Chemical composition and properties of spray-dried sugar beet concentrate obtained after ultrafiltration of diffusion juice

• Authors: Piotr Regiec , Agnieszka Kita , Hanna Boruczkowska , Wioletta Drożdż
• Languages of publication: EN

Abstracts

EN

Ultrafiltration of diffusion juice is a method that can reduce environmental pollution during the production of sugar. A by-product (concentrate) of ultrafiltration contains a large amount of sucrose, but due to its properties, it is difficult to manage. The aim of this study was to determine the effects of the temperature used during drying of diffusion juice concentrates on the content of certain components and characteristics of resultant preparations. Diffusion juice obtained from one of the Polish sugar plants was subjected to ultrafiltration and the obtained concentrates were dried in a spray dryer. In the dried samples, the following parameters were analyzed: dry mass, sucrose, total ash, protein, crude fiber and color. It has been declared that the degree of concentration and drying temperature influenced the chemical composition and the properties of the dehydrated diffusion juice concentrates. An increase in drying temperature was accompanied by the increased content of dry mass, protein, ash and fiber content in the preparations. The greater the degree of juice concentration, the greater was the content of dry mass, ash, and fiber. Inversely, the greater the degree of juice concentration, the lower the content of sucrose. The brightest color of the dehydrated product was observed at the drying temperature of 200°C. Spray-drying may be used for waste management after the diffusion juice membrane filtration, and the resultant preparations might be used in the production of feedstuff or food industry in general e.g. as sucrose source, in fermentation processes or in microorganisms propagation.

Keywords

EN

ceramic membrane; ultrafiltration; diffusion juice; concentrate; spray drying

• Publisher: De Gruyter Open
• Journal: Polish Journal of Chemical Technology
• Year: 2015
• Volume: 17
• Issue: 1
• Pages: 134-137

Dates

published

1 - 3 - 2015

online

25 - 3 - 2015

Contributors

author

Piotr Regiec

• Wroclaw University of Environmental and Life Sciences, The Faculty of Food Science and Technology

author

Agnieszka Kita

• Wroclaw University of Environmental and Life Sciences, The Faculty of Food Science and Technology

author

Hanna Boruczkowska

• Wroclaw University of Environmental and Life Sciences, The Faculty of Food Science and Technology

author

Wioletta Drożdż

• Wroclaw University of Environmental and Life Sciences, The Faculty of Food Science and Technology

References

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Identifiers

DOI

10.1515/pjct-2015-0019