L. I. Belyaeva, M. K. Pruzhin, A. V. Ostapenko, T. I. Sysoeva
Federal Agricultural Kursk Research Center, ul. Karla Marksa, 70 b, Kursk, 305021, Russian Federation
Abstract. The studies aimed to determine the nature of the formation of indicative indicators of the quality of semi-finished products and beet white sugar, depending on the type and doses of technological aids. The technological processes modelling of extraction and crystallization of sucrose was carried out based on the results of a previously conducted laboratory experiment and a numerical experiment based on the matrix of the D-optimal Box-Behnken plan of the 2nd order for three factors at three levels of variation, supplemented by a 5-fold duplication of one option in the centre of the factor space. In the process of sucrose extraction, an enzyme preparation, an antimicrobial agent, and an antifoam agent were identified as factors; in the process of sucrose crystallization – defoamer, antiscalant, sugar decolourant. Based on the analysis of changes in the content of macromolecular compounds, lactic acid and the height of the foam column of diffusion juice, the coincidence of the algebraic sums of the influence effects used in the process of extracting sucrose of the enzyme preparation, antimicrobial agent and defoamer with the range of variation of the values of these indicators was established. This testifies to the manifestation of their action according to the additive type, which confirms the similar coincidence of the algebraic sums of the effects of the influence of each of these agents separately with the range of variation in the purity of diffusion and purified juices and syrup. The sum of the effects of the action of the enzyme preparation, antimicrobial agent and defoamer on the increase in the purity of diffusion juice was 1.29%, purified juice – 1.28%, syrup – 1.29%. At the same time, the range of variation of indicative markers was equal to 1.20, 1.30 and 1.30, respectively, and the differences did not exceed HCP0.05. The results of the numerical experiment confirmed the predominantly additive effect of the defoamer, sugar decolourant, and antiscalant used in the process of sucrose crystallization on the indicative indicators of massecuite, intercrystalline solution, and white sugar. An increase in the ash content in white sugar from 0.029 to 0.066% was revealed under the action of anti-scale and sugar decolourant in doses of 0-30 g/m3 of juice and 25-200 g/t of massecuite, respectively.
Keywords: beet white sugar; technological aid; additive effect; sucrose extraction; crystallization; indicative markers; semi-finished product.
Author Details: L. I. Belyaeva, Cand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); M. K. Pruzhin, D. Sc. (Agr.), senior research fellow; A. V. Ostapenko, senior research fellow; T. I. Sysoeva, research fellow.
For citation: Belyaeva LI, Pruzhin MK, Ostapenko AV, et al. [Identification of the additive effect of technological aids in the production of beet white sugar]. Dostizheniya nauki i tekhniki APK. 2022;36(10):84-8.doi: 10.53859/02352451_2022_36_10_84.