Sugar Content: The most important factor is the sucrose content, which determines the yield of sugar.
Purity: The purity of the sugar beet juice, measured as the percentage of sucrose in total solids, is a key indicator of quality.
Pol Sugar Content: Pol sugar, or sucrose, is the main sugar component in sugar beets.
Reducing Sugars: Reducing sugars, such as glucose and fructose, can affect the quality of the sugar produced.
Moisture Content: The moisture content of the sugar beet affects its weight and the efficiency of the processing.
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