الفهرس 
INTRODUCTION
Physochemical characterizationOnly 14 pages are availabe for public view
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Abstract
This study was aimed to investigate the followings:-
Studying the physiochemical characterization in sugar beet molasses and its effects during manufacturing process.
Determination of the dextran which is responsible for high significant sugar loss and how to reduce its production in Delta Sugar Company., Egypt
Determination of the total viable count during processing stages with special reference to leuoconostoc mesontroides which is responsible for production of dextran and chemical treatments of healthy and injured beet roots to reduce microbial count.
The present results were summarized as the following:
The physiochemical characterization results could be summarized as following :-
Total solids of sugar beet molasses was determined using fully automatic digital refractometer, model ATR-S (04320), and the average was 79.7%.
The viscosity of molasses samples were measured by using digital viscometer, model: LVD-E. Brook field – USA. Speed range: 0.3 to 100 rpm and the average was 1862.5 cp.
Specific gravity was determined at 20 ºC by applying the following equation:
Specific gravity of molasses = (Wt. of identified volum (molasses) (gm))/(wt.of identified volum ( distilled water) (gm))
The average of specific gravity was 1.4138 .
pH values measured by a Beckman pH meter and the average was 9.85 .
Moisture content was carried out and the mean of the results was 20.3% by applying the equation :
Moisture %=100-total solids %
Sucrose content was determined using automatic saccharimeter on a lead acetate basis and the mean value was 48.19%
Reducing sugar content of beet molasses samples were determined using Ofner’s volumetric methods with .55 %.
Alpha amine nitrogen, sodium and potassium (m.eqv / 100 gm beet) were determined using venma, Automation BV Analyzer IIG-16-12-99, 9716JP/ Groningen / Holland. Temp. 18 - 30 º C, surrounding humidity max. 70% and the average was 3.37% , 2.4% and 6.2% respectively.
Purity of molasses calculated by the following formula:
P =(sucrose%)/(T.S.S%)×100
Calculated mean value was 61.7%.
Quality of beet roots
Quality = (SR.100)/pol.SR= (pol-0.29) – 0.343(k+Na) - α N (0.0939)
Where:-N = Alpha-amino nitrogen , SR = Sugar recovery
K = Potassium , Pol = Sucrose %, Na = Sodium
Calculated mean value was 80%.
Sugar losses in molasses (SL) calculated by the following equation:
Where: -N = Alpha-amino nitrogen
K = Potassium, Na = Sodium, and the average was 2.6%.
Calculation of non-sugar to water (NS / W) ratio for molasses and the mean value was 1.59.
Adding of some viscosity reducers agents (INTRASOL and SANTREAT), the best agent was INTRASOL which reduce viscosity from 1855 cp to 833 cp and led to reduce the percentage of sugar loss from 2.99% to 1.89%.
Dextran Detection
Robert’s method was carried out to determine the levels of dextran.
Dextran levels during processing stages from raw juice to molasses were determined in March, April and May. The results showed an increase through the working season and by the processing stages developed.
The highest dextran value was in May in molasses sample and it was 301 ppm/Brix.
The lowest levels of dextran were in March in raw juice sample and it was 135 ppm/Brix.
Application of dextranase enzyme
The best dextranase enzyme treatment with raw juice was by using 30 U/100 ml for 30 minutes. The results ranged from 127 to 51 ppm/Brix.
The dextran levels with dextranase treatments ranged from 154 to 91ppm/Brix in the clear juice.
Syrup samples after enzymatic treatments gave a range between 189 and 144 ppm/Brix.
Effect of dextranase enzyme on viscosity of raw juice, clear juice and syrup after different incubation periods was measured and the results were:
The viscosity of raw juice ranged from 1.64 and 0.85 CP.
The range of viscosity in clear juice was 1.26 and 0.79 CP.
In syrup samples the viscosity were in between 8.49 and 6.06 CP.
Microbial assay
Effect of processing stages on total viable count results were:
Raw juice total viable count in May was the highest with value 37x 〖10〗^4 cfu.
The lowest level of total viable count was in clear juice in March it was 21 x 〖10〗^2cfu.
Syrup, masscuite A, masscuite B, masscuite C and molasses total viable levels were less than 30 because of heat during processing.
Effect of processing stages on population of Leuconostoc mesontroids bacteria results were:
Population of L. mesontroids bacteria in raw juice was the highest in May 20 x 〖10〗^4cfu.
In contrast, clear juice sample contains the lowest value of Population of L. mesontroids bacteria in March 10x〖10〗^2cfu.
Syrup, masscuite A, masscuite B, masscuite C and molasses population of L. mesontroids levels were less than 30 because of heat during processing.
Effect of sodium benzoate, sorbic acid and sodium meta bisulfite with different concentrations 500, 1000, 2500 ppm of healthy and injured sugar beet roots on the total viable count during storage.
In healthy sugar beet roots, total viable counts ranged from 51 x 〖10〗^4 cfu which was treated with sodium benzoate (500 ppm) in the 6^thday of storage period to 33 x 〖10〗^4 cfu which was treated with sodium benzoate (2500 ppm) in the 2^ndday of storage period.
In injured beet roots, the values ranged from 60 x 〖10〗^4 cfu which was treated with sodium benzoate (500 ppm) for 6 days storage period to 44 x 〖10〗^4 cfu which was treated with sodium benzoate (2500 ppm) for 4 days storage period.
Effect of sodium benzoate, sorbic acid and sodium meta bisulfite with different concentrations 500, 1000, 2500 ppm of healthy and injured sugar beet roots on the population of Leuconostoc mesotroides during storage.
In healthy sugar beet roots, population of Leuconostoc mesotroides ranged from 23 x 〖10〗^4 cfu which was treated with sorbic acid (500 ppm) in the 2^thday of storage period to 7 x 〖10〗^4 cfu which was treated with sodium benzoate (2500 ppm) in the 4^thday of storage period.
In injured beet roots, the values ranged from 28 x 〖10〗^4 cfu which was treated with sorbic acid (500 ppm) for 2 days storage period to 11 x 〖10〗^4cfu which was treated with sodium benzoate (2500 ppm) for 4 days storage period.
The pervious results would led to the following conclusion :
The best enzymatic treatment to reduce viscosity is 30 U/100ml for 30 min.
The optimum roots chemical treatment is by using sodium benzoate with 2500 ppm concentration for 4 days storage period to reduce total viable count and population of l. mesontroides.