Storage

Bugbee, W. M.

doi:10.1007/978-94-009-0373-9_14

Cited by 18 publications

(7 citation statements)

References 32 publications

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“…7 °C is close to the average air temperature in October and November in Germany. 20 °C is comparatively high, but under unfavourable storage conditions the heat of fermentation can build into ‘hotspots’ with temperatures reaching 55 °C (Bugbee, 1993). During storage, extensive changes in the chemical composition of the beets occurred.…”

Section: Discussionmentioning

confidence: 99%

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Changes in the processing quality of sugar beet (Beta vulgaris L.) during long‐term storage under controlled conditions

Kenter¹,

Hoffmann²

2009

Int J of Food Sci Tech

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Long-term storage of sugar beet is an option to extend the processing campaign of the sugar factories in Europe. In the present study, changes in the processing quality of sugar beet were quantified during 110 days of storage at 7 and 20°C. During storage, the concentration of sucrose decreased whereas K, Na, amino N, betaine, invert sugar and raffinose accumulated in the beets, i.e. quality was impaired markedly. At 7°C, the changes in sucrose concentration were relatively small but the formation of invert sugar and raffinose caused considerable losses in beet quality. Thus, long-term storage at low temperature is appropriate to prolong the campaign but processing costs will increase. Quality assessment with two formulae showed that measurements of K, Na and amino N are insufficient to evaluate stored sugar beets for recoverable sugar. Due to its increase in storage, the concentration of invert sugar should also be taken into account.

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Section: Discussionmentioning

confidence: 99%

“…However, the respiration rate was not determined and its proportion of direct sucrose loss can thus merely be estimated. Sucrose hydrolysis and invert sugar accumulation are not only caused by beet metabolism, but also by microbial activity, especially under unfavourable storage conditions (Bugbee, 1993).…”

Section: Discussionmentioning

confidence: 99%

Changes in the processing quality of sugar beet (Beta vulgaris L.) during long‐term storage under controlled conditions

Kenter¹,

Hoffmann²

2009

Int J of Food Sci Tech

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“…Many factors contribute to such losses, but under storage conditions that minimize the effects of injury and disease, respiration and sugar transformations are important factors . Bugbee (1993) and Tungland et al (1998) provide recent reviews of the literature on sucrose loss in storage, its causes, and methods for reducing losses. Vukov and Hangyal (1985) and Harvey and Dutton (1993) have reviewed root chemical quality and its relationship to storage and processing quality.…”

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confidence: 99%

Sugarbeet Biochemical Quality Changes During Factory Pile Storage. Part II. Non-sugars

Martin¹,

Narum²,

Chambers³

2001

JSBR

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Processing sugarbeet for sucrose production begins with an aqueous extraction. Besides sucrose, the extract also contains other water soluble root chemicals, which are viewed as undesirable " impurities" by the processor. Many impurities are removed or greatly diminished during processing, but some of those that remain reduce sucrose recovery, resulting in a loss of sugar to molasses. We investigated sugarbeet varietal differences in accumulation of several important impurities at harvest and after pile storage at three locations: Sidney MT, Worland WY, and Hereford TX. At each location a group of locally adapted varieties was used. Paired root samples were prepared at harvest. One of each pair immediately was analyzed for sucrose by polarimetry, and a portion of each sucrose filtrate was frozen for subsequent anal)'sis by HPLC for sugars and quality components (Na, K, amino N, betaine). The second sample of each pair, in an air-permeable bag, was placed into the factory storage pile for 110 d at Sidney, 90 d at Worland, or 56 d at Hereford, then recovered and analyzed similarly to unstored samples. Data were anal)'zed separately for each location. Analyses of the sugar components (sucrose, glucose, fructose, and raffinose) have been reported previously. Component concentrations were expressed in g per 100 g sucrose (g/ lOOS) as a relevant way to evaluate processing

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“…7 The postponement of the time of harvest had a positive effect on root yields and ultimately on digestion ratios in both years. The average increase in root yield Table 2.…”

Section: Resultsmentioning

confidence: 98%

“…7 Van der Beek and Huijbreghts 8 highlight the importance of early sowing and favourable weather conditions in relation to the 'extractabilities' of crops grown in The Netherlands from 1982 to 1985.…”

Section: Introductionmentioning

confidence: 99%

Effects of sowing and harvesting dates on yield and some quality characteristics of crops in sugar beet/cereal rotation system

et al. 2007

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BACKGROUND: Cereals are the main crops in rotation following sugar beet harvest. However, a delay in planting winter cereals as a result of late sugar beet harvest is a disadvantage in sugar beet/cereal rotations. In this study, field trials were carried out to investigate the effects of sowing and harvesting dates on the yield and quality of sugar beet (Beta vulgaris L.) and cereals (wheat, Triticum aestivum L., and six-rowed barley, Hordeum vulgare L.) during two consecutive years. Beet was sown on three dates and harvested on four dates, followed by cereals which were sown on four dates. Root yield and digestion ratio (sugar beet) and grain yield, 1000-kernel weight, test weight and protein content (wheat and barley) were determined.

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Storage

Cited by 18 publications

References 32 publications

Changes in the processing quality of sugar beet (Beta vulgaris L.) during long‐term storage under controlled conditions

Changes in the processing quality of sugar beet (Beta vulgaris L.) during long‐term storage under controlled conditions

Sugarbeet Biochemical Quality Changes During Factory Pile Storage. Part II. Non-sugars

Effects of sowing and harvesting dates on yield and some quality characteristics of crops in sugar beet/cereal rotation system

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