GENERAL
Molasses is a viscous product resulting from refining sugarcane
or sugar beets into sugar. Molasses varies by amount of sugar,method of extraction,
and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring
foods. It contains a concentrated level of the vitamins and minerals that were present
in the sugarcane itself.
Molasses is the thick dark brown syrupy liquid left
after sucrose has been removed from the mother liquid in sugar manufacture.
There is two type of molasses – cane molasses and beet molasses.Blackstrap molasses is the syrup from which no more sugar can be obtained economically.
Main composition of molasses at 75 % Dry Matter.
| Firstname |
Cane molasses |
Beet molasses |
| Sucrose |
30 – 40 % |
48 – 52 % |
| Reducing sugars |
15 – 20 % |
0.2 – 1.2 % |
| Organic non-sugar matter |
9 – 12 % |
12 – 17 % |
| Sulphated ash |
3 – 11 % |
3 – 10 % |
Solubility
The solubility of sucrose is affected by the presence of reducing sugars and inorganic ash. In general, reducing
sugars decrease the solubility of sucrose and inorganic ash increases it.
Viscosity
The viscosity of both beet and cane molasses is
influenced by constituents other than sugar. Beet molassesmolasses is
usually of lower viscosity, particularly at ambient temperatures than
cane molasses, but in both cases, it is affected by the dry matter content.
Molasses exhibits the phenomenon called critical viscosity which means that
above a certain dry matter content the viscosity increases at a greater rate
than might be expected from the increased dry matter content. The critical
viscosity for cane molasses lies between 81 and 85º hydrometer brix. The
viscosity of molasses is affected both by dry matter and temperature, for
example, a rise in temperature of 10 ºC may reduce the viscosity to half
or less and a reduction in the dry matter content will also decrease
viscosity.Molasses may have a viscosity of several hundred centistokes
whereas very heavy lubricating oil may be in the region of 100 centistokes.
Molasses is not Newtonian fluid and pump ability does not
only depend on viscosity but very much on where it is coming from, storage
time, fermentation process, brix value and last but not least, the temperature
during the period the fluid are onboard the ship.The Brix number is a
measure of the sugar concentration and equals the percentage by weight
of sucrose in solution. Brix number usually in the range of 80 – 90.
Coatzacoalcos 86.16, Karachi 84, Red Sea 84, Buenaventura 85. Molasses
from Karachi is considered good molasses, however, those with Brix number
87/89 are considered very thick and lousy to discharge.
Fermentation of molasses
The visual effect of fermentation in molasses is an increase of volume and the
creation of a layer of foam in, and especially on top of the molasses.
Besides the development of
foam, the temperature sharply increases a couple of ºC per 24 hours, and at all times an alcoholic
odour can be observed, sometimes in combination with the odour of acetic acid.Fermentation can be stopped by blowing air into the molasses, the available oxygen will destroy the anaerobe bacteria
and the entire fermentation stops.
Explosion and Health Hazard data
Molasses is non-flammable and non-toxic substance. Molasses fermentation
occurs when molasses is diluted with salt or fresh water and is accelerated by heat. During
fermentation CO2 (with possible traces of ethanol and higher alcohol vapour ) is given off,
which will produce inhalation hazards in the compartment containing molasses residue. Reacts with
concentrated nitric and concentrated sulfuric acid.
During
fermentation CO2 (with possible traces of ethanol and higher alcohol vapour ) is given off,
which will produce inhalation hazards in the compartment containing molasses residue. Reacts with
concentrated nitric and concentrated sulfuric acid.
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JABIN KANE
CEO, TOPSMMPANEL.COM
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CEO, TOPSMMPANEL.COM
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JABIN KANE
CEO, TOPSMMPANEL.COM
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JABIN KANE
CEO, TOPSMMPANEL.COM
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CEO, TOPSMMPANEL.COM
