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首页> 外文期刊>International journal of food science & technology >Changes in the processing quality of sugar beet (Beta vulgaris L.) during long-term storage under controlled conditions
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Changes in the processing quality of sugar beet (Beta vulgaris L.) during long-term storage under controlled conditions

机译：在受控条件下长期保存期间甜菜（Beta vulgaris L.）的加工质量变化

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Long-term storage of sugar beet is an option to extend the processing campaign of the sugar factories in Europe. In the present study, changes in the processing quality of sugar beet were quantified during 110 days of storage at 7 and 20 ℃. During storage, the concentration of sucrose decreased whereas K, Na, amino N, betaine, invert sugar and raffinose accumulated in the beets, i.e. quality was impaired markedly. At 7 ℃, the changes in sucrose concentration were relatively small but the formation of invert sugar and raffinose caused considerable losses in beet quality. Thus, long-term storage at low temperature is appropriate to prolong the campaign but processing costs will increase. Quality assessment with two formulae showed that measurements of K, Na and amino N are insufficient to evaluate stored sugar beets for recoverable sugar. Due to its increase in storage, the concentration of invert sugar should also be taken into account.
机译：长期保存甜菜是延长欧洲糖厂加工活动的一种选择。在本研究中，甜菜加工质量的变化在7和20℃储存110天期间进行了定量。在贮藏期间，蔗糖的浓度降低，而甜菜中积累的钾，钠，氨基N，甜菜碱，转化糖和棉子糖，即质量明显受损。在7℃时，蔗糖浓度的变化相对较小，但是转化糖和棉子糖的形成导致甜菜质量的显着下降。因此，在低温下长期保存适合延长活动时间，但处理成本会增加。用两个公式进行质量评估表明，对K，Na和氨基N的测量不足以评估储存的甜菜中可回收糖的含量。由于其储存量增加，还应考虑转化糖的浓度。

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