Overview
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Martine DECLOUX : Professor of Process Engineering at the École Nationale Supérieure des Industries Agricoles et Alimentaires (ENSIA)
INTRODUCTION
After presenting the storage, reception, beet washing, sugar extraction and diffusion juice purification processes used in beet sugar factories , this second part is devoted to juice concentration processes, energy balance and sugar crystallization.
The main differences between cane and beet sugar factories are then discussed.
This article is the subject of three booklets:
- Sugar processing (Part 1) ;
F 6 151 - Sugar factory transformation processes (Part 2) ;
- Transformation processes in sugar factories (Find out more).
The following abbreviations will be used:
S: sugar
NS: non-sugar
MS: dry matter
E: water
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EDITIONS
Other editions of this article are available:
- May 2026 current edition by Martine ESTEBAN-DECLOUX, Stéphane PETIT
Sugar factory transformation processes (part 2)
Juice concentration and energy balance
Economic data
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Economic context
With beet containing between 16 and 19% sugar, and yields of around 10 to 11 tonnes of white sugar per hectare, metropolitan France produced 4.23 Mt (million tonnes) of white sugar in 2000-2001, with 35 factories whose average capacity in tonnes of beet per day is close to 11,769 t bett. / day. The number of sugar factories will continue to decline. Some industry specialists consider...
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