Aim of Molasses Cooling
To maintain proper conditions for storage of molasses i.e., both qualitative and quantitative losses are to be avoided. As from commercial angle molasses storage has vital importance in view of its revenue earning potential. The effect of non-sucrose in the process is therefore an important factor in determining the quantity of molasses and hence the amount of sugar lost in molasses. The conversion of this fermentable reducing sugars to non-fermentable reducing sugars (NFRS) increases with rise in temperature of storage. At 38 °C – 40 °C, the increase in this loss of fermentable o reducing sugar per year is 2% to 3%. A rise of 10 C is reported to have quadrupled the decomposition. Most rapid o decomposition occurs at temp above 40 C with the increase in nitrogen content in juice i.e., with the increase in amino acids and amides etc