Vliv redukujících látek (invertu) v řepě na ztráty cukru v melase a výtěžnost bílého cukru. (Slovak)

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    • Alternate Title:
      INFLUENCE OF INVERT IN BEET ON SUGAR LOSSES IN MOLASSES AND WHITE SUGAR YIELD. (English)
    • Abstract:
      Analysis of invert content during beet reception is a very important parameter of technological value of sugar beet. The formulas used so far to calculate sugar losses in molasses have not taken into account the fluctuating content of invert in the processed beet and its negative impact on white sugar yield. The inclusion of invert content in beet as an additional parameter in the calculation of sugar losses in molasses and white sugar yield is a major advance in the direction of pre-dicting technological effects of fluctuating beet quality, especially in long campaigns and the processing of damaged beet. [ABSTRACT FROM AUTHOR]
    • Abstract:
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