THE INFLUENCE OF EXTRACTANT PREPARATION METHODS ON THE MICROBIOLOGICAL CONTAMINATION OF INTERMEDIATE PRODUCTS OF SUGAR BEET RAW JUICE OBTAINING STATIONVladimir Olegovich Gorodecky, Semen Olegovich Semenikhin, Nailya Midhatovna Daisheva, Natalya Ivanovna Kotlyarevskaya and Maria Vladimirovna Babakina
Significant microbial contamination of sugar beet and intermediate products of its processing causes high sugar losses and low yield. The article presents the results of research aimed at determining the sterilization capacity of the extractant preparation methods used in sugar industry. The data on microbiological contamination of raw juices, obtained by treating the extractant with sulfitation, acidifying with sulfuric acid and adding a suspension of gypsum are presented. The required degree of sulfitation treatment of the extractant was determined â the pH level of about 5.2. That degree of sulfitation treatment provides maximal total bacterial microorganisms inhibition effect â 91.7 % and complete molds inhibition effect in raw juice.
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