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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F12%3A43894536%21RIV13-MSM-22330___
rdf:type
n11:Vysledek skos:Concept
dcterms:description
The aim of C sugar operation in a sugar factory is a high quality C sugar for effective follow-up refining, minimizing sugar in molasses together with low energy consumption. On the other hand, biotechnology - ethanol fuel production - can change these targets: either sugar in molasses is increased for fermentation processing (higher sugar content) or C sugar operation is excluded from the sugar technology at all so that the refinery process can be simplified. To optimize the effect of cooling crystallization, a new static model was developed. The model involves balance equations for a horizontal crystallizer or for a part of vertical crystallizer of C-sugar operation and takes in account the balance of the sucrose ratio in liquid and solid phase. An addition of mixing media, such as syrup or water, into the crystallizer has been also considered. Molasses is applied in many food or non-food processes because of high content of nitrogenous compounds, carbohydrates and its sweet taste. Molasses is traditionally used in fermentation technologies to produce ethanol and for production of animal feed. The further potential applications are given. The aim of C sugar operation in a sugar factory is a high quality C sugar for effective follow-up refining, minimizing sugar in molasses together with low energy consumption. On the other hand, biotechnology - ethanol fuel production - can change these targets: either sugar in molasses is increased for fermentation processing (higher sugar content) or C sugar operation is excluded from the sugar technology at all so that the refinery process can be simplified. To optimize the effect of cooling crystallization, a new static model was developed. The model involves balance equations for a horizontal crystallizer or for a part of vertical crystallizer of C-sugar operation and takes in account the balance of the sucrose ratio in liquid and solid phase. An addition of mixing media, such as syrup or water, into the crystallizer has been also considered. Molasses is applied in many food or non-food processes because of high content of nitrogenous compounds, carbohydrates and its sweet taste. Molasses is traditionally used in fermentation technologies to produce ethanol and for production of animal feed. The further potential applications are given.
dcterms:title
Molasses as a by-product of sugar crystallization and a perspective raw material Molasses as a by-product of sugar crystallization and a perspective raw material
skos:prefLabel
Molasses as a by-product of sugar crystallization and a perspective raw material Molasses as a by-product of sugar crystallization and a perspective raw material
skos:notation
RIV/60461373:22330/12:43894536!RIV13-MSM-22330___
n11:predkladatel
n12:orjk%3A22330
n3:aktivita
n4:Z
n3:aktivity
Z(MSM6046137305)
n3:cisloPeriodika
42
n3:dodaniDat
n10:2013
n3:domaciTvurceVysledku
n15:1780328 n15:7774710 n15:1005499 n15:3321509
n3:druhVysledku
n18:J
n3:duvernostUdaju
n8:S
n3:entitaPredkladatele
n19:predkladatel
n3:idSjednocenehoVysledku
151515
n3:idVysledku
RIV/60461373:22330/12:43894536
n3:jazykVysledku
n17:eng
n3:klicovaSlova
molasses utilization; molasses; sugar crystallization; C-sugar operation
n3:klicoveSlovo
n6:molasses n6:sugar%20crystallization n6:molasses%20utilization n6:C-sugar%20operation
n3:kodStatuVydavatele
NL - Nizozemsko
n3:kontrolniKodProRIV
[08DB8EB48E24]
n3:nazevZdroje
Procedia Engineering
n3:obor
n13:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n10:2012
n3:svazekPeriodika
42
n3:tvurceVysledku
Bubník, Zdeněk Hinková, Andrea Šárka, Evžen Kadlec, Pavel Gebler, Jaroslav
n3:zamer
n9:MSM6046137305
s:issn
1877-7058
s:numberOfPages
10
n5:organizacniJednotka
22330