Impact of pulsed electric field and preheating on the lime purification of raw sugar beet expressed juices

作者：Mhemdi Houcine^*; Almohammed Fouad; Bals Olivier; Grimi Nabil; Vorobiev Eugene

来源：Food and Bioproducts Processing, 2015, 95: 323-331.

DOI：10.1016/j.fbp.2014.10.011

• Sugar beet
• Pulsed electric field
• Preheating
• Pressing
• Lime purification
• Juice quality

This work discusses the effects of pulsed electric field (PEF) and preheating on the lime purification of raw sugar beet expressed juices. The PEF pre-treatment was applied to sugar beet cossettes before their pressing at 20 degrees C with the PEF strength and duration of respectively E = 600 V/cm and t(PEF) = 10 ms. Alternatively, cossettes were preheated at 80 degrees C for 10 min before pressing to produce the thermal juice.
A lime-carbonation process was applied for the purification of raw expressed juices. The influences of lime quantity (varied from 0 to 15 kg/m(3)) on the filterability and the quality of juices were investigated. It was shown that the filtration kinetics of cold PEF juice is faster than that of thermal juice leading to lower values of filtration coefficient F-k and specific filter cake resistance alpha. Analysis showed that thin juices obtained after purification of PEP juices presents better qualitative characteristics than those obtained from thermal expressed juices. For instance, at the optimal lime quantity (10 kg/m(3)), the purified PEF juice was less coloured (540 vs. 1360 HA less turbid and had less proteins and colloids leading to a higher juice purity (0.961 vs. 0.945) comparatively to the purified thermal juice.

• 出版日期2015-7