The use of monochloramine to replace formaldehyde in the sugar beet process (extraction)

2015 ◽  
pp. 753-757 ◽  
Author(s):  
J.M. Chauwin ◽  
B. Launay ◽  
E. van Haute
Keyword(s):  
Sugar Beet ◽  
Ph Value ◽  
Thermophilic Bacteria ◽  
Negative Effects ◽  
Processing Industry ◽  
Beet Sugar ◽  
Technical Capability ◽  
White Sugar

For many years, the beet sugar processing industry has been using formaldehyde as a disinfectant to control (thermophilic) bacteria activity. Formaldehyde is toxic, reduces the color of the final crystalline white sugar and because it is applied via shock doses causes pH value fluctuations and thereby sugar losses. Several trials have been carried out in sugar factories in France and Italy with monochloramine demonstrating the technical capability of replacing formaldehyde in various types of extractors and plant designs without generating the negative effects of formaldehyde.

scholarly journals Foliage applications of jasmonic acid modulate the antioxidant defense under water deficit growth in sugar beet

2020 ◽  
Vol 17 (4) ◽  
pp. e0805 ◽  
Author(s):  
Hamideh Ghaffari ◽  
Mahmoud R. Tadayon ◽  
Muhammad Nadeem ◽  
Jamshid Razmjoo ◽  
Mumtaz Cheema
Keyword(s):  
Sugar Beet ◽  
Jasmonic Acid ◽  
Water Deficit ◽  
Production Systems ◽  
Sugar Content ◽  
Antioxidant Enzyme Activities ◽  
Negative Effects ◽  
Adverse Environmental Conditions ◽  
Sugar Beet Crop ◽  
White Sugar

Aims of study: Water deficit (WD) is becoming an alarming problem in many regions of the world. Jasmonic acid (JA) is considered an important intracellular plant growth regulator. The aim of the current research was to investigate the important role of JA in mitigating the negative effects of WD on plant growth.Area of study: Sugar beet production systems of two locations in Chaharmahal-Bakhtiari province, Iran.Material and methods: A field trial was conducted to assess the foliar applications of JA (0, 5 µM and 10 µM) and WD (50%, 75%, 100% plant water requirements) effects on physiological yield components of sugar beet (Beta vulgaris L.) plants.Main results: WD significantly (p<0.05) increased catalase, ascorbate and peroxidase activities, and malondialdehyde, hydrogen peroxide and white sugar content (WSC); however, it caused a reduction in white sugar yield and root yield (RY). JA foliage applications further enhanced the enzymes activity in WD treated plants resulting in higher WSC, potassium concentrations, white sugar and final RY. Interestingly the effects of JA applications were more pronounced under severe WD (50%) compared to mild (75%) or well-watered plants (100%). JA (10 µM) foliage applications increased the RY and white sugar production by 21% and 24% under severe WD.Research highlights: JA can ameliorate the adverse effects of WD and increase the WD tolerance of sugar beet crop by upregulating the antioxidant enzyme activities to withstand adverse environmental conditions.

DIP quality influenced by process water quality

TAPPI Journal ◽  
2014 ◽  
Vol 13 (9) ◽  
pp. 51-60
Author(s):  
DENNIS VOSS ◽  
HANS-JOACHIM PUTZ ◽  
SAMUEL SCHABEL
Keyword(s):  
Water Quality ◽  
Surface Tension ◽  
Ph Value ◽  
Water Hardness ◽  
Process Water ◽  
Test Results ◽  
Negative Effects ◽  
Water Parameters ◽  
Effects Of Ph ◽  
Contamination Levels

The need for deinking mills to reduce their fresh water consumption has resulted in higher loads of various contaminants in the process water. Lower recovered paper quality also leads to higher contamination levels in the mills. This higher load has an influence on achievable target brightness. The objective of the work was to determine and explain the main reasons for relatively poor deinked pulp quality or poor deinking potential based on the influence of recovered paper composition and process water quality. The process water parameters significantly affect the deinking potential of recovered paper. The test results showed the negative effects of increased water hardness. For standard recovered paper mixtures, flotation selectivity is higher with increasing flotation pH-value. Good results were realized for standard recovered paper with low hardness, low surface tension, and high pH-value. The results for recovered paper containing flexo newsprint could be slightly improved with low hardness, low surface tension, and low pH-value. The results of the test program using design of experiments showed interacting effects of pH-value and surface tension on luminosity and flotation selectivity.

Kinetic and thermodynamic study of the adsorption of calcium onto sugar beet pulp

2016 ◽  
pp. 565-570
Author(s):  
Huang Qin ◽  
Zhu Si-ming ◽  
Zeng Di ◽  
Yu Shu-juan
Keyword(s):  
Sugar Beet ◽  
Adsorption Equilibrium ◽  
Ph Value ◽  
Hard Water ◽  
Sugar Beet Pulp ◽  
Order Kinetic ◽  
Factors Affecting ◽  
Isotherm Equation ◽  
Equilibrium Data ◽  
Beet Pulp

Sugar beet pulp (SBP) was used as low value adsorbent for the removal of calcium from hard water. Batch experiments were conducted to determine the factors affecting adsorption of the process such as pH value and Ca concentration. The adsorption equilibrium of Ca2+ by the SBP is reached after 100min and a pseudo second-order kinetic model can describe the adsorption process. The initial concentrations of Ca varied from 927 to 1127mgCa2+/L. A dose of 30g/L sugar beet pulp was sufficient for the optimum removal of calcium. The overall uptake of Ca ions by sugar beet pulp has its maximum at pH=8. The adsorption equilibrium data fitted well with the Langmuir adsorption isotherm equation.

Studies on the storage stability of white beet sugar depending on its quality

2018 ◽  
pp. 581-589
Author(s):  
Philipp Bruhns ◽  
Timo Koch ◽  
Lothar Kroh
Keyword(s):  
Storage Stability ◽  
Crystal Surface ◽  
Surface Film ◽  
Quality Criteria ◽  
Color Distribution ◽  
Color Formation ◽  
Beet Sugar ◽  
Council Directive ◽  
Thick Juice ◽  
White Sugar

Storage stability of white beet sugar is an important factor determining the sugar quality. Due to color formation during storage the sugar color can exceed the quality criteria of the European council directive 2001/111/EC for white sugar. It is not possible to predict the color formation tendency of a white sugar lot at the time of its production. Also the source and the mechanism of color formation during storage are unknown. Color formation in general can be caused by several factors, which can be divided into external influences such as humidity and temperature during storage and internal causes such as contents of ash, polyphenols, mono- and oligosaccharides, and amino compounds. In this work, the effect of the above mentioned factors and the nature of the formed colorants were analyzed. Studies on the color distribution in sugar crystals were carried out and the nonsucrose compounds in the surface film were determined. The syrup film on the crystal surface contains the same compounds and in similar contents as thick juice. A correlation between the changes in the amino acid and monosaccharide content and the color formation was established, which shows that the Maillard reaction is responsible for the color development during storage of sugar.

Investigation of nitrite pathways in sugar beet extraction

2014 ◽  
pp. 626-635 ◽  
Author(s):  
Florian Emerstorfer ◽  
Christer Bergwall ◽  
Walter Hein ◽  
Mats Bengtsson ◽  
John P. Jensen
Keyword(s):  
Sugar Beet ◽  
Laboratory Experiments ◽  
Ph Value ◽  
Full Scale ◽  
Chemical Effect ◽  
Spectrophotometric Detection ◽  
Sugar Factory ◽  
Chemical Effects ◽  
Set Up ◽  
Nitrate And Nitrite

The investigations presented in this work were carried out in order to further deepen the knowledge about nitrite pathways in the area of sugar beet extraction. The article consists of two parts with different experimental set-up: the first part focuses on laboratory trials in which the fate of nitrate and nitrite was studied in a so-called mini-fermenter. These trials were carried out using juice from the hot part of the cossette mixer of an Agrana sugar factory in Austria. In the experiments, two common sugar factory disinfectants were used in order to study microbial as well as microbial-chemical effects on nitrite formation and degradation caused by bacteria present in the juice. The trials demonstrated that the direct microbial effect (denitrification) on nitrite degradation is more pronounced than the indirect microbial-chemical effect coming from pH value decrease by these bacteria and subsequent nitrite loss. The second part describes the findings from laboratory experiments and full scale factory trials using a mobile laboratory set-up based on insulated stainless steel containers and spectrophotometric detection of nitrite in various factory juices. The trials were made at two Nordzucker factories located in Finland (factory A) and Sweden (factory B). The inhibiting effect of the two common sugar factory disinfectants on nitrite formation was evaluated in laboratory trials, whereas the full scale trials focused on one disinfectant. Other trials to evaluate potential contamination sources of thermophilic nitrite producing bacteria to the extraction system, reactivation of nitrite producing bacteria in raw juice and the effect of a pH gradient on bacterial nitrite activity in cossette mixer juice are also reported.

Rapid removal of caffeine in aqueous solutions by peroxymonosulfate oxidant activated with cobalt ion

2015 ◽  
Vol 72 (3) ◽  
pp. 478-483 ◽  
Author(s):  
Yunleiyu Guo ◽  
Tingting Shen ◽  
Chen Wang ◽  
Jing Sun ◽  
Xikui Wang
Keyword(s):  
Aqueous Solution ◽  
Organic Matter ◽  
Aqueous Solutions ◽  
Ph Value ◽  
Neutral Condition ◽  
Operating Conditions ◽  
Operating Parameters ◽  
Negative Effects ◽  
Cobalt Ion ◽  
Rapid Removal

The removal of caffeine (CAF) in aqueous solution by peroxymonosulfate oxidant activated with cobalt ion was investigated under a variety of operating conditions. The effects of various operating parameters, such as oxone and Co2+ concentrations, pH value, and the coexistence of dissolved organic matter and inorganic anions on the removal of CAF have been investigated. The removal efficiency increased with the increase in the concentrations of oxone and Co2+ ion added. The additions of chloride, bicarbonate, and sodium humate have negative effects on the removal of CAF. Near-neutral condition (5.0 &lt; pH &lt; 7.0) is favorable for the removal of CAF. Based on our experiments, 100% degradation of 50 mg/L CAF can be achieved within 4 minutes under the conditions of 1.00 mM oxone and 0.10 mM Co2+ ion at pH 5.0–7.0.

scholarly journals The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

2021 ◽  
Vol 9 (3) ◽  
pp. 245-252
Author(s):  
Monika Stojanova ◽  
Dragutin Đukić
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Negative Effects ◽  
Staphylococcus Carnosus ◽  
Swiss Chard ◽  
Safe Product ◽  
Favorable Conditions ◽  
Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

scholarly journals Influence of fertilization and nitrate-nitrogen position in soil profile on the sugar beet root yield and quality

2008 ◽  
Vol 53 (2) ◽  
pp. 83-90
Author(s):  
Goran Jacimovic ◽  
Branko Marinkovic ◽  
Jovan Crnobarac ◽  
Darinka Bogdanovic ◽  
Lazar Kovacev ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Nitrate Nitrogen ◽  
Quality Parameters ◽  
Sugar Yield ◽  
Root Yield ◽  
Negative Effects ◽  
Beet Root ◽  
Yield And Quality ◽  
Sugar Beet Root ◽  
Root Quality

Researches, which have lasted for two years, were carried out on long-term trial field at Rimski Sancevi, Novi Sad, Serbia. In this trial, the eight fertilization variants of N, P2O5 and K2O increased amounts were studied. Sugar beet root and tops yields were determined, as well as the elements of technological sugar beet root quality. Based on these results, percentage of sugar utilization and refined sugar yield was defined. In the spring, before applying of N fertilizer, amount of nitrate nitrogen in the soil and its influence on yield and quality was determined. The highest root yield in 2002 was produced at the variant N100 P150 K150, and in 2003 at the variant N150 P150 K150. However, in both years, referring to the variant N100 P100 K100, the differences were not statistically significant. Increasing of nitrogen amounts had negative effects on refined sugar yield. Amounts of NO3-N in the soil in spring, before sugar beet sowing, in 2002 had significant influence on root yield and refined sugar yield. In the year 2003, which was highly dry, high correlation ratio were gained between amounts of NO3-N in the soil and root quality parameters, but it wasn't significant between nitrogen amounts and root and refined sugar yield.

scholarly journals Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 553-560 ◽  
Author(s):  
P. Doležal ◽  
V. Pyrochta ◽  
J. Doležal
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Dry Matter ◽  
Fermentation Process ◽  
Ph Value ◽  
Sugar Beet Pulp ◽  
Dry Matter Content ◽  
Chemical Preservative ◽  
Beet Pulp

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P &lt; 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P &lt; 0.01) highest lactic acid content (43.39 &plusmn; 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 &plusmn; 0.18) was calculated for non-pressed experimental silage (D &ndash; 3 l/t of KEM). As compared with untreated control the highest percentage (P &lt; 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 &plusmn; 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P &lt; 0.01) contents of butyric acid (26.37 &plusmn; 0.91 g/DM) and propionic acid (4.58 &plusmn; 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P &lt; 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low. &nbsp;

Sign in / Sign up

Export Citation Format

Share Document