The influence of thermo-chemical treatment on the molecular diffusion coefficient of sucrose from sugar beet

Traditional methods of extraction do not provide the required amount of sucrose extraction from sugar beet pulp. To improve the process it is advisable to use additional methods of processing pulp, including the thermo-physical methods using various coolants. Thermal pre-treatment of sugar beet pulp can increase the period of active extraction, the recovery of sucrose from it and reduce the loss of sugar in the pulp, increase the productivity of diffusion unit. One of the most important criteria for evaluating the efficiency of the extraction process is the value of the molecular diffusion coefficient D, m2/s. The coefficient is a physical constant that characterizes the ability of a substance to penetrate by diffusion in the stationary medium. One of the most promising technological directions that increases the efficiency of the extraction process and accelerates the extraction of sugar from the pulp, is its scalding, as well as the use of different extractants for the diffusion process. The method of extraction sucrose from sugar beet with the application of preliminary scalding of sugar beet samples and the use of solutions of various salts as extractants was proposed. Positive effect of heat treatment on the molecular diffusion coefficient of sucrose from sugar beet was found experimentally. The value of the optimal duration of scalding is 30 seconds. It was found out that the heat treatment of sugar beet samples with the solutions of proposed salts leads to a gradual uniform heating of beet tissues and denaturation of proteins, which increases the diffusion coefficient of the sugar beet tissue sucrose. The maximum value of the diffusion coefficient is achieved by using as an extractant solution of ammonium sulfate (NH4)2SO4. The optimal value of the duration of contact of sugar beet pulp and the proposed reactant was determined and it accounted 30 seconds.