Why cool molasses?
- Quality Preservation:
Molasses contains sugars that can degrade and lose their fermentable properties if stored at high temperatures. Cooling helps to minimize these losses.
- Storage Stability:
Cooling reduces the risk of microbial growth and unwanted chemical reactions that can lead to spoilage and changes in molasses properties.
- Process Optimization:
In ethanol production, cooling is often necessary to prepare molasses for fermentation, ensuring optimal conditions for yeast activity.