Once the syrup left from the final crystallization stage, molasses, and intermediate syrups or green syrups, have been separated from the mother liquor, they are mixed and further processed to remove the valuable remaining sucrose to maximize production.
In the desugarization processing step performed in the ion exchange column (Quentin), the potassium and sodium in beet juice are replaced with magnesium to reduce sugar’s solubility in water. Stable syrup concentration increases the performance of the ion exchange column.
Download the application note to learn how Vaisala K-PATENTS® Process Refractometer measures Brix and provides:
The note also includes recommended Vaisala K-PATENTS refractometer installation points for the best performance.
Download our application note in PDF by filling in the form.
Access all our sugar manufacturing notes here.