Physics and Chemistry of Sugar-Beet in Sugar Manufacture

Fülszöveg

PHYSICS AND CHEMISTRY OF SUGAR-BEET IN SUGAR MANUFACTURE
BY
KONSTANTIN VUKOV
On the basis of the scientific and practical results of nearly 25 years of research in the beet-sugar industry, the author develops a new concept of the technological value of sugar-beet, proceeding from the inherent physical and chemical properties of this raw material of sugar manufacture. He presents a systematic analysis of the effect of varietal factors, climate and site of cultivation, factors that promote or inhibit growth, harvesting and storage, on the principal properties of the sugar-beet for all important sugar-beet-growing regions of the world. Optimum methods of processing are shown to depend on the knowledge and evaluation of the physical and chemical character of the sugar-beet, an approach offering a new and important addition to the theory and practice of beet-sugar manufacture and technology.
This comprehensive volume, which is both a textbook and a reference manual, is primarily... Tovább

Fülszöveg

PHYSICS AND CHEMISTRY OF SUGAR-BEET IN SUGAR MANUFACTURE
BY
KONSTANTIN VUKOV
On the basis of the scientific and practical results of nearly 25 years of research in the beet-sugar industry, the author develops a new concept of the technological value of sugar-beet, proceeding from the inherent physical and chemical properties of this raw material of sugar manufacture. He presents a systematic analysis of the effect of varietal factors, climate and site of cultivation, factors that promote or inhibit growth, harvesting and storage, on the principal properties of the sugar-beet for all important sugar-beet-growing regions of the world. Optimum methods of processing are shown to depend on the knowledge and evaluation of the physical and chemical character of the sugar-beet, an approach offering a new and important addition to the theory and practice of beet-sugar manufacture and technology.
This comprehensive volume, which is both a textbook and a reference manual, is primarily intended for sugar-beet breeders and farmers and sugar-factory chemists, physiologists and technologists. It also provides up-to-date information for agroecol-ogists, phytotechnicians, experts in agricultural climatology, meteorology and engineering; planning and design engineers of the beet-sugar industry as well as chemical workers and Investigators in different scientific fields.
I
KONSTANTIN VUKOV
was born in 1920 in Törökbecse (Novi Becej, Yugoslavia). He studied at the Technical Faculty of Belgrade University and at the Technical University of Budapest, graduating as a chemical engineer in 1943 He worked as a sugar factory chemist from his graduation until 1951 when he was invited to the Research institute of the Hungarian Sugar Industry Konstantin Vukov was responsible for a scientific department there prior to his being appointed Professor at the University of Horticulture in 1975 He was awarded the title of D.Sc. (Techn.) in 1960, and that of D.Sc. (Chem.) in 1965 by the Hungarian Academy of Sciences.
Professor Vukov is a member of the Commission for Nutritional Science of the Hungarian Academy of Sciences and of the Scientific Committee of the Commission Internationale Technique de Sucrerie. He has published some 120 scientific papers, which have appeared in European periodicals dealing with sugar production.
EXTRACTS FROM THE PRESS ON THE GERMAN EDITION
"A most interesting new technological book which approaches its subject from a new angle An excellent collection of pertinent data from all over the world." SUGAR JOURNAL
"A worthy addition to the list of books concerned with beet-sugar technology."
THE INTERNATIONAL SUGAR JOURNAL
"An original and valuable contribution to the scientific foundations of the beet-sugar industry."
SAKHARNAYA PRO M YS H LE N N OST
"Dos Buch vernaitteit einen ausgezeichneten Überblick und wird allen, die sich mit der Zuckerrübe intensiv beschäftigen — Pflanzenzüchter oder Anbauer, Verfahrenstechniker oder Chemiker — eine wertvolle Informationsquelle sein." ZUCKER
"Diese Monographie füllt eine große Lücke in der Zuckerliteratur . . . das Werk ist Lehrbuch und Nachschlagwerk zugleich."
ZEITSCHRIFT FÜR DIE ZUCKERINDUSTRIE
"Cet ouvrage est une tres belle synthese des travaux concernant la physique et la chimie de la betterave a sucre, matiere premiere de notre industrie. Comme tel il vient heureusement compléter les efforts faits ces dernieres années pour en améliorer la valeur technologique." la SUCRERIE BELGE Vissza