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Citros Molasses

出版	University of Florida, 1964
URL	http://books.google.com.hk/books?id=knaDkQEACAAJ&hl=&source=gbs_api

註釋Processing techniques and analyses of citrus molasses were studied and compared, as ware intermediary, laboratory, and related products. The one factor that would contribute most toward making an improved molasses was found to be clarification of citrus press liquor prior to concentrating. Obvious advantages were a physically more attractive product, a lower viscosity, a higher sugar content, a lower ash content, a higher possible concentration, and improved, storage stability. Scale on heat exchange surfaces was established to be mostly calcium citrate, and methods were described for both avoiding its build-up and cleaning the heat exchange surfaces. Froth fermentation or foaming of citrus molasses, which has only rarely occurred in recent years, was investi gated, and procedures were described for decreasing the possibility of occurrence and controlling the condition when it happened. Citrus molasses decreased slightly in sugar content and increased viscosity when stored for an extended period of time. The viscosity was decreased greatly by agitation. Review of uses for citrus molasses showed it to be palatable to all classes of beef cattle. It has been used to replace ground snapped corn in fattening rations with excellent results. Citrus molasses was further shown to be useful in the recovery of citrus bioflavonoids and manufacture of brandy neutral spirits, feed yeast, lactic acid, bland syrup, citrus vinegar, methane, 2,3-butylene glycol, riboflavin, and citric acid.