Control of microbial contamination of juice in a tower extractor by measuring redox potential

The paper presents a possibility of controlling the level of microbiological contamination of juice in a tower extractor system by means of redox potential measurement using the sensor and transducer designed by the authors. The study was conducted during the 2013/14 sugar beet campaign. The type and level of microbial contamination and at the same time the value of electromotive force (EMF), pH value and temperature was measured in the juice collected from half the height of the tower extractor. The determination of measurement characteristics of the sensor and transducer and also the microbiological methodology are described. The advantages and disadvantages of using pH value or redox potential measurement to control microbiological contamination of juice in the tower extractor are characterized.