The operating parameters of a vertical evaporating crystallization tower (VKT) of BMA are studied to obtain a predetermined sucrose crystal size distribution. The influence of the amount and properties of the seed massecuite and the feed syrup in relation to the residence time of B massecuite in the individual VKT chambers was analyzed. Using the Autodesk Plan Design Suite software a 3D model of the VKT was developed. The theoretically determined crystal size distribution of the final product was compared with the one achieved in the factory.
对BMA垂直蒸发结晶塔(VKT)的操作参数进行了研究，得到了预定的蔗糖结晶粒度分布。分析了种子麻膏和饲料糖浆的用量和性质对麻膏在各个VKT室中停留时间的影响。使用Autodesk Plan Design Suite软件开发了VKT的3D模型。将理论确定的最终产品晶粒尺寸分布与工厂实际得到的结果进行了比较。
{"title":"Report from tests on the conditions and results of work of vertical continuous evaporating crystallizer (VKT) during the juice campaign 2018","authors":"Kornel Hulak, J. Iciek, Radosaw Gruska","doi":"10.36961/si20566","DOIUrl":"https://doi.org/10.36961/si20566","url":null,"abstract":"The operating parameters of a vertical evaporating crystallization tower (VKT) of BMA are studied to obtain a predetermined sucrose crystal size distribution. The influence of the amount and properties of the seed massecuite and the feed syrup in relation to the residence time of B massecuite in the individual VKT chambers was analyzed. Using the Autodesk Plan Design Suite software a 3D model of the VKT was developed. The theoretically determined crystal size distribution of the final product was compared with the one achieved in the factory.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"124 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87866787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The extraction of sucrose in a sugarcane diffuser depends on the percolation rate of juice through the cane bed. High percolation rates promote mass transfer and increase the wetness of the cane bed (i.e. liquid hold-up within the bed) thereby improving sucrose extraction. However, increasing the rate of juice applied to the surface of the cane bed above the maximum percolation rate results in flooding, causing uncontrolled mixing of juice, destruction of the dry substance content profile and reduced extraction. Flooding in the diffuser can be avoided by installing feedback control of adjustable sprays that alter the application area of juice onto the bed surface and automatically keeping the percolation rate optimised. Electrical conductivity of the cane bed, measured between the bed surface and the bottom screen of the diffuser, has been investigated as a possible online indicator of juice hold-up within the cane bed to provide the necessary measurement for implementing feedback control that can optimise percolation rates. Full scale tests were conducted on the Tongaat Hulett cane diffuser at the Maidstone factory. Reproducibility tests were done to confirm that there is a relationship between conductance and liquid hold-up.
{"title":"Monitoring juice hold-up in a cane diffuser bed using electrical conductivity – evaluation on a plant scale","authors":"D. M. Angel, D. Love, P. Jensen, P. Seleghim","doi":"10.36961/si23046","DOIUrl":"https://doi.org/10.36961/si23046","url":null,"abstract":"The extraction of sucrose in a sugarcane diffuser depends on the percolation rate of juice through the cane bed. High percolation rates promote mass transfer and increase the wetness of the cane bed (i.e. liquid hold-up within the bed) thereby improving sucrose extraction. However, increasing the rate of juice applied to the surface of the cane bed above the maximum percolation rate results in flooding, causing uncontrolled mixing of juice, destruction of the dry substance content profile and reduced extraction. Flooding in the diffuser can be avoided by installing feedback control of adjustable sprays that alter the application area of juice onto the bed surface and automatically keeping the percolation rate optimised. Electrical conductivity of the cane bed, measured between the bed surface and the bottom screen of the diffuser, has been investigated as a possible online indicator of juice hold-up within the cane bed to provide the necessary measurement for implementing feedback control that can optimise percolation rates. Full scale tests were conducted on the Tongaat Hulett cane diffuser at the Maidstone factory. Reproducibility tests were done to confirm that there is a relationship between conductance and liquid hold-up.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"29 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72756053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
O. Hassani, N. Saadaoui, S. Loqman, S. Rida, N. Soraa, Q. R’zina, K. Farès
The aim of the present work is to evaluate how the vegetable oil refining sludge produced by the agro-food industry could be composted using carbonatation lime and green waste as bulking agents. To achieve this goal, three windrows were prepared with different mixtures: windrow 1 contained oil sludge and green waste (20:10 on a wet mass basis) while windrow 2 contained oil sludge, green waste and carbonatation lime (20:10:10, on a wet mass basis). The composition of windrow 3 was: oil sludge, green waste and carbonatation lime (20:10:20, on a wet mass basis). The results showed that the use of carbonatation lime for composting vegetable oil refining sludge was able to regulate the high acidity of the sludge and thus to obtain an optimal pH value for the launching and maintenance of the composting process. The addition of carbonatation lime also gave better reduction of microbial activity without any negative effect on composting. The compost prepared with oil refining sludge (49% fresh mass), carbonatation lime (27%) and green waste (24%) exhibited the best quality with C/N ratio and pH values within the norm NFU44-051. These promising results could be a sustainable solution for the valorization of both oil refining sludge and sugar carbonatation lime.
{"title":"Impact of carbonatation lime addition on composting of vegetable oil refining sludge","authors":"O. Hassani, N. Saadaoui, S. Loqman, S. Rida, N. Soraa, Q. R’zina, K. Farès","doi":"10.36961/si20494","DOIUrl":"https://doi.org/10.36961/si20494","url":null,"abstract":"The aim of the present work is to evaluate how the vegetable oil refining sludge produced by the agro-food industry could be composted using carbonatation lime and green waste as bulking agents. To achieve this goal, three windrows were prepared with different mixtures: windrow 1 contained oil sludge and green waste (20:10 on a wet mass basis) while windrow 2 contained oil sludge, green waste and carbonatation lime (20:10:10, on a wet mass basis). The composition of windrow 3 was: oil sludge, green waste and carbonatation lime (20:10:20, on a wet mass basis). The results showed that the use of carbonatation lime for composting vegetable oil refining sludge was able to regulate the high acidity of the sludge and thus to obtain an optimal pH value for the launching and maintenance of the composting process. The addition of carbonatation lime also gave better reduction of microbial activity without any negative effect on composting. The compost prepared with oil refining sludge (49% fresh mass), carbonatation lime (27%) and green waste (24%) exhibited the best quality with C/N ratio and pH values within the norm NFU44-051. These promising results could be a sustainable solution for the valorization of both oil refining sludge and sugar carbonatation lime.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"358 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82625360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Martijn van Overveld, M. Leijdekkers, Noud van Swaaij
Different seed storage methods, varying in storage temperature, moisture and/or oxygen content, were applied to commercial sugar beet seed lots from four breeding companies. After storage for 10–11 months, germination of the seed was tested in the laboratory (cold test, 10°C). In addition, the contents of active ingredients (fungicides and insecticide) were analyzed and compared with the initial contents before storage. Based on these results, a selection of the most promising storage methods was made to test plant emergence in a field experiment. This research was performed in 2015/16 and in 2016/17. In both years, two storage treatments outperformed the others: these were storage in a closed jar with the addition of moisture absorber (i.e. silica gel) at room temperature and storage at –18°C in a closed plastic bag. Using these two storage methods, seed vigour and contents of active ingredients were comparable to those in seed that had not been stored for one year. Based on the results from this study, the advice to growers for a successful storage of residual sugar beet seed was adjusted in 2017, after including some practical guidelines and considerations.
{"title":"Storage of primed pelleted sugar beet seed with minimal loss of seed vigour and active ingredients","authors":"Martijn van Overveld, M. Leijdekkers, Noud van Swaaij","doi":"10.36961/si20315","DOIUrl":"https://doi.org/10.36961/si20315","url":null,"abstract":"Different seed storage methods, varying in storage temperature, moisture and/or oxygen content, were applied to commercial sugar beet seed lots from four breeding companies. After storage for 10–11 months, germination of the seed was tested in the laboratory (cold test, 10°C). In addition, the contents of active ingredients (fungicides and insecticide) were analyzed and compared with the initial contents before storage. Based on these results, a selection of the most promising storage methods was made to test plant emergence in a field experiment. This research was performed in 2015/16 and in 2016/17. In both years, two storage treatments outperformed the others: these were storage in a closed jar with the addition of moisture absorber (i.e. silica gel) at room temperature and storage at –18°C in a closed plastic bag. Using these two storage methods, seed vigour and contents of active ingredients were comparable to those in seed that had not been stored for one year. Based on the results from this study, the advice to growers for a successful storage of residual sugar beet seed was adjusted in 2017, after including some practical guidelines and considerations.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"186 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80603106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Technische Informationen aus der Bestandsdokumentation versetzen den Anwender in die Lage, die richtige Entscheidung zur richtigen Zeit zu treffen. Der Überblick über die verbauten Anlagenteile, deren Auslegungs- und Typdaten sind die Basis für einen effektiven Betrieb und die Grundlage der gesetzeskonformen Organisation. Die GABO IDM mbH, Erlangen, hat ein Verfahren entwickelt, mit dessen Hilfe es möglich ist, ganze Archive in vertretbarer Zeit und zu geringen Kosten zu digitalisieren, technische Informationen zu extrahieren und dem Versorger bereitzustellen. Doch trotz aller technischen Innovationen und intelligenter, lernender Werkzeuge bleibt ein Teil an manueller Arbeit übrig. Aus diesem Grund ist es wichtig, im Vorfeld zu definieren, auf welche Dokumente ein besonderes Augenmerk gelegt wird (prozessbezogene Dokumentation).
{"title":"Modernes Informationsmanagement als Basis für die Industrie 4.0 (Teil II)","authors":"Hans Karl Preuss","doi":"10.36961/si20316","DOIUrl":"https://doi.org/10.36961/si20316","url":null,"abstract":"Technische Informationen aus der Bestandsdokumentation versetzen den Anwender in die Lage, die richtige Entscheidung zur richtigen Zeit zu treffen. Der Überblick über die verbauten Anlagenteile, deren Auslegungs- und Typdaten sind die Basis für einen effektiven Betrieb und die Grundlage der gesetzeskonformen Organisation.\u0000\u0000Die GABO IDM mbH, Erlangen, hat ein Verfahren entwickelt, mit dessen Hilfe es möglich ist, ganze Archive in vertretbarer Zeit und zu geringen Kosten zu digitalisieren, technische Informationen zu extrahieren und dem Versorger bereitzustellen. Doch trotz aller technischen Innovationen und intelligenter, lernender Werkzeuge bleibt ein Teil an manueller Arbeit übrig. Aus diesem Grund ist es wichtig, im Vorfeld zu definieren, auf welche Dokumente ein besonderes Augenmerk gelegt wird (prozessbezogene Dokumentation).","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"5 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73127171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Technische Informationen aus der Bestandsdokumentation versetzen den Anwender in die Lage, die richtige Entscheidung zur richtigen Zeit zu treffen. Der Überblick über die verbauten Anlagenteile, deren Auslegungs- und Typdaten sind die Basis für einen effektiven Betrieb und die Grundlage der gesetzeskonformen Organisation. Die GABO IDM mbH, Erlangen, hat ein Verfahren entwickelt, mit dessen Hilfe es möglich ist, ganze Archive in vertretbarer Zeit und zu geringen Kosten zu digitalisieren, technische Informationen zu extrahieren und dem Versorger bereitzustellen. Doch trotz aller technischen Innovationen und intelligenter, lernender Werkzeuge bleibt ein Teil an manueller Arbeit übrig. Aus diesem Grund ist es wichtig, im Vorfeld zu definieren, auf welche Dokumente ein besonderes Augenmerk gelegt wird (prozessbezogene Dokumentation).
{"title":"Modernes Informationsmanagement als Basis für die Industrie 4.0 (Teil I)","authors":"Hans Karl Preuss","doi":"10.36961/si20223","DOIUrl":"https://doi.org/10.36961/si20223","url":null,"abstract":"Technische Informationen aus der Bestandsdokumentation versetzen den Anwender in die Lage, die richtige Entscheidung zur richtigen Zeit zu treffen. Der Überblick über die verbauten Anlagenteile, deren Auslegungs- und Typdaten sind die Basis für einen effektiven Betrieb und die Grundlage der gesetzeskonformen Organisation.\u0000\u0000Die GABO IDM mbH, Erlangen, hat ein Verfahren entwickelt, mit dessen Hilfe es möglich ist, ganze Archive in vertretbarer Zeit und zu geringen Kosten zu digitalisieren, technische Informationen zu extrahieren und dem Versorger bereitzustellen. Doch trotz aller technischen Innovationen und intelligenter, lernender Werkzeuge bleibt ein Teil an manueller Arbeit übrig. Aus diesem Grund ist es wichtig, im Vorfeld zu definieren, auf welche Dokumente ein besonderes Augenmerk gelegt wird (prozessbezogene Dokumentation).","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"10 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72834586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A new formula to calculate refractometric indexes nR is presented. This formula was deducted using a Planck dimension particles model developed by the author. The new formula is used to calculate nR for water and sugar solutions at various temperatures and/or wavelengths. The average differences, between calculated and known nR values were: 0.033% for water from 10 to 60°C and wavelengths between 361.05 and 632.80nm; and 0.047%, 0.029% and 0.087% for glucose, fructose and sucrose solutions, respectively at 20°C and 589.00nm, between 10 g and 40g/100g dry substance content.
{"title":"Calculation of refractive index of light in water, glucose, fructose and sucrose solutions","authors":"L. Bento","doi":"10.36961/si20222","DOIUrl":"https://doi.org/10.36961/si20222","url":null,"abstract":"A new formula to calculate refractometric indexes nR is presented. This formula was deducted using a Planck dimension particles model developed by the author. The new formula is used to calculate nR for water and sugar solutions at various temperatures and/or wavelengths. The average differences, between calculated and known nR values were: 0.033% for water from 10 to 60°C and wavelengths between 361.05 and 632.80nm; and 0.047%, 0.029% and 0.087% for glucose, fructose and sucrose solutions, respectively at 20°C and 589.00nm, between 10 g and 40g/100g dry substance content.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":" 36","pages":""},"PeriodicalIF":0.4,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72378599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"How sugar mill operators can benefit by using modern rotating equipment","authors":"N. Terp","doi":"10.36961/si20091","DOIUrl":"https://doi.org/10.36961/si20091","url":null,"abstract":"","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"25 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78614951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not possible to predict the color formation tendency of a white sugar lot at the time of its production. Also the source and the mechanism of color formation during storage are unknown. Color formation in general can be caused by several factors, which can be divided into external influences such as humidity and temperature during storage and internal causes such as contents of ash, polyphenols, mono- and oligosaccharides, and amino compounds. In this work, the effect of the above mentioned factors and the nature of the formed colorants were analyzed. Studies on the color distribution in sugar crystals were carried out and the nonsucrose compounds in the surface film were determined. The syrup film on the crystal surface contains the same compounds and in similar contents as thick juice. A correlation between the changes in the amino acid and monosaccharide content and the color formation was established, which shows that the Maillard reaction is responsible for the color development during storage of sugar.
{"title":"Studies on the storage stability of white beet sugar depending on its quality","authors":"P. Bruhns, T. Koch, L. Kroh","doi":"10.36961/si19990","DOIUrl":"https://doi.org/10.36961/si19990","url":null,"abstract":"Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not possible to predict the color formation tendency of a white sugar lot at the time of its production. Also the source and the mechanism of color formation during storage are unknown. Color formation in general can be caused by several factors, which can be divided into external influences such as humidity and temperature during storage and internal causes such as contents of ash, polyphenols, mono- and oligosaccharides, and amino compounds.\u0000In this work, the effect of the above mentioned factors and the nature of the formed colorants were analyzed. Studies on the color distribution in sugar crystals were carried out and the nonsucrose compounds in the surface film were determined. The syrup film on the crystal surface contains the same compounds and in similar contents as thick juice. A correlation between the changes in the amino acid and monosaccharide content and the color formation was established, which shows that the Maillard reaction is responsible for the color development during storage of sugar.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"139 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78893265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Resistenzen gegenüber Pflanzenschutzmitteln bei Pathogenen, tierischen Schaderregern und Unkräutern stellen mittlerweile eine erhebliche Bedrohung für eine effiziente landwirtschaftliche Produktion dar. Wie sich Resistenzen in den Zielorganismen entwickeln, welche Mechanismen ihnen zugrunde liegen, welche Faktoren und Komponenten in der Risikoeinschätzung eine Rolle spielen, wird in diesem Übersichtsartikel einerseits für alle relevanten Pathogene, tierischen Schaderreger und Unkräuter sowie andererseits für alle derzeit in der Praxis eingesetzten Wirkstoffe im Zucker- rübenanbau, die von Resistenzbildung bedroht sind, dargestellt. Nur wenn der Wirkmechanismus, pflanzenbauliche Einflussfaktoren, die Genetik und Biologie der Zielorganismen, wie auch die Resistenzmechanismen im Detail bekannt sind, kann das Risiko, dass ein Pflanzenschutzmittel seine Wirkung verlieren könnte, eingeschätzt werden. Erst auf Grundlage all dieser Informationen kann man ein Resistenzmanagement organisieren, um Strategien für eine Resistenzvermeidung zu entwickeln und so Ertragsstabilität sowie eine nachhaltige Produktivitätssteigerung im Zuckerrübenanbau zu sichern. Schlagwörter: Integrierter Pflanzenschutz, Pflanzenschutz, Fungizidresistenz, Herbizidresistenz, Insektizidresistenz, Pestizidresistenzmechanismen, Risikoanalyse
{"title":"Risikobewertung für Pestizidresistenz bei Pathogenen, tierischen Schaderregern und Unkräutern im Zuckerrübenanbau","authors":"Mark Varrelmann, B. Märländer","doi":"10.36961/si19682","DOIUrl":"https://doi.org/10.36961/si19682","url":null,"abstract":"Resistenzen gegenüber Pflanzenschutzmitteln bei Pathogenen, tierischen Schaderregern und Unkräutern stellen mittlerweile eine erhebliche Bedrohung für eine effiziente landwirtschaftliche Produktion dar. Wie sich Resistenzen in den Zielorganismen entwickeln, welche Mechanismen ihnen zugrunde liegen, welche Faktoren und Komponenten in der Risikoeinschätzung eine Rolle spielen, wird in diesem Übersichtsartikel einerseits für alle relevanten Pathogene, tierischen Schaderreger und Unkräuter sowie andererseits für alle derzeit in der Praxis eingesetzten Wirkstoffe im Zucker-\u0000\u0000rübenanbau, die von Resistenzbildung bedroht sind, dargestellt. Nur wenn der Wirkmechanismus, pflanzenbauliche Einflussfaktoren, die Genetik und Biologie der Zielorganismen, wie auch die Resistenzmechanismen im Detail bekannt sind, kann das Risiko, dass ein Pflanzenschutzmittel seine Wirkung verlieren könnte, eingeschätzt werden. Erst auf Grundlage all dieser Informationen kann man ein Resistenzmanagement organisieren, um Strategien für eine Resistenzvermeidung zu entwickeln und so Ertragsstabilität sowie eine nachhaltige Produktivitätssteigerung im Zuckerrübenanbau zu sichern.\u0000\u0000Schlagwörter: Integrierter Pflanzenschutz, Pflanzenschutz, Fungizidresistenz, Herbizidresistenz, Insektizidresistenz, Pestizidresistenzmechanismen, Risikoanalyse","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"11 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87114716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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