Molasses:AH,BH
& CH

Description:

  • Molasses is a viscous by-product of sugar cane process sugar beets into sugar.
  • AH: AH or First molasses is what is left after the sugar has been crystallized out once.
  • BH:When AH is re-boiled and more sugar crystallized out, the remaining syrup is second molasses(BH).
  • CH : After a third time, the molasses is blackstrap molasses. Blackstrap is still the result of the final boiling, which is why it’s less sweet and more strongly flavored and has a higher
  • concentration of nutrients (such as iron and calcium) than other molasses. Molasses contains around 40% of sugar content that is fermented by yeast during the ethanol conversion process (Olbric, 2006).

Molasses: Grades

  • Molasses is a dark reddish colored jelly like viscous material. The pH of molasses varies from 5.5 to 7.5.
  • The high osmotic pressure of molasses protects it from microbial spoilage, and it can be easily transported by tankers. Molasses can be pumped easily.
  • Molasses may be the best suitable raw material for fermentation.
  • Molasses are classified into following grades (IS 1162-1958)
  • First grade Molasses: It contains min 50% total reducing sugar (TRS),Max 14% Sul ash /100 Bx & Min 85 Deg Brix at 27.5 Deg C.
  • Second grade Molasses: It contains min 44%total reducing sugar (TRS),Max 17.5% Sul ash/100 Bx & Min 80 Deg Brix at 27.5 Deg C
  • Third grade Molasses: It contains min 40% total reducing sugar
  • (TRS),Max 17.5%Sul ash/100 Bx & Min 80 Deg Brix at 27.5 Deg c.

BH & CH: Molasses Quantities

  • The quantity of CH molasses produced is in the range of 3% to 4.5 %cane(In refined sugar phosphotation process) & 4.50% to 5.50 % cane in sulphitation process. The quantity of BH molasses is in range of 5.50% to 7.50 in sulphitation units and 4.75 % to 6.00% in raw sugar production units.
  • The quantities of molasses produced is largely dictated by the amount of non sucrose in the raw juice entering the factory. A small part of the may be eliminated in clarification, and some additional nonsucrose may be formed by degradation reaction s in the process.
  • All this impurity exits in the molasses stream; the larger the amount of nonsucrose, the greater is the quantity of molasses.
  • Supply Ability: Any Bulk Quantity From Maharashtra and Karnataka.
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