IMPROVEMENT THE PROCESS OF EXTRACTING SUCROSE FROM SUGAR BEET BY STRONG PULSED ELECTRIC FIELDS METHOD AND COMPARE IT WITH THE THERMAL PROCESS

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SALEHI M.A.; OMIDVARI A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:69 Page(s): 43-52

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Title

IMPROVEMENT THE PROCESS OF EXTRACTING SUCROSE FROM SUGAR BEET BY STRONG PULSED ELECTRIC FIELDS METHOD AND COMPARE IT WITH THE THERMAL PROCESS

Author(s)

SALEHI M.A. | OMIDVARI A. | Issue Writer Certificate

Keywords

EXTRACTIONQ2

THERMAL TREATMENQ2

PULSED ELECTRIC FIELDSQ1

SUGAR BEEQ2

Abstract

In this research, using technology of pulsed electric field, effect parameters of strong pulsed electric field (PEF) as a non-thermal method for extracting sugar from SUGAR BEEt and friendly environment, under different conditions treated include parameters field strength (3.5 -14, kV / cm) and the number of pulses (pulse 150-40) on the mass transfer process (Brix and conductivity) as an alternative to the traditional method of heating is studied. In this way taken during the beets in a double cell filled with distilled water solvent by two electrodes made of marine grade stainless steel surrounded by an electric field pulse to help put the power supply voltage with pulse generator applied and the results were recorded. Assessing these parameters in the EXTRACTION process showed higher levels of field strength and pulse, Brix and conductivity significantly increased compared to control. The effect of strong pulsed electric field (the field strength, 7 kV / cm and 100 pulses) on the mass and energy consumption compared to THERMAL TREATMENts were evaluated. Results of statistical analysis showed a significant decrease in the temperature and time of a pulsed electric field in the heat treatment with the same EXTRACTION efficiency. In addition, almost 13 times the amount of energy used in the process of thermal energy is required for pulsed electric field. The rate of mass transfer in heat treatment compared to the pulsed method showed higher values.

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APA: Copy

SALEHI, M.A., & OMIDVARI, A.. (2017). IMPROVEMENT THE PROCESS OF EXTRACTING SUCROSE FROM SUGAR BEET BY STRONG PULSED ELECTRIC FIELDS METHOD AND COMPARE IT WITH THE THERMAL PROCESS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 43-52. SID. https://sid.ir/paper/72236/en

Vancouver: Copy

SALEHI M.A., OMIDVARI A.. IMPROVEMENT THE PROCESS OF EXTRACTING SUCROSE FROM SUGAR BEET BY STRONG PULSED ELECTRIC FIELDS METHOD AND COMPARE IT WITH THE THERMAL PROCESS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):43-52. Available from: https://sid.ir/paper/72236/en

IEEE: Copy

M.A. SALEHI, and A. OMIDVARI, “IMPROVEMENT THE PROCESS OF EXTRACTING SUCROSE FROM SUGAR BEET BY STRONG PULSED ELECTRIC FIELDS METHOD AND COMPARE IT WITH THE THERMAL PROCESS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 43–52, 2017, [Online]. Available: https://sid.ir/paper/72236/en

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