EFFECT OF WASHHOUSE MAKEUP AND BLOW-DOWN FLOW ON SUGAR LOSSES FOR NONFROZEN AND FROZEN SUGARBEETS

摘要

The Southern Minnesota Beet Sugar Cooperative (SMBSC) factory at Renville Minnesota processes both frozen and nonfrozen sugarbeets. During the past two campaigns a detailed analysis of the sugar losses to the wash water was conducted. Significantly more sugar is lost to the wash water when processing frozen sugarbeets than when processing nonfrozen sugarbeets. For various operational reasons, the amount of water added to the wash loop varied significantly between the two campaigns. Also there were times when the added water varied significantly over a few days. This paper looks at the effect that the variation in water addition to the wash loop has on the sugar losses.