Quality and filtration characteristics of sugar beet juice obtained by “cold” extraction assisted by pulsed electric field

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

“…Chemical composition of the extracted juices was analysed and concentrations of soluble solids, sucrose, pectins as well as juice purity, were determined using standard methods of raw juice analysis (Asadi, 2007) (Table 1). The average purity of the juice extracted at 70 C measured in this work was somewhat higher as was obtained in our previous article (Loginova et al, 2011). This difference can be explained by the scattering of the measured values of juice purity for different juice samples.…”

“…It comprised: slicing of sugar beets into cossettes using a pilot slicing machine (British Sugar, England), pre-treatment of the cossettes by PEF using a pilot PEF generator (Hazemeyer, France) and extraction of the cossettes by water in a temperaturecontrolled pilot-scale countercurrent extractor. Construction and principle of operation of the extractor, as well as details of PEF treatment and the extraction experiments, were reported elsewhere (Loginova et al, 2011;Loginova et al, 2010). Two different juices were obtained: (i) the juice extracted at 30 C from PEFpretreated cossettes (using the electric field intensity of 600 V/cm and the total PEF treatment time of 50 ms), (ii) the juice extracted at 70 C from untreated cossettes.…”

“…The recent pilot-scale study (Loginova, Loginov, Vorobiev, & Lebovka, 2011;Loginova, Vorobiev, Bals, & Lebovka, 2010) had shown that pre-treatment of sugar beet tissue by pulsed electric field (PEF) enabled extraction of sucrose at low temperature of 30 C. Detailed analysis revealed better quality of the raw juice extracted at 30 C as compared to the juice obtained by conventional extraction at 70 C: lower concentration of the non-sugar impurities, colorants and pectins (Loginova et al, 2011).…”

Selective Extraction from Food Plants and Residues by Pulsed Electric Field

“…It was shown recently that sugar juice extracted without heating is less colored and more pure in comparison to the juice derived using industrial thermal diffusion [32][33][34][35]. It is expected that PEF treatment will simplify (or even eliminate) the very complicated and polluting carbonic purification process, existing today in sugar production.…”

“…A detailed comparison of the qualitative characteristics (concentration of soluble solids, purity, nature of impurities, coloration, and filterability) of sugar beet juices, extracted at 30 and 50 ∘ C after PEF treatment and juices obtained by classical "hot" extraction at 70 ∘ C was done [33][34][35]. It was shown that PEF-assisted "cold" extraction results in lower concentration of colloidal impurities (especially pectins), lower coloration, and better filterability of juice.…”