Overview of the environmental problems in beet sugar processing: possible solutions

Vaccari, G.; Tamburini, Elena; Sgualdino, G.; Urbaniec, Krzysztof; Klemeš, Jiří Jaromír

doi:10.1016/j.jclepro.2003.09.008

Cited by 85 publications

(38 citation statements)

References 3 publications

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“…The traditional beet sugar manufacturing technology has a considerable detrimental impact on the environment. Vaccari et al, [120] gave an overview of the environmental problems in beet sugar processing. They applied Water Pinch and Thermal Pinch Analyses to assist in finding ways to drastically reduce both water and energy consumption.…”

Section: Some Interesting Case Studiesmentioning

confidence: 99%

Process integration, modelling and optimisation for energy saving and pollution reduction

Friedler

2010

Applied Thermal Engineering

150

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Section: Some Interesting Case Studiesmentioning

confidence: 99%

Process integration, modelling and optimisation for energy saving and pollution reduction

Friedler

2010

Applied Thermal Engineering

150

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“…Traditional purification method also produces a large quantity of pulp due to high consumption of lime resulting in environmental problems. The most important disadvantage of this method is its high energy consumption [16]. Therefore, considering the abovementioned points, use of modern technologies such as the membrane process, electrocoagulation etc.…”

Section: Introductionmentioning

confidence: 99%

Purification of Raw Sugar Beet Juice by Electrocoagulation

Azizi¹,

Hakimzadeh²,

Golestani³

2016

Ukr. food j.

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Keywords:Sugar Bee Electrocoagulation Color Purity Turbidity -2016-5-4-6 Introduction. This research was carried out to study of electrocoagulation process as a new technique for removal of impurities and non-sucrose compounds from raw sugar beet juice.Materials and methods. This study was performed in a batch chemical reactor equipped with a 5-liters tank containing 3 aluminium anode and 3 Iron cathode electrodes connected in parallel. Effects of voltage at 5, 10 and 15 volts; processing time at 15, 30 and 45 minute intervals; and pH value at 6, 7 & 8 levels on the purity, turbidity and colour of the sugar beet juice were investigated by the Box-Behnken response surface methodology statistical design on Minitab 17 statistical software.Results and Discussion. The results indicated that during the EC process, turbidity was reduced as the voltage increased. As the voltage rises, the solubility of the anodal electrodes also increases resulting in removal of a larger quantity of pollutants. Therefore, reduction in turbidity following the rise in voltage can be attributed to the increase in flake production, while changes in pH value had no significant effect on turbidity. Although the increase in voltage did not significantly effect the intensification of the colour, however it can be attributed to the increase in bubbles and the subsequent increase in enzymatic activity during floatation. It seems that the increase in enzymatic activity intensifies the melanin colour with the passage of time due to the openness of the reactor cell during flotation and aeration. Increase in the pH value, however, only slightly intensified the colour. The results indicated that the increase in voltage resulted in increase in the level of purity. The solubility of the anodal electrodes increases as the voltage rises and subsequently a higher quantity of impurities and polutants are removed by aluminium hydroxides produced. Increase in voltage also leads to production of greater quantity of bubbles which increase contact between aluminium hydroxides with the pollutants and impurities and facilitates the floatation of more of the produced sludge and thus removal of a greater quantity of the impurities. Increase in process time also resulted in an increase in the level of purity as an increase in reaction time results in more floating sludge is produced on the fluid surface. Increase in the pH value had no significant effect on the level of purity. Conclusion.The results generally indicated that electrocoagulation process has positively affected on the turbidity reduction and increase the purity of the raw sugar beet juice during the process of purification though colour intensity was not so significantly influenced.

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“…For example, vinasse that is derived from molasses of sugarcane and sugar beet can exhibit vastly different characteristics. Distilleries produce huge amounts of vinasse with a medium sized distillery processing 110,000-120,000 tonnes of molasses per year producing about 70,000 tonnes of concentrated (60°Brix) vinasse per year [1] year 2008, approximate worldwide production of vinasse was over 650 billion litres [2].…”

Section: Introductionmentioning

confidence: 99%