Research into application of zeolite for purification of diffusion juice in sugar production

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.143066

Keywords:

diffusion juice, dextran, sucrose extraction, purification of diffusion juice, zeolite

Abstract

The need to intensify the extraction process using the influence of chemical reagents on beet chips was substantiated. The analysis of application of natural sorbents in food production technologies was carried out. The physical and chemical properties of zeolite were explored. The indicators that make it possible to apply natural zeolite for additional treatment of water and juices in sugar production were shown.

The effectiveness of the use of natural zeolite for feed water treatment with the view to enhancing the technological quality of diffusive juice was determined. Experimental research revealed that feed water treatment with zeolite decreases the content of total iron, ammonium, and permanganate oxidation indicator. It was proved that microbial seeding of feed water and diffusive juice decreases in case of treatment with zeolite.

It was established experimentally that the purification of diffusion juice occurs during zeolite application for feed water treatment. We determined the effectiveness of removal of macromolecular compounds, including dextran, from diffusive juice obtained during processing sugar beets of various technological quality with natural zeolite. It was shown that at the zeolite consumption of 0.1...0.4 % to the weight of beets, the content of high-molecular compounds and pectic substances in diffusive juice decreases by 30–40 %, and the content of dextran – by 20–40 %, respectively.

During the zeolite treatment, an enhancement of the quality of purified juice and improvement of filtration and saturation properties of defeco-saturated precipitate are observed. Thus, the average rate of sedimentation of the precipitate of juice of І carbonation S5 m, when using zeolite for feed water preparation increases by 10–50 % for the beet different technological quality.

In the course of research, we designed the technique of zeolite application, which ensures a decrease in coloration, an increase in the purity of the cleared juice, enhancement of filtration and sedimentation properties of the precipitate of juice of I carbonation. High effectiveness of the proposed method is pronounced in processing raw materials of lowered quality. Thus, there are some grounds to claim the effectiveness of zeolite application to enhance the quality of diffusion juice and products in sugar production

Author Biographies

Nataliia Husiatynska, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Doctor of Technical Sciences, Professor, Head of Department

Department of sugar technologies and water treatment

Tetiana Nechypor, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Postgraduate student

Department of sugar technologies and water treatment

Mykola Husiatynskyi, National University of the State Fiscal Service of Ukraine Universytetska str., 31, Irpin, Ukraine, 08201

PhD, Associate Professor, Head of Department

Department of Management

Svetlana Shulga, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD

Department of sugar technologies and water treatment

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Published

2018-10-01

How to Cite

Husiatynska, N., Nechypor, T., Husiatynskyi, M., & Shulga, S. (2018). Research into application of zeolite for purification of diffusion juice in sugar production. Eastern-European Journal of Enterprise Technologies, 5(11 (95), 6–13. https://doi.org/10.15587/1729-4061.2018.143066

Issue

Vol. 5 No. 11 (95) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Nataliia Husiatynska, Tetiana Nechypor, Mykola Husiatynskyi, Svetlana Shulga

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