Aplication of Beta Hops Acids during sugar extraction process

Abstract

[EN] Microbial contamination in the extractor is a very important point of control in the sugar beet industry. This contamination is connected with losses of sugar during the extraction process, higher production of molasses and also a decrease in the quality of by-products (juices) during the processing of sugar beet. A new kind of product for disinfection based on hop has been compared with the traditional one (formalin). In order to determine the effect of application of the new product versus the traditional one the lactic acid and the sugars have been determined and the losses of the sugar in the process have been calculated. In the extractor, a high number of combination of the doses and the places of the dosing of the disinfection products have been tried to find the friendlier results from processing and economy point of view. The application of new disinfection product based on hop under the trademark ¿BetaStab 10A®¿ has been investigated in DDS extractor during experiment. The relationship between activity of microbial metabolism and losses of sugar in the extractor has been observed. Obtained results showed that it is possible to optimize the extraction process using the hop beta ¿ acids as a disinfection product in industrial extraction process of sugar from sugar beet.