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14/10/2012 (Added to site)
Author(s): Loginova, K.; Loginov, M.; Vorobiev, E.; Lebovka, N.I.

Better lime purification of sugar beet juice obtained by low temperature aqueous extraction assisted by pulsed electric field

Journal: LWT - Food Science and Technology, 46 (2012), pp. 371-374
DOI: 10.1016/j.lwt.2011.10.005
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Abstract: Purification of the sugar beet juices obtained by novel low temperature extraction (at 30 °C) assisted by pulsed electric field (PEF) and conventional high temperature extraction (at 70 °C) was done by the method of lime-carbon dioxide treatment. The total concentration of lime used for the purification was varied from 6 to 15 kg of CaO/m3 of the juice. Filtration properties of the juices of first carbonation, as well as purity and coloration of the final thin juices, were compared. It was observed that purification of the juice extracted at 30 °C results in faster filtration of the juice of first carbonation and lower coloration of the final thin juice as compared to the juice obtained by means of purification of the juice extracted at 70 °C. It suggests that the quantity of CaO required for the efficient juice purification may be decreased from 15 kg/m3 (for the juice extracted at 70 °C without PEF treatment) to approx. 8 kg/m3 (for the juice obtained by PEF-assisted extraction at 30 °C).



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