Abstract
The formation of color during evaporation is influenced by the operation of juice purification, by the laws of physics and chemistry, the design and layout and by the operation of the evaporator station. The influence of the residence time, the residence time distribution, pH value and the temperatures is shown. In a short overview the influence of the juice constituents are explained. Some positive and negative experiences from the operation of the evaporator station are reported and their influence on the formation of color is discussed. By using a short checklist for troubleshooting in the case of color formation during evaporation examples of good practice during the beet processing steps are explained.
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