The effect of calcium sulphate, anionic and cationic polyelectrolyte in phase of sugar beet juice purification
Kuljanin, Tatjana (Faculty of Technology, Novi Sad (Serbia)) | Lončar, Biljana (Faculty of Technology, Novi Sad (Serbia)) | Nićetin, Milica (Faculty of Technology, Novi Sad (Serbia)) | Filipović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Knežević, Violeta (Faculty of Technology, Novi Sad (Serbia)) | Jevtić-Mučibabić, Rada (Institute of Food Technology, Novi Sad (Serbia))
Compounds with di- and trivalent cations as well as cationic and anionic polyelectrolytes could be used for purification of raw sugar beet juice. The new purification method based on the application of CaSO4, cationic and anionic polyelectrolytes are presented. Studies were performed with 9 different concentrations of CaSO4 (50-450 g/dm3) with the addition of anionic or cationic polyacrylamide (3 mg/dm3). Two pectins were isolated from fresh sugar beet pulp. The efficiency of pectin precipitation was monitored by measuring the zeta potential. The highest efficiency of purification was noticed by applying cation polyelectrolyte and CaSO4: 280-320 g/dm3. These quantities are significantly lower than the average amount of CaO used in the conventional purification process (about 9 g/g pectin of juice). The practical application of this research in sugar industry would reduce the cost of removal of pectin and other undesirable compounds from sugar beet juice while protecting the environment.
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