Possible improvements in lime utilization efficiency

This paper presents the results of studies on the results of physical and chemical treatment of beet juice with sucrose-lime precipitate. The property of sucrose consisting in the formation of highly hydrated sucrose-lime precipitates with calcium oxide was particularly utilized. Sucrose-lime precipitate was produced in a fractional juice portion. The precipitate, after separation from the solution, was used for liming of remaining part of the juice. As a result of purifying the juice with the sucrose-lime precipitate produced, it is possible to save ca. 8-10% of lime from the quantity intended for purification; the disposable lime quantity being 1% of CaO on the juice. It is recommended to use the solution remaining after the separation of the sucrose-lime precipitate to standardize molasses thickness, in this way thus avoiding the need to evaporate water.