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Information Journal Paper

Title

STUDY OF EFFECT OF BLADE EDGE ON SUCROSE EXTRACTION OF SUGAR BEET AND QUALITY OF RAW JUICE

Pages

  191-201

Abstract

 Introduction: Conventional technology of sugar production from SUGAR BEET roots consists of the next subsequent steps: SUGAR BEET slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70-75 _C, purification of extracted juice by lime, concentration of purified juice and crystallization. The diffusion process is one of the most important steps that effect on product yield. The quality of COSSETTEs is too important that increase extraction yield. Therefore the main function of the beet-slicing operation is to improve the diffusion operation. The most important factors in producing quality COSSETTEs are the type of knives. …

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    APA: Copy

    NAGHI POURZADEH MAHANI, M., AGHKHANI, M.H., BEHZAD, KH., & ROUHANI, A.. (2017). STUDY OF EFFECT OF BLADE EDGE ON SUCROSE EXTRACTION OF SUGAR BEET AND QUALITY OF RAW JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 191-201. SID. https://sid.ir/paper/143680/en

    Vancouver: Copy

    NAGHI POURZADEH MAHANI M., AGHKHANI M.H., BEHZAD KH., ROUHANI A.. STUDY OF EFFECT OF BLADE EDGE ON SUCROSE EXTRACTION OF SUGAR BEET AND QUALITY OF RAW JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):191-201. Available from: https://sid.ir/paper/143680/en

    IEEE: Copy

    M. NAGHI POURZADEH MAHANI, M.H. AGHKHANI, KH. BEHZAD, and A. ROUHANI, “STUDY OF EFFECT OF BLADE EDGE ON SUCROSE EXTRACTION OF SUGAR BEET AND QUALITY OF RAW JUICE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 191–201, 2017, [Online]. Available: https://sid.ir/paper/143680/en

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