多糖在甜菜加工中的作用

IF 0.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Sugar Industry-Zuckerindustrie Pub Date : 2023-03-06 DOI:10.36961/si29575

J. De Bruijn

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引用次数: 0

摘要

甜菜的加工，特别是提取的原汁的纯化，可能会因提取的汁中存在果胶和葡聚糖等多糖而受到严重阻碍。这些多糖在甜菜加工中的来源，以及它们在原汁中的存在如何影响加工过程将被解释。可以采取预防和过程控制措施，以便在很大程度上限制这些多糖含量达到对甜菜加工产生不利影响的水平的风险。

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The role of polysaccharides in sugar beet processing

The processing of sugar beet, in particularly the purification of the extracted raw juice, can be significantly hindered by the presence of polysaccharides like pectin and dextran in the extracted juice. The origin of these polysaccharides in beet processing, as well as how their presence in the raw juice affects processing will be explained. Preventive and process control measures can be applied in order to largely limit the risk that the content of these polysaccharides gets at a level where they adversely affect beet processing.

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来源期刊

Sugar Industry-Zuckerindustrie 工程技术-食品科技

CiteScore

0.50

自引率

50.00%

发文量

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.