Removal of colorants and impurities from sugar beet final molasses using powdered activated carbon for liquid invert sugar production

The aim of the research was to decrease of colorants, turbidity and impurities such as phenol, anthocyanin and protein along with increasing clarity of sugar beet final molasses for preparation liquid invert sugar. For this purpose, effect of pH at 3 levels (8.9, 7 and 4.5) and activated carbon at 4 levels (0.609, 0.783, 1.131 and 1.827 g), on characteristics of color, turbidity, clarity, total phenol, total anthocyanin and protein of sugar beet molasses solution were investigated. The first experiments showed that polymeric colorants of molasses solution are from types of caramels and melanoidins with high molecular weight of 2500 Dal. In the second stage of studies determined that decreasing molasses solution pH from 8.9 to 4.5 along with 0.011 g activated carbon, color 42.24%, turbidity 21.43% decrease and clarity 33.57% had increased. In the third stage, determined that with increasing activated carbon amount from 0.609 g to 1.827 g at pH 4.5, color 88.31%, turbidity 100%, total phenol 76.52%, total anthocyanin 86.39% and protein 98.51% decrease and clarity 75.83% had increased.