The thin juice is concentrated via multiple-effect evaporation to make a thick juice, roughly 60% sucrose by weight and similar in appearance to pancake syrup.
Thick juice can be stored in tanks for later processing, reducing the load on the crystallization plant.
The thin juice is concentrated via multiple-effect evaporation to make a thick juice, roughly 60% sucrose by weight and similar in appearance to pancake syrup. Thick juice can be stored in tanks for later processing, reducing the load on the crystallization plant.
Sugar beet