The state of the I crystallization massecuite food system with the cumulative effect of surfactants, sugar decolorant, descaling agent

At the present stage for the sugar beet factories of the CIS countries in connection with the entry into the world market, a trend for high quality white sugar production appeared. It is shown that the white sugar quality is largely determined by the state of the food system of the I crystallization massecuite, in the formation of which technological aids for the functional groups of surfactants, sugar decolorants, and descaling agents (descalers) are used. It is noted that between the means applied, joint interactions are possible in the form of antagonism-synergism, which ultimately affect the white sugar quality. In this regard, it is advisable to study the cumulative effect of the means of these functional groups on the change in the state of the nutritional system of the massecuite I. This task was solved using the previously developed methodological approach based on determining of representative indicators of the solid and liquid phases of the massecuite food system - crystal content, heterogeneity coefficient, average crystals size, viscosity, chromaticity, calcium salts content, the optimal values of which indicate the food system steady state, deviations from them - unstable...