Impact of sugar beet texture during processing

IF 0.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
S. Frenzel, Jörg Tuchert, Timo Scheuer, J. Jensen, Wolfgang Klosterhalfen, C. Hoffmann
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引用次数: 0

Abstract

In recent years, sugar factories have experienced problems in slicing, extraction and pulp pressing, the cause of which was suspected to be a change in the texture of the sugar beet. In order to analyse the influence of sugar beet texture, processing trials were carried out on a laboratory scale. For this purpose, three sugar beet cultivars with different marc content and corresponding differences in texture were grown in 2020. In 2021, two of the cultivars were included, which were then exposed to either frost (–15 °C, 7 days) or heat (30 °C, 7 days). Consistently, very clear differences between cultivars in processing were evident regardless of treatment. Although there was little difference in cossette quality or pressing, the cultivar with the higher marc content had larger cossette bed and thus better flowability (percolation flow rate) than the cultivar with low marc content in the extraction. Cossettes from frozen beet had much lower percolation flow rate due to destruction of the cell structures but were easier to press than without prior freezing. Moderate heat had no effect on processing. Thus, beet with a higher marc content and thus higher root strength have advantages for processing. It is expected that there is an optimum for root strength. Further trials will investigate how severe heat stress affects the root strength and processability of beet.
加工过程中对甜菜质地的影响
近年来,糖厂在切片、提取和压榨果肉方面出现了问题,怀疑其原因是甜菜的质地发生了变化。为了分析甜菜质地的影响,在实验室规模上进行了加工试验。为此,2020年选育了3个marc含量不同、质地不同的甜菜品种。2021年,研究人员将其中两个品种置于霜冻(-15 °C, 7天)或高温(30 °C, 7天)条件下。与此一致的是,无论处理方式如何,品种之间的处理差异都非常明显。虽然在压榨和质量上差异不大,但marc含量高的品种在提取过程中具有更大的cosette床,因此其流动性(渗流速率)优于marc含量低的品种。由于细胞结构的破坏,冷冻后的肉制品的渗透速率要低得多,但比没有事先冷冻的肉制品更容易挤压。适度加热对加工没有影响。因此,marc含量高、根强度高的甜菜具有加工优势。预计有一个最佳的根强度。进一步的试验将研究严重的热应激如何影响甜菜根的强度和加工性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Sugar Industry-Zuckerindustrie
Sugar Industry-Zuckerindustrie 工程技术-食品科技
CiteScore
0.50
自引率
50.00%
发文量
22
审稿时长
18-36 weeks
期刊介绍: Sugar Industry / Zuckerindustrie accepts original papers (research reports), review articles, and short communications on all the aspects implied by the journals title and subtitle.
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