Volume 20, Issue 138 (2023)
FSCT 2023, 20(138): 54-63 |
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Rajaei M, Hakimzadeh V, Arianfar A, Shahidi Noghabi M. The effect nonionic surface-active components on cold crystallization in sugar industry. FSCT 2023; 20 (138) :54-63
URL: http://fsct.modares.ac.ir/article-7-58359-en.html
URL: http://fsct.modares.ac.ir/article-7-58359-en.html
1- Department of food Science and technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. ,v.hakimzadeh@yahoo.com
3- Department of Food Science and technology, Quchan Brach, Islamic Azad University, Quchan, Iran.
4- Department of Food Chemistry, Food Science and Technology Research Institute, Mashhad, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. ,
3- Department of Food Science and technology, Quchan Brach, Islamic Azad University, Quchan, Iran.
4- Department of Food Chemistry, Food Science and Technology Research Institute, Mashhad, Iran
Abstract: (1213 Views)
Many studies have been performed on the effect of viscosity on the qualitative characteristics of hot crystallization in the cooking stage of beet factories. In this study, we tried to investigate the effect of newer viscosity reducing agents based on sucrose esters on the quality of cold crystallization in these units. For this purpose, a substance called cisterna which is a sucrose ester as a viscosity reducing agent in four levels 0 , 33, 66 and 100 ppm were used in weak effluent from centrifuge cooking of a beet factory at 55 ° C and its effect on viscosity, crystallization efficiency, color of extracted sugar solution and purity percentage of effluent from centrifuge sample was investigated. The results showed that the addition of this substance reduced the viscosity. Crystallization efficiency increased to 66 ppm and then decreased at higher concentrations. The color of the extracted sugar solution and the purity percentage of the effluent produced by centrifugation and separation of the solid phase from the liquid decreased to this concentration of surfactant and at higher concentrations these parameters increased. In general, the use of these materials in cold crystallization of sugar factories can increase the efficiency and reduce the waste of beet factories
Article Type: Original Research |
Subject:
Sugar and products technology
Received: 2022/01/2 | Accepted: 2022/02/5 | Published: 2023/08/1
Received: 2022/01/2 | Accepted: 2022/02/5 | Published: 2023/08/1
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