QUALITY OF BEET JUICE AND ITS LIQUOR DURING BEET SUGAR PROCESSING. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 5, Issue 6, June 2014, Page 367-376 PDF (471.36 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2014.52982 | ||||
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| Authors | ||||
| F. S. Al-Barbari1; E. G. I. Mohamed2; M. A. Abd – EL - Rahman1; Samy I. Elsyiad1 | ||||
| 1Food Science & Technology Dept., Fac. Agric., Assiut Univ., Egypt | ||||
| 2delta sugar factory, Kafr EL-Sheikh Governorate, Egypt. | ||||
| 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, α- amino 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. | ||||
| Keywords | ||||
| Sugar beet (Beta vulgaris L.); sucrose%; beet juice; Quality | ||||
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