REEVALUATION OF TECHNICAL VALUE OF SUGAR- BEET

The results of three years of experiments of the Institut fur Technolo gie der Kohlenhydrate (Institute for Technology of Carbohydrates) at t he Brunswick Technical University together with the Institut fur Zucke rrubenforschung (Institute for Sugar Beet Research) in Gottingen could be comprehended to a ''New Brunswick Formula'' at the beginning of 19 94. With this regression equation the standardized molasses loss(1) fo r a given quality of sugar beets can be calculated: SMV = 0,12 . w'(KNa) + 0,24 . w'(alpha-N) + 0,48 r = 0,927 SMV standard molasses loss i n % on beet w' amount-of-substance in mmol/100 g beet K+Na sum of pota ssium and sodium alpha-N alpha-amino acid nitrogen (Blue number) This equation is based on 60 tests with selected beets of various qualities which have been performed in the years 1991 until 1993. It is based o n beet processing experiments, in which the corresponding molasses hav e been obtained by a standardized method that is orientated on state-o f-the-art sugar technology. The coefficients of the equation were asce rtained by correlation of analytical data of the sugar beet samples an d the respective molasses (multiple regression analysis). Using the st andard molasses loss the so-called white sugar content can be calculat ed as a quality criterion. In this variable the sugar content is dimin ished by the molasses (sugar) loss as well as by the process losses (n ot dependent on quality). The latter are assumed to be 0.6% on beet as determined and undetermined losses. The total losses vary according t o operating method and equipment of a factory. BZG = w(z) - SMV - 0,6 = w(z) - 0,12 w'(K+Na) - 0,24. w'(alpha-N) - 1,08 BZG white sugar cont ent on beet in % w(z) white sugar content of beet (polarization) in de grees Z