About: DESUGARIZATION, COMPOSITION, PROPERTIES AND APPLICATION POSSIBILITIES OF BEET MOLASSES

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Despite the fall in sugar production in Europe, molasses still remains a valuable raw material in many areas. Installation of modern techniques into sugar technology (e.g. bioethanol fermentation or chromatographic separation) has meant that sugar technologists require different final properties and quality of this by-product compared to traditional sugar technology. This paper describes basic mathematical equations and results from a proof mathematical model of C sugar cooling crystallization. Great attention is paid to the detailed composition and physicochemical properties of molasses, knowledge of which is necessary both for novel and existing molasses applications. Despite the fall in sugar production in Europe, molasses still remains a valuable raw material in many areas. Installation of modern techniques into sugar technology (e.g. bioethanol fermentation or chromatographic separation) has meant that sugar technologists require different final properties and quality of this by-product compared to traditional sugar technology. This paper describes basic mathematical equations and results from a proof mathematical model of C sugar cooling crystallization. Great attention is paid to the detailed composition and physicochemical properties of molasses, knowledge of which is necessary both for novel and existing molasses applications. (en)
Title	DESUGARIZATION, COMPOSITION, PROPERTIES AND APPLICATION POSSIBILITIES OF BEET MOLASSES DESUGARIZATION, COMPOSITION, PROPERTIES AND APPLICATION POSSIBILITIES OF BEET MOLASSES (en)
skos:prefLabel	DESUGARIZATION, COMPOSITION, PROPERTIES AND APPLICATION POSSIBILITIES OF BEET MOLASSES DESUGARIZATION, COMPOSITION, PROPERTIES AND APPLICATION POSSIBILITIES OF BEET MOLASSES (en)
skos:notation	RIV/60461373:22330/13:43895020!RIV14-MSM-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Kadlec, Pavel Šárka, Evžen Hinková, Andrea Bubník, Zdeněk
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	68696
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43895020
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	molasses utilization; sugar crystallization; after-product operation; beet molasses - properties, composition, desugarization (en)
http://linked.open.../riv/klicoveSlovo	after-product operation beet molasses desugarization composition molasses utilization sugar crystallization
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[4157BA177396]
http://linked.open...i/riv/nazevZdroje	Zuckerindustrie
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	138
http://linked.open...iv/tvurceVysledku	Bubník, Zdeněk Hinková, Andrea Kadlec, Pavel Šárka, Evžen Gebler, Jaroslav
http://linked.open...ain/vavai/riv/wos	000315475500008
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0344-8657
number of pages	10 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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