Beet sugar

sugar content of beetroot is 10 to 20%, the middle of the root contains the highest sugar, the closer the sugar is lower at both ends.

1. Washing: When harvested in autumn, carefully cut off from the roots of beets and the stems of the leaves and washed with water.

2.
slice
: Use a slicer to cut the root into "V" glyphs.

3. Leaching: Feed the flakes into the leaching device and add 77 to 80 degrees C of hot water to dissolve the sugar in the flakes. If it is not possible to leach all at once, you must do it repeatedly to obtain a sugar solution with a concentration of 12 to 17%. The leached flakes are called beet syrup and can be used as
after
and dried.

4.
filtration
bleaching: the leachate is heated at a temperature of 80 degrees C

and lime milk is added to make it alkaline. The carbon dioxide gas is blown in to produce calcium carbonate precipitation, which absorbs impurities. The sulphate gas is entered into the filter fluid, making it slightly acidic and bleaching.

5. Concentrate crystallization: then put the bleached sugar liquid into a vacuum concentrate tank to concentrate, dissect the crystals, and then use centrifuges to separate honey, dry.

6. Recovery of sugar from molasses: Beet molasses also contains 50 to 60% sugar, can be recycled using Steffen method. The method is to dilute the molasses with water, so that the sugar concentration is about 60%, and add raw lime powder to the cooling side below 15 degrees C to form the sugar lime salt precipitation. Lime salts are separated and carbon dioxide gas is added to the beet juice, allowing the added lime to form carbonate precipitation, while sucrose is free, using this method to recover more than 90% of the sugar in molasses.