Ozone application in the sugar beet raw juice purification process

The effect of ozonation on the sugar beet raw juice purification process was investigated. The chemical composition and microbiological contamination of ozonated and not ozonated raw juices as well as the thin juices obtained after the purification process were investigated. The ozone treatment of the diffusion juice was carried out with the following parameters: time of ozonation - 4 h, the flow of ozone 600 L/h, the temperature of the juice approximately 18 degrees C, sample volume 4 L. 255,5 g O-3/L/min ozone was being imparted into the raw juice. There was a reduction of microorganisms observed in raw juice after ozonation. Decolorization rate of raw juice after ozone treatment reached 63.3%. Reducing components concentration was decreased by 15%. However, it was observed that ozonation had no significant influence on the raw juice purification process. Compared with ozonated raw juice, the non-ozonated raw juice boasted colour reduction which was 48 % (IU560) greater. The concentration of calcium salts was also reduced by 71% in thin juice in the process without ozone treatment.