Sugar Beet Juice Processing via Pulsed Electric Field
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional sugar beet processing methods involve high-temperature thermal treatment and alkalization, leading to the formation of undesirable impurities, reduced nutritional value, and increased environmental impact, while non-thermal alternatives have not been economically feasible or effective in achieving high-quality end-products.
Innovation Solution
A method involving pulsed electric field treatment, acidification, or fermentation of whole sugar beets, followed by coarse physical separation and optional fine purification, without the use of alkalization agents or membrane filtration, to produce filtered sugar beet juice, syrup, and molasses at reduced temperatures, thereby minimizing impurities and environmental impact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high-temperature thermal treatment (above 70°C) is applied to extract sucrose from sugar beets, then extraction efficiency is improved, but undesirable impurities (pyrazines, melanins, caramels) are formed and juice quality deteriorates
Solution Approach 1:
The invention changes the temperature parameter from conventional high temperatures (above 70°C) to low temperatures (below 30°C, preferably 4-15°C). This parameter change maintains sucrose extraction efficiency while preventing the formation of undesirable impurities such as pyrazines, melanins, and caramels that form at elevated temperatures through Maillard reactions and other chemical reactions.
Solution Approach 2:
The invention replaces the conventional thermal extraction mechanism with a cold extraction mechanism using pulsed electric field (PEF) treatment. Instead of relying on thermal energy to break down cell walls and release sucrose, the patent uses PEF to create pores in cell membranes, enabling sucrose diffusion at low temperatures without triggering unwanted chemical reactions.
2Manufacturing precision
If alkalization with milk of lime is performed to purify raw juice, then impurities (proteins, colloids) are removed, but large amounts of lime are consumed and environmental impact increases
Solution Approach 1:
The invention extracts and removes proteins and colloidal impurities from raw juice through cold filtration and centrifugation before the extraction step. By performing purification at the beginning of the process rather than after extraction, the patent eliminates the need for subsequent alkalization with milk of lime, thereby avoiding lime consumption and associated environmental problems.
Solution Approach 2:
The patent performs impurity removal as a preliminary action before sucrose extraction. Raw juice is filtered through membranes and centrifuged to remove proteins and colloids before the cold extraction process begins. This preliminary purification eliminates the need for later alkalization steps that would be required to remove impurities formed during thermal extraction.
3Quantity of substance
If conventional thermal extraction and purification steps are used, then sucrose is obtained, but nutritional value is reduced and pyrazine content increases
Solution Approach 1:
The invention changes the temperature parameter from conventional high temperatures (above 70°C) to low temperatures (below 30°C, preferably 4-15°C). This parameter change maintains sucrose extraction efficiency while preventing the formation of undesirable impurities such as pyrazines, melanins, and caramels that form at elevated temperatures through Maillard reactions and other chemical reactions.
Solution Approach 2:
The invention replaces the conventional thermal extraction mechanism with a cold extraction mechanism using pulsed electric field (PEF) treatment. Instead of relying on thermal energy to break down cell walls and release sucrose, the patent uses PEF to create pores in cell membranes, enabling sucrose diffusion at low temperatures without triggering unwanted chemical reactions.
4Manufacturing precision
If membrane filtration with small pore sizes (≤0.1 μm) is used for fine purification, then juice clarity is improved, but costly membrane materials and complex equipment are required
Solution Approach 1:
The patent performs coarse filtration with larger pore sizes (1-10 μm) that removes the majority of impurities including proteins and colloids. This partial purification approach achieves sufficient juice clarity for cold extraction without requiring expensive fine membrane filtration with pore sizes ≤0.1 μm, thereby reducing equipment complexity and operational costs.
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
This method results in sugar beet products with improved nutritional and organoleptic properties, reduced pyrazine content, and lower environmental impact, while eliminating the need for costly membrane purification and alkalization, thus offering cost savings and enhanced process efficiency.
Implementation Method 1
reducing the size and releasing juice from the sugar beet material by subjecting the whole sugar beets to: shredding, slicing or milling, followed by a treatment selected from the group consisting of pulsed electric field (PEF) treatment
Implementation Method 2
followed by a treatment selected from the group consisting of pulsed electric field (PEF) treatment, fermentation, acidification
Implementation Method 3
followed by a treatment selected from the group consisting of pulsed electric field (PEF) treatment, fermentation, acidification
Implementation Method 4
followed by a treatment selected from the group consisting of pulsed electric field (PEF) treatment, fermentation, acidification, freezing and thawing
Implementation Method 5
separating sugar beet juice from pulp or mush by subjecting the treated sugar beet material obtained in step b) to a coarse physical separation, wherein the coarse physical separation at least comprises passing the sugar beet juice over a solid filter medium
Implementation Method 6
subjecting the filtered sugar beet juice of step c) or the clarified sugar beet juice of step d) to a concentration step resulting in sugar beet syrup
Data Source
Figure 1~2
Figure 3~(3f)
Figure 4
AI summary
The present invention relates to an improved method for the preparation of filtered sugar beet juice, clarified sugar beet juice, sugar beet syrup, crystalline sugar and sugar beet molasses from raw sugar beet material and to the filtered sugar beet juice, clarified sugar beet juice, sugar beet syrup, crystalline sugar and sugar beet molasses obtainable by such improved method. The improved methods do not employ alkalization agents, and the temperature of the sugar beet material during the process is only moderate. The filtered sugar beet juice, clarified sugar beet juice, sugar beet syrup, crystalline sugar and sugar beet molasses are characterized by low concentrations of impurities such as pyrazines and pyrrolidone carbonic acid and increased concentrations of for example phosphate.