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Growing demand for better quality and cheaper products put on the need to industry to balance between the two kinds of needs, which are the reduction of production costs and to ensure a high quality product. This is the case with dried sugar beet pulp as a byproduct of sugar refining process. One of the possibilities to reduce energy consumption is savings in the process of thermal dehydration in the process of the conventional drying of pulp. Pulp drying is one third of total energy consumption in the sugar factory. Acidification of water extraction result in pulp that could be pressed better and in other hand in the juice with less non-sucrose compounds. Keeping the extraction process under certain conditions, directly affects on the quality of the extracted pulp and on effects of their further processing. This paper examines the impact of the extraction parameters of sugar from sugar beet and agents of acidification for water extraction (sulphurous acid, hydrogen peroxide) on the quality of dried sugar beet pulp. Extraction of sugar from sugar beet cossettes by hydrogen peroxide at pH 5.5 to 8.5 does not cause changes in mechanical properties of sugar beet cossettes and in water retention coefficient, but increases the brightness of dried sugar beet pulp for about 5-7 units, which solubility in water does not depend on the applied concentration of extracting agents, but increases in dependence on the duration of the extraction. Sugar beet pulp extracted at pH 11.0 has reduced strength, they are highly hydrated, and under the force they lose their shape, binding a larger amount of water thus reducing the effect of their pressing. The changes in microstructure were probably accompanied by segmenting the linear parts of macromolecules and are reflected in the increase of water retention capacity and increase the solubility of dried sugar beet pulp for two to three times. Under the same conditions of extraction, sulphurous acid produces similar but relatively mild changes in the characteristics of extracted and dried sugar beet pulp compared to conditions when hydrogen peroxide is used. From the point of the quality of the product of extraction, the most favorable results are obtained when the extraction is carried on at pH 5.5 for a period of 1 h at 70 °C, using water for extraction with sulphourus acid with the addition of 5% hydrogen peroxide. Under these conditions no significant degradation of sugar beet tissue is detected, do not change the physical, chemical and mechanical properties of the extracted pulp. But there is an average increase of lightness of dried noodles for about 7 units, which represents a significant improvement of their quality, since there is difficult to sell on the market the dried sugar beet pulp with increased colour.

Sugar beet field trials were planted in 2004 in order to determine sugar and root yield and the quality of sugar beet varieties depending on varietal tolerance to Rhizomania. The field trials were located at the agricultural station in Kikinda, covering a highly infested area and at the "Agroinstitut" in Sombor, where no infestation had been reported. At both locations twenty-one sugar beet varieties were planted. The selected varieties were provided from breeders distributing new selections in Serbia. At Kikinda beet root yield was 85.78 t/ha for Concerto variety and 12.00 t/ha for control variety (intolerant to disease). The obtained difference amounts to 73.78 t/ha or 86.01%. Difference in sugar content within the first-ranked variety Ivona (15.36%) and the control sample (10.91%) was 4.45% absolute. But, the established difference for crystalline sugar yield between the first-ranked variety Remos (9.205 t/ha) and the control variety (0.842 t/ha) amounted to 8.363 t/ha or 90.85%. At the other location, Sombor, extreme differences within varieties were also observed but to a lesser extent.

The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process. Bread was baked in the laboratory and patent flour was used. The additive with particles smaller than 95 (m was supplemented in the quantities of 2, 5 and 10%. The data related to the influence of the quantity of additive on white bread quality point that parallel to increasing the amount of the additive in the dough, yield of dough and bread were also increased. Negative effects are detected as volume depression and inferior bread crumb quality and altered crumb color. The decrease in bread quality is small if 2% of additive was applied, but significant with 5 and 10%. The bread freshness was highly graded 48 hours after baking due to the ability of the additive to retain water. On the whole, bread of superior quality supplemented by 5 and 10% of the additive from sugar beet fiber can be easily made by fortifying flour with gluten and by adding appropriate dough conditioner.

In the sugar industry analytical practice it is necessary to remove nonsucrose compounds from samples in order to determine sucrose content by polarimetric procedure. These mentioned compounds are removed by sedimentation after adding lead salts. Lead is considered as one of outstandingly strong pollutant of human environment and the living world as a whole. Ways of its environment presence are various. Some industrial branches are very close to this top including on this level even the sugar factories. Toxic effects of lead salts and the intensified concern for protecting the environment imposed the need for finding new sedimentation agents. In this work the influence of molasses quality on nonsucrose compounds sedimentation by aluminium-sulphate was examined. Optimum values of the parameters influencing the sedimentation process were determined. Best results were obtained with aluminium-sulphate at concentration of 0.1227 mol Al/dm3 and pH 6.0.

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