This report describes results of studies of the optimum colloid coagul
ation in the preliming of beet raw juices. This optimization is based
on a reproducible analytical method for determining the optimum coagul
ation point of the pectin-protein-complex, as well as knowledge of the
effects of different constituents on the target pH value to be aimed
for at the end of the preliming process. The velocity of the pectin de
-esterification reaction which is indispensable for the coagulation wi
th calcium and the subsequent precipitation reactions depends on the t
emperature. Some information on the kinetics of pectin precipitation a
nd the effects on the quality of thin juice using different temperatur
es in the preliming process is presented.