Technological qualities of defoliated and topped sugar beet

2016 ◽  
pp. 26-35 ◽  
Author(s):  
Christa Hoffmann ◽  
Bernward Märländer
Keyword(s):  
Simulation Model ◽  
Sugar Content ◽  
Lack Of Information ◽  
Crown Tissue ◽  
Flow Through ◽  
Technological Quality ◽  
Thick Juice ◽  
The Impact ◽  
Composition Changes ◽  
White Sugar

It is well known that beet with crown tissue have a higher content of melassigenic nonsugar substances than correctly-topped beet. However, there is a lack of information on the impact of this change on processing. Hence, the objective of this study was to determine the effect of defoliated beet on the different processing steps. Laboratory-scale processing experiments were conducted with defoliated and manually-topped beet from five sites in 2010/11 to 2012/13. Beet brei, raw press juice and thin juice have been analyzed, the subsequent effects have been simulated with a specially developed model. The results show that the beet composition changes increasingly when including a larger proportion of the crown tissue. Consequently, cutting off the first millimeters of the top of the crown will remove the worst part of the beet. Defoliated beet have a poorer technological quality compared to topped beet with a significantly higher content of melassigenic compounds, in particular -aminoN and invert sugar, and a lower pol. sugar content, thus resulting in a lower purity. This effect is similar for all products, beet brei, raw press juice, and thin juice. In thin juice, the effective alkalinity is significantly reduced, while colour and lime salts’ content are increased. Because of the lower quality/purity of defoliated beet more beet will have to be processed to produce the same quantity of white sugar, so the processing campaign will become longer. In the simulation model a lower thick juice purity and a higher molasses purity have been assumed for defoliated beet, as based on juice analysis and technological expectations. The higher content of nonsugars will result in an increased mass flow through the sugar house which will negatively affect the molasses exhaustion. At the same white sugar production, the simulation model calculates higher costs for processing aids and energy, but on the other hand also higher revenues for the additional production of pellets and molasses when processing defoliated beet.

Technological beet quality: Alternative predictive model by utilizing the dry substance of beet brei filtrate

2015 ◽  
pp. 685-691
Author(s):  
Walter Hein ◽  
Florian Emerstorfer
Keyword(s):  
Predictive Models ◽  
Sugar Content ◽  
Refractometric Determination ◽  
Technological Quality ◽  
Thick Juice ◽  
The Comparative Study ◽  
Predictive Formulas ◽  
Dry Substance

Due to stagnating thick juice purity in Austria, a project was launched in 2010 in order to compare different predictive models for assessment of the technological quality of sugar beet. Preliminary results, which had been published in 2012, demonstrated that classical predictive formulas for the quality evaluation of stored beets give significantly higher calculated thick juice purities than found under technical conditions. However, formulas which take into account the invert sugar content of beet or are solely based on sugar and refractometric dry substance content of the beet brei filtrate delivered results which were close to the values known under technical conditions. After some basic considerations about the technological beet quality the results from the comparative study of the different predictive models are discussed in which the proposed “refractometer formula” performs very well. These comparisons were carried out using fresh beet material from beet variety trials and beet material that had been collected in Austrian sugar factories throughout the whole campaign in the years 2010–2015, respectively. Eventually, some possibilities are pointed out how to maximize the benefit from information obtained by the refractometric determination of dry substance of beet brei filtrate

Technological beet quality: Alternative predictive model by utilizing the dry substance of beet brei filtrate

2015 ◽  
pp. 685-691
Author(s):  
Walter Hein ◽  
Florian Emerstorfer
Keyword(s):  
Predictive Models ◽  
Sugar Content ◽  
Refractometric Determination ◽  
Technological Quality ◽  
Thick Juice ◽  
The Comparative Study ◽  
Predictive Formulas ◽  
Dry Substance

Due to stagnating thick juice purity in Austria, a project was launched in 2010 in order to compare different predictive models for assessment of the technological quality of sugar beet. Preliminary results, which had been published in 2012, demonstrated that classical predictive formulas for the quality evaluation of stored beets give significantly higher calculated thick juice purities than found under technical conditions. However, formulas which take into account the invert sugar content of beet or are solely based on sugar and refractometric dry substance content of the beet brei filtrate delivered results which were close to the values known under technical conditions. After some basic considerations about the technological beet quality the results from the comparative study of the different predictive models are discussed in which the proposed “refractometer formula” performs very well. These comparisons were carried out using fresh beet material from beet variety trials and beet material that had been collected in Austrian sugar factories throughout the whole campaign in the years 2010–2015, respectively. Eventually, some possibilities are pointed out how to maximize the benefit from information obtained by the refractometric determination of dry substance of beet brei filtrate

scholarly journals Impact of sugar beet seed priming on molasses components, sugar content and technological white sugar yield

2019 ◽  
Vol 65 (No. 1) ◽  
pp. 41-45
Author(s):  
Beata Michalska-Klimczak ◽  
Zdzislaw Wyszyňski ◽  
Vladimír Pačuta ◽  
Marek Rašovský ◽  
Joanna Lešniewska
Keyword(s):  
Sugar Beet ◽  
Sugar Content ◽  
Amino Nitrogen ◽  
Seed Priming ◽  
Sugar Yield ◽  
Root Weight ◽  
Field Station ◽  
Beet Root ◽  
The Impact ◽  
White Sugar

The impact of non-treated and primed seeds on molasses components, sugar content and technological white sugar yield of the same cultivar of sugar beet root was investigated. The study was conducted in 2012–2014 at the Experiment Field Station of Warsaw University of Life Sciences – SGGW in Skierniewice (51°97'N, 20°19'E) in the central region of Poland. The use of primed seeds resulted in a higher technological white sugar yield with higher sugar content and lower content of α-amino nitrogen in the roots. Also, seed priming increased the technological value of the roots by a lower share in the root yield fractions of the root weight less than 300 g, characterized by lower sugar content and a higher content of α-amino nitrogen.

The Role of Threat and Economic Uncertainty in Support for Scottish Independence

2014 ◽  
Vol 23 (1) ◽  
pp. 103-124 ◽  
Author(s):  
Daniel Kopasker
Keyword(s):  
Economic Consequences ◽  
Perceived Threat ◽  
Constitutional Change ◽  
Lack Of Information ◽  
Economic Expectations ◽  
Scottish Independence ◽  
The Individual ◽  
The Impact ◽  
Levels Of Support

Existing research has consistently shown that perceptions of the potential economic consequences of Scottish independence are vital to levels of support for constitutional change. This paper attempts to investigate the mechanism by which expectations of the economic consequences of independence are formed. A hypothesised causal micro-level mechanism is tested that relates constitutional preferences to the existing skill investments of the individual. Evidence is presented that larger skill investments are associated with a greater likelihood of perceiving economic threats from independence. Additionally, greater perceived threat results in lower support for independence. The impact of uncertainty on both positive and negative economic expectations is also examined. While uncertainty has little effect on negative expectations, it significantly reduces the likelihood of those with positive expectations supporting independence. Overall, it appears that a general economy-wide threat is most significant, and it is conjectured that this stems a lack of information on macroeconomic governance credentials.

Impact Of Transformational Leadership On Motivating Faculty Members

2019 ◽  
Vol 118 (11) ◽  
pp. 303-312
Author(s):  
Jamal Asad Mezel ◽  
Adnan Fadhil Khaleel ◽  
Kiran Das Naik Eslavath
Keyword(s):  
Transformational Leadership ◽  
Empirical Study ◽  
Leadership Styles ◽  
Faculty Members ◽  
Traditional Form ◽  
Lack Of Information ◽  
University Leaders ◽  
The University ◽  
The Impact

This empirical study show that the impact of all styles was well moderate. The means of effect of all styles were less than 3 out of 5. It means the expected impact of transformational affect upon the all dimensions of the activities, are not expected due to the traditional styles of leadership and the lack of information about the transformational leadership styles which can guide leaders to use such styles in the organization which may be this results due to lack of trained leaders and necessary knowledge with the leaders in all universities about transformational styles the traditional form of the leadership styles which used by the university leaders affect the communication between all levels of the administration and the faculty members which has consequence because decrease in motivation and a self-consideration from the administration.

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

Studies on the storage stability of white beet sugar depending on its quality

2018 ◽  
pp. 581-589
Author(s):  
Philipp Bruhns ◽  
Timo Koch ◽  
Lothar Kroh
Keyword(s):  
Storage Stability ◽  
Crystal Surface ◽  
Surface Film ◽  
Quality Criteria ◽  
Color Distribution ◽  
Color Formation ◽  
Beet Sugar ◽  
Council Directive ◽  
Thick Juice ◽  
White Sugar

Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not possible to predict the color formation tendency of a white sugar lot at the time of its production. Also the source and the mechanism of color formation during storage are unknown. Color formation in general can be caused by several factors, which can be divided into external influences such as humidity and temperature during storage and internal causes such as contents of ash, polyphenols, mono- and oligosaccharides, and amino compounds. In this work, the effect of the above mentioned factors and the nature of the formed colorants were analyzed. Studies on the color distribution in sugar crystals were carried out and the nonsucrose compounds in the surface film were determined. The syrup film on the crystal surface contains the same compounds and in similar contents as thick juice. A correlation between the changes in the amino acid and monosaccharide content and the color formation was established, which shows that the Maillard reaction is responsible for the color development during storage of sugar.

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.

Wybrane socjodemograficzne determinanty postaw konsumentów wobec żywności o obniżonej zawartości cukru

2016 ◽  
pp. 145-157
Author(s):  
Katarzyna Staniewska ◽  
Danuta Jakubowska ◽  
Monika Radzymińska
Keyword(s):  
Research Method ◽  
Sugar Content ◽  
Consumer Attitudes ◽  
Demographic Variables ◽  
Demographic Characteristics ◽  
Educational Institutions ◽  
Gender And Age ◽  
Indirect Technique ◽  
The Impact ◽  
Interview Questionnaire

The aim of this study was to determine the impact of socio-demographic variables on consumer attitudes towards food with a reduced sugar content. The study was conducted in educational institutions, a university and educational centers for seniors located in the Warmia-Mazury, using a survey research method, indirect technique (an original interview questionnaire). In total, 750 respondents were interviewed. The majority of respondents, regardless of socio-demographic characteristics, assesses the health benefits of the sugar content reduction as large and rather large. Despite this, a relatively small portion of respondents, varied by gender and age, used in their diets sugar substitutes and was interested in products with a reduced sugar content. According to the most of the respondents, lowering the sugar content of a product affects the deterioration of its flavor.

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