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The purification of high‐density beet juices from dried beets
Author(s) -
Mitchell Thomas J.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010309
Subject(s) - chemistry , sugar beet , browning , lime , brix , reagent , chromatography , food science , sugar , pulp and paper industry , materials science , metallurgy , horticulture , organic chemistry , biology , engineering
The dehydration of sugar beets offers an extension of the normal factory campaign from 100 days to 250–300 days. Except in specially favourable locations, economies in process charges have not so far offset the cost of drying. Diffusion‐juices of high density are easily obtainable, but offer considerable difficulty in the process of purification; at densities above 20° Brix, the normal carbonatation method of purification is not easy to apply owing to the high viscosity and low purity of these juices and the presence of reducing sugars; the removal of impurities from dried beet diffusion‐juices has been investigated by analysis of the juices before and after treatment with lime, aluminium sulphate, and a final acid reagent (SO 2 or CO 2 ); juices of up to 40° Brix have been successfully treated.