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Explanatory information

Beet Bagasse

Beet bagasse is a by-product of sugar beet processing. This is a valuable product that contains high carbon content. extracted chopped sugar beets, a waste of the beet-sugar industry. It is used as a feed for livestock in fresh, ensilaged (sour bagasse), and dry form. All kinds of animals eat it. Fresh bagasse is a watery feed, with a general food value close to that of the most watery root crops. It is dried to improve transportability and keeping properties. Dry bagasse is produced at plants in the form of briquettes or in loose form. Owing to protein deficiency, dry bagasse does not replace concentrated feed; it is used as a fodder rich in carbohydrates. Sour bagasse is obtained by ensilaging the fresh material; it is richer in protein and is eaten more readily by livestock. One hundred kg of fresh bagasse contain 11 8 feed units and 0.6 kg digestible protein; sour bagasse contains 8.7 and 0.8, respectively, and dry bagasse, 84.0 and 3.8. Feeder cattle are fed 50–60 kg of fresh or sour bagasse a day; dairy cows, not more than 40 kg. Cowsmaybegivenabout 4 kgdrybagasse.

Bagasse is an extracted chop sugar beets of 2mm thickness, a waste of the beet –sugar industry. Due to its useful substances content, it is widely used in different agricultural sectors, medicine, pharmacology, tinned, dairy and baking industry.

Sugar Beet molasses  is a viscous by-product of the refining of  sugar beets into sugar and is produced on refineries. The main stages of producing beet molasses include the following:

Washing and cutting

  • Beet roots are loaded into a tunnel-like machine called a flume, in which leaves, weeds, and rocks are separated out. A pump pushes the beets into a washer fitted with a large shaft that moves the beets through the water to remove any remaining dirt. The beets move through a slicer that cuts the beet roots into thin strips called cossettes.

 

Extracting the sugar juice

  • In the sugar beet factory, the sliced beet roots, or cossettes, are loaded into cylindrical diffusers that wash the beet juice out with the aid of hot water. The discarded beet juice is used to pre-scald cossettes in the mixer so that they absorb even more of the sugar.

 

Clarifyingthejuice

  • The extracted juice is clarified by adding milk of lime and carbon dioxide. The juice is piped into a decanter, heated and mixed with lime. The juice passes through carbon filters, producing a mud-like substance. Called carb juice, this mud is pumped through a heater and then to a clarifying machine. Here the mud settles to the bottom and the clear juice is piped to yet another heater and treated again with carbon dioxide. Once again the mud is filtered out, leaving a pale yellow liquid called thin juice.

 

Evaporatingandconcentratingthesyrup

  • The juice is pumped into an evaporator that boils the juice until the water dissipates and the syrup remains. The syrup is concentrated through several stages of vacuum boiling, a low temperature boil to avoid scorching the syrup. Eventually, the sugar crystallizes out of the syrup, creating a substance called massecuite. The massecuite is poured into a centrifuge to further separate the raw sugar crystals from the syrup. In the centrifuge, the sugar crystals fall away from the syrup that is being spun at a significant force. This remaining syrup is molasses, and it is forced out through holes in the centrifuge.

 

Storageandboffling

  • The molasses is piped to large storage tanks. It is then pumped, as needed, to the bottling machine where pre-measured amounts of molasses are poured into bottles moving along a conveyer belt.

 

Climatic conditions, temperature, sunshine, rainfall and winds have an important bearing upon the success of sugar beet agriculture. A temperature ranging from 15 to 21°C (60-70°F) during the growing months is most favorable. In the absence of adequate irrigation, 460 mm (16 inches) of rainfall are necessary to raise an average crop. High winds are harmful, as they generally crust the land and prevent the young beets from coming through the ground.

To cultivate beets successfully, the land must be properly prepared. Deep ploughing is the first principle of beet culture. It allows the roots to penetrate the subsoil without much obstruction, thereby preventing the beet from growing out of the ground, besides enabling it to extract considerable nourishment and moisture from the lower soil. If the latter is too hard, the roots will not penetrate it readily and, as a result, the plant will be pushed up and out of the earth during the process of growth. A hard subsoil is impervious to water and prevents proper drainage. It should not be too loose, however, as this allows the water to pass through more freely than is desirable. Ideally, the soil should be deep, fairly fine and easily penetrable by the roots. It should also be capable of retaining moisture and at the same time admit of a free circulation of air and good drainage. Sugar beet crops exhaust the soil rapidly. Crop rotation is recommended and necessary. Normally, beets are grown in the same ground every third year, peas, beans or grain being raised the other two years.

Having loading and unloading terminals, we carry out the delivery of  pure beet molasses to marine ports by means of automobile and railroad transport.

In 2009 TH “Metelica”LTD started delivery to the ports of Greece, Italy, Spain and Turkey from Yesk Sea Port.

Since August 2011 the company has started molasses transloading via its own deep-see cargo terminal in Taman(Krasnodar region) and Nikolaev (Ukraine) ports. Besides, molasses is delivered to Draugyste and Klaipeda stations (Lithuania), Liepaja station (Latvia) via railway.

 

patoka

Explanatory information

Sugar Beet molasses is a most valuable by-product of the refining of sugar beets into sugar and is produced on refineries. It consists of sugar almost by half and contains a lot of other valuable substances.

Consequently, molasses is used as concentrated feed for livestock (both by feeding or adding it into fodder). Besides, beet molasses is processed into ethanol, yeast, citric and lactic acids and other products.

Sugar beets contain 16-18% sucrose and are processed at factories. Since sugars beets are grown and harvested seasonally, factories generally operate for a campaign (a period of time) of four to seven months. During these campaigns, facilities operate around-the-clock, seven days a week.

The manufacturing process of sugar beet molasses

The main stages of producing beet molasses include the following:

WASHING AND CUTTING
Beet roots are loaded into a flume, in which leaves, weeds, and rocks are separated out.
EXTRACTING THE SUGAR
The sliced beet roots are loaded into cylindrical diffusers that wash the beet juice out with the aid of hot water.
CLARIFYING THE JUICE
The extracted juice is clarified by adding milk of lime and carbon dioxide. The juice is piped into a decanter, heated and mixed with lime. The juice passes through carbon filters, producing a mud-like substance, this mud is pumped through a heater and then to a clarifying machine. Here the mud settles to the bottom and the clear juice is piped to yet another heater and treated again with carbon dioxide. Once again the mud is filtered out, leaving a pale yellow liquid called thin juice.
EVAPOURATING AND CONCENTRATING THE SYRUP
The juice is pumped into an evaporator that boils the juice until the water dissipates and the syrup remains. The syrup is concentrated through several stages of vacuum boiling, a low temperature boil to avoid scorching the syrup. Eventually, the sugar crystallizes out of the syrup, creating a substance called massecuite, that is poured into a centrifuge to further separate the raw sugar crystals from the syrup. In the centrifuge, the sugar crystals fall away from the syrup. Remaining syrup is molasses.
STORAGE AND BOTTLING
The molasses is piped to large storage tanks. It is then pumped, as needed, to the bottling machine where pre-measured amounts of molasses are poured into bottles moving along a conveyer belt.
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