Continuous Control of Microbiological Contamination of Juice in a Sugar Extractor

Jan Iciek; Marek Ludwicki; Ilona Błaszczyk

doi:10.2174/2772574X13666220509005250

Continuous Control of Microbiological Contamination of Juice in a Sugar Extractor

Recent Adv Food Nutr Agric. 2022 Dec 20. doi: 10.2174/2772574X13666220509005250. Online ahead of print.

Authors

Jan Iciek¹, Marek Ludwicki¹, Ilona Błaszczyk¹

Affiliation

¹ Department of Sugar Industry and Food Safety Management, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

PMID: 36545711
DOI: 10.2174/2772574X13666220509005250

Abstract

The paper discusses the causes and needs of controlling the level of microbiological contamination of juice in a vertical extractor and the methods to control the level of contamination. The requirements and possibilities for controlling the microbiological contamination level of juice extracted from the vertical extractor are described using redox potential value measurement. Aerating the extractor in a controlled manner, regulating the pH level of the juice, and implementing one of the presented proposals on how to record the measurement results will automatically regulate microbiological contamination levels of the juice in the tower extractor.

Keywords: Sugar beet; vertical sugar extractor; potential redox sensor and meter; continuous control; microbiological contamination; raw juice.