FORMATION OF COLORING SUBSTANCES IN SUGAR PRODUCTION

Abstract

Subject. Diffusion  juice, clarified juice and syrup. Formation of color during sugar beet processing. Purpose: Research into the conditions for the formation of coloring substances in sugar production. Methods. Physico-chemical, mathematical. Results. The quality of crystalline or liquid sugar is directly related to the efficiency of the juice decolorization process. Inefficient purification leads to the production of low-quality sugar with a saturated color, the presence of impurities and black inclusions, etc. The main factors in sugar production that contribute to the growth of coloring substances and their impact on the quality of the finished product are determined. The influence of the technological regime and method of purification of diffusion juice on the formation and growth of syrup color is shown. The change in juice color depending on the purification method is studied. In particular, it is shown that the use of an antiseptic agent reduces the color of diffusion juice by 3.3 times. It is established, that lime carbonization purification reduces the color of juice by 7.8 times. It is shown, that the use of desugared dry pulp removes such compounds as melanoidins to which this sorbent shows affinity. At the same time, activated carbon exhibits greater decolorization ability. The use of which after lime carbonation reduces the bitterness of the juice by 15%. The optimal consumption of perlite for filtering was established in the amount of 1.2% by weight of the d.s., at which the maximum stability of the “lime carbonation juice – perlite” system noted. The dependence of syrup purity on the color index studied. It shown that to ensure the production of high-quality sugar or food syrup, it is necessary to have the highest possible syrup purity (in the conditions of domestic factories – 89-91%). Based on the experience of domestic and foreign sugar factories, to obtain commercial sugar of a given quality, it is recommended to ensure the minimum possible color of syrup with bleaching. The color of sugar almost linearly depends on the color of syrup with bleaching, which is supplied to the massif for boiling in vacuum apparatuses and crystallization. The increased color of semi-finished products and, accordingly, the high content of coloring substances in them not only leads to the production of substandard sugar, but also significantly reduces the rate of crystallization, which is practically manifested in an increase in the duration of massif boiling. Food syrups obtained from such syrup have a higher color, which affects their further use in the food industry. Scope of results. Sugar industry.