M. Burba et H. Schiweck, THE NONSUGAR AND ION BALANCES OF THICK JU ICE AS BASES FOR A QUALITY ASSESSMENT OF SUGAR-BEETS .2., Zuckerindustrie, 118(12), 1993, pp. 921-936
The cornerstone of the new quality concept, referred to as the nonsuga
r value m(NZW), is an estimate of the nonsugar in thick m(NZ.DiS) from
individual permanent nonsugar components of the beets: m(NZW) = 0.92
. w'K + 0,75 . w'Na + 0,84 . w'alphaN + 2,8 g/kg beets or, where betai
ne and raffinose values are available: m(NZW) = 0,92 . w'K + 0,75 . w'
Na + 0,84 . w'alphaN + 1,15 . w'Be + 4,95 . w'Ra g/kg beets or, where
the value of the total nitrogen soluble in the aluminium sulfate diger
ate w'N.Dig, as a measure of the ''harmful nitrogen'', is available: m
(NZW) = 0,92 . W'K + 0.75 . w'Na + 1,23 + w'N.Dig - 1.02 .w'alphaN + 4
.95 . w'Ru g/kg beets In the case of insufficient beet alkalinity rese
rves (i.e. when w'1B < 0). the alkalinity correction term w'AK = - 1.1
5 - w'1B must be added to the nonsugar value m(NZW) because of the add
ition of alkalizing to the thin juice required in these circumstances,
in order to account for the additional nonsugar in the thick juice re
sulting from the sodium carbonate or sodium hydroxide applications. Th
e nonsugar concept can be translated into the usual quality assessment
based on the corrected sugar content by means of the conversion facto
r f(NZ) = 1.2 from m(NZW) to m(NZ.DiS), and assuming a constant sugar/
nonsugar ratio in the molasses of f(M) = 1.4 (equivalent to q(M) = 58%
): m(BZ) = w(Z) - m(V) - (0.92 . w'g + 0,75 . w'Na + 0,84 . w'alphaN 2,8) .0,168 % on beets or, in the case of insufficient beet alkalinit
y reserves: m(BZ) = w(Z) - m(V) - (0,92 . w'K + 0,75 . w'Na + 0,84 . w
'alphaN - 1,15 . w'1B + 2.8) . 0.168 % on beets In contrast to regress
ion coefficients, the coefficients of the equations for the ion balanc
e and the nonsugar value can be interpreted technologically and genera
lized, since they are derived from the behaviour of the corresponding
nonsugar substances during sugar manufacturing. The nonsugar value has
been applied to various tests with sugar beets and is compared with s
ome current assessment criteria of beet quality.