Evaluation of juice purification in sugar factories

Despite the substantial improvement of beet quality which has been achieved, still a relatively high content of nonsugars remains in the raw juice extracted from sugar beet. New analytical methods and instrumentation have helped to better understand the various physical and chemical reactions taking place during the different steps of juice purification and so how they can be affected. Some examples of developments over the past 20 years by the R&D departments of the Sudzucker Group, related to the optimization of the juice purification system, are illustrated: raw juice viscosimetry, raw juice pre-alkalization, optimal pH value of flocculation in the prelimer, optimal course of pH value in the prelimer, optimal temperature/retention time in the prelimer and main limer, optimal pH value of 1st carbonatation, milk of lime optimization system (LIMOS) to reduce limestone consumption, lime salts analyzer (LISA), optimization of decalcification, SZ/RT-juice purification system with separation of the colloid fraction after the prelimer.