Skip to main content

Advertisement

Springer Nature Link
Log in

Alternative Pressing/Ultrafiltration Process for Sugar Beet Valorization: Impact of Pulsed Electric Field and Cossettes Preheating on the Qualitative Characteristics of Juices

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Alternative process of sugar beet transformation is investigated by tuning experimental conditions. A three-step process has been set-up: (1) sugar beet cossettes pretreatment by pulsed electric field (PEF) and (or) short preheating to different temperatures; (2) extraction of juice from pre-treated cossettes by pressing; and (3) purification of the expressed juice by ultrafiltration. The PEF treatment was applied to cold (10 °C) and preheated (to 20, 50, 60, 70, and 80 °C) sugar beet cossettes with intensity of E = 600 V cm−1 using rectangular monopolar pulses of 100 μs during t PEF = 5–20 ms. Experiments were performed with cossettes of three sizes. Control experiments were done without PEF treatment using cold (10 °C) and preheated (to 20–80 °C) cossettes. PEF-treated and (or) preheated cossettes were pressed at 5 bars during 15 min. Afterward, expressed juices obtained from the PEF-treated cossettes at 20 °C and from the untreated ones at 80 °C were purified by dead-end ultrafiltration with stirring (500 rpm) at the temperature of 20 °C by using polyethersulfone membrane with MWCO of 30 kDa. Application of PEF (E = 600 V cm−1, t PEF = 10 ms, T = 20 °C) with following pressing of cossettes at 5 bars during 15 min permits to obtain the juice yield Y = 66,5 %, which is equivalent to that obtained from cossettes preheated to 80 °C and untreated electrically (Y = 64 %). The energy consumption of cold PEF treatment (≈2–3 Wh/kg) is very attractive as compared to preheating at high temperatures (≈138–194 Wh/kg). Combination of thermal and electrical pretreatments leads to additional softening of sugar beet tissue and to a slightly higher (on 5–10 %) juice yield, but the electroporation of preheated cossettes is more energetically costly. The raw juice expressed from PEF-treated cossettes at 20 °C has higher purity (93.5 %) than juices expressed at 50 °C (92.9 %) and at 80 °C (92.3 %). The temperature increasing from 20 to 80 °C results in a higher juice coloration (5680 IU at 20 °C and 7820 IU at 80 °C) and leads to a higher (on about 35 %) colloids concentration in the expressed juice. The filtrate obtained from the juice expressed at 20 °C with PEF treatment has a higher purity (96 %) than the filtrate obtained from the juice expressed at 80 °C (95.3 %) and its coloration is considerably lower (330 IU versus 1930 IU). In addition, the quantity of proteins and colloids in the filtrate of juice expressed at 20 °C is lower than that in the filtrate of juice expressed at 80 °C

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

Abbreviations

a :

Constant

c :

Constant

C p :

Specific heat of the mixture juice-cossettes (in kilojoule per kilogram kelvin)

E :

Electric field strength (in volts per centimeter)

I :

Current (in ampere)

J :

Permeate flux (in liter per hour square meter)

m s :

Mass of treated cossettes (in kilogram)

m t :

Total mass of juice-cossettes mixture (in kilogram)

n :

Number of pulses

P :

Pressure (in bar)

Q PEF :

Energy consumption of electric treatment (in watt hour kilogram per kilogram of cossettes)

Q preheating :

Energy consumption of preheating (in watt hour kilogram per kilogram of cossettes)

t i :

Pulse duration (in microsecond)

t :

Pressing time (in second)

Δt :

Time duration between pulses (in millisecond)

T :

Temperature (in degree Celsius)

U :

Voltage (in volt)

V :

Filtrate volume (in milliliter)

Y :

Juice yield (in percent)

Y ∞ :

maximal juice yield (after the infinitive time) (in percent)

α :

Optical rotation of filtrate

∞:

Infinite

ICUMSA:

International Commission for Uniform Methods of Sugar Analysis

PEF:

Pulsed electric field

References

  • Abenoza, M., Benito, M., Saldaña, G., Alvarez, I., Raso, J., & Sánchez-Gimeno, A.-C. (2012). Effects of pulsed electric field on yield extraction and quality of olive oil. Food and Bioprocess Technology. doi:10.1007/s11947-012-0817-6. in Press.

    Google Scholar 

  • Alain, A., Bazhal, M., Bouzrara, H., & Vorobiev, E. (2001) Procédé d’Extraction de Liquide d’un Matériau Cellulaire et Dispositifs de Mise en Œuvre dudit Procédé. International Patent No 62482.

  • Arnold, J., Frenzel, S., Michelberger, T., & Scheuer, T. (2010) Extraction of constituents from sugar beet chips. United States Patent No 7695566 (in English).

  • Asadi, M. (2007) Beet Sugar Handbook, U.S.A.

  • Belhamri, R., & Mathlouthi, M. (2004). Effects of impurities on sucrose crystal shape and growth. Current Topics in Crystal Growth Research, 7, 63–70.

    CAS  Google Scholar 

  • Bouzrara, H., & Vorobiev, E. (2000). Beet juice extraction by pressing and pulsed electric fields. International Sugar Journal CII, 1216, 194–200.

    Google Scholar 

  • Bouzrara, H., & Vorobiev, E. (2001). Non-thermal pressing and washing of fresh sugar beet cossettes combined with a pulsed electrical field. Zucker, 126, 463–466.

    CAS  Google Scholar 

  • Bouzrara, H., & Vorobiev, E. (2003). Solid/liquid expression of cellular materials enhanced by pulsed electric field. Chemical Engineering and Processing, 42, 249–257.

    Article  CAS  Google Scholar 

  • Bradford, M.-M. (1976). A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein dye binding. Analytical Biochemistry, 72, 248–254.

    Article  CAS  Google Scholar 

  • Buchholz, K. (1998). Composition of sugar beet and sugar cane and chemical behaviour of constituents in processing (Section 2.4). In P. W. Van-Der-Poel, H. Schiweck, & T. Shwartz (Eds.), Sugar technology beet and cane sugar manufacture. Berlin, Germany: Bartens.

    Google Scholar 

  • Cherniavskaia, L. I., Pustohod, A. P., & Ivolga, N. S. (1995). Technochemical control of granulated sugar and refined sugar. Kolos, Moscow (in Russian).

  • Cosmeu, A., & Mathlouthi, M. (1999) Etude en microcuite de l’effet de certaines impuretés sur la qualité du sucre blanc de betterave. In: Proceedings of the 10th Symposium of the AVH Association, Reims, France (in French).

  • De Vito, F., Ferrari, G., Lebovka, N.-I., Shynkaryk, N.-V., & Vorobiev, E. (2008). Pulse duration and efficiency of soft cellular tissue disintegration by pulsed electric fields. Food and Bioprocess Technology, 1(4), 307–313.

    Article  Google Scholar 

  • Dodic, J.-M., Vucurovic, D.-G., Dodic, S.-N., Grahovac, J.-A., Popov, S.-D., & Nedeljkovic, N.-M. (2012). Kinetic modelling of batch ethanol production from sugar beet raw juice. Applied Energy, 99, 192–197.

    Article  CAS  Google Scholar 

  • El Belghiti, K., & Vorobiev, E. (2004). Mass transfer of sugar from beets enhanced by pulsed electric field. Food and Bioproducts Processing, 82, 226–230.

    Article  CAS  Google Scholar 

  • El Belghiti, K., Rabhi, Z., & Vorobiev, E. (2006). Kinetic model of sugar diffusion from sugar beet tissue treated by pulsed electric field. Journal of the Science of Food and Agriculture, 85, 213–218.

    Article  Google Scholar 

  • Eshtiaghi, M-N., & Knorr, D. (1999) Method for treating sugar beet. International Patent No 6434.

  • Eshtiaghi, M.-N., & Knorr, D. (2002). High electric field pulse pretreatment: potential for sugar beet processing. Journal of Food Engineering, 52, 265–272.

    Article  Google Scholar 

  • Grimi, N., Praporscic, I., Lebovka, N., & Vorobiev, E. (2007). Selective extraction from carrot cossettes by pressing and washing enhanced by pulsed electric fields. Separation and Purification Technology, 58(2), 267–273.

    Article  CAS  Google Scholar 

  • Hinkova, A., Bubnik, Z., Kadlec, P., & Pridal, J. (2002). Potentials of separation membranes in the sugar industry. Separation and Purification Technology, 26, 101–110.

    Article  CAS  Google Scholar 

  • Icoz, E., Tugrula, K.-M., Saralb, A., & Icoz, E. (2009). Research on ethanol production and use from sugar beet in Turkey. Biomass and Bioenergy, 33, 1–7.

    Article  Google Scholar 

  • Jemai, A.-B., & Vorobiev, E. (2006). Pulsed electric field assisted pressing of sugar beet cossettes: towards a novel process of cold juice extraction. Biosystems Engineering, 93(1), 57–68.

    Article  Google Scholar 

  • Knorr, D., & Angersbach, A. (1998). Impact of high-intensity electric field on plant membrane permeabilization. Trends in Food Science and Technologies, 9(5), 185–191.

    Article  CAS  Google Scholar 

  • Lebovka, N.-I., Praporscic, I., Ghnimi, S., & Vorobiev, E. (2005). Temperature enhanced electroporation under the pulsed electric field treatment of food tissue. Journal of Food Engineering, 69(2), 177–184.

    Article  Google Scholar 

  • Lebovka, N.-I., Shynkaryk, M., El Belghiti, K., Benjellouna, H., & Vorobiev, E. (2007a). Plasmolysis of sugarbeet: pulsed electric fields and thermal treatment. Journal of Food Engineering, 80, 639–644.

    Article  Google Scholar 

  • Lebovka, N.-I., Shynkaryk, M., & Vorobiev, E. (2007b). Moderate electric fields treatment of sugar beet tissues. Biosystems Engineering, 96(1), 47–56.

    Article  Google Scholar 

  • Lemaire, J.-P., & Petry, J. (1983). Sucre Fr, 124, 457–463.

    Google Scholar 

  • Loginova, K., Vorobiev, E., Bals, O., & Lebovka, N.-I. (2011a). Pilot study of countercurrent cold and mild heat extraction of sugar from sugar beets, assisted by pulsed electric fields. Journal of Food Engineering, 102(4), 340–347.

    Article  Google Scholar 

  • Loginova, K., Loginov, M., Vorobiev, E., & Lebovka, N.-I. (2011b). Quality and filtration characteristics of sugar beet juice obtained by “cold” extraction assisted by pulsed electric filed. Journal of Food Engineering, 106, 144–151.

    Article  CAS  Google Scholar 

  • Loginova, K., Loginov, M., Vorobiev, E., & Lebovka, N.-I. (2012). Better lime purification of sugar beet juice obtained by low temperature aqueous extraction assisted by pulsed electric field. Food Science and Technology, 46(1), 371–374.

    CAS  Google Scholar 

  • Lopez, N., Puertolas, E., Condon, S., Raso, J., & Alvarez, I. (2009). Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields. Food Science and Technology, 42, 1674–1680.

    CAS  Google Scholar 

  • Maskooki, A., & Eshtiaghi, M.-N. (2012). Impact of pulsed electric field on cell disintegration and mass transfer in sugar beet. Food and Bioproducts Processing, 90(30), 377–384.

    Article  Google Scholar 

  • Mathlouthi, M. (2000) Highlights of the twentieth century progress in sugar technology and the prpospects for the 21st century. Proceedings of the 2000 Sugar Processing Research Conference, Porto, Portugal, 9-12 April, 41-53.

  • Maung, T.-A., & Gustafson, C.-R. (2011). The economic feasibility of sugarbeet biofuel production in central North Dakota. Biomass and Bioenergy, 35, 3737–3747.

    Google Scholar 

  • Praporscic, I., Muravetchi, V., & Vorobiev, E. (2004). Constant rate expressing of juice from biological tissue enhanced by pulsed electric field. Drying Technology, 22(8), 1–14.

    Google Scholar 

  • Praporscic, I., Ghnimi, S., & Vorobiev, E. (2005). Enhancement of pressing of sugar beet cuts by combined ohmic heating and pulsed electric field treatment. Journal of Food Processing and Preservation, 29, 378–389.

    Article  Google Scholar 

  • Tierny, J-B., (2009) Procédé et unité de transformation de betteraves. International Patent No 125088.

  • Van-Der-Poel, P.-W., & Schwartz, T. (1998). Sugar technology beet and cane sugar manufacture. Berlin: Bartens.

    Google Scholar 

  • Vidal, O., & Vorobiev, E. (2011) Procédé et installation de traitement des tissus végétaux pour en extraire une substance végétale, notamment un jus. International Patent No 138248.

  • Vorobiev, E., & Lebovka, N. (2008) (Eds.) Electrotechnologies for Extraction from Food Plants and Biomaterials, Springer.

  • Vorobiev, E., & Lebovka, N. (2010). Extraction from solid foods and biosuspensions enhanced by electrical pulsed energy (Pulsed electric field, pulsed ohmic heating and high voltage electrical discharges). Food Engineering Reviews, 2(2), 95–108.

    Article  CAS  Google Scholar 

  • Vorobiev, E., Jemai, A.-B., Bouzrara, H., Lebovka, N.-I., & Bazhal, M.-I. (2004). Pulsed Electric Field assisted extraction of juice from food plants. In G. Barbosa-Canovas & M. P. Cano (Eds.), Novel food processing technologies (pp. 105–130). New York: Marcel Dekker Inc.

    Google Scholar 

  • Vucurovic, V.-M., & Razmovski, R.-N. (2012). Sugar beet pulp as support for Saccharomyces cerevisiae immobilization in bioethanol production. Industrial Crops and Products, 3(9), 128–134.

    Article  Google Scholar 

  • Wang, W.-C., & Sastry, S.-K. (2000). Effects of thermal and electrothermal parameters on hot air drying rate of vegetable tissue. Jouranl of Food and Process Engineering, 23(4), 299–319.

    Article  Google Scholar 

  • Wang, W.-C., & Sastry, S.-K. (2002). Effects of moderate electrothermal parameters on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies, 3(4), 371–377.

    Article  Google Scholar 

  • Yapo, B., Robert, C., Etienne, I., Wathelet, B., & Paquot, M. (2007). Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry, 100, 1356–1364.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors would like to thank the society Maguin (Charmes, France) for financial support. Authors also thank the sugar factory of Tereos (Chevrières, France) for providing sugar beet.

Author information

Authors and Affiliations

  1. Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Université de Technologie de Compiègne, Centre de Recherche de Royallieu, B.P. 20529-60205, Compiègne Cedex, France

    Houcine Mhemdi, Olivier Bals, Nabil Grimi & Eugène Vorobiev

  2. Département de Génie des Procédés Industriels, Université de Technologie de Compiègne, Centre de Recherche de Royallieu, B.P. 20529-60205, Compiègne Cedex, France

    Houcine Mhemdi

Authors
  1. Houcine Mhemdi
    View author publications

    Search author on:PubMed Google Scholar

  2. Olivier Bals
    View author publications

    Search author on:PubMed Google Scholar

  3. Nabil Grimi
    View author publications

    Search author on:PubMed Google Scholar

  4. Eugène Vorobiev
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Houcine Mhemdi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mhemdi, H., Bals, O., Grimi, N. et al. Alternative Pressing/Ultrafiltration Process for Sugar Beet Valorization: Impact of Pulsed Electric Field and Cossettes Preheating on the Qualitative Characteristics of Juices. Food Bioprocess Technol 7, 795–805 (2014). https://doi.org/10.1007/s11947-013-1103-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-013-1103-y

Keywords