اثر تغييرات كيفيت و تركيبات چغندرقند بر كارآيي مواد شيميايي فعال سطحي در صنعت توليد شكر

Effect of sugar beet quality and composition changes on the efficiency of surface-active chemicals in sugar processing industry

When surface-active chemicals of surfactants are used in low grade boiling, they tend to reduce the viscosity of last masseuites. By reducing the viscosity of massecuite, we expect to reduce the purity of molasses and produce better quality sugar. Sugar beet composition and quality changes during operation period can affect these beneficial effects. In this study, three different dosages (50, 100, 150ppm) of two surfactants namely uranus CB9 and isopropylmyristate were added separately to the last massecuites of sugar factory. Then the effects of these surfactants on third boiling sugar color, sugar ash and purity of molasses were investigated and compared. The results showed that after using these agents, sugar color, sugar ash and molasses purity reduced but these effects were not similar in the first and the second half operation periods.