Calculation of the nonsugar mass in thick juice from beet analyses — Proposal of a formula to assess the technical quality of sugar beets —

This paper presents the results of processing 133 samples of sugar beets to thick juice and the analyses of the components, from which the average equivalent weight of anions in the thick juice is derived. The following relationship was found between the a-amino nitrogen content w’aN and the Kjeldahl nitrogen content in thick juice (almost identical with the total notrogen content: W = 2,056 o w’aN + 5,447 mmo1/100 °Z This makes it possible to predict from the derived Kjeldahl nitrogen equivalent weight from beet analyses the mass of the nitrogen-containing fraction in the thick juice. Analogously, it is possible to estimate the mass of electrolytes from the alkali content of the beets, allowing for the transition coefficient and the average equivalent weight of cations and anions. The following equation ensues for the calculation of the nonsugar mass in the thick juice iAn N ber : ANZ, ber. = (90 o W’K+Na + 288 o w’aN + 7,62 o wz)/1000 % on beets w’i,±Na and w’aN in mmol/100 g beets; wz in °Z In the event of a negative ion balance w’IB, the equation is expanded by the term -0.115 o w’m. Both determinants – ion balance and nonsugar mass in the thick juice – reflect, in the first instance, the technological value of the sugar beets for processing. For whatever molasses purity specified, the incidence of molasses sugar and the corrected sugar content can consequently be calculated. However, the latter, like the incidence of molasses sugar, for the most part depends on the sugar content of the beets, as was discussed in detail in previous papers. The other two criteria important for the assessment of sugar beet production, beet yield and sugar content, should be considered and weighted separately. The present paper gives examples to show how an evaluation based on the proposed concept differs from the customary beet assessment formula based on molasses components.