Quality of Beet Juice and Its Liquor During Beet Sugar Processing.

Abstract

This investigation was carried out to study the quality of beet juice and its liquors during beet sugar processing. Sample of sugar beet roots and slices were taken from the research fields of Delta sugar company. The samples of moist past, raw juice, clear juice, syrup and masscuites A, B and C were obtained from processes of Delta sugar factories during the 2013 working season. The samples were analyzed for the following: Moisture, ash, sucrose, total soluble solids, αamino nitrogen, sodium, potassium, purity, sucrose loss and pH. It can be seen from the presented data that 1-Quality of sugar beet ranged from 75.20% in the first season to 82.80% at the end of the season. 2-Purity of beet juice ranged from 85.54 to 87.75%. 3-The purity increased by 2.8% after evaporation process. 4-Beet roots must be sliced with sharp knives to minimize tearing of the beet cells.

Chemical and Technological Characteristics of Fresh Roots of Four Sugar Beet Varieties Harvested at different Periods

“…Technological characteristics of fresh roots of four sugar beet varieties harvested at different periods: Table (2) showed that the technological characteristics of fresh roots of four varieties of sugar beet which have been grown at different times. White sucrose or sucrose recovery (SR) of four varieties harvested at three periods ranged between 8.76and 16.35% similar results were recorded by Al- Barbari et al (2014a) and Al-Barbari et al (2014b) who found that SR was ranged from 14.31 and 15.96%. Sucrose recovery depended on some factors such as sucrose, K and α-N content.…”

Sugar beet quality and juice purity of some sugar beet varieties (Beta vulgaris L.) grown in Toshka region, Egypt as effected by harvesting ages and storage conditions

“…Delaying harvest ages of sugar beet from 165 to 195 days caused the increase in quality of beet from 81.23 to 91.51% and from 79.20 to 88.62% in the 1 st and 2 nd seasons, respectively. The results are in agreement also with those reported by Gomaa ( 2009) and Al- Barbari et al (2014) who found that the quality of beet increased during the period of the beet processing. Such effect might be attributed to the increase in sugar recovery and pol percentages.…”