with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Use of clarifying agents in the purification of raw sugar beet juice

Edris Arjeh; Mikhalil Piruzifard; Sajad Pirsa

Volume 15, Issue 2 , May and June 2019, , Pages 267-279

https://doi.org/10.22067/ifstrj.v15i2.72013

Abstract
  Introduction Raw sugar beet juice (RSBJ) is an intermediate of sugar beet processing obtaining by diffusion process. The RSBJ contains approximately 85% water, 13% sucrose, and 2% non-sugar compounds (impurities) and its purity ranges from 85 to 88%. Due to the low purity, the RSBJ should be subjected ...  Read More