lime.
EVAPORATION JUICE This juice must be concentrated to occur sugar crystallization by supersaturation. Evaporation is performed by low pressure steam. Outgoing juice evaporation called syrup, with a purity of 90%.
When SYRUP brews juice concentrates, its viscosity increases rapidly with increasing degrees Brix (total ratio of sucrose dissolved in a liquid). Upon reaching 80 Brix crystals begin to appear, gradually losing fluidity syrup. To facilitate and promote the formation of crystals of sugar, when it has reached a level of optimum saturation, small proportion of sugar powder is injected.
The sugar crystallization mass that forms the end of cooking is the filling; with a constant cooling said mass, the supersaturation changes, which the sugar crystals continue to grow. The crystallization time is about twelve singkong dan keju chord hours to the first product, another twelve hours for the second product and about seventy-two hours for the third product.
SPIN AND DRYING OF SUGAR Once the mother liquor is converted into sugar, proceed to separate singkong dan keju chord the sugar crystals to obtain commercially. This operation is performed by separating centrifuge mother liquid crystals. Sugar obtained is sent via conveyor to the dryer to reduce singkong dan keju chord moisture sugar.
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