Diffusion Juice Research Articles

Continental-scale insights into the sugarbeet diffusion juice microbiomes.

Bacterial contamination of raw diffusion juice poses unique challenges during the sugar extraction process. This study profiled bacterial communities by using full-length 16S rRNA amplicon sequencing and quantified the carbohydrate concentrations in raw diffusion juice samples received from sugar factory regions across the USA and Canada. Juice samples were collected at four time points during the 2021 and 2022 processing campaigns. Firmicutes was the dominant phylum from the raw diffusion juice samples collected during both campaigns and comprised 85.5% of total bacterial abundance. Lactic acid bacteria such as Leuconostoc and Lactobacillus were among the core genera which also dominated the bacterial community in raw diffusion juice. Positive correlations in the abundance of functionally and taxonomically related bacterial communities were identified. During the 2021 campaign, 44 bacterial genera were differentially abundant in raw diffusion juice extracted from sugarbeet roots in Periods 1 to 4. This number declined sixfold during the 2022 campaign to three genera. The concentration of raffinose in raw diffusion juice positively correlated to the relative abundance of Leuconostoc. Furthermore, an in vitro assay was performed to assess the growth dynamics of Leuconostoc mesenteroides in sucrose or raffinose-rich medium and observed the rapid consumption of both carbohydrates by this bacterium. This finding is important for deciphering microbial growth dynamics in raw diffusion juice that can be useful in minimizing sugar loss during the factory processing.IMPORTANCEFindings additionally provide baseline information that can be used to develop mitigation strategies that reduce losses due to microbial contamination of sucrose processing streams.

A neural network approach to predicting the quality indicators of the purification department of a sugar factory

The article proposes a model of the defecosaturation department of a sugar beet processing plant based on a neural network, which predicts the main indicators of the efficiency of diffusion juice purification. The predictive model allows you to adjust the operation mode of the department by analyzing the unmeasured qualitative indicator of the purification effect. The developed model also predicts the color of the semi-finished product, as well as the loss of sugar in the filter cake I and II saturation with an error of less than 5%. Unlike existing solutions, forecasting is performed in real time using a set of indicators of an automation system and an industrial laboratory. A predictive neural network model is an MLP universal for approximating non-linear complex functions with many variables. The model has 32 inputs, 4 outputs and one hidden layer with 23 neurons. The main technological variables from the automation system – temperatures, flow rates, pressure, pH in the apparatus, as well as from the industrial laboratory – alkalinity, SO content in the saturation gas will be fed into the network input. This allows to increase the informative support of the operator-technologist regarding the quality indicators of the enterprise without additional load on the industrial laboratory and without additional cost automatic quality devices.

Complex technological process for production of apple distillates and evaluation of its quality indicators.

The research presented in the paper is related to solving an important and urgent problem in the wine industry – use of waste and by-products of production as secondary raw materials. In the course of the experimental part, generally accepted and special research methods and techniques were used; the peculiarities of the extraction and fermentation processes were studied. This is the first time when, in the technology of manufacturing apple distillates, a method was used to reduce the amount of the resulting head fraction during fractional distillation, and the prospects for the reuse of a new by-product of fractional distillation – an intermediate fraction – were scientifically substantiated, as well as diffusion juice obtained from apple pomace was involved at the fermentation stage. The uniqueness also lies in the fact that all the techniques are combined into a single integrated approach. As a result, a scientifically sound, improved and cost-effective technology for production of apple distillates with complex processing of secondary raw materials of winemaking has been developed, which makes it possible to increase the level of economic feasibility and efficiency of the industry, and is the basis for innovative economic development aimed at import substitution. The paper reflects the basic technological layout of the developed technology, describes its operations and stages, as well as studies of the main quality indicators (physical-and-chemical, organoleptic indicators and comparative analysis of the tasting test with the consumer focus group) of apple distillates obtained by integrated waste technology.

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.

Development and research of a digital control system for juice consumption after the diffusion apparatus in sugar production

The article is devoted to solving the problem of stabilizing the flow rate of diffusion juice at the outlet from the buffer tank under conditions of an unstable hydrodynamic mode of operation of the diffusion apparatus in sugar production. The existing system does not provide effective stabilization of the juice consumption in case of significant fluctuations in the level and situations arise when the buffer tank is empty or overflowed. A digital control system is proposed that improves the dynamic accuracy of juice flow stabilization due to digital correction according to the integral law of setting the flow regulator according to filtered (smoothed) level values and including proportional, differential components in the correction algorithm when the level leaves the “smooth” control area. The effectiveness of the digital control system is confirmed by mathematical modeling in various modes.

Obtaining clarified juice from ripe softened persimmon fruits

From such low-yielding fruits as persimmons, juices are obtained by diffusion with water, in which a lot of biocolloids are extracted. Therefore, the aim of this study was to facilitate the separation of the diffusion juice from the ripe persimmon. Food additives E330, E 509, Amylase XML, and Pectinex 5XL were tested for this purpose. The experiments were carried out with ripe persimmons of 4 varieties grown in the experimental farm of the Research Institute of Fruit and Tea Growing (Guba, Azerbaijan). The tested technology of clarified juice included grinding of ripe fruits for 10-14 minutes in a propeller agitator (500 min-1) with the addition of water in an amount of 30-80 wt.%, heating the mixture to 50-55° C and slow mixing for 30 minutes at this temperature with the introduction of food additives. The data showed that under these conditions, it is quite effective to use both of the above-mentioned enzymes at a concentration of 0.03 % by weight of persimmon. Between the ripe persimmon (regardless of its variety) and water, the optimal ratio is 1:0.3, at which it is possible to obtain primary juice fractions with a content of dry soluble substances (DSS) 12-22 o Brix, which do not need to be restored. It is only necessary to mix them with the expectation of obtaining clarified juice ready for bottling and pasteurization with a strictly regulated content of DSS 16 ° Brix, the yield of which is 80-85 % by weight of the raw material.

AUTOMATED SYSTEM FOR DRYING SUGAR PRODUCTION PULP

Sugar production is one of the most complex and energy-intensive. Conditions of high competition of modern reality bring to the fore such indicators as quality, energy consumption, cost. Such conditions dictate the need to apply the latest scientific advances in the automation of sugar production technologies. The automation of the sugar industry ensures high-quality, efficient operation of all technological sections of the sugar plant only through a comprehensive approach to solving this problem. One of the main problems in creating the ACS TP of the sugar industry is the stabilization of the flow line of the main product of sugar technology, as well as maintaining optimal levels of product stock in intermediate (buffer) collections of sugar technology. The technological complex of the sugar industry enterprise consists of areas of procurement, storage, preparation of raw materials for processing, departments of juice production, purification of diffusion juice, areas of finished product production, storage and auxiliary production. Increasing productivity in sugar factories, developing new technology to improve quality, increase the efficiency of sugar industries that require renewal, as well as improving management systems using modern measuring and automation tools. Automation of technological processes with the use of automated complexes, machines, mechanisms, modern means of automation and computer technology is one of the main directions of scientific and technological progress in all sectors of the economy. The analysis and development of the automated system of dispatch control of the drying process of pulp in sugar production is carried out in the work. The system is based on SCADA - Trace Mode 5.10 system manufactured by AdAstra. The result is a fully functional system that can be used in sugar production and the advantage of its implementation is to increase efficiency compared to existing systems.

STUDY OF THE EFFECT OF LOW-TOXIC ANTIMICROBIAL AGENTS ON BACTERIAL ACTIVITY AND TECHNOLOGICAL QUALITY OF DIFFUSION JUICE

An overview of the main groups of disinfectants used in the food industry is presented in article. The opportunity of their using to suppress the microbiological infection during extraction in sugar production is evaluated. The results of laboratory studies of the effects of low-toxic antimicrobial agents (polyhexamethylene guanidine hydrochloride (PGMG) and sodium dimethyldithiocarbamate (SDK)) on the bacterial activity of the juice-beet chips mixture, diffusion juice, beet juice and on the main indicators of the technological quality of diffusion juice are also presented.

Улучшение технологических индикаторов полуфабрикатов производства сахара из бактериально инфицированной сахарной свеклы

Introduction. Technological aids play a special role in sugar production technology, but their complex effectiveness requires a comprehensive and in-depth study. The research objective was to establish the patterns of change in the technological indicators of semi-finished products obtained from bacterially infected sugar beets with the combined use of an enzyme preparation, antimicrobial agent, and defoamer.
 Study objects and methods. The study involved such semi-finished products as juice (diffusion, pre-defecated, first and second saturation) and syrup, the quality of which was determined according to standard methods. The laboratory experiment was carried out on the basis of the second-order D-optimal Box-Behnken plan for three factors at three levels.
 Results and discussion. The research revealed positive dynamics of the following technological indicators: sucrose content, deposition rate, turbidity, chromaticity, and general purification effect. The sugar beet had the second degree of infection with mucous bacteriosis. Purified juice underwent lime-carbon dioxide purification and thickening under the combination of enzyme preparation Dextrasept 2, antimicrobial agent Betasept, and antifoam agent Voltes FSS 93. The greatest increase in sucrose at the level of 1.1% by DM weight was confirmed by a higher overall effect of purification of diffusion juice (2.2 %). The values of turbidity of the purified juice and syrup were below the threshold values. The low values resulted from the increase in the sedimentation rate of the pre-defective juice and the juice of the first saturation by an average of 4.1 and 3.2 times, respectively, due to the effective removal of high molecular weight compounds. The share of the enzyme preparation was 40–71%, antimicrobial agent – 19–49%, defoamer – 1.6–6.5%. The values of the multicriteria optimization parameter corresponded with technological indicators. The optimal combination (per 1000 tons of beets) included 6–8 kg of Dextrasept 2, 1.5–2.0 kg of Betasept, and 15–20 kg of Voltes FSS 93. As a result, the yield of white sugar increased by 0.25%. 
 Conclusion. The regression dependencies can be recommended for predicting the main technological indicators of semi-finished products. The resulting data makes it possible to determine the effectiveness of the combined use of an enzyme preparation, antimicrobial agent, and defoamer in sugar production. Further research will identify the patterns of multifactorial interaction of these preparations.

Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm

Abstract The purity is accounted for one of the main characteristics of sugar beet juice in the sugar production process. In this regard, in the paper, the impact of slicing parameters including blade type, slicing angle from 0 to 90°, slicing thickness from 3 to 6 mm, and preheating duration from 3 to 15 min was studied on juice purity using Response Surface Methodology (RSM). The Genetic Algorithm (GA) technique was also employed to find the optimum values of variables to reach the highest juice purity. The results indicated that the quadratic model was the best model to predict juice purity. The Findings presented that as cossette thickness and slicing angle increased, the juice purity was improved. Optimization of the quadratic model by GA showed the best cossette thickness was 6 mm for both blades. The results of optimization indicated that 92.25 and 94.45% juice purities could be obtained from optimum conditions.

APPLICATION OF ELECTRODIALYSIS FOR PURIFICATION OF DIFFUSION JUICE IN SUGAR PRODUCTION

An analysis of the main production processes used in the sugar industry and ways to improve production efficiency is presented. In the sugar industry of the Republic of Belarus, an extensive way of increasing production efficiency is mainly used — improving the existing technological scheme mainly without introducing new technologies. This path carries low risks, but has natural limitations. The paper considers an alternative option for increasing the efficiency of sugar production, which is based on the use of new electromembrane technologies that complement the traditional technological scheme or partially replace its stages. The most promising and little-studied method of processing sugar beet processing products in order to increase production efficiency is electrodialysis. The aim of the study is to study the effect of electromembrane treatment of diffusion juice of various degrees of purification on improving the efficiency of sugar beet processing. The results of model tests of the electrodialysis process in real production conditions with a steadystate sugar production mode on a pilot membrane installation with a cation-anionic set of membranes are presented. The results of calculations confirming the effectiveness of the use of electromembrane processing in the technology of sugar beet processing are presented.

Влияние ферментной обработки на вязкость бактериально инфицированного диффузионного сока свеклосахарного производства

Приведены результаты изменения динамической вязкости диффузионного сока, полученного из сахарной свеклы разной степени инфицирования слизистым бактериозом, при обработке ферментным препаратом Декстрасепт 2. The results of changes in the dynamic viscosity of the diffusion juice obtained from sugar beet of different degrees of infection with mucosal bacteriosis, when treated with the enzyme preparation Dextrasept 2, are presented.

Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups

The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25‒35 %, the yield of the pressed cake is 75‒65 % on average, with a sugar content exceeding 60 %. It has been experimentally established that the use of the anti-current process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials. The rational parameters for this process have been defined. At a temperature of 66–70 °C and a duration of 20 minutes, it is possible to obtain an extract whose content of solids is 13.0 %, total sugars ‒ 11.10 %, and whose purity is 85.38 %. The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.

Вплив мікробіологічної біоплівки на технологічний процес цукрового виробництва

During the processing of frozen and thawed sugar beets, invert sugar, in particular glucose and fructose, accumulates in them. This is due to the process of hydrolysis of carbohydrates. As a result of temperature fluctuations, beets lose elasticity, and tissue walls become soft. The activity of microorganisms intensifies on damaged beets. In the sugar industry, harmful microorganisms enter the production with raw materials, water, unwashed soil and air. Under improper storage conditions of raw materials the rapid development of microorganisms begins leading to sugar loss. The microflora of raw materials in sugar production is due to spore-forming and non-spore-forming bacteria, as well as micromycetes. Processing in the production of such raw materials is complicated. This leads to non-rhythmic operation of the sugar factory, technological processes and metal corrosion of technological equipment. Sugar yield and quality are significantly reduced. An important factor is the protection from the formation of microbial biofilms. The article considers the problem of formation of microbial biofilm in the process of obtaining diffusion juice in the sugar industry. The structure of the biofilm and its stability over time are considered. Under the conditions of active biofilm formation, uncontrolled unaccounted losses of sucrose are observed. Under conditions of low-quality beet processing, biocides and enzymes must be used in the production. They reduce the contamination of intermediate products by microorganisms, greatly facilitate the technological process. They also allow you to predict unaccounted sugar losses and improve its quality and yield. The article considers the effect of different types of biocides on dextran, which is an example of the formation of microbial biofilms. The comparative characteristic of influence of biocides on dextran is given and their resistance is noted.

Nitrate and nitrite pathways and dynamic changes in bacterial communities during beet sugar processing.

Bacterial community successions were surveyed during the processing stages of sugar production using high-throughput sequencing methods. Furthermore, the correlation between bacterial community and nitrate/nitrite content in beet sugar processing were investigated. In an analysis of the V3-V4 region of the 16S rDNA gene, 254 122 effective sequences were obtained from samples, which included sugar beet, cossettes, diffusion juice, second-phase diffusion juice, light juice and thick juice. The results showed that dominant genera included Pantoea, Pseudomonas, Leuconostoc and Burkholderia. Moreover, significant changes in bacterial communities were observed in samples. Regarding the relevant nitrogen metabolic potential, this study revealed communities with the ability for nitrate and nitrite metabolism. Furthermore, a shaking experiment involving diffusion juice and second-phase diffusion juice was performed, and results showed that the nitrate level declined 73% and 98% in 36 h, respectively. These results suggested that the bacterial communities contribute to nitrate and nitrite transformation. This study illustrated that the bacterial communities and their specific effects on the formation of nitrate and nitrite during beet sugar processing. The results presented the basic concept involving the nitrate- and nitrite-forming pathways directly related to the mechanism of bacterial community growth. This study could facilitate an understanding of the correlation between nitrite content and microorganisms to guide beet sugar manufacturers regarding the control of nitrite and nitrate content. © 2021 Society of Chemical Industry.

CAPITALIZATION OF SECONDARY WINE PRODUCTS - AN OPPORTUNITY FOR THE WINE SECTOR OF REPUBLIC OF MOLDOVA AND ROMANIA

One of the economy key sectors of Republic of Moldova and Romania is the wine sector, where a progressive trend has prevailed in recent years. But to increase its efficiency it is necessary to use the raw material in a complex way, producing both famous wines and other necessary products, as well as to comply with the rigors of ecological standards. The issue of wine by-products draws the attention and interest of researchers, regulators, industry and consumers and has urged the European Community to a zero waste economy by 2025. The article deals with the chemical composition of the main parts of grapes which depend on a number of factors, such as variety, climatic conditions of the year, vine and wine making practices, condition of the grapes, their maturity, etc. There have been presented physico-chemical characteristics of the wastes obtained from the grapes processing such as: bunches, grape pomaces, piquette and diffusion juice, seeds, wine yeast, tirighia and vinasse. Thus, by making use of wine wastes, a number of valuable products can be obtained that can be used for different purposes.

Improvement of the quality of bacterially infected diffusion juice by application of enzyme preparation Dextrasept 2

The object of the research was diffusion juice obtained from bacterially infected sugar beet roots. The purpose of the work was to establish the laws of changing the quality of diffusion juice in sugar beet production when using the enzyme preparation Dextrasept 2 in the process of extraction of sucrose from bacterially infected sugar beets. As a result of the studies, the dependences of the change in the quality indicators of diffusion juice on the degree of bacterial infection of the root cell juice and the doses of the enzyme preparation Dextrasept 2 were determined. Regression equations are obtained that are suitable for calculating the dose of the applied enzyme preparation Dextrasept 2, depending on the degree of bacterial infection of the cell juice of sugar beet roots, oriented towards achieving the specified values of the quality indicators of diffusion juice. A multicriterial assessment on the Harrington desirability scale ranging from 0.66 to 1.00 confirmed the expediency of the application of enzyme preparation Dextrasept 2 at a dose of 4 to 8 kg per 1,000 ton of sugar beet with a level of bacterial infection within the presence of 2…8 “clouds” (mucous membranes inclusions) in the cell juice of the roots. It was found out that the use of the enzyme preparation improved the technological parameters of diffusion juice, increased sucrose content in it by an average 2 %, which could contribute to improving the quality and yield of white sugar.

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.

The influence of cavitation effects on the purification processes of beet sugar production juices

In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.