Obtaining additional product from sugar beet

Abstract

The possibility of intermediate products - yellow sugars - processing for obtaining additional products manufactured by the sugar industry is studied in this work. Their main disadvantage is the presence of a non-sugars film on the crystal surface. This film contains high molecular weight colouring agents and other compounds that have not been removed during the juice purification process. The objectives of this study were to select the optimal conditions for the affination purification of yellow sugar crystals, to determine its quality characteristics, and to assess the possibility of its application in food production. The use of yellow sugar melting as an affining solution was justified in the work. The affination process optimal parameters were selected with the mathematical modeling methods. The efficiency of mineral compounds and toxic elements removal in the process of affination was studied, the microbiological parameters of sugars were determined. It was found out that the affination process caused a decrease in the total microbial contamination and the amount of mucus-forming microflora, while thermophilic microorganisms, yeasts and moulds completely disappeared. Affinated yellow sugar contained less sucrose than white sugar did. It partially retained mineral and organic components of sugar beet, and this increased its demand. A product from affinated yellow sugar with the rosehip powder added was produced; rational conditions for its obtaining were selected within the framework of the study. The characteristics of this product were investigated by sensory, spectral and thermogravimetric analysis methods. It was found out that the rosehip powder added into the composition of the product based on affinated yellow sugar had a beneficial effect on its characteristics. The studies carried out allow us to conclude that affinated yellow sugar is possible to use as a raw material for obtaining new products.