2021
DOI: 10.1088/1755-1315/640/5/052024
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Comparative evaluation of sugar beet processing intermediates color using various treatment methods

Abstract: 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… Show more

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