Sugar beet molasses purification by bentonite addition: Analysis of quality enhancement and treatment conditions

Modelling of cross‐flow microfiltration coupled with bentonite treatment in sugar beet molasses purification

“…In Table , corresponding responses of the examined independent variables are summarized. Sodium bentonite pre‐treatment of the diluted sugar beet molasses and subsequent microfiltration experiments were conducted at pH 5, since previous research showed that acidic conditions contributed to the increase in bentonite adsorption capacity and hence enhanced colourants adsorption from sugar beet molasses . A control run (Q 100 L/h, DS 40 °Bx, SMA mode) was performed in order to estimate the effect of bentonite addition on the examined responses.…”

“…The colour of the diluted molasses, starting feed stream, and permeate was quantified by the absorbance measured on a spectrophotometer (MA 9522‐Spekol 220, Iskra, Horjul, Slovenia) at the 420 nm wavelength, according to the method given by the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) and calculated as in previous research: where colour is in ICUMSA unit (IU), A is the absorbance of the solution at 420 nm, b is the cuvette length or path length in cm (1 cm cuvette for molasses), and c is the solution dry substance content determined by refractometer (model G, Carl Zeiss, Jena, Germany) and expressed in g/cm 3 by using brix‐density tables for sugar solutions.…”

“…Therefore, some alternative treatments and methods for juice and molasses purification were explored. The application of commercially available activated carbon and activated carbons produced from sugar beet pulp, as well as different bentonite types for sugar juices and molasses decolouration have been studied by various authors . Positive results in terms of colour and turbidity reduction were reported upon treatment with these large surface area adsorbents.…”

Are Sugarcane Molasses Competitive Substrates for Bio-based Platform Chemicals?

“…In distilleries, the inhibitory effects of residual salts on the fermentation are reduced because it is, generally, solubilized in sugarcane juice to adjust its Brix concentration to ideal fermentation conditions. Also, components generated in the sugar processing, such as some hydrophobic pigments, colloids, and excessive metal ions, can cause inhibition of cell growth and enzyme activity for the metabolization of several biomolecules . Molasses pigments, not initially present in cane juice, such as melanin, melanoidin, and Maillard browning or caramelization products, are formed during sugar processing.…”

Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent

“…It naturally contains high amount of fermentable sugars (sucrose, glucose, fructose and raffinose) as well as some organic nonsugar compounds such as betaine, lactic acid, amino acids, minerals, vitamins, phenolic compounds and dark colour compounds such as melanin. Those compounds are naturally presented in sugar cane and sugar beet and can be obtained during the processing of the sugar thanks to the high temperature and pH levels as well as the interactions of organic nonsugar compounds (Djordjević et al , ). Sugar beet molasses was specifically included in this study due to its high nutritional value and low calorie content and due to being a by‐product.…”