Evaluation of an alternative method for the prediction of the technological beet quality

2012 ◽  
pp. 88-94 ◽  
Author(s):  
Florian Emerstorfer ◽  
Walter Hein ◽  
Hans Bauer
Keyword(s):  
Sugar Content ◽  
Amino Nitrogen ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Sodium Potassium ◽  
Variety Trial ◽  
Methods Of Calculation ◽  
The Common ◽  
Thick Juice ◽  
Predictive Formulas

Stagnation of the technological beet quality in Austria has peaked in discussions about methods of calculation used for predicting the same. Consequently, a project was started in 2010 in order to compare various predictive formulas for the technological beet quality on the basis of beet material from a practice variety trial as well as from weekly blended samples collected in the last campaign at Leopoldsdorf and Tulln. The beet material was analyzed for the common quality parameters such as sodium, potassium, -amino nitrogen and sugar content as well as for dry substance for a so-called “refractometer formula”. Finally, results for thick juice purity were calculated with different “classical formulas” and the “refractometer formula”. Comparing these results, the latter delivered the highest values. However, aside from a formula which also takes into account invert sugar, only the “refractometer formula” considerably reacted to decreasing beet quality over the progression of the last campaign. Consequently, it is planned to recalculate the factors of this formula because it is based on a simpler and less time-consuming analytical procedure compared to formulas which take into account invert sugar.

Development of the sugar beet quality in the Netherlands since 1980 and introduction of invert sugar as a new parameter for beet quality assessment

2015 ◽  
pp. 95-103 ◽  
Author(s):  
Dirk P. Vermeulen
Keyword(s):  
The Netherlands ◽  
Sugar Beet ◽  
Quality Assessment ◽  
Sugar Content ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Internal Quality ◽  
Glucose Content ◽  
Thick Juice ◽  
Trial Phase

The technological beet quality has been always important for the processors of sugar beet. An investigation into the development of the beet quality in the Netherlands since 1980 has shown that beet quality has improved significantly. Internal quality parameters that are traditionally determined in the beet laboratory, i.e. sugar content, Na, K and -aminoN, all show an improving trend over the years. In the factories, better beet quality has led to lower lime consumption in the juice purification and significantly higher thick juice purity. In 2013, Suiker Unie introduced the serial analysis of the glucose content in beet brei as part of the routine quality assessment of the beet. The invert sugar content is subsequently calculated from glucose content with a new correlation. The background, the trial phase and the first experiences with the glucose analyzer are discussed.

Impact of beet quality on sugar manufacture Part 1. General considerations of the technological beet quality

2020 ◽  
pp. 86-93
Author(s):  
Jan Maarten de Bruijn
Keyword(s):  
Sugar Content ◽  
Amino Nitrogen ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Production Costs ◽  
Internal Quality ◽  
Process Technology ◽  
Sugar Beets ◽  
Considerable Impact ◽  
Affect Processing

Without doubt, the sugar content is the major quality parameter of sugar beets. The amount of sugar which can be crystallized as white sugar in processing is often predicted using empirical formula. These formulas are usually based on the potassium, sodium and amino-nitrogen content of the beets. The amount of sugar that cannot be crystallized (i.e. the sugar contained in molasses) is related to these internal quality parameters. However, from a process technology perspective other beet quality parameters play an important role too and may have a considerable impact on the efficiency of beet processing and thus production costs. The first part of this paper presents an overview of the technologically considered important external and internal beet quality parameters and how they affect processing.

Technological beet quality: Alternative predictive model by utilizing the dry substance of beet brei filtrate

2015 ◽  
pp. 685-691
Author(s):  
Walter Hein ◽  
Florian Emerstorfer
Keyword(s):  
Predictive Models ◽  
Sugar Content ◽  
Refractometric Determination ◽  
Technological Quality ◽  
Thick Juice ◽  
The Comparative Study ◽  
Predictive Formulas ◽  
Dry Substance

Due to stagnating thick juice purity in Austria, a project was launched in 2010 in order to compare different predictive models for assessment of the technological quality of sugar beet. Preliminary results, which had been published in 2012, demonstrated that classical predictive formulas for the quality evaluation of stored beets give significantly higher calculated thick juice purities than found under technical conditions. However, formulas which take into account the invert sugar content of beet or are solely based on sugar and refractometric dry substance content of the beet brei filtrate delivered results which were close to the values known under technical conditions. After some basic considerations about the technological beet quality the results from the comparative study of the different predictive models are discussed in which the proposed “refractometer formula” performs very well. These comparisons were carried out using fresh beet material from beet variety trials and beet material that had been collected in Austrian sugar factories throughout the whole campaign in the years 2010–2015, respectively. Eventually, some possibilities are pointed out how to maximize the benefit from information obtained by the refractometric determination of dry substance of beet brei filtrate

Impact of beet quality on sugar manufacture Part 2. Impact of invert sugar on beet processing

2020 ◽  
pp. 154-160
Author(s):  
Jan Maarten de Bruijn
Keyword(s):  
Sugar Beet ◽  
Sugar Content ◽  
Quality Criteria ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Quality Analysis ◽  
Sugar Recovery ◽  
Glucose Content ◽  
Recent Developments ◽  
The Impact

In the earlier SugarProTech Facts1, Part 1, it has been explained that, apart from the traditional beet quality criteria (i.e. sugar content, K, Na, N, soil tare), additional quality criteria should be looked upon too, so to reduce their impact on processing. The invert sugar content of sugar beet is one of the most important quality parameters and thanks to recent developments it is now possible to routinely determine the glucose content of sugar beet in the tarehouse from which the total invert sugar content can be calculated. In Part 2 of this beet quality topic it will be demonstrated that incorporating invert sugar in the (Dutch) formula for predicting the sugar loss to molasses – and so the extractability of sugar from beet – has markedly improved the correlation between beet quality analysis and sugar recovery in factory practice. The impact of the invert sugar content in beet on both sugar recovery and the need of alkali addition to process will be quantified, thereby distinguishing different beet qualities.

Technological beet quality: Alternative predictive model by utilizing the dry substance of beet brei filtrate

2015 ◽  
pp. 685-691
Author(s):  
Walter Hein ◽  
Florian Emerstorfer
Keyword(s):  
Predictive Models ◽  
Sugar Content ◽  
Refractometric Determination ◽  
Technological Quality ◽  
Thick Juice ◽  
The Comparative Study ◽  
Predictive Formulas ◽  
Dry Substance

Due to stagnating thick juice purity in Austria, a project was launched in 2010 in order to compare different predictive models for assessment of the technological quality of sugar beet. Preliminary results, which had been published in 2012, demonstrated that classical predictive formulas for the quality evaluation of stored beets give significantly higher calculated thick juice purities than found under technical conditions. However, formulas which take into account the invert sugar content of beet or are solely based on sugar and refractometric dry substance content of the beet brei filtrate delivered results which were close to the values known under technical conditions. After some basic considerations about the technological beet quality the results from the comparative study of the different predictive models are discussed in which the proposed “refractometer formula” performs very well. These comparisons were carried out using fresh beet material from beet variety trials and beet material that had been collected in Austrian sugar factories throughout the whole campaign in the years 2010–2015, respectively. Eventually, some possibilities are pointed out how to maximize the benefit from information obtained by the refractometric determination of dry substance of beet brei filtrate

Susceptibility to root tip breakage increases storage losses of sugar beet genotypes

2016 ◽  
pp. 625-632 ◽  
Author(s):  
Christa Hoffmann ◽  
Katharina Schnepel
Keyword(s):  
Sugar Beet ◽  
Sugar Content ◽  
Close Correlation ◽  
Invert Sugar ◽  
Root Tip ◽  
Sugar Accumulation ◽  
Genotypic Differences ◽  
Storage Losses ◽  
Controlled Conditions ◽  
Sugar Loss

Good storability of sugar beet is of increasing importance, not only to reduce sugar losses, but also with regard to maintaining the processing quality. Genotypic differences are found in storage losses. However, it is not clear to which extent damage may contribute to the genotypic response. The aim of the study was to quantify the effect of root tip breakage on storage losses of different genotypes. For that purpose, in 2012 and 2013, six sugar beet genotypes were grown in field trials at two locations. After lifting roots were damaged with a cleaning device. They were stored for 8 and 12 weeks, either under controlled conditions in a climate container at constant 8°C, or under ambient temperature in an outdoor clamp. The close correlation underlines that storage losses under controlled conditions (constant temperature) can well be transferred to conditions in practice with fluctuating temperature. The strongest impact on invert sugar accumulation and sugar loss after storage resulted from storage time, followed by damage and growing environment (year × growing site). Cleaning reduced soil tare but increased root tip breakage, in particular for genotypes with low marc content. During storage, pathogen infestation and invert sugar content of the genotypes increased with root tip breakage, but the level differed between growing environments. Sugar loss was closely related to invert sugar accumulation for all treatments, genotypes and environments. Hence, it can be concluded that root tip breakage contributes considerably to storage losses of sugar beet genotypes, and evidently genotypes show a different susceptibility to root tip breakage which is related to their marc content. For long-term storage it is therefore of particular importance to avoid damage during the harvest operations and furthermore, to have genotypes with high storability and low susceptibility to damage.

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Effect of irrigation and potassium application in melon (Cucumis melo L.) production. II: Quality

2003 ◽  
Vol 1 (1) ◽  
pp. 79 ◽  
Author(s):  
F. Ribas ◽  
M.J. Cabello ◽  
M.M. Moreno ◽  
A. Moreno ◽  
L. López-Bellido
Keyword(s):  
Sugar Content ◽  
Fruit Size ◽  
Statistical Design ◽  
Quality Parameters ◽  
Water Levels ◽  
Skin Thickness ◽  
Water Restriction ◽  
Weight Percentage ◽  
Cucumis Melo L

The influence of different watering regimes and of potassium applications on the quality of the melon cultivar «Pielde Sapo» was studied over a two-year period (1995 and 1996). The statistical design was a split-plot with four replications,where irrigation was the main factor and applied potassium was the secondary factor. Water levels were determinedaccording to the watering needs (NRc) calculated on the basis of crop evapotranspiration. Four irrigationtreatments were tested: 1.25 NRc; 1.00 NRc; 0.75 NRc and 0.50 NRc. Two potassium treatments were applied: K0 (0UF) and K1 (375 UF K2O in 1995 and 2 L ha–1 of a commercial product for spraying 20% of K2O in 1996). The potassiumdoses tested did not significantly influence any of the quality parameters studied except for flesh firmness inthe placenta area in 1995. Both in 1995 and 1996, the water deficit significantly reduced fruit size and flesh thickness.The severe water restriction caused a strict decrease in the percentage of fruits with recorded weight above 2.5kg. However, the weight percentage of the placenta plus the seeds in relation to the whole fruit, and the sugar content,both increased significantly in water deficient treatments. In 1995, skin thickness decreased with less irrigation whileflesh firmness increased. Following quality concerns, and in order to obtain large fruits with appropriate levels ofsugar, it is advisable to provide water amounts that meet the crop’s watering needs

scholarly journals The role of meteorological variables of blossoming and ripening within the tendency of qualitative indexes of sour cherry

2010 ◽  
Vol 16 (1) ◽  
Author(s):  
L. Lakatos ◽  
T. Szabó ◽  
Z. Sun ◽  
M. Soltész ◽  
Z. Szabó ◽  
...  
Keyword(s):  
Water Balance ◽  
Acid Content ◽  
Dry Matter ◽  
Sugar Content ◽  
Sour Cherry ◽  
Quality Parameters ◽  
Maximum Temperature ◽  
Dry Matter Content ◽  
Total Acid ◽  
Night And Day

We analyzed the relationship to sour cherry quality parameters of average temperature, maximum temperature, minimumtemperature, night and day-time temperature, precipitation and climatic water balance variables. Three cultivars of sour cherry were includedin the selection: “Debreceni bôtermô”, “Kántorjánosi”, and “Újfehértói fürtös”.We conducted regression analyzes on the three varieties, butpresent only those that proved to be the best fit.We couldn’t find any significant differences in the weather tolerance of the varieties. The database of sour cherry quality parameters covers the 1998 to 2008 intervals. The researched parameters were the following: dry matter content(%), sugar content (%), C-vitamin (mg), total acid content (%). Maximum temperature, the difference of night and day-time temperature andminimum temperature all have a significant correlation with the investigated quality parameters of sour cherry. Minimum temperature showsa quadratic relationship with sugar content, while night and day-time temperature differences show the same with dry matter content. Theother weather parameters had a linear correlation with the quality parameters of sour cherry. The research results show that an increasingamount of precipitation causes decreasing tendency in total acid content of sour cherry, so that increasing temperature has a positive influenceon total acid content. Big differences in night and day-time temperature also has positive effects on the dry matter and sugar content of sourcherry while the amount of precipitation has a negative effect. High minimum temperatures cause decreasing sugar content respiratory energylosses are significant if dawn temperatures do not drop considerably.A more favourable climatic water balance has a positive effect on vitaminC content in cases of a large negative water balance, vitamin C content is generally low.

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