THE EFFECT OF SULFITATION TREATMENT OF BEET-SUGAR PRODUCTION SEMI-PRODUCTS ON THE PROCESS OF INTENSIVELY COLORED HIGH MOLECULAR COMPOUNDS INHIBITION

Abstract

Studies have been carried out to identify the effect of sulfitation treatment of sugar-beet processing semi-products on their color when it is carried out at one or several processing stages, as well as in its complete absence. At the first stage, the influence of the process of sulfitation treatment of the extractant and thin juice on the color of the thin juice and thick juice obtained from the thin juice by evaporation was studied. It was established that the sulfitation treatment of only the extractant provided a decrease in the color of the thick juice by 9.21%, while the sulfitation treatment of only thin juice – by 55.00%, and the sulfitation treatment of extractant and thin juice – by 58.16%. In addition, an increase in the purity of the thick juice by 0.45% due to the sulfitation treatment of the extractant and thin juice reduced the sucrose content in molasses by 0.11% and, consequently, reduced the overall loss of sugar in production. At the second stage, the effect of sulfitation treatment of a B+C remelt syrups with the use of sulfur dioxide and sodium bisulfite was studied. It was established that the amount of blocked aldehyde and ketone groups when thick juice was treated with sulfur dioxide was higher than when treated with sodium bisulfite due to the divalent anion SO 3 2– , and not the monovalent HSO 3– . At the third stage, under production conditions, the effect of sulfitation treatment of massecuite I on the boiling time and color of white sugar was studied. It was established that the average value of the color of white sugar in the presence of sulfitation treatment of massecuite I was 0.44 ICUMSA units, while without treatment – 0.50 ICUMSA units, i.e. under production conditions, the sulfitation treatment of massecuite A made it possible to reduce the color of the finished product – white sugar by 12.0%.