Coloured matter removal from sugar-beet industry syrup by ultra- and nanofiltration

The produced sugar, as the final product in sugar production technology, has to contain as low non-sucrose compounds with coloured matters as possible. Ultrafiltration and nanofiltration could be one of the solutions for a more effective separation of non-sucrose compounds from intermediate products from which sucrose directly crystallises. The separation of non-sucrose compounds by ultra- and nanofiltration is investigated on syrup solution with 40% d.m. content, which is an intermediate product in the phase of sucrose crystallisation. Further, this paper investigates variables in the ultrafiltration and nanofiltration of syrup solutions, such as variations in pore sizes of the polymer membranes, syrup temperatures, syrup flow rates and transmembrane pressures. During ultrafiltration, under the investigated conditions; permeate flux is about 10 times less than water flux (150 m-2h-1) on the first membrane and 8 times less than water flux (285 m-2h-1) on the second membrane, while the nanofiltration permeate flux is 15 times less than water flux (320 m-2h-1). The permeate flux decreases due to the adsorption of non-sucrose compounds by the filter membranes and the resultant increase in resistance to mass transfer. The colour content is about 58% lower by ultrafiltration using membranes. There is no great difference in colour separation between the used ultrafiltration membranes with different pore sizes. Nanofiltration was shown to separate 76% of coloured matter from syrup. In all the examined cases, permeate turbidity could be reduced by 75-80%, according to feed

Optimization of the formula of bread enriched with sugar beet fibres

Research on the effects of additives produced from sugar beet is aimed at satisfying the daily intake of dietary fibre in the range of 25–35 g. Bakery products are usually consumed several times a day and this offers the possibility of incorporating dietary fibres from sugar beet. The addition of this additive to white flour can eliminate the negative effect of phytic acid, present in whole-grain cereal products, which inhibits the mineral intake. In the aim to decrease and eliminate adverse effects of sugar beet fibres on dough rheology and bread quality, optimal quantities of shortening and milk powder to the recipes were tested in order to counter addition of balance such effects. The influence of shortening and milk powder on characteristics of dough enriched with fibres (proving time and dough level) and parameters of bread quality (volume and crumb quality) was traced in two groups of samples: first without and second with 5% of added gluten. Applying regression analysis on measured parameters a mathematical model was defined. Based on presented data and regression analysis concerning samples with and without gluten, it can be stated that fibres enriched bread of the best quality can be made with gluten, shortening and milk powder at the level of 5%, 5% and 2%, respectively

Evaluating membrane technology for clarification of sugarcane juice

The sugar industry needs to find efficient methods in clarifying the raw sugarcane juice in order to improve the quality of the clarified juice and to reduce or eliminate the usage of chemicals (lime). Conventional clarifiers use heavy equipment which lead to high operating costs and associated environmental problems. In sugar mills, ensuring the production of juice of consistently high clarity and low colour through the clarification process is a challenging task. The variations in the incoming juice characteristics due to differences in cane variety, soil and growing conditions, weather patterns and season make this task even more challenging. Membrane filtration promises superior quality juice with better clarity, much lower viscosity and noticeable colour removal. Ultrafiltration of clarified sugarcane juice can be done through spiral wound or flat sheet filtration systems using polymeric membranes or tubular filtration systems using ceramic membranes. This review evaluates the applications of membrane technology in sugar industry all over the world and the need for it in the Australian sugar industry. This is an important first step to identify the appropriate types and applications of membranes