Beet Chips Research Articles

Pulsed Vacuum Osmotic Dehydration (PVOD) of Fermented Beetroot: Modeling and Optimization by Response Surface Methodology (RSM)

AbstractFermented beetroots can be osmotically dehydrated and then dried to make a nutritious snack known as fermented beet chips. To ensure the best product quality, it is necessary to determine optimal parameters of osmotic dehydration. Therefore, the aim of this study was to determine the optimal parameters of pulsed vacuum osmotic dehydration (PVOD) of fermented beetroot slices. The response surface methodology (RSM) was employed to optimize PVOD and improve the efficiency of the process. The experimental parameters considered: (T) processing temperature (20 < T < 40 °C), (SC) sugar concentration (40 < SC < 60%), (VT) vacuum impregnation time (10 < VT < 50 min), and (ST) slice thickness (2 < ST < 6 mm). PVOD was optimized in terms of properties of beetroot tissue (hardness, HT, redness, a*T, water loss, WL, solid gain, SG) and osmotic solution (dry matter content, DMS, redness, a*S). The optimum qualities of beetroot tissue (HT = 202.0 N, a*T = 11.8, WL = 55.5%, SG = 7.1%) and osmotic solution (DMS = 57.3%, a*S = 38.9) were obtained at T = 20 °C, SC = 60%, VT = 10 min, ST = 6 mm and T = 40 °C, SC = 60%, VT = 50 min, ST = 2 mm, respectively. The beet tissue obtained by PVOD in optimal parameters was characterized by 2.58 ± 0.21 kg H2O/kg DM moisture content (MCF), 4.64 ± 0.37 mg GA/g DM total polyphenols (TPC), 2.2 ± 0.2 mg TE/g DM ferric reducing antioxidant power (FRAP), 1125 ± 10 kg/m3 density (ρT), and 4.29 ± 0.24 total color change (ΔE*) compared to material before PVOD. 2D and 3D images of the beetroot surface structure allowed to observe the collapse of the structure and the appearance of a semi-transparent coating (most likely a sugar solution) on the material after PVOD.

Promising methods for intensifying the process of sucrose extraction from beet chips

The sugar beet industry in Russia has unexhausted reserves of its development, so to use them requires a set of measures to improve the efficiency of sugar production, in which an important role should be given to the extraction process. The efficiency of the extraction process determines the conditions of subsequent technological operations and affects the production of sugar in general. In addition, as a result of extraction produces a multi-tonnage waste of sugar beet production - pulp, the problem of disposal of which is acute for the sugar industry. Therefore, a comprehensive consideration of the process of sugar production includes the issues of deep processing of pulp, as a valuable raw material resource, which contributes to reducing the amount of waste sugar beet production and solving the problem of environmental pollution. Sugar beet industry occupies an important place in the agro-industrial complex of the country. Among the food and processing industries in Russia, sugar beet production is one of the most highly industrialized and energy-intensive. This monoproduct industry is a very peculiar phenomenon in the economy and, in particular, in the food industry. In this article we will consider some of the most promising methods for intensifying the process of sucrose extraction from beet chips, as well as processing of secondary resources of sugar beet production with obtaining new products of high quality.

РОЗРОБКА БУФЕРІВ ДАНИХ НА ПРОГРАМОВАНИХ ЛОГІЧНИХ ІНТЕГРАЛЬНИХ СХЕМАХ

The need to intensify the extraction process using the influence of chemical reagents on beet chips was substantiated. The analysis of appli-cation of natural sorbents in food production technologies was carried out. The physical and chemical properties of zeolite were explored. The indicators that make it possible to apply natural zeolite for additional treatment of water and juices in sugar production were shown. The effectiveness of the use of natural zeolite for feed water treat-ment with the view to enhancing the technological quality of diffusive juice was determined. Experimental research revealed that feed water treatment with zeolite decreases the content of total iron, ammonium, and permanganate oxidation indicator. It was proved that microbial seeding of feed water and diffusive juice decreases in case of treatment with zeolite. It was established experimentally that the purification of diffu-sion juice occurs during zeolite application for feed water treatment. We determined the effectiveness of removal of macromolecular compounds, including dextran, from diffusive juice obtained during processing sugar beets of various technological quality with natural zeolite. It was shown that at the zeolite consumption of 0.1...0.4 % to the weight of beets, the content of high-molecular compounds and pectic substances in diffusive juice decreases by 30–40 %, and the content of dextran – by 20–40 %, respectively. During the zeolite treatment, an enhancement of the quality of purified juice and improvement of filtration and saturation proper-ties of defeco-saturated precipitate are observed. Thus, the average rate of sedimentation of the precipitate of juice of І carbonation S5 m, when using zeolite for feed water preparation increases by 10–50 % for the beet different technological quality. In the course of research, we designed the technique of zeolite application, which ensures a decrease in coloration, an increase in the purity of the cleared juice, enhancement of filtration and sedimentation properties of the precipitate of juice of I carbon-ation. High effectiveness of the proposed method is pronounced in processing raw materials of lowered quality. Thus, there are some grounds to claim the effectiveness of zeolite application to enhance the quality of diffusion juice and products in sugar production. Keywords: diffusion juice, dextran, sucrose extraction, purification of diffusion juice, zeolite.

ASSESSMENT OF ADVANTAGES OF USING A DIFFUSION PULSATING APPARATUS FOR RECONSTRUCTION OF THE DIFFUSION SECTION OF A SUGAR FACTORY

The sugar industry in Russia plays a huge role in ensuring the country’s food security and is a strategic industry. Of the 90 sugar factories in Russia today, a third of the factories are closed due to unprofitability associated with the high cost of sugar production due to low feed capacity. The raw material for sugar production is sugar beet, mainly domestically produced. The locations of most sugar factories are small municipalities, for which they are the town-forming enterprises. For the revival of closed sugar factories, it is necessary to increase their capacity, which is difficult to do due to the fact that in the diffusion section of each sugar factory there is one large-sized imported diffusion apparatus of a mechanical type, which does not allow increasing capacity in any other way than purchasing a new, more high-performance expensive imported diffusion apparatus of a mechanical type. In the current conditions of uncertainty and disruption of trade relations with other countries, new suppliers of high-performance diffusion apparatus are needed in Russia itself, the apparatus of which would at least not be inferior to the Western apparatus. The Russian company Ingehim has developed a diffusion pulsating apparatus (DPA) without mechanical movable transporting devices, which reduces energy consumption, operating costs and lowers quality requirements for sugar beet chips. The test results obtained using an experimental unit showed a higher quality of the diffusion juice. The lightness of the juice was found to be much higher compared to juices produced in conventional diffusion apparatus, and the juice purity was found to be 5% higher at a comparable solids content, resulting in an additional amount of sugar produced per year, allowing for a faster return on investment.

Factors affecting total antioxidant activity and polyphenol content in beet root chips during production and storage

Relevance and methods. Chips are considered to be one of the most popular food products with high content of biologically active compounds. The aim of the present work was evaluation of quality and antioxidant self-life of beet chips from different cultivars. Effect of drying method (convection, freeze drying) and storage conditions (paper, vacuum plastic bags and aluminum foil) on beet root chips from 4 cvs self-life was investigated. Biochemical methods of analysis and tasting evaluation were used.Results. Beet intervarietal differences in self-life of chips fat soluble antioxidants were indicated. Paper bags were shown to produce the highest AOA and phenolics values of convection drying products contrary to freeze drying chips in vacuum plastic bags. Differences in AOA and phenolics self-life of products produced via convection and freeze drying are absent. Tasting evaluation (appearance, taste, texture, aroma) revealed the lowest score for Gaspadynya cv. The highest polyphenols loss in chips stored in aluminum foil was typical for Gaspadynya cv chips, while storage in paper bags – for chips from Dobrynya cv chips. In a whole, the results of the present investigation indicate the importance intervarietal differences in beet chips production, as genetic differences determine taste and storability of the product.

Development of a mathematical regression model of the beet pulp pressing process carried out on a deep press extruder

The article is devoted to the development of a mathematical regression model of the beet pulp pressing process carried out on on a deep press extruder. The following parameters of beet pulp pressing were taken as initial ones: initial moisture content (before the extruder) and final moisture content (after the extruder); sugar content in the pulp before and after pressing; sugar content in the pulp; beet chips length before and after pressing; total biological contamination of sugar beet pulp; pulp acidity before and after pressing; acidity of the granulated pulp. The Fuzzy Logic Toolbox module included in the MatLab package is used to implement the proposed technique. The Surfase Viewer module is used to present the simulation results in a graphical form. Such studies were previously carried out with the CurveExpert 1.3 application package. The resulting equations adequately describe the change in the sugar content in the pulp and its nutritional value depending on the pulp acidity and moisture content, as well as the length of the sugar beet chips. The significance of the influence of each of the main technological parameters (acidity and moisture content of the beet pulp, the length of the beet chips) on the amount of sugar in the pulp and its nutritional value was determined in the work. The resulting quadratic dependences having sufficiently high coefficients R2, adequately describe the process of beet pulp pressing in a deep press extruder with an assessment of the influence of variable parameters on the content of residual sugar and feed units in beet pulp. The data obtained make it possible to objectively evaluate the work of a deep-pressing exstruder and justify the kinematic mode of the screws rotation, which allows minimizing the cost of finished products.

On the equilibrium and stability of a fluidized bed as a thermodynamic system

The transfer of the dispersed layer into a fluidized state makes it possible to intensify the drying process. The small size of the particles leads to an increase in the surface of their contact with the coolant at a relatively low hydrodynamic resistance. Other positive qualities of fluidization are listed, which is very important when carrying out exothermic processes. We studied the behavior of the fluidized bed during the drying process. The curve of fluidization of beet chips is shown. The suspended state of the material began when the forces of the hydrodynamic layer were equal to the weight of all its particles per unit area of the cross-section of the working chamber. The region of existence of the fluidized bed is marked. In this area, the flow was relatively equilibrium (fluidized). On the surface of the layer, small waves were observed with different frequencies and amplitudes of oscillations, as well as with spontaneous fluctuations. This mode of operation was achieved as a result of the study of the structures of the support - gas distribution grid and the drying chamber. The flow velocity profile in the working chamber is investigated. An efficient equalization of velocities with the help of flat stamped grids has been established. The results were confirmed by the spectra of the flow in the drying chamber. Oscillations on the free surface of a fluidized bed are considered. The Euler equation was written, which made it possible, as a result of various transformations, to obtain a formula for calculating the oscillation frequency of the fluidized bed. The studies carried out made it possible to establish the regimes of pseudo-fluidization, to a certain extent minimizing the heterogeneity of the layer, which is of significant practical importance. However, the operating parameters need to be adjusted depending on the type of material to be dried and other indicators. The research results do not obscure the general provisions of nonequilibrium thermodynamics. The fluidized bed cannot be in an equilibrium state, since the transfer of substances is obvious: energy, mass and momentum. It is correct to regard the fluidized bed as unstable. Small and spontaneous fluctuations always exist in the layer. The absence of conditions for their decay becomes a condition for the instability of the process.

Determination of physical and mechanical properties of sugar beet cake, density dependence on humidity and pressure

In many livestock farms that are engaged in the breeding of cattle, both meat and dairy directions fresh pulp is mixed with molasses, and then this mass is given to the animals. Beet pulp is a by product of the beet sugar production process, representing desaccharified beet chips (80-82% by weight of processed sugar beet with a dry matter content of about 6.5-7%). The main direction of using sugar beet pulp is the use of it in the feeding of cattle for meat and milk directions. Beet pulp remains one of the most valuable feed for feeding cattle. Pulp is a highly digestible source of carbon, its main components are pectin and hemicellulose. At present, the issue of the quality of beet pulp plays a crucial role in its use for feed purposes. The volume of its implementation in feed production depends on it.

Improving the Efficiency of Grinding Sugar Beet in Centrifugal Beet Cutters

Introduction. Grinding sugar beet should be carried out with minimal losses in centrifugal beet cutters with specially designed knives that provide frequent and constant chaotic longitudinal-lateral cutting of circular conductive beet knots. The objective of the work is to increase the reliability of the knives of centrifugal beet cutters by structural and technological strengthening in the process of their production and restoration. Materials and Methods. The state of the cutting edges of the knives was determined by using the micrometric measurement of the wear and deformation of the edges. Physical and mechanical indicators were analyzed based on the values of wear resistance, microhardness, and bending endurance. Results. The analyzes of the defective state of the knives of centrifugal beet cutters and theoretical studies of the grinding process have allowed formulating the factors affecting the permeability of the beet chips and the efficiency of their grinding with knives of a special diamond-shaped design. Experimental studies have made it possible to establish dynamically substantiated design parameters of an improved knurled knife. Discussion and Conclusion. The proposed measures ensured an increase in the durability of knives by 27–30%, the relative wear resistance of cutting edges by 20%, the limit of endurance of cutting edges for bending by 25% and a shift increase in the length of chips by 18–20% with an increase in its permeability by 16–18%.

State-of-the-Art Methods for Eradication of Pathogenic Microflora in Sugar Production

Producing sugar from sugar beet is a combination of physical and chemical processes not related to microbial life. Microorganisms in fact are pests for sugar production, as they negatively affect the production rates, lead to a loss of sucrose, and reduce the resulting sugar output while also worsening its quality; the products of microbial life reduce the pH value of sugar products, which leads to a faster corrosion of the equipment and piping. Microorganisms can come from sugar beet itself as well as from water, air, the staff, or the equipment. Non-compliance with the production standards may as well result in contamination. The entire sugar production process is negatively affected by microorganisms, as they cause a considerable loss of sucrose. Beet chips and juice are a good growth medium for pathogens that consume sucrose as a part of their metabolism.

The rationale for the method of thermochemical processing of beet chips before extraction of sucrose

The objective of this thesis is to ensure utmost performance of the diffusion process by choosing the most effective components of chemical heat treatment of beet chips. Aqueous solutions of ammonia sulphates (NH4)2SO4, aluminium sulphate Al2(SO4)3, calcium sulphate CaSO4 have been considered as reagents to process chips. The classical diffusion process method has been used as a benchmarking option. It has been deduced from experiments that beet tissue treatment with solutions of the proposed reagents heated up to 73 ° C enables a high degree of cell plasmotosis, enhances its permeability and intensifies sucrose transfer to the extractant during heavy convectional leaching. The process is strongly enhanced if chips are treated with reagent solutions following electrochemical activation, which is confirmed by the study of the beet tissue fine structure after its various chemical heat treatments. Rational conditions of solution electrochemical activation for beet chips chemical heat treatment prior to extraction have been selected experimentally. 3 patents of the Russian Federation for the diffusion juice process have been obtained based on the results of the studies conducted.

Multi-criteria optimization of beet juice obtaining process by press-diffusion method

Currently, the application of advanced technologies in sugar factories is relevant. These technologies are based on the use of a combination of physical and energy effects on the feedstock and provide a reduction in sucrose losses at the stage of diffusion juice obtaining. A method of press-diffusion production of juice from sugar beet which allows to increase the yield of sucrose from beet chips and to reduce losses at the stage of diffusion juice obtaining and production costs is suggested by us. The press-diffusion method of extracting juice from sugar beet with the methods of mathematical planning and statistical processing of the experimental results was studied in the work. Regression equations and suboptimal parameters providing the maximum yield of beet juice with minimum energy consumption for its implementation were received in experimental plants under the influence of technological parameters, which were the pressure applied to the beet mass at the pressing stage, the temperature at the diffusion stage, and the pretreatment temperature of beet chips before pressing and the frequency of ultrasonic vibrations of the emitter in the diffusion installation. These operating parameters were the following: pressing pressure 0.27–0.33 MPa, pretreatment temperature of beet chips 334.2–337.3 K, diffusion temperature 342.5–345.0 K and frequency of ultrasonic radiation 21.25–23.36 kHz. The engineering nomograms presented make it possible to determine the value of the specific energy consumption and the value of the liquid phase output from the technological parameters of the press-diffusion method for producing beet juice in a quick and qualitative way.

Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound

Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference.

Modeling the design of the scaler for thermochemical treatment of beet ships before extracting sucharose

The extraction of sucrose is a key process in sugar beet production that determines its efficiency. This process is significantly accelerated by a complex thermal, electrical and chemical effect on beet tissue in the process of its preparation and is carried out in scalders of various designs. The design parameters of the scalder can be estimated using mathematical modeling methods. When developing the model, a finite element approach was used by representing complex bodies in the form of a large number of separate elements of the same type and the method of particle dynamics. In the simulation, a number of coefficients were introduced related to splitting the chips into separate spherical elements: mЭ, cС, dЭС, cИС. Reference and experimental data were used to calculate them. The mathematical model is implemented in the form of a system of differential and algebraic equations, for the processing of which a computer program in the Object Pascal language has been developed. The developed model makes it possible to vary a large number of design and technological parameters of the scalder and mechanical and geometric parameters of beet chips, and to determine indicators characterizing the efficiency of thermochemical processing of chips. The angle of inclination of the nozzle in the vertical plane, length and diameter of the nozzle were chosen as design parameters. The efficiency of the scalder design was evaluated by the mass of beet chips accumulated on the nozzle and the contact time of the beet chips with the inner surfaces of the scalder. In the course of a computer experiment, it was found that an increase in the angle of inclination of the nozzles at different lengths and diameters significantly reduces the mass of accumulated chips and the time of contact of the chips with the surface of the scalder. The resulting model is intended for the design of prototypes of the scalder.

ESTIMATION OF THE SUITABILITY OF METHODS FOR DETERMINING LACTIC ACID CONTENT IN DIFFUSION JUICE FOR APPLICATION IN CHEMICAL AND TECHNICAL CONTROL OF SUGAR PRODUCTION

Development of microbiological infection in the process of production of diffusion juice is one of the most important factors affecting the quality of diffusion juice and sucrose loss. In this regard, it is important to promptly monitor the microbiological contamination of mixture from water and beet chips in the diffusion apparatus. Lactic acid is used as an indicator of the degree of microbiological contamination of the diffusion juice. Traditionally, when calculating unaccounted sucrose losses on diffusion, the titrimetric method is used to determine the concentration of lactic acid with preliminary isolation of acid anions from the diffusion juice on ionite columns. However, this method is time-consuming and labor-intensive and is not suiTable for operational control. The article suggests using a simpler and less time-consuming spectrophotometric method for operational control, based on measuring the optical density of the colored product of the reaction of lactate ions with iron(III) chloride at a wavelength 400 nm. The results of evaluating the consistency of data on the content of lactic acid in diffusion juices obtained using the traditional and spectrophotometric methods are presented in article. The results of data analysis using the Bland-Altman descriptive statistics method confirm that the data obtained by various methods are in good agreement with each other, and therefore the spectrophotometric method for determining the concentration of lactate ions can be used in production control in the sugar industry.

Problems of seasonality of sugar production from beets

In recent years, the annual processing of sugar beet in Russia is 45 million tons or more, which allows to produce white sugar in the amount of 6.0 million tons or more. during the production season, the quality of beets does not remain constant – not only its sugar content changes, but also the content of harmful soluble non-sugars, as well as physical and chemical parameters - the mass of root crops decreases due to wilting, reducing turgor, respiration and germination, rotten mass appears as a result of microbiological and enzymatic processes and the formation of foci of mucous bacteriosis. One of the main tasks of improving the diffusion process is to increase the elasticity of beet tissue and reduce the intensity of the transition of pectin substances into the diffusion juice. This goal is achieved by using effective chemical reagents in the composition of the feed water introduced into the diffusion apparatus, as well as processing of beet chips immediately before the sucrose extraction process; reducing the temperature of desugarisation of beet pulp in the diffusion apparatus in the allowable interval. The method of intensification of sucrose extraction using the method of treatment of feed water in an electric field is proposed. Improvement of the dispersed composition of the resulting sediment particles is facilitated by the return to the preliming of the carbonate suspension of juice II saturation, carried out using an activated suspension of filter perlite. The homogeneity of calcium carbonate particles and correspondingly high filtration rates of saturation juice are formed due to the active circuit of the internal circulation of the juice. The use of the proposed recommendations during the implementation of technological processes in their implementation in modern equipment of the diffusion process and purification of the obtained juice allow to minimize the negative consequences of beet processing both at the initial stage of the production season when technically not ripe root crops are received, and during the end of the season when processing raw materials of reduced quality.

Multigrain Beetroot Crisps: A Healthy Snacking Option

Aim: With the rise of metabolic disorders like obesity in developed countries, maintenance of healthy lifestyle has become very challenging. Food plays a very important role in this process. Consumption of healthy foods with proper portion control can help in controlling excess weight gain and can prevent metabolic disorders like obesity. Obesity is characterized by excess accumulation of fat. This further leads to complications like dyslipidemia, hypertension, diabetes mellitus and cardiovascular diseases. Increased consumption of calorie dense fatty snacks or high sugar processed foods between meals is one of the causes of obesity. Consumption of low fat high fiber snacks has shown to help in weight reduction. Therefore development of a healthy snacking option was considered. The aim of the study was to develop and standardize a healthy snack for obese as well as healthy population.
 Place and Duration of Study: Department of Clinical Nutrition and Dietetics, Dr. BMN College of Home Science, between November 2019 and February 2020.
 Methodology: A healthy snacking option in the form of Multigrain Beetroot Crisps was prepared by using a mixture of cereals and millets flours. The snack was baked instead of frying to reduce the calorific and fat content. Standardization was done by testing for sensory evaluation using 5 point hedonic scale for four weeks. Shelf life study was carried out to find stability of developed product.
 Results: Sensory evaluation studies showed the product was well accepted by the target population. On comparison with the commercially available product, Multigrain Beetroot Crisps was high in fiber, calcium and iron. Shelf life study showed, the product was stable for four weeks at room temperature when kept in an airtight container.
 Conclusion: A healthy snacking option in the form of Multigrain Beetroot Crisps was developed for obese as well as healthy population which is nutritionally better as compared to commercially available beet chips owing to its fiber, calcium and iron content which are beneficial in obesity related complications.

Синтез еквівалентної математичної моделі для системного аналізу складної системи

The paper proves why a mathematical model of a complex system with many inputs in the form of a multiple regression equation cannot be used in problems of predicting the original coordinate of this system if it is not possible to influence its input coordinates, and in problems of controlling the original coordinate of this system if it is possible to influence any of the input coordinates. It is shown that the results of the proof are fully consistent with the experimentally obtained dependences for a normally functioning industrial complex system, which is a diffusion apparatus for the extraction of sugar from beet chips. Using autoregressive models for each input coordinate of a complex system, a synthesis of such a mathematical model of this system, which can be used in predicting the output coordinate of the system in the absence of influence on its input coordinates and in the problems of controlling this output coordinate b to one of the input coordinates. A method for synthesizing an equivalent mathematical model of a complex system operating in a stationary mode, suitable for predicting and controlling one output coordinate of this system, depending on several input coordinates, each of which is given by an equivalent autoregressive dependence, which takes into account several previous values of this input transformed into a time series. The results of the synthesis of an equivalent mathematical model of a complex system are generalized to complex systems with several output coordinates, each of which depends on several input coordinates

The state of the food system of diffusion juice of sugar beet infected by mucous bacteriosis with the introduction of enzyme preparations of glycosidase action

In sugar technology, the degree of sucrose extraction from sugar beet is largely determined by the state of the food system of diffusion juice formed during the extraction of sucrose from beet chips. Potential states of the food system of diffusion juice obtained from healthy and infected sugar beet under the condition of optimal technological regime and technological aids used are shown. It is noted that the food system of the diffusion juice from the infected with mucous bacteriosis sugar beets shows a tendency to instability due to the accumulation in it of hard removable polysaccharide high-molecular compounds - dextran,Levan ,effective way to remove which are enzyme preparations of glycosidase action (dextranase and Lebanese). The state of the food system of the diffusion juice from sugar beets with the extent of mucous bacteriosis lesions of 5 and 10% is studied, based on the modeling of technological processes of sucrose extraction and lime-carbon dioxide purification of diffusion juice by means of diagnosing representative indicators. As used auxiliary substances used complex enzyme-antiseptirujut drug Extrasept 2, containing dextranase and Levanzo; antifoam Laprol PS-1; antimicrobial agent Navisan M1. It is identified that the introduction of the specified enzyme preparations into the food system of the diffusion juice promotes its transfer into stable state with the best values of the parameters: the content of high molecular compounds were lower by 42–44%; the purity was higher by 2,5–2,6%; dynamic viscosity by 10–15% lower as compared to the variants without application of enzyme preparations. This is due to the hydrolyzing effect of enzyme preparations, confirmed by the results of the microscopy of cellular and diffusion juices. Stable state of the food system of diffusion juice contributed to the improvement of the quality indicators of the purified juices.

Improving the Wear Resistance and Bending Strength of Knives Used in Centrifugal Beet Cutters

The efficiency of sugar production depends largely on the state of beet chips obtained from a centrifugal sugar beet cutter. It is shown that a one-shift operation of defective knives may result in a loss of up to 28-30 percent of sucrose. (Research purpose) To establish quality indicators of beet chips obtained from a centrifugal beet cutter, to improve a design and production technology of knives with increased physical and mechanical characteristics. (Materials and methods) The authors identified the reasons leading to the deterioration of the knife parameters and ensuring the quality of sugar beet cutting. To increase the indicators of wear resistance and bending strength of the cutting edges, the knife design was modified and a new technology of knife manufacturing was offered. The authors theoretically and experimentally proved the feasibility of replacing the manufacturing technology of the cutting edges of knives - from cutting to plastic deformation in die tooling. (Results and discussion) The authors have determined the mechanism and consequences of the wear and breakage of cutting points and the deformation and breakage of cutting edges of sugar beet knives. The technology of edge die stamping with special equipment was offered. The design of tooling for die stamping and machining of knife’s cutting edges was developed and experimentally tested in production conditions. (Conclusions) The authors offered the methods of strengthening cutting edges of knives with die casting, as well as offered solutions to the design problems of knife manufacturing using special high-performance and resource-saving equipment. The main physical and mechanical characteristics of sugar beet knives manufactured according to conventional and improved technologies have been experimentally determined and tested under operating conditions. The authors show the advantages of the cutting edges of sugar beet knives manufactured according to the improved technology; the study has proved an increase in microhardness by 14 percent and an increase in bending strength by 30 percent.