Gondolatok a melaszképződésrol

摘要

In the introduction the author establishes that the ideas generally accepted in the sugar industry on the molasses formation do not suit to those learnt about solutions in general. The paper starts with the criticizm of certain theories on molasses formation. The contradictions of Dedek's theory is presented, then the attention is called to Silin's statements that haven't been evaluated properly and to the saturation functions of Vavrinecz. The criticizm of the prediction of sugar in molasses is based on the refusal of the exclusive effect of alkalies on formation of molasses. Average values of analytical data of molasses produced in 1962/1963 and 1966/1967 are presented in details. Sugar in molasses and non-sugar composition corresponding to Silin's normal molasses were calculated. Correlation calculations draw the attention to the fact that non-sugars are well characterized by total anions (called "total acid" in German speaking territories). In the examined 6 yeras the total quantity of anions (acids) on beet base is in strick correaltion with the quantity of sugar in molasses corresponding to normal molasses. In case of the 78 data pairs the following formula gives the quantity of sugar in normal molasses on beet base: Y = 0.206x+0.91 (where x is the total anion in mequivalents per beet) The author introduced the term of "apparent mass equivalent" of non-sugars (non-sugar/total anions). Calculations show that there is a strict correlation between the "apparent mass equivalent" and the purity of molasses. In case of low "apparent mass equivalent" the purity is high, in the opposite case it is low. Practical experiences prove this connection. To check the deduced connection the author shows that Silin's "molasses formation coefficient" and the saturation number of non-sugars calculated at the same of non-sugars and water ratio are also the functions of the mass equivalent. In the formation of molasses the quantity of sugar inmolasses depends on the quantity of non-sugars measured in equivalents, and the purity depends on mass equivalent. It is sure that there are no exceptional groups of compounds, but the water available for solution of sugar is decreased by the formation of hydrate shell.%A cukorgyártás gazdaságosságát - mint ismeretes -nagymértékben befolyásolja a melaszcukor mennyisége, amelyet a répa összetétele és az alkalmazott technológia szab meg. Mivel a cukor oldhatóságát a cukorgyártás leveiben előforduló nemcukor anyagok lényegesen befolyásolják, a melasz képződésével kapcsolatban nagyon sok elméletet állítottak fel. Ezeknek az elméleteknek valójában kevés - inkább semmi - köze nincs a gyakorlatban kialakuló melasz mennyiségéhez, így az általam papírra vetett gondolatok sem gyakorlati jelentőségűek. Lényegében nincs szándékomban a számos melasz-képződési elmélet mellé még egyet kidolgozni, csupán a sok évi gyakorlat alatt felmerült gondolataimat szeretném összefoglalni, és vizsgálatokon alapuló számításokkal kiegészíteni.