Food Technology Research Institute, Almaty Technological University, Almaty, Kazakhstan.
Zhangir Khan West Kazakhstan Agrarian-Technical University, Uralsk, Kazakhstan.
Acta Sci Pol Technol Aliment. 2021 Jan-Mar;20(1):25-35. doi: 10.17306/J.AFS.0865.
Sugar refineries cannot modernize the current processing technology and increase their capacity in proportion to the increasing harvest of raw beets. This entails an increase in the processing time. Sugar beets are not subject to long-term storage, and when they are stored in inappropriate conditions, root crops rot, resulting in sugar loss. The aim of this study is to increase the safety of beets during long-term storage before processing and to develop a device for its implementation which will lead to an improvement in the biological value of sugar beet root crops and an increase in the efficiency of technological processes.
The experiment used sugar beets from the Koksu sugar plant and was carried out by treating sugar beets with an ion-ozone mixture to increase their shelf life. The treatment was carried out in an ion-ozone installation. Physicochemical and microbiological analyses were carried out using several methods: chemical extraction, potentiometry and photocolorimetry.
The results of the study showed that when sugar beets were treated with ozone at a concentration of 0.5 g/m3 and 2 g/m3, the acidity decreased to 0.6 degrees, and the sugar content increased by 2.3% and 3.3%, respectively. When sugar beets were processed with an ozone concentration of 2 g/m3 and a molecular ion concentration of 1,000,000 units/cm3, a decrease in moisture was observed to 69%, the acidity decreased 2 times and the sugar content increased by 3%. When the beets were processed with an ozone concentration of 2 g/m3 and a molecular ion concentration of 1,000,000 units/cm3, a decrease in acidity was observed to 0.65-0.67 degrees, and the sugar content increased by 2-2.5%. Also, in all the above optimal processing conditions, a decrease in yeast growth was observed.
As a result of the study, the following three optimal conditions were established for the processing of sugar beet root crops before storage: an ozone concentration of 0.5 g/m3 and 2 g/m3; an ozone concentration of 5 mg/m3 and molecular ions of 500,000 units/cm3; an ozone concentration of 2 g/m3 and molecular ions of 1,000,000 units/cm3.
糖厂无法使当前的加工技术现代化，并且无法与原料甜菜的收获量成比例地增加产能。这需要增加加工时间。甜菜不能长期储存，当储存在不合适的条件下时，块根作物会腐烂，导致糖分损失。本研究的目的是在加工前增加甜菜的长期储存安全性，并开发一种实施该技术的设备，从而提高甜菜根作物的生物价值并提高工艺效率。
该实验使用来自 Koksu 糖厂的甜菜，通过用离子-臭氧混合物处理甜菜来延长其保质期。该处理在离子-臭氧装置中进行。使用几种方法进行了物理化学和微生物分析：化学提取、电位法和光电比色法。
研究结果表明，当甜菜用浓度为 0.5 g/m3 和 2 g/m3 的臭氧处理时，酸度降低至 0.6 度，糖含量分别增加了 2.3%和 3.3%。当甜菜用浓度为 2 g/m3 和 1,000,000 单位/cm3 的分子离子臭氧处理时，观察到水分减少至 69%，酸度降低了 2 倍，糖含量增加了 3%。当甜菜用浓度为 2 g/m3 和 1,000,000 单位/cm3 的分子离子臭氧处理时，酸度降低至 0.65-0.67 度，糖含量增加了 2-2.5%。此外，在所有上述最佳加工条件下，观察到酵母生长减少。
研究结果确定了三种在储存前加工甜菜根作物的最佳条件：臭氧浓度为 0.5 g/m3 和 2 g/m3；臭氧浓度为 5 mg/m3 和分子离子为 500,000 单位/cm3；臭氧浓度为 2 g/m3 和分子离子为 1,000,000 单位/cm3。
