Open AccessComparative evaluation of sugar beet processing intermediates color using various treatment methods
Author(s) -
V. O. Gorodetsky,
С. О. Семенихин,
Н. М. Даишева,
I.N. Lyusy,
N. I. Kotlyarevskaya,
N. M. Usmanov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/5/052024
Subject(s) - chemistry , sulfur dioxide , raw material , sulfuric acid , sulfur , sugar , gypsum , evaporation , carbon dioxide , organic chemistry , metallurgy , materials science , physics , thermodynamics
The article presents the results of a study of the influence of raw juice obtaining methods, namely, using an extractant, acidified with sulfuric acid with the addition of a suspension of freshly prepared gypsum, and using an extractant, treated with sulfur dioxide, as well as subsequent treatment of obtained thin juices with sulfur dioxide before evaporation on the color of sugar beet processing intermediates. A brief description of methods to reduce intermediates color used in sugar industry–sulfitation, ion-exchange and active carbon treatment is given. The advantage of intermediates treatment with sulfur dioxide compared with treatment with ion exchange resins and activated carbon is theoretically justified. The methodology for setting up laboratory tests is given and substantiated. The color indicators of raw juices, thin juices and obtained thick juices are given. It was established that a single treatment of intermediates with sulfur dioxide at the stage of raw juice obtaining provides a decrease in thick juice color by 7.11 %, a single treatment before evaporation–by 29.70 %, and a double treatment at the stage of raw juice obtaining and before the evaporation station–by 38.37 %.