Effect of the pH of water on invertase activity, pectic solubility and bacterial counts in extracted juice of sugar beet [Egypt]
1988
Gouda, M.S. (Tanta Univ., Kafr-El-Sheikh (Egypt). Faculty of Agriculture)
The sucrose decomposition in raw juice was effected with pH of water used in extracted sucrose from sugar beet cossettes. The invertase activity was the highest of pH 5.5 at temperature 60 C, while of pH 7.5 was the lowest. Juice had the lowest of dissolved pectic substances of pH 5.5, while of pH 7.5 had the higheat pectic soluble. Temperature above 80 C decreases dissolution of pectic substances in all pH used. Number of bacteria was higher of pH 5.5 and lower of pH 7.5 in the extracted juice.
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