Cabeçalho

Diffusion - Beet

Posted on 2007-08-02    Last edited on 2009-09-30

Sugar 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
Creative Commons License 818513 visits since 2007-07-10 Privacy policy

Ler esta entrada em português


Buyer's guide

Beet diffusers
Cossette scalders
Fine pulp presses
Pulp presses