Molasses ( Rena Perez )

Molasses

Rena Perez
Ministerio de Azucar, Departamento de Producciones
Complementarias, Calle 24, #117 e lo y 30, La Habana, Cuba.

Extract from FAO Tropical Feeds Database
Molasses can be produced from citrus, wood sugar, sugar beet and sugarcane. Here will be described the different types of molasses that can be produced from clarifying, concentrating and/or extracting sucrose from sugarcane juice in a raw sugar factory and from refining raw sugar in a sugar refinery, as well as their primary use in animal feeds. They are: integral or unclarified molasses, high-test molasses, A molasses, B molasses, C (final) molasses and syrup-off. Integral high-test molasses is produced from unclarified sugarcane juice which has been partially inverted to prevent crystallization, then concentrated by evaporation until approximately 80% of DM content. Because it is concentrated from unclarified sugarcane juice, heavy incrustations and scum deposits lead to frequent mill interruptions and therefore to increased factory maintenance costs. High-test molasses is basically the same as integral high-test molasses; however, since the sugarcane juice has been clarified before evaporation and therefore the impurities removed, the negative factors associated with integral high-test molasses are not present. “A” molasses is an intermediate product obtained upon centrifuging the A masecuite in a raw sugar factory. Approximately 77% of the total, available, raw sugar in clarified/concentrated sugarcane juice is extracted during this first centifugation process. The “A” molasses, which is produced simultaneously with the “first” or “A” sugar, contains 80-85% of DM. If used immediately there is no need for partial inversion; however, if it is to be stored it must be partially inverted, otherwise it could crystallize spontaneously in the storage tanks.


Source: http://www.fao.org/livestock/agap/frg/ECONF95/PDF/MOLASSES.PDF

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