Beet

Sugar
 OUTLINE

Introduction
History
Properties of Sugar Beet
Manufacturing Process
Uses and Applications
BeetBeta vulgaris
Root crop similar to turnip
& parsnip
Provides 20% of worlds sugar
13-
Sugar Content

17%
Root
Rosette of leaves
TIMELINE World War I
18 Century
SUGAR BEET tractsSilesia
th
Large of land were
King ofPrussia
destroyed that had subsidized
served as
experiments aimed
sugar beet producers. at
1915 processes for sugar extraction.
1747
British Sugar Beet Society
was formed
Andreas to create discovered
Marggraf an example
of a domestic
the existencesugar
of beet industry
a sugar in
for the purpose
vegetables of obtaining
similar in its World War II
government financing.
properties to that obtained
1801
New sugar beet farms were
Under the
started, patronage
farmers wereofFrederick
unfamiliar
from sugarcane.
William
with beetIII ofsugar
Prussia, the world's
cultivation, so
first beetsugar
they hired Japanesefactory was
workers from
1812
2013 opened at Cunern,
internment camps.inSilesia.
Jean-Baptiste Quruel
Russia as the largest sugar
He devised
also
beet
a process of sugarthat
demonstrated
producer development of
extraction suitable for
sugar
a beets was the same
frost-resistant
industrial
sugar
application.
beet. 1837 & 1880
France - largest sugar beet
as that fromsugarcane. producer in the world
Germany - largest sugar
producer in the world
PROPERTIES 66.3%
OF SUGAR Carbohydrates

BEET 8.4 14%

Moisture content

3.4 3.80 cm
Mean Diameter

962 kg/ m3
Density
USES AND APPLICATIONS

Animal
Feed

Molasses Food Additive Alcohol

Fermentati
on
MANUFACTURI
NG PROCESS
Harvesting
Harvesting and
and Transportation
Transportation

The beets are harvested in the autumn and early

winter by digging them out of the ground.
Thebeet harvesterlifts the root, and removes
beet harvester
excess soil from the root in a single pass over the
field.
Cleaning
Cleaning // Washing
Washing

Sugar beets are either stored temporarily or

directly transported via conveyor belt or water
channels into the beet washing unit.
 Slicing
Slicing

The beets are fed from the

hopper into the slicers,
where they are cut into
long noodle-like pieces
resembling shoestring
potatoes. These are called
cossettes.
Diffusion
Diffusion

The sugar in the cossettes is extracted by diffusing

them with warm water to form a 15% solution.
The remaining fiber of the beet is then pressed and
dried to produce beet pulp pellets or animal feed.
 Purification
Purification

Carbonatation - the
A final addition juice is
of more mixeddioxide
carbon with hotmilk of lime
precipitates (a
more
suspension ofcalcium
calcium from hydroxidein
solution then water)
filtered off.

Carbon dioxideis
Ca(OH)2 bubbled
+ CO2through the alkaline
-> CaCO3 sugar solution,
+ H2O
precipitating the lime ascalcium carbonate
 Evaporation
Evaporation

Water is removed from the thin juice in a series of successive

evaporating vessels under vacuum until a syrup with around
70% dry matter is obtained

The thick juice

produced in
this process is
viscous, golden
yellow and
clear.
 Crystallization
Crystallization

1)The liquor is concentrated further by boiling under a vacuum

in large vessels (the so-called vacuum pans) and seeded with
fine sugar crystals.
2)Sugar crystals are then separated from the accompanying
final syrup by centrifugation.