Sugar Technology:

Sugar beet:
 It belongs to the family chenopodiaceae.
 It has approximately 75% of water.
 It has 15-20% sugar content.
 It has 5 % pulp.
Parts of sugar beet:
There are 04 main parts of sugar beet.
1. Leaves
2. Crown
3. Hypocotyl
4. Taproot
Byproducts obtained from sugar beet
1.Molasses (it is a brown syrup)
Molasses is used in silage production.
2. Beet tap (tap root)
Beet tap is used in animal feed.
3. Pulp
4. Lime cake
Cultivation of sugar beet
 Sugar beet is not frost resistance.
 Sugar beet grow in moderate temperature.
 Cultivate in spring season.
 Sunshine is very important for the production of sucrose in sugar beet.
 The PH of the soil for sugar beet cultivation is 6.5-7
 The sugar beet need fertilizer that contain Boron and sodium.
Boron prevent the rot of sugar beet and sodium led the acidic soil to basic.
 Necrotic Yellow Vein Virus cause disease named as Rizomania.
This virus attacks in moist environment and in frost days. So to prevent the
attack of this virus We should apply nematocytes to prevent the growth of this
virus on beet root.
Sugarcane:
 Sugarcane shows very efficient photosynthesis, that mean it will produce high
sucrose.
 It has 11-16% fiber.
 It has 12-16% sugar.
 It has 4% non-soluble.
 It has 63%-73% water.
Byproducts obtained from Sugarcane
 1 ton(1000kg) of sugar cane produce 250 kg of Baggass .
 23 liters of Molasses is produced per ton of sugarcane.
 Pressed Mud (it has carbonated and sulphonated compounds. The carbonated
compounds are 9% and sulphonated compounds are 5%.
Parts of sugarcane:
There are 03 main parts of sugarcane
1. Stem/Stalk (have nodes and internodes, nodes and internodes provide the
basis of budding/ reproduction.
2. Leaf (It has sheath and a blade)
3. Roots (roots take part in nutrient uptake and help to anchor the plant to soil.

SugarCane BY products:

There are 03 byproducts that are left out in the process of sugar preparation form sugar
cane

Bagasse:

 Bagasse is Sugarcane fibre .

 4-55% cellulose is present
 20-25% Hemicellulose is present.
 18-24% Lignin.
 1-4% Ash is present
 Less then 1% wax.

BaggaseHotwater treatment Sun dryingChemical Treatment

Uses of Bagasse :

 Good Quality paper

 Furniture
 Crokery
 Used in Alcohol industry

Benefits of Bagasse:

 Least Cost
 Agriculture waste
 Biodegradeable
 Good tensile strength
  Weight after treatment will reduce.
 Bagasse is easily available.

Mud :

Mud can be used as soil conditioner(used to clearify the soil.)

Molasses:

It is honey like Component.

If we boil molasses after first boil we will get Light brown liquid. It is used
in baking industry, Sweeter taste

If we boil the molasses for the second time we will get dark coloured
liquid. It is less sweet then light brown

If we boil the molasses for the 3rd time we will get black straper. Black
straper is bitter in taste and have high mineral and vitamins concentration.
It is used in the pharmaceutical industry.

Sulphered molasses:

So2 is used to preserve the molasses and the resulting molasses is called
sulphered molasses

Pomegranate , Sorghum , date gives molasses.

Standard molasses:

 1 table spoon of molasses gives 58 kcal of energy

 1 table spoon of molasses have 13% manganese, 12% magnesium,
11% copper,8% vit B6, 6% selenium,6% potassium, 5% iron, 3%
cesium.

Benefits of molasses:

 As an antioxidant.
 Reduce cancer
 Scavenge free radicals
 Reduce oxidative stress
 Beneficial in osteoporosis
 Help in forming Hdl(high density lipoprotein).
 Improve Hair health
 Improve bone health

Side effects of molasses:

 Irritable boval disorder.

 Vomiting

Types of Sugar:
 1. Table sugar: It is the granulated and refined sugar.
2. Coarse sugar: It is also refined sugar but is larger than table sugar.
3. Superfine /Icing sugar: this sugar is present in sugar form.
4. Pearl sugar: Conglomerates of sugar particles forms pearl sugar
5. Brown Sugar:

It has further 04 types.

1. Powdered brown sugar( it contain small quantity of corn starch)

2. Demarare Sugar( It is light brown sugar)
3. Muscovda sugar( this sugar is stickier and brown)
4. Turbinado sugar(It is semi refined purified sugar)