FOOD RESOURCES 2020. Issue N 14. Article 21 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 17 червня 2020, 15:31; Перегляди: 1265

21. ANALYSIS AND COMPARATIVE CHARACTERISTICS OF ANTISEPTIC MEANS OF SUGAR PRODUCTION

https://doi.org/10.31073/foodresources2020-14-21

Khomichak Lubomir, Sheiko Tamila, Tkachenko Serhii

Pages: 204-210

Abstract

Sugar-harmful microorganisms enter production with beets, water, soil and air. Under unfavorable storage conditions, the rapid development of microorganisms begins, leading to loss of sugar. The microflora of raw materials in sugar production is caused by spore-forming and non-spore-forming bacteria, as well micromycetes. Processing of such raw materials is complicated. This leads to poor operation of the filter equipment, increase the color of the juices, foaming of the juices. Corrosion of metal equipment is possible. Sugar yield and quality are reduced. Important in production is the fight against the formation of microbial biofilms. The problem of microbial biofilm formation in the process of obtaining diffusion juice in the sugar industry is considered in the article. This is a big problem in sugar production. With the formation of the biofilm, there is a large loss of sugar. There are no controlled processes. When processing poor quality beets in production, you need to use biocides. They reduce the infection of microorganisms, facilitate the conduct of the technological process. It is possible to predict unaccounted loss of sugar and improve its quality. Different types of biocides are considered in the article. Their chemical composition is shown. Their comparative characteristics and requirements for their quality are given. The influence of biocides on different types of microorganisms of sugar production and the biofilm formed by them is shown and their resistance is noted. The influence of the most common biocides on the diffusion juice of sugar production is considered. The characteristics of diffusion juice before and after exposure to biocides are presented. The article presents the real indicators of the loss of sucrose from microbiological decomposition in the main technological operations of sugar production, namely during extraction, juice purification and in the grocery department.

Keywords: production, sugar beets, diffusion juice, microorganisms, biocides, biofilm

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