Volume 21, Issue 149 (2024)                   FSCT 2024, 21(149): 195-209 | Back to browse issues page

‎ 10.22034/FSCT.21.149.195

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Karimi Sani I, Kazemzadeh B, Hassani B, Navidi Far H, Ahmadi gheshlagh P, Salamat Mmakani Z. Physicochemical characteristics and mineral analysis of white sugar during Operation. FSCT 2024; 21 (149) :195-209
URL: http://fsct.modares.ac.ir/article-7-73494-en.html
Physicochemical characteristics and mineral analysis of white sugar during Operation
Iraj Karimi Sani 1, Behrouz Kazemzadeh2 , Bahram Hassani3 , Habib Navidi Far4 , Parviz Ahmadi gheshlagh5 , Zahra Salamat Mmakani6
1- Ph.D, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran , eng.irajkarimi@gmail.com
2- Master's degree in Applied Chemistry, Department of Chemistry, Faculty of Basic Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3- Ph.D, Department of Food Industry, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4- Master's Degree in Food Science and Engineering, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran.
5- Ph.D. student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
6- Department of Food Science and Technology, Urmia Girls' Technical College, Technical and Vocational University of West Azerbaijan Province, Urmia, Iran.
Abstract:   (700 Views)
The purpose of this research is to investigate the physicochemical properties and mineral substances of sugar. In this plan, the effect of exploitation time in the form of months (October, November, December and January) and days (1, 10, 20 and 30) of exploitation of each month on the characteristics of sugar such as solution color, pH, Brix and ash content It was analyzed with analysis of variance test using spss 26 software. The results showed that the color of the solution, Brix, sugar percentage and ash content were significant (p<0.05). The results of the analysis of the technological quality of beet pulp selected from 8 different regions by Betalyzer showed that the results of the three elements sodium, potassium and nitrogen show that the sugar beets of region H have the lowest amount of the mentioned elements and the sugar beet of region B has the highest amount of elements in They had the amount of millimol/100 grams of sugar beet pulp. On the other hand, the results of the amount of alkalinity, percentage of sugar or sucrose, extraction coefficient and molasses are among the results of the technological quality analysis of the samples of sugar beet pulp by Betalyzer, respectively 8.56 for the samples delivered from region A and 3.03 for the samples delivered from region H. In terms of sugar percentage and degree of extraction, region F has the highest amount compared to other regions, so that the percentage of sugar was 18.72 and the degree of extraction was 89.41, which is in contrast to the beets received from regions E, which have the lowest sugar percentage (13.7). percent) and extraction degree (84.47).
 
Keywords: Sugar, Betalyzer, Ash, Brix, Sugar beet
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Article Type: Original Research | Subject: Food Chemistry
Received: 2024/01/19 | Accepted: 2024/02/20 | Published: 2024/06/21
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