Development of the effective method for the extraction of sucrose

Application of slanted diffusers is accompanied with irregular heating of juice- and chips mixture in the unit length, which reduces the degree of extraction of sucrose from chips and microorganisms intensive growth inside the apparatuses, increases the sucrose loss during the extraction and the time of the whole process. A method for preprocessing of beet chips prior to extraction with hot solutions of chemical agents was suggested. It was experimentally found out that the best quality indicators are inherent to the juice obtained from chips treated with a solution of 0.05 % aluminum sulfate or with 0.10% bleach solution. Thermal processing of beet chips with the solutions of Al 2(SO 4) 3 with a concentration of 0.05% and bleach with a concentration of 0.10 % results in a gradual beet chips uniform heating and denaturation of the proteins, which increases the mass transfer coefficient of sugarbeet tissue, increasing its permeability. Beet chips surface washing aluminum sulfate solution reduces the solubility of the protein and pectin substances, increasing the strength and elasticity of beet chips. pH of the medium is stabilized, which reduces the transition of non-sugars from beet chips into the diffusion juice in the process of sucrose extraction. Combination of thermal and chemical treatment allows to stabilize the colloids of sugarbeet tissue and to heat beet chips to the optimum temperature of the diffusion process of 70-72 °C before entering the diffusion apparatus and to improve its structural and mechanical properties. The use of preliminary heat treatment of beet chips: improves the efficiency of diffusion processes; blocks the transition of substances of protein-pectin complex of beet chips into the raw juice, whereby their content in the diffusion juice is reduced; reduces the color of purified juice by 15.1 %, the content of calcium salts by 31.3 % in comparison with the standard method; -improves the purity of the purified juice by 1.2 %. All this corresponds to the increase in the yield of sugar by 0.3 %.