INVESTIGATIONS OF CONDITIONS FOR OPTIMUM COLLOID COAGULATION IN PRELIMING OF BEET JUICE

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.