II-1. Agricultural by-products (Production of bioethanol from the mixture of sugar beet thick juice and cheese whey)

2010 ◽  
Vol 76 (5) ◽  
pp. 955
Author(s):  
YUJI ODA
Keyword(s):  
Sugar Beet ◽  
Cheese Whey ◽  
Thick Juice ◽  
By Products

Development of the sugar beet quality in the Netherlands since 1980 and introduction of invert sugar as a new parameter for beet quality assessment

2015 ◽  
pp. 95-103 ◽  
Author(s):  
Dirk P. Vermeulen
Keyword(s):  
The Netherlands ◽  
Sugar Beet ◽  
Quality Assessment ◽  
Sugar Content ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Internal Quality ◽  
Glucose Content ◽  
Thick Juice ◽  
Trial Phase

The technological beet quality has been always important for the processors of sugar beet. An investigation into the development of the beet quality in the Netherlands since 1980 has shown that beet quality has improved significantly. Internal quality parameters that are traditionally determined in the beet laboratory, i.e. sugar content, Na, K and -aminoN, all show an improving trend over the years. In the factories, better beet quality has led to lower lime consumption in the juice purification and significantly higher thick juice purity. In 2013, Suiker Unie introduced the serial analysis of the glucose content in beet brei as part of the routine quality assessment of the beet. The invert sugar content is subsequently calculated from glucose content with a new correlation. The background, the trial phase and the first experiences with the glucose analyzer are discussed.

The determination of betaine in sugar beet by-products

The Analyst ◽  
1936 ◽  
Vol 61 (729) ◽  
pp. 829 ◽  
Author(s):  
J. W. Blood ◽  
H. T. Cranfield
Keyword(s):  
Sugar Beet ◽  
By Products

Bioethanol production from sugar beet molasses and thick juice by free and immobilisedSaccharomyces cerevisiae

2018 ◽  
Vol 125 (1) ◽  
pp. 134-142 ◽  
Author(s):  
Vesna M. Vučurović ◽  
Vladimir S. Puškaš ◽  
Uroš D. Miljić
Keyword(s):  
Sugar Beet ◽  
Bioethanol Production ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Thick Juice

Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese

2020 ◽  
Author(s):  
Ana Raquel Borges ◽  
Arona Figueiroa Pires ◽  
Natalí Garcia Marnotes ◽  
David Gama Gomes ◽  
Marta Fernandes Henriques ◽  
...  
Keyword(s):  
Dry Matter ◽  
Cheese Whey ◽  
National Standards ◽  
Small Scale ◽  
Yellow Colour ◽  
Fat Replacers ◽  
Reduced Fat ◽  
Specific Composition ◽  
By Products ◽  
Small Scale Dairy

Abstract In the present study different dairy by-products were used as ingredients in the production of reduced-fat (RF) washed curd cheeses. Whey, buttermilk and sheep’s second cheese whey, previously concentrated y ultrafiltration (UF), were used envisaging the improvement of texture and flavour of the RF cheeses. UF concentration, is a technique that can be easily available to small scale dairy plants, allowing for the recovery of those dairy by-products. Conventional full-fat (FF) cheeses presented more than 45% fat (d/b) while RF cheeses presented values in the range 20-30%, being in most cases classified as low-fat cheeses according to national standards. The ratio protein in dry matter/fat in dry matter was lower than 1 in FF cheeses and in the range 1.8-2.7 in RF cheeses. The paste of FF cheeses presented a more pronounced yellow colour at the 60th and 90th days of ripening, indicating that fat plays a major role regarding this parameter. The different by-products showed different performances when added to milk used in the production of cheeses. After the 60th day of ripening, FF cheeses and RF cheeses with added buttermilk presented lower values for the hardness of the paste (5.0-7.5 N) when compared to the remaining cheeses. At the end of ripening, chewiness of the paste was also significantly lower in these cheeses. RF cheeses with 5% incorporation of UF concentrated buttermilk presented the best results both concerning texture and sensory evaluation. This fact can be related to the specific composition of buttermilk, namely to its richness in phospholipids.

Citrus Pulp Pelleting

1971 ◽  
Author(s):  
William G. Trapp
Keyword(s):  
Sugar Beet ◽  
Sugar Beet Pulp ◽  
Foreign Markets ◽  
Citrus Pulp ◽  
Beet Pulp ◽  
Alfalfa Meal ◽  
By Products

Pelleting of complete formula feeds in this country started in the early 1930’s. Today, it is estimated that over thirty million tons are pelleted annually. Pelleting of single ingredients, such as citrus fines, alfalfa meal, wheat by-products, and sugar beet pulp, received their impetus in the early 1950’s. Today, it appears that large quantities of citrus pulp will be pelleted for the domestic and foreign markets. Paper published with permission.

Use of vegetable and arable by-products

1980 ◽  
Vol 3 ◽  
pp. 33-43
Author(s):  
G. H. Francis
Keyword(s):  
United Kingdom ◽  
Sugar Beet ◽  
Human Consumption ◽  
England And Wales ◽  
The United Kingdom ◽  
Production And Distribution ◽  
The Uk ◽  
Market Pressures ◽  
By Products

In Agricultral Statistics, United Kingdom, 1974, the area of land devoted to vegetables grown in the open for human consumption is given as 187 500 ha. This amounted to some 4% of the tillage land in the UK, and along with similar areas of sugar beet and maincrop potatoes would appear to offer significant scope for the utilization of associated by-products as feed for livestock. The range of such crops produced in the UK is quite wide, but climatic and market pressures will influence actual cropping from year to year. Relevant details for the United Kingdom are set out in Table 1, and it will be seen that in 1974 England and Wales accounted for 95, 78 and 100%, respectively, of the areas of outdoor vegetables, maincrop potatoes and sugar beet grown in the UK. In the following, therefore, the discussion will be concentrated on the problems of production and distribution of vegetable and arable by-products. Similar problems of distribution will no doubt occur in other countries as well.

scholarly journals Integrated Processing of Secondary Raw Materials as the Main Direction of Ecologization of Beet Sugar Production In The Republic of Kazakhstan

2020 ◽  
Vol 159 ◽  
pp. 03002
Author(s):  
Gulzira Zhaxygulova ◽  
Maiya Myrzabekova ◽  
Guzel Sadykova
Keyword(s):  
Sugar Beet ◽  
New Technologies ◽  
Raw Materials ◽  
Production Costs ◽  
Sugar Production ◽  
Processing Technologies ◽  
Secondary Resources ◽  
Beet Sugar ◽  
The Republic ◽  
By Products

Beet sugar production is one of the material-intensive industries, where the volume of raw and auxiliary materials used in production is several times higher than the output of finished products. It is also a source of multi-tonnage secondary resources, i.e. by-products and production waste, the main ones beingAbeet pulp, molasses and filtration sludge. Against the background of the implementation of the Sectoral Program of Beet Sugar Production Development in the Republic of Kazakhstan for 2018-2027, there is a need to create a concept of ecologization of production, which will provide for the development of fundamentally new technologies to ensure minimum waste, combining environmentally friendly methods with cost-effective production of sugar beet and by-products. The bet should be made on low-cost technologies that will minimize production costs and environmental impact. In this article possible variants of sugar beet processing technologies with complex deep processing of waste are offered. The comparison of traditional technology and various variants of progressive technologies of sugar beet processing and production of new products from secondary resources was carried out, which allowed to determine revenue from complex processing of 1 ton of sugar beet.

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