Where chromatographic separation of sucrose from molasses produced is employed, the color of the molasses feed to the molasses separator operation has a relatively large effect on the color of the sucrose enriched extract produced from the separation process and, as a result, on the overall efficiency of sugar recovery from the molasses separation process. The subsequent sugar end processing efficiency of the separator sucrose enriched extract product to granulated sugar is quite dependent on the color loading of the extract being processed. This study evaluates the effect of manipulating and controlling the pH value of the A (high green) run-off syrup, B (intermediate) green run-off syrup and final molasses produced to achieve minimal color rise and a low final molasses color from the thick juice processed in the sugar end. The deliberate and precise control of green syrup pH value will produce molasses of the desired color relative to the quality of the beets being processed and the thick juice produced from such beet quality. It is further shown that the color of extract produced is highly dependent on the color of molasses feed to the molasses separation operation.
Analysis of separator operation in difficult harvesting conditions