Monochloramine Microbiological Control in Beet Sugar Processing
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Solution Overview
Problem
The sugar production industry faces challenges with microbiological decay in sugar-containing plant materials, such as sugar beets, due to bacterial, yeast, and fungal contamination, leading to sugar loss, pH drops, and coloration issues, with existing antibacterial agents like formaldehyde affecting product quality and safety.
Innovation Solution
The use of monochloramine as a low-oxidative, potable water-approved technology for microbiological control in sugar production, dosed between 1 g to 1000 g per ton of sugar-containing plant material, effectively reducing bacterial contamination without adverse effects on sugar product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If formaldehyde is used to control bacterial action, then bacterial contamination is reduced, but product brightness deteriorates and toxicity increases
Solution Approach 1:
The patent changes the chemical parameters of the antibacterial agent from formaldehyde to monochloramine, which has different oxidative properties. Monochloramine provides effective bacterial control while maintaining product brightness and eliminating toxicity issues associated with formaldehyde
Solution Approach 2:
The patent replaces formaldehyde with a safer alternative (monochloramine) that achieves the same antibacterial function without the harmful side effects, effectively using a different chemical approach to solve the same problem
2Productivity
If thermophilic bacteria are allowed to metabolize at temperatures above 50°C, then extraction efficiency is maintained, but bacterial propagation increases causing sugar loss
Solution Approach 1:
The patent applies monochloramine treatment before or during the extraction process to prevent bacterial propagation in advance. This preliminary antibacterial action stops thermophilic bacteria from multiplying and consuming sugar while allowing the extraction process to proceed efficiently
Solution Approach 2:
Monochloramine acts as an intermediary substance that inhibits bacterial metabolism without interfering with the sugar extraction process. It mediates between maintaining extraction efficiency and preventing bacterial sugar consumption
3Ease of manufacture
If microorganisms are present in sugar-containing solutions, then natural processing occurs, but sugar degradation to acids and gases increases causing product loss
Solution Approach 1:
The patent uses monochloramine as a safe, effective antibacterial agent that prevents sugar degradation by microorganisms while maintaining processing simplicity. It replaces harmful chemicals with a food-safe alternative
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Monochloramine treatment significantly reduces sugar loss and bacterial populations, maintaining product brightness and quality, while being safe for use in food processing and expanding treatment opportunities within sugar production operations.
Implementation Method 1
monochloramine as a low oxidative and potable water approved technology for the control of bacterial contamination
Data Source
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AI summary
Methods are described for producing sugar from sugar-containing plant material with microbiological control, which includes treating a sugar-containing plant raw material and/or a component derived therefrom, and/or a medium containing the plant raw material and/or the component, with monochloramine. Monochloramine usage in the method can reduce loss of sugar from bacterial consumptions in the processing of sugar-containing plant materials, such as sugar beets, without causing adverse effects on the sugar product, such as the brightness of white sugar.