Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment

Abdel-Rahman, El-Sayed Ali; Floeter, Eckhard

doi:10.1515/ijfe-2014-0178

Cited by 3 publications

(1 citation statement)

References 3 publications

(6 reference statements)

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“…Up to now, there has been general agreement that high molecular mass dextran is mainly responsible for a viscosity increase adversely affecting the filtration, evaporation as well as the crystallization rate during sugar manufacture (Chen & Chou, ). Besides, high as well as low molecular mass dextran fractions have been found to modify the size and shape of sucrose crystals during crystallization (Abdel‐Rahman, ). Furthermore, particle formation during juice purification by means of lime and carbon dioxide appears to be influenced by dextran (Wojtczak, Gruska, MIkos, & Antczak‐Chrobot, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of dextran and enzymatically decomposed dextran on calcium carbonate precipitation

Abraham

Splett

Köster

et al. 2019

J Food Process Engineering

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The effect of dextran's molecular mass distribution (T40, T500, T2000, and enzymatically decomposed T2000) on the size and shape of calcium carbonate particles precipitated during carbonation, a step in the sugar manufacturing process, was investigated. Image analysis combined with size exclusion chromatography was used to distinguish harmful and harmless dextran sizes aiming at targeted mitigation of dextran‐related effects by dextranase. The data indicate that dextran with molecular masses above 10 kDa promotes agglomeration, indicated by an increase in particle projection area. This effect was especially found for broadly distributed intermediate but rather low molecular mass dextran (10–85 kDa). Based on particle shape data, the agglomeration of calcium carbonate crystals in the absence and in the presence of low molecular mass dextran (<85 kDa) appears to be oriented and similar to each other. In contrast, the data suggest that high molecular mass dextran (>85 kDa) promotes nonoriented agglomeration and an increase in surface roughness. Once the dextran was significantly decomposed by enzyme action (10 or 50 mg/kg juice) to smaller molecules in the size range below 10 kDa, no dextran‐related effects on particle size and shape were found anymore. Practical applications The presence of dextran is known to cause several adverse effects during sugar manufacture. Among them, dextran can affect the size and shape distribution of calcium carbonate particles precipitated during carbonation as a part of the sugar beet raw juice purification. As a result, the purification as well as the filtration process can be affected. These dextran‐related effects are usually mitigated by enzymatic decomposition, a gradual reduction in molecular mass. For a targeted enzyme application, the decomposition products need to be identified and the corresponding effects due to varying molecular mass fractions on the precipitation of calcium carbonate need to be analyzed. Only then, a sufficient decomposition to harmless molecule sizes can be ensured. Thus, the data gathered give a clear guidance for dextranase treatment in sugar manufacture.

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Section: Introductionmentioning

confidence: 99%

Effect of dextran and enzymatically decomposed dextran on calcium carbonate precipitation

Abraham

Splett

Köster

et al. 2019

J Food Process Engineering

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Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions

Abdel-Rahman¹,

Floeter

2016

International Journal of Food Engineering

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The occurrence of turbidity is a frequently observed phenomenon in beet sugar manufacturing, particularly in thick juice. The presence of small dispersed turbidity-causing particles can have a direct impact on the consumer’s perceivable quality of white sugar containing products. Therefore, this work aims to characterize those turbidity-causing particles and elucidate the mechanism of their formation. Samples from various European beet sugar plants were collected during different sugar production periods. The turbidity of white sugar is found to be mainly related to small calcium oxalate particles (0.45–1 µm). Their occurrence is obviously related to the presence of calcium and oxalate. However, the analysis presented documents that beyond the levels of these ions, other factors like storage time, the change of environment due to microbiological processes as well as simple processing steps have a profound effect on turbidity levels. The results confirm that also at an industrial scale calcium oxalate dihydrate precipitates from concentrated sucrose solutions despite the fact that calcium oxalate monohydrate is the most stable form. In summary our analysis of turbidity at an industrial scale marks a starting point for any further turbidity reduction approach.

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Filtration of stored thick juice for the syrup campaign

Muir¹,

Schöpf²,

Meade³

2019

Sugar Industry

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Extraction of sucrose from sugarbeet for sugar production on an industrial scale can be divided into two distinct types of operations: beet processing (operation of the entire factory) and syrup processing (operation of the sugar house only). During the beet harvesting campaign thick juice is stored in large tanks for subsequent processing in the syrup campaign. It is good practice to filter the thick juice prior to storage for removal of microbes and insolubles. More importantly is filtration of the thick juice during the thick juice campaign for food safety and to remove any solids that have precipitated during storage for sugar quality. This is normally done using a filter aid to ensure filtration to below 5 µm is achieved. The use of a filter aid is not ideal due to health concerns and the risk of causing sugar quality issues if filter aid is carried forward with the syrup. A filtration system designed to operate without the use of a filter aid was therefore trialed at one of the Tereos factories in France. Standard liquor from storage tanks were filtered through 14–25 µm filter material during the 2018 thick juice campaign. Operational and sugar quality results are discussed.

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Reduction of Turbidity of Beet Sugar Solutions by Mechanical and Chemical Treatment

Cited by 3 publications

References 3 publications

Effect of dextran and enzymatically decomposed dextran on calcium carbonate precipitation

Effect of dextran and enzymatically decomposed dextran on calcium carbonate precipitation

Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions

Filtration of stored thick juice for the syrup campaign

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