The removal of non-sugars is calculated and the ¿influence of certain operations on the total effect of juice purification is shown.
In six parallel tests various methods of removal of non-sugars from juice were used. The amount of non-sugars and the quantity of nitrogen contained in them was determined. Tests were carried out on the influence of the removal of non- sugars directly after progressive preliming or after the preliming and the precar- bonatation on changes in juice purity in comparison with the generally used method of mud removal after first and second carbonatation.
It was proved that the highest total removal of non-sugars can be achieved1 by separating the non-sugars three times : directly after preliming and precarbo- natation and next after first and second carbonatation. By this method 43,9 % of all the non-sugars including 20,75 % of all introgen non-sugars can be removed. Thanks to this the purity of thin juice may be increased by 0,5, thus obtaining thin juice of 94,28 purity.
Proceedings: CITS 1971
pdf download: CITS1971-65-75.pdf