Minimizing of Dextran during Sugar Beet Manufacturing

Abstract

The most serious processing problem can clear arise from the presence of dextran gum. The presence of dextran in sugar processing leads to less of sucrose and creates problems to sugar producers by increasing viscosity, lowing sugar yield, increasing molasses purities slowing filtration. The application of dextran enzyme to reduce dextran from raw juice was more efficient and economic than adding it to clear juice and syrup. Sixty percent of dextran removal was achieved when dextranase applied at concentration of 20u/100ml raw juice and 30min incubation. The dextran reduction and reached 65% by the use of 30u under some condition in clear juice, the percentage of dextran reduction reached 25,27 and 45% when dextranase enzyme used at 30u /100mol after 10,20 and 30 min of the incubation respectively. The use of the application of dextranase enzyme to reduce dextran from raw juice was more efficient and economic than adding it to clear juice and syrup. Sixty percent of the dextran was removed when using dextranase   applications at a concentration of 20u/100ml of raw juice over 30 minutes.