Impact of sugar beet texture during processing

Abstract

In recent years, sugar factories have experienced problems in slicing, extraction and pulp pressing, the cause of which was suspected to be a change in the texture of the sugar beet. In order to analyse the influence of sugar beet texture, processing trials were carried out on a laboratory scale. For this purpose, three sugar beet cultivars with different marc content and corresponding differences in texture were grown in 2020. In 2021, two of the cultivars were included, which were then exposed to either frost (–15 °C, 7 days) or heat (30 °C, 7 days). Consistently, very clear differences between cultivars in processing were evident regardless of treatment. Although there was little difference in cossette quality or pressing, the cultivar with the higher marc content had larger cossette bed and thus better flowability (percolation flow rate) than the cultivar with low marc content in the extraction. Cossettes from frozen beet had much lower percolation flow rate due to destruction of the cell structures but were easier to press than without prior freezing. Moderate heat had no effect on processing. Thus, beet with a higher marc content and thus higher root strength have advantages for processing. It is expected that there is an optimum for root strength. Further trials will investigate how severe heat stress affects the root strength and processability of beet.