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Evaluation of technological value of long stored beets



The innovative technology allows for assaying and evaluation of the contents of microbiological activity metabolites in degraded beet, such as: dectran, mannitol, ethanol, organic acids, mono-, di- and olygosaccharides and determination of the technological values of beets as the raw material for sugar production.

 

Evaluation of technological value of long stored beetsExtension of sugar harvests aggravates the difficulties associated with processing of degraded beets. Degradation of beets is mainly caused by their storage in a defrosted condition. Defrosted beets are highly susceptible to microbiological infections and the development of microorganisms leads to a number of changes in the chemical composition of beets, thus reducing the technological value of this raw material. Degradation evaluation of beets in storage is of key importance for selection of appropriate protection of beets during their storage period. The evaluation apparatus offered is beneficial both for beet growers and for sugar manufacturers.


The service is dedicated to enterprises in the sugar production branch.

 

ADVANTAGES AND BENEFITS FOR GROWERS / INCREASE IN THE EFFECTIVE USE OF RAW MATERIAL / INCREASE OF PRODUCT COMPETITIVENESS

 

Institute of Food Technology and Analysis, Laboratory of Sugar Analysis


Date of record:2019-06-19
Date of actualization:2019-07-02

Submitted by:
Filip Podgórski

FACULTIES