Abstract
This paper deals with the results of research on the connection between sugarbeet molasses quality and saturation function. The saturation coefficients determined by the Polish test have been compared with the values calculated by means of the equations cited by Reinefeld et al. and Bohn et al. There is a statistically good relationship between the saturation values determined by three methods. The aim of this study was to demonstrate the effect of application of the different equations to the estimation of saturation functions of heterogeneous molasses as one of micro-kinetic elements for control and optimization after-product massecuite cooling crystallization.
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