خلیل بهزاد

Removing sugar color is one of the most important goals of raw sugar refineries. Also, color and ash have the most important effect on the quality of crystallized sugar. In order to produce high quality products, every year, a lot of equipment and operating costs and spend for the remove of the color and ash in every sugar mill and refinery. The quality of sugar depends on the quality of the sugar syrup that is produced from it, so the effective refine process, which has the ability to produce bright syrup with a low amount of color, is necessary in the sugar industry. In this research, Treatments of Brix in three level (40, 50 and 60), syrup Flow rate in three level (4, 6 and 8 ) and the Temperature in three level (40, 50 and 60 °C) were considered and color, Invert, pH, ash and purity were measured according to ICUMSA methods and based on the efficacy of each treatments in decoloration and also according to the characteristics of the syrup, optimization was done by the surface response method. The model offered by response surface for the responses of color, pH, Invert sugar, and purity were significant and it was found that the use of ozone in important parameters in the sugar industry includes a reduction in color has a positive effect and on other parameters such as ash, pH, Invert Sugar, and purity have very little effect. The optimal treatment introduced by the model was temperature 43 °C, flow rate 4.2 and the Brix 54, and it was found that no significant effect between amount of specified by software and experimental samples(p>0.05) and optimization points specifiedtruly.

The conventional sugar extraction from sugar beet was carried out at high temperature (70-73°C) and long time (70 min). It resulted in high content of impurities (such as pectins and melanoidins) in extracted juice and high water and energy consumption. This work investigates the sugar extraction from sugar beets pre-treated by pulsed electric field (PEF). The PEF pre-treatment was carried out at field strength of 1.5 kV/cm and 20 pulses. The extraction temperature varied from 20 to 72 °C. The quality of extracted juice was characterized by measuring the content of soluble solids (°Brix), sucrose content, juice purity, concentration of colloidal substances, and proteins. The result shows that juice obtained using mild thermal (40 °C) treatment has higher purity, lower concentration of colloidal impurities (especially, pectins) and lower coloration. The obtained data confirms that “cold” sugar extraction assisted by PEF treatment, permits obtaining of high quality juices. The application of pulsed electric field (PEF) ensures a non-thermal permeabilization of cellular membrane that improves the sucrose extraction yield.

Conventional technology of sugar production from sugar beet roots consists of the next subsequent steps: sugar beet slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70–75 _C, purification of extracted juice by lime, concentration of purified juice and crystallization. The diffusion process is one of the most important steps that effect on product yield. The quality of cossettes is too important that increase extraction yield. Therefore the main function of the beet-slicing operation is to improve the diffusion operation. The most important factors in producing quality cossettes are the type of knives. Most knives have a V shape that cause increase of the surface area of the beets. At slicing operation, Amount of the sucrose of beet extract directly. Considering the blade edge causes the rupture of beet cell so it effects on quality of juice and yield of extraction. Also the different blades edge causes different surface areas that effect on osmotic operation. In this work, the effect of two kinds of blades (serrate and flat edge) is studied on extraction process and the juice quality.
Material and Fresh sugar beets (Beta vulgaris) were obtained from Ferdowsi university farm and storage at 5C°. For each test run, 300gr of cossette 4mm thickness and 8cm in length were cut by cutting device with ability of blade change. The sucrose content of cossetttes was measured in ICUMSA method. These tests were organized as follows 4 steps. The first step was washing. Considering amount of sucrose of sugar beet extract directly at slicing operation, the decrease of sucrose content of cossettes and the sucrose of washing juice should be measured. For this stage, 120gr of cossettes were washed with 320gr of distilled water. After washing the cossettes, the sucrose content of cossettes was measured again and the decrease of suocrose content of cossettes was calculated and sucrose of washing juice was measured. For the thermal-pretreatment step, 130gr of sugar beet cossettes were treated with 260gr of distilled water 70C° at 7min and the sucrose of thermal-pretreatment juice was measured. In the diffusion step, 130gr of these cossettes were immersed in 260gr of distilled water 73C°. The solute concentration (Brix, g solubles 100 g_1 juice) was measured by digital refractometre (PR-101, Atago, 50 Kyo, Japan) every 5 to 10 min up to equilibrium conditions. The final step was pulp pressing. The pulps were compressed by laboratory press (2 bar) at 15min. following by the pressed pulp was weight then the sucrose content of them was measured. In the following, purity and nonsucrose of juice were determined for washing, thermal-pretreatment and diffusion steps. These parameters were measure in ICUMSA unit which is based on polarimeter method. Also extraction yield of diffusion, mass of extraction sucrose and extraction sucrose at diffusion, pressed pulp yield, extraction degree and energy were calculated. The data were analyzed in 2-sample t-test at minitab17 and the graphs were drew in excel.
Results and discussion The results showed that the edge of the baled had significant effect on the juice purity (washing and thermal-pretreatment steps), non-sucrose content and sucrose of juice, extracted sucrose at cutting operation, extracted sucrose at diffusion, degree of extraction, yield of pulp, time and energy (P

One of the sugar beet compounds is α- amino azote which causes an increase in the amount of molasses produced. Therefore, the effect of beets size (in 4 levels; large, medium, small and mixed) obtained from three different regions as well as the height of storage (in 4 levels; floor of silo, 1 meter height, 3 meter height, 5 meter height) on the amount of α- amino azote in silos of Shirvan sugar factory during 18 days of storage was investigated. One of the effective factors on increasing of α- amino azote is conditions of storage in silos. The results showed that maximum increasing of α- amino azote during period of storage (18 days), belong to small sugar beets with 23.09 to 29.7 percent and minimum increasing of α- amino azote belong to large sugar beets with 11.83 to 18.65 percent. Further, the results showed that minimum increase of α- amino azote belonged to large sugar beets that were stored in surface of silos (5 meter height) with 10.91 to 11.21 percent and maximum increase of α- amino azote belonged to samples that were stored in middle levels of silos (3 meter height) with 20.32 to 33.95 percent.

Investigation of quality characteristics of food products during different manufacturing stages such as storage, processing and consumption is important to reduce food loss. In recent years many researches have established for developing rapid and non-destructive techniques for quality control. In this study the potential of visible and near infrared spectroscopy (Vis/NIRS) in determining the quality parameters of lime including total soluble solid and acidity in reflection mode was investigated in the wavelength range of 400 to 1000 nm.­ The effects of different pre-processing techniques and spectral treatments, such as standard normal variable transformation (SNV), multiplicative scatter correction (MSC), median filter, Savitzky & Golay and the derivatives were evaluated. The model was developed based on partial least squares (PLS) regression. The correlation coefficient (R2) and root mean square error of prediction (RMSEP) for predictive model of soluble solids content was 0.949, 0.105 °Brix respectively. These parameters of the model predicting acidity was found to be 0.909 and 0.118 respectively. These results showed the high potential of Vis/NIRS and the important role of preprocessing techniques in developing precise models for the prediction of lime internal quality characteristics.

A lot of reasons are effective on growth of microorganisms during the storage of sugar beet in the silos. In this study، effect of the size of sugar beet (in 4 levels) and height of storage them (in 4 levels) in silos، in duration of 18 days، on growth changes of microorganism are investigated. In our study we observed that maximum activity microorganism growth (bacteria، mould، yeast and total count) in smallest sugar beets and minimum activity in biggest sugar beets. Also، maximum activity of microorganism growth belongs to the sugar beets that stored on 3 meter height and minimum activity belongs to stored on 5 meter height.

In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) and temperature (35-95 ˚C) was investigated. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Correlation coefficients of fitted regression models of color, turbidity, ash, adjusted purity and invert sugar for juice purification process were determined as 0.95, 0.89, 0.90, 0.91 and 0.96 respectively. Results showed that while increasing the bentonite concentration increased the turbidity content but the adjusted purity decreased, and had no significant effect on other parameters. At lower pH levels, separation of color and turbidity causes by bentonite, but was in creased it decreased separation of ash and also increased invert sugar levels. With increasing temperature from 35˚C, to 95˚C, Separation of color and turbidity causes and invert sugar and adjusted purity content as well as increased, while this variable has no significant effect on syrup ash content. The optimum conditions of raw sugar beet juice purification process using bentonite was determined to obtain minimum color, turbidity and ash with maximum invert sugar and adjusted purity which were verified experimentals were found to be bentonite concentration of 1.70 gr/li, pH of 4.47 and temperature of 75˚C. At this optimum point, color, turbidity, ash, adjusted purity and invert sugar content were found to be 1664 ICU420, 6.3 NTU, 0.55 %, 93.9 % and 1.60 %, respectively.

Previous studies have shown that weight and sugar content decrease during sugar beets storage in silos. Different parameter such as size of sugar beets and height of storage, can affect on changes of weight and sugar. These parameters arewere considered in this study. Therefore, random sampling was done from sugar beets that had been carried to Shirvan sugar beet factory silos. Samples were divided in 4 groups of size (large, medium, small and mixed). These groups were stored in 4 different heights in industrial Shirvan sugar beet factory silos and after 18 days, pol and weight of beets were measured and were compared with data obtained on first day (before storing). The results showed that during storage of sugar beets in silos, maximum weight and sugar loses belonged to small sugar beets with 5.54 to 6.97 and 3.86 to 4.13 percent decrease, respectively. Also minimum weight and sugar loses belonged to samples that were stored in floor of silos with 1.69 to 1.91percent decrease. Increasing of height of storage resulted to increase of weight lose, so maximum of weight lose belonged to sugar beets that were stored in 5 meter height (silos level) and amount of it was 6.37 to 9.84 percent. Furthermore, results showed that maximum of sugar lose belonged to sugar beets that were stored in the lowest height in this study and amount of it was between 4.80 to 5.20 percent. Increasing the height of storage caused to decreasing of sugar loses, as sugar loses of sugar beets that was stored on the uppermost level were obtained between 1.77 to 2.20 percent.

On of the most important of sugar beets quality is amount of sodium and potassium, because this compounds are strongly molassogenic and reduction of yield. So, attention on reasons that change this compound in sugar beets and consequently in produced juice are very important. In this study, effect of size of sugar beet (obtained from different areas) on changes of sodium and potassium are investigated. Sugar beets that obtained from 3 areas, are sorted (big size, medium size, small size and mixed size) and stored during 18 days industrial silo in Shirvan sugar factory. The results shown that amount of sodium and potassium related to cultivation areas and during storage amount of this compound change with size of sugar beets inversely. Namely, increasing of this compound in small size of sugar beets were more than others.

In this paper, the effect of two domestic seeds hydrocolloids (Basil seed and Sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. For this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control sample (without gum). Physicochemical characteristics were included total solids, syneresis, apparent viscosity and softness of concentrated yoghurt. Flavor, odor, color and mouth feeling were evaluated as sensory properties. With increasing the concentration of gums, total solids, syneresis, apparent viscosity and softness of samples decreased. Yogurts containing 0.05% gum was acceptable by panelists. The highest apparent viscosity and sensory acceptance were seen in samples containing sage seed gum, whereas samples containing pectin had the highest total solids and firmness. The apparent viscosity of samples decreased after 7 days storage, whereas the syneresis and softness increased, and sensory properties improved.

One of the most important stages in sugar industry that making wastewater and contamination is the water obtained to washing of CO2 in mazoot furnace and related pumps. Amount of water consumption in this stage is about 30 to 35 percent of weight of sugar beet, so amount of this stream is considerable. Mixing of carbon black and water compose the colloid in liquid phase. These colloids do not separate easily. This water is black, thus it is unuseable. In this study used liming to refining of wastewater. Samples obtained from tow factories (sugar plant of torbat heydariyeh and joveyn). Lime was added into samples directly. Relationship of pH to amount of added liming, rate of deposition of carbon black, volume of mud and coagulation percent was investigated. the results shown that there is a strong correlation between amount of lime milk and given parameters and rate of deposition of carbon black, volume of mud and coagulation percent evaluate with obtained equations. Additionally the results shown that carbon black separate completely in pH = 11.65, and obtain glassy water.

The main objective in sugar industry is to remove the colorants and other non-sucrose compounds in order to obtain thin sugar juice with high purity and quality. The aim of this research was to study the potential of ultrafiltration process and its operational conditions (process time، transmembrane pressure & temperature) on improving the purification and de-colorization performance of thin sugar beet juice. Experimental data was obtained using the pilot plant UF membrane system equipped to a spiral wound module and a polysulfone amide membrane with MWCO 20kD. In this work، the effect of transmembrane pressure (at levels of 1، 2 & 3 bar)، process temperature (at levels of 30، 40 & 50oC) and operation time (at levels of 15، 30 and 45 minutes) on the purification indexes in sugar industry (Brix، polarization، purity، hardness & color) has been investigated. The results showed that the increase of duration of UF process decrease the separation degree of CaO content and turbidity، whereas the purity ratio and color removal increased for the same condition. It was found that increasing process temperature led to decrease the separation degree of CaO content، turbidity and color removal، however the purity ratio increased in this case. Increasing transmembrane pressure also improved the separation performance of non-sucrose compounds for all the UF conditions studied. The trials displayed satisfactory separation with an average purity rise of 0. 72 unit، 7. 2% lower CaO content، 72. 5 % lower turbidity and 12. 62 % lower color in the permeate.