The lime consumption in the process of sugar beet juice purification

This paper gives a short review of approaches enabling to decrease lime consumption in the process Of Sugar beet juice purification. Special techniques are also described for the purification Of sugar beet juice as well as factors positively affecting the purification. Reorganisation of the whole purification process is however necessary (according to both technology and equipment used in the Sugar plant) before starting the program of lime saving. For final conclusions, effectivity of measures assuring raw stock quality must be taken info account. According to research data, the lime consumption may be reduced to a level of 2 % on the beet in the standard method of purification.