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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 3; Page(s) 457 To 465.
 
Paper: 

STABILITY OF FORMED CALCIUM CARBONATE CRYSTALS DURING THE SECOND CARBONATION AT PURIFICATION OF SUGARBEET RAW JUICE

 
 
Author(s):  FARMANI B.*, ESMAIILI M., BODBODAK S., GHANBARPOUR A., NAVIDIFAR H.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, URMIA UNIVERSITY, URMIA, IRAN
 
Abstract: 

In this research, effects of different concentrations of carbon dioxide (to reach pHs 10.5, 10.2, 9.9, 9.6, 9.3, 9, 8.7, 8.4 and 8.1) and different temperatures (90, 95 and 100oC) on quality characteristics of the first carbonation juice were studied. For this purpose, stability of formed calcium carbonate crystals during the process of the first carbonation juice were evaluated by measuring effective alkalinity, total hardness, color, purity and conductivity total ash of the second carbonation juice. The appropriate effective alkalinity (1.2 g CaO/100 mL) and lowest total hardness (30 gCaO/100 mL at 100oC) obtained at pH 9.3 and 9 for the second carbonation, respectively. It was also observed that the color value of 2th carbonation juice decreased by reduction of pH and the lowest color value (1121.15 IU at 100oC) obtained at pH 8.7. The lowest conductivity total ash (90.81 IU at 100oC) and highest purity of the second carbonation juice obtained at pHs 9.3, respectively. By regarding the different physicochemical parameters at different pHs, it could be concluded that higher temperature (100oC) had more effects on studied characteristics. Finally it could be mention that most effective treatment was pH 9.3 at 100oC. According to results of the research, pH³9.3 were suggested for stability of formed calcium carbonate crystals (stable form) because at pH£9.3 resulted in formation of calcium bicarbonate (unstable form) from calcium carbonate (stable form).

 
Keyword(s): SUGAR BEET RAW JUICE, SECOND CARBONATION JUICE, CALCIUM CARBONATE CRYSTALS, TOTAL HARDNESS, TOTAL ASH
 
 
References: 
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Citations: 
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APA: Copy

FARMANI, B., & ESMAIILI, M., & BODBODAK, S., & GHANBARPOUR, A., & NAVIDIFAR, H. (2015). STABILITY OF FORMED CALCIUM CARBONATE CRYSTALS DURING THE SECOND CARBONATION AT PURIFICATION OF SUGARBEET RAW JUICE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(3), 457-465. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509065



Vancouver: Copy

FARMANI B., ESMAIILI M., BODBODAK S., GHANBARPOUR A., NAVIDIFAR H.. STABILITY OF FORMED CALCIUM CARBONATE CRYSTALS DURING THE SECOND CARBONATION AT PURIFICATION OF SUGARBEET RAW JUICE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2015 [cited 2021May18];25(3):457-465. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509065



IEEE: Copy

FARMANI, B., ESMAIILI, M., BODBODAK, S., GHANBARPOUR, A., NAVIDIFAR, H., 2015. STABILITY OF FORMED CALCIUM CARBONATE CRYSTALS DURING THE SECOND CARBONATION AT PURIFICATION OF SUGARBEET RAW JUICE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 25(3), pp.457-465. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509065.



 
 
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