Piskivets' V. Development of technology for sugar produkts from raw juice.

The development of new tecnology for obtaining the sugar products from the raw juice elimination the stage of its purification with lime and carbon dioxide is the subject of the present thesis. It was stated that the enzyms influencing colour formation in the raw juice could be inactivated by slicing the sugar beet under the layer of the liquid and treating the cossettes with vapour. The optimum parameters for cossettes blanching with the vapour have been established. It has been shown for the first time that the raw juice could be sepatared from the VMS by means of its treating with the saturated vapour and filtrahion with filterperlite precoating. The optimum parameters for raw juice dewatering and crystallization have been determined.The chemical composition of the dewatered juice, raw sugars of the first and the second stages of crystallization, sugar products and their syrups has been investigated. The technology for obtaining the sugar products from the raw juice has been developed.