Diffusion - BeetPosted on 2007-08-02 Last edited on 2009-09-30Sugar
beets after washing and slicing into cossettes are heated in a counter-current
mixer to about 70 °C in order to denature the cell walls. Thereby the cell
walls are broken. From here the cossettes are pumped into an extractor
(diffuser) where the sugar and other soluble cell substances are extracted from the cossettes to the
water solution. Calcium salts are added and the pH value is kept below 6 in
order faciltate the pressing of the pulp. Several types of appartuses have been
developed, i.e. tower, drum and bed extractors. Today mainly tower extractors
are in use. Comment on this entry |
![]() |
![]() |
![]() |
![]() |
808761 visits since 2007-07-10 | ![]() |
Privacy policy |