Identification of influential patterns of chemical treatment of sugar production thick juice and remelt syrups on the beet sugar quality

Abstract

Laboratory studies have been carried out on the effect of chemical treatment with the use of various sulfite-containing reagents of sugar production concentrated intermediates - thick juice and remelt syrups on the beet sugar quality. It has been established that the chemical treatment of concentrated intermediates with the use of sulfur dioxide provides a greater reduction in their color compared to sodium bisulfite – from 996,7 to 830,30 and 857,30 ICUMSA units, respectively. It has been established that chemical treatment with the use of sulfite-containing reagents improves the quality of the resulting sugar. It has been established that during longterm storage (up to 100 days) of concentrated sugar-containing intermediates, their color increases, however, preliminary chemical treatment with the use of sulfur dioxide provides the least increase in color during storage, compared with treatment with sodium bisulfite. The increase in color after 100 days of storage relative to the initial values was 18,46 and 36,26%, respectively.