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CD
ROM Contents:
About Sugar Beet, Cultivation
& Processing
- Potential of Sugar Beet
- Origins of
Sugar from Beet
- Sugar beets and Beet Sugar
- Beet Sickness
- Crop Profile
- Cultivation
- Fertilizer Manual
- How sugar beet is made
- Beet Sugar Factory
- How Sugar is made
- Sugar Beet Quality
- Sugar Beet Breeding
- Research Reports
- USDA, Agricultural Research Service
- Primary Cultivation
- Seed Company
- Sugar Beet Seed Company
- Sugar Beet Seeds
- Making Sugar from Roots
- Beet Sugar making
- Equipments Supplier
- Pumps for Beet Sugar Factories
- Energy Conservation
- Beet Research
- Seedex Inc
- Du Pont
- Pectin
- FAQS
- Conference Papers
- Genetic Diversity
- Organic Sugar
- Bioethanol
Scenario in India
- Feasibility for Cultivation - Report
for Tamil Nadu
- Tamil Nadu Policy
World of Sugar Beet Industry
- World Market
- Trade Leads
- Sugar Protection
- Growers of Alberta
- Michigan Growers
Association
- U.K. Growers
- EU Sugar Market
- Company Annual Report
- Sugar Growers Cooperative
- American Company
- American Crystal Sugar Company
- Crystal Sugar
Company web
- Wyoming Sugar Company
- Sugar sector - EU
- Beet Sugar Foundation
- Sugar Beet & Genetic Modification
- Molasses
- Sugar Market
- Market Outlook 2003
- Biotechnology & Sugar Beet Industry
- Biogas & Liquid Fuels
- Case Study - EU & Brazil Industry
- Sugar & Derivatives
- FAO Report
- USA Sugar Program
- USA Customs regulations
- Common Market Organization - CMO
- CMO Sugar
- Sugar Industry Abstracts
- USA Sugar Beet Information Links
- Internet Links
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Beet Sugar Cultivation & Processing
@ a glance
Sugar cane and sugar beet are our two sources of
sugar : one is grown in hot, humid countries, the other
on the great plains of Europe.
The beet industry has waxed and waned over
the years but today Europe produces 120 million tones of beet every
year, used to make 16 million tones of white sugar.
France and Germany
are still the main producers but sugar is produced from beet in all European
countries except Luxembourg.
Almost 90% of sugar consumed in Europe is locally grown.
Countries in the Field:
USSR, USA, France, Germany, Italy, Poland, Turkey,
Czechoslovakia, Syria, Iran, Iraq, Algeria, Israel,
Pakistan and other 14 countries
Agronomy of sugar beet
1. Tropical varieties : Pasoda, Hi 0064, Doratea
2. Soil
• Well drained, loamy to clay loam
• pH 6.5 to 8.0 – tolerate mild salinity
• pH <6 – can not be grown
3. Season & Climate
• Oct – Nov to March – May (sub tropical varieties)
• Optimum temperature regimes
• Germination :20 - 250C
• Growth and maturity :30 - 350C
• Sugar accumulation :25 - 350CUSSR, USA, France, Germany, Italy,
Poland, Turkey,
Czechoslovakia, Syria, Iran, Iraq, Algeria, Israel,
Pakistan and other 14 countries
4. Crop establishment :
Seed rate : 3.6 kg / ha (Rs.5700/ha)
Spacing : 50 x 20 cm
Population : 1 to 1.2 lakhs plants /
ha
5. Fertilizer : 120 : 60 : 60 kg N, P2O5 and K2O / ha
(Time& Split: Not standardized)
6. Irrigation (Quantity & Schedule: Not standardized)
• Pre-sowing (seeds germinate in a week)
• 1st irrigation – early establishment
• Subsequent irrigation – need based
• Sensitive to water stagnation
• Stop irrigation 1 month before harvest
• Irrigation just prior to harvest
Extraction by solvent is the process used to extract the sugar
from sugar beets.
In sugar beet processing, the sliced beets are
subjected to a thermal treatment by hot water at 70–74°C.
This leads to
alteration of the cell tissue and loss of pectin into the juice, which
consequently needs complicated purification. The application of pulsed
electric field (PEF) ensures a non-thermal permeabilization of cellular
membrane which ameliorates the juice purity.
Discs of
fresh sugar beet were pre-treated by PEF at different intensities and
different numbers of pulses. Then they were immersed in water at ambient
temperature with liquid-to-solid ratio equal to 1.
The extraction
kinetics were modeled using a simplified two-exponential kinetic model,
which corresponds to mass transfer in two stages. The optimal parameters
of PEF, giving the maximal juice yield under the minimal energy
consumption, were determined.
The influence of energy input on the yield
of solute and the effect of agitation speed on the mass transfer rate
were studied. The optimal speed of stirring was 250 rpm.
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