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MASSE CUITE [1 record]
Record 1 - internal organization data 2001-11-05
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Sugar Industry
Record 1, Main entry term, English
- masse cuite
1, record 1, English, masse%20cuite
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- masse-cuite 2, record 1, English, masse%2Dcuite
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
Mixture of sugar crystals and syrup which has been produced by boiling the crystals out of the syrup. 1, record 1, English, - masse%20cuite
Record number: 1, Textual support number: 1 CONT
Sugar beets are processed as follows: after removing the juice from the beet pulp, it is refined by double carbonation, during which impure substances such as colorants, salts and proteins are precipitated. After carbonation the juice is heated several times and thickened until it reaches its saturation point. Then it crystallises and a crystalline mass if formed: the masse-cuite. In high-speed centrifuges the masse-cuite is separated into a solid part (sugar) and a liquid part (syrup). The syrup is then used again as a basis for sugar production and what is left over after that process is called molasses, which still contains 50% sugar ... 2, record 1, English, - masse%20cuite
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Sucrerie (Industrie de l'alimentation)
Record 1, Main entry term, French
- masse cuite
1, record 1, French, masse%20cuite
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
À ce stade le jus clair contenant 13 % de sucre et environ 87 % d'eau, est concentré par évaporation sous vide dans une série de chaudières à vapeur successives. Le jus passe à travers des tubes en contact avec la vapeur et est porté à ébullition, peu à peu il devient sirop et contient environ 60 % de sucre. Le sirop achève sa concentration dans des chaudières à cuire travaillant sous vide pour éviter sa caramélisation, il est ainsi amené à l'état de sursaturation. À ce moment apparaissent au sein du sirop dense appelé à ce stade «masse cuite» les premiers cristaux de sucre, puis la cristallisation se généralise et la masse cuite est formée de multiples petits cristaux enrobés dans un sirop coloré par les impuretés résiduelles. 2, record 1, French, - masse%20cuite
Record 1, Spanish
Record 1, Textual support, Spanish
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