EVALUATION OF TECHNOLOGICAL QUALITY OF SU GAR-BEET

From the literature references appears that the technological quality of sugar beet, i,e. physical and chemical properties of roots, result from many influences and circumstances. Among these there are: climate , method of crop cultivation, amount of precipitations, amount of suns hine radiation, beet varieties, amounts of fertilisers applied, method of harvest and care for the stored beet before processing. The main i nvestigated parameters are content of sucrose, potassium, sodium, alph a-aminonitrogen and reducing substances. Derivation of the relations e xpressing the effect of beet chemical composition on sugar extraction rate is based either on statistical evaluation of values observed in b eet and sucrose extraction from this beet in the manufacture, or on th e laboratory crystallisation of juice extracted from beet. Tile main r eason of the attempts to investigate the beet technological quality is appreciation of certain beet as its suitability for sugar production and calculation of assumed white sugar extraction and losses in molass es. nle relation between the investigated values is expressed the most frequently by multiple linear regression: c(M) = ax(1) + bx(2) + cx(3 ) + ... + Konst., where a, b, c are constants depending on current cul tivation conditions and x(1), x(2), x(3), are searched analytical valu es.