The Role of Process Refractometers in Enhancing Beet Sugar Production

Beet sugar production plays a crucial role in the global sugar industry, supplying a significant portion of the world's sugar demand. After harvesting sugar beets late in the year, workers transport them by truck to processing facilities, where they undergo a series of steps to extract and refine sugar. Throughout this process, process refractometers are essential for monitoring sugar concentration and ensuring product quality.

Upon arrival at the processing facility, workers initiate the production process by thoroughly cleaning the beets. Since beets are typically dirty from soil and field debris, they wash them to remove dirt, leaves, stones, and other miscellaneous materials. After cleaning, they slice the beets into thin strips, commonly called cossettes, to facilitate efficient juice extraction.

Workers extract juice in a diffuser tank filled with hot water. They continuously agitate the cossettes to leach the sugar content into the water, creating a raw juice rich in sucrose. However, this juice also contains other dissolved substances from the beet flesh and skins, including organic and inorganic impurities that technicians remove in subsequent steps.

The next stage involves purifying the raw juice through a process called carbonatation. In this process, technicians introduce a calcium hydroxide (lime) suspension and carbon dioxide gas under carefully controlled pH and temperature conditions. The reaction forms calcium carbonate precipitates that coagulate impurities and help decolorize the juice. Pressure filtration separates the impurities and calcium carbonate from the clear liquor, which is now ready for concentration.

Technicians feed the clarified juice into a multi-stage evaporator, where heat removes excess water to produce a concentrated syrup. Workers then transfer this syrup to large boiling pans, where further boiling reduces the water content and initiates sugar crystallization. By carefully controlling temperature and concentration, they encourage the formation of sugar crystals. Centrifuges then spin the mixture to separate the sugar crystals from the remaining mother liquor, preparing raw beet sugar for further refining or commercial use.

Maintaining precise control over sugar concentration throughout these stages is vital for product quality and process efficiency. This is where process refractometers, such as the Electron Machine MPR E-Scan, become indispensable tools. These instruments provide accurate, real-time measurements of Brix, the sugar content of an aqueous solution. By monitoring Brix levels, operators can make informed decisions about process adjustments, ensuring optimal extraction and crystallization conditions.

For instance, refractometers help achieve the desired concentration levels necessary for successful sugar crystallization in the evaporation and crystallization stages. By providing continuous in-line measurements, refractometers enable immediate response to deviations from set parameters, reducing waste and improving energy efficiency. The MPR E-Scan refractometer, known for its reliability and precision, monitors Brix measurements from the beginning of the evaporation stages up to the seed point of crystallization, playing a critical role in the overall production process.

The use of process refractometers enhances product quality and contributes to cost savings. By ensuring that the concentration processes are operating at peak efficiency, refractometers help reduce energy consumption and minimize losses due to over- or under-processing. This technological integration represents a significant advancement in beet sugar production, aligning with industry goals of sustainability and economic efficiency.

The beet sugar industry relies heavily on precise process control to produce high-quality products. Implementing process refractometers like the Electron Machine MPR E-Scan is essential in achieving this precision. By providing accurate, real-time data on sugar concentration, these instruments enable producers to optimize their operations, improve product quality, and reduce costs, thereby strengthening their position in the competitive global sugar market.

Electron Machine Corporation
https://electronmachine.com
+1 352-669-3101

Consistent Commercial Food Production Quality Through ºBrix Monitoring

All commercial food brands must meet the high standards that their customers have come to expect. A change in the quality of their product may cause a shift in the customer's purchasing habits. Consistency and flavor are essential for satisfied customers and continued sales. 

The measurement of "Brix" is vital for producers of many commercial food items, such as wine, fruit juice, jams, and carbonated drinks, to monitor quality. 

Brix is a unit of measurement for sucrose and other sugars (and other dissolved solids) concentrations in aqueous solutions. One degree Brix (symbol °Bx) represents the strength of a solution as a percentage by mass and is described as 1 gram of sucrose in 100 grams of the solution when measuring sweetness. 

Inline refractometers provide vital details about the make-up of commercial fruit, juice, and wine products. Many commercial food processing plants use refractometers to ensure quality by blending their products to a consistent Brix stage. Since the dissolution of sucrose and other sugars in a solution alters the solution's refractive index, calculating this adjustment is a reliable way to assess consistency and efficiency. A refractometer works by shining an LED light source through a product sample and onto a prism surface from various angles. A critical angle can be measured and the refractive index correctly estimated by calculating the difference in the light source's reflection and refraction. Thus, inline refractometers are effective instruments for measuring Brix in all food processing applications. Furthermore, this measurement and calculation can is performed reliably, repeatably, and quickly. 

Inline refractometers calculate sucrose, fructose, and dextrose content in the following applications:

 

• Dairy, soft drinks, and fruit juices 
• Apple sauces, jams, and jellies are all delicious. 
• Beer, wine, coffee, and tea are all available. 
• Oils from vegetables. 
• Sauces and pastes made from tomatoes. 
• Honey

Contact Electron Machine Company at 352-669-3101 or visit http://www.electronmachine.com if you have any question regarding the usage of refractometry in food and beverage production.