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Effect of Cooling Rate and Retention Time of Masscuites in Sugar Losses in Beet Molasses
Journal of Food and Dairy Sciences
This research was carried out at (D.S.C) in beet campaign of (2017) to study the effect of cooling rate and retention time of masscuites in sugar losses in beet molasses. Beet roots and final molasses under studied were taken from the Factory. All samples of molasses were analyzed for the following:(total soluble solids TSS), sucrose, purity, non-sucrose, raffinose, reducing sugar and dextran. Also measured the specific gravity, color % brix and pH. The obtained results illustrated thedoi:10.21608/jfds.2018.35223 fatcat:udiraik7xjh2tozcoq5rjtsvbu