ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 16, 2008 Effect of viscosity on C sugar in Beet sugar factories

According to the Fick’s law, viscosity affects mass transfer velocity. For studying effect of viscosity on C-sugar, viscosity reducing agent namely Uranus CB9 in three levels added to C massecuite in pan boiling operation. After finishing boiling operation and refrigeration period, effect of these levels on qualitative specifications of C-sugar and viscosity of molasses studied. During first campaign period held at 23 September to 23 October (sugar beet hasn’t ripened and has poor quality), addition of 150 ppm Uranus CB9 led to massecuite matrix (Mother liquor) viscosity dropping from 187.7 to 167.7 poise at 40 °C. This caused decreasing C-sugar’s color from 2653 to 1140 IU, conductivity ash from 0.74106 % to 0.22536 % and molasses viscosity from 172.9 to 121.7 poise. In second operating period which sugar beet reached to enough maturation, after addition 150 ppm Uranus CB9 viscosity of matrix decreased from 182.8 to 159.6 poise. Viscosity reduction caused decreasing of C-sugar color from 1447 to 1136 IU, conductivity ash from 0.38142 % to 0.29007 % and molasses viscosity from 147.2 to 129.3 poise. On the basis of these results, using Uranus CB9 and other viscosity reducing agents, recommended for increasing of C-sugar and beet sugar processing quality