Molasses: Forms, Production and Uses

Katell Maddison (Editor)
Randal Fuller (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

Clear

$195.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

eBook

Digitally watermarked, DRM-free.
Immediate eBook download after purchase.

Product price
Additional options total:
Order total:

Quantity:

Details

Molasses is obtained as a residue of the sugar industry. The major components of molasses are sucrose, glucose and fructose. In Molasses: Forms, Production and Uses, a study is presented wherein polyurethane foams were prepared using the hydroxyl group of mono- and di-saccharides as a reaction site for urethane synthesis. Molasses was dissolved in polyethylene glycol and polyols with various molasses contents were prepared.

The following work contributes to the evaluation of processing technology and the quality characteristics of traditionally made carob molasses through a survey in Tunisia. Carob molasses, known locally as “Rub El Kharroub”, is produced mainly by women using an artisanal process carried out with domestic equipment.

Considering that molasses is produced at about 2–5% of the starting raw material, the authors suggest that depending on the raw material condition and applied processing operations, considerable amounts of sucrose can be recovered and an increase in the efficiency of the sugar factory may be achieved.

Following this, the authors review the state of knowledge on the production, chemical composition and uses of sugar cane molasses in animal feeding in Cameroon and briefly examine its other uses. In this country, sugar cane molasses, the main sub-product of sugar industries, is mainly produced by the sugar company in Cameroon.

The authors go on to review the latest advances on the potential of molasses as a source of functional ingredients as well as its application in various food products such as meat, vegetables and fruit. Molasses may have some other valuable functions such as shelf-life improvement, enhancement of leavening activity and buffering capacity.

Lastly, an assessment was made regarding methane production from glycerin digestion and glycerin/molasses co-digestion under thermophilic conditions in a mechanically stirred anaerobic reactor, operated in sequencing batch and fed-batch.

Preface

Chapter 1. Advances in Molasses Polyurethane Foams, Composites and Molasses-Caprolactone Copolymers
(Hyoe Hatakeyama and Tatsuko Hatakeyama, Lignocel Research Ltd., Tsukuba, Ibaraki, Japan)

Chapter 2. Tunisian Carob Molasses (Rub El Kharroub): Processing, Uses and Characteristics
(Leila Tounsi and Nabil Kechaou, Research Group in Process Engineering Food, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia)

Chapter 3. Molasses: Desugarization Processes and Purification Treatments
(Miljana Djordjević, Zita Šereš, Nikola Maravić and Marijana Djordjević, Department of Carbohydrate Food Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia)

Chapter 4. Molasses Production and Utilization in Cameroon
(Fernand Tendonkeng, Emile Miegoue, Bienvenu Fogang Zogang and Etienne Pamo Tedonkeng, Department of Animal Sciences, FASA, University of Dschang, Dschang, Cameroon, and others)

Chapter 5. The Potential of Molasses to Add Value in Food Processing
(Bojana Filipčev, PhD, Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia)

Chapter 6. Thermophilic Biomethane Production by Co-Digesting Glycerin and Molasses in an AnSBBR: Effects of Composition, Feed Strategy and Applied Organic Load
(Natalia F. Zucoloto, Giovanna Lovato, Roberta Albanez, Suzana M. Ratusznei and José A. D. Rodrigues, Mauá School of Engineering, Mauá Institute of Technology (EEM/IMT), São Caetano do Sul, SP, Brazil)

Index

You have not viewed any product yet.