International Sugar Journal

Influence of temperature and residence time of main liming process on the reduction of α-amino acids during beet juice purification [Full subscriber]

During beet raw juice purification, an appreciable reduction in the content of α-amino acids results from destruction reactions, i.e. saponification of amides, which chiefly occur during the main liming process owing to alkaline conditions at elevated temperatures. Hence, from the point of view of optimum degradation conditions in main liming, the aim of this study was to investigate the influence of temperature (i.e. 80, 85 and 90˚C) and duration (i.e. 15, 25, 35 and 45 minutes) on α-amino acid degradation. In this research, the classical method was used to purify the beet raw juice. The α-nitrogen content of both raw…

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