International Sugar Journal

Reduction of sparging water contamination through thermal disinfection [Full subscriber]

Abstract Frost-damaged sugar beet in particular, inviting microbial infection and subsequent rotting, invariably impacts processing. The paper describes thermal disinfection of sparging water. The influence of parameters associated with this process, primarily took into account temperature and time, were analysed. The degree of mesophilic and thermophilic microorganisms reduction was measured. Findings indicated that sparging water sterilization at 90oC for 5 minutes decreased both mesophilic and thermophilic bacteria presence by 98%.…

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