DIFFUSION JUICE PRODUCTION METHOD Russian patent published in 2015 - IPC C13B10/00 

FIELD: food industry.

SUBSTANCE: diffusion juice production method envisages beet-root chips and feed water delivery into a three-section scalder prior to extraction. In the scalder, the chips are first treated with ammonium sulphate ((NH₄)₂SO₄) solution with weight fraction equal to 0.05-0.10% at 70-72°C. Ammonium sulphate solution is taken in an amount of 8-12% of the chips weight. The chips treatment with ammonium sulphate (NH₄)₂SO₄ solution is performed at the moment of their delivery into the scalder first section. Then the chips are treated with heating steam in each section of the scalder. Thermal treatment is performed until the temperature of the beet-root chips prior to delivery into the diffusion apparatus is 70-72°C, treatment duration not in excess of 30 sec. Thus prepared beet-root chips are delivered into the diffusion apparatus.

EFFECT: invention allows to reduce proteins content in diffusion juice, enhance diffusion juice purity, reduce purified juice colourity, enhance purified juice purity, increase weight fraction of dry substances in press cake and increase sugar yield.

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