Colour removal from sugar syrups

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43917549" target="_blank" >RIV/60461373:22330/19:43917549 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1007/978-3-030-06082-4" target="_blank" >https://doi.org/10.1007/978-3-030-06082-4</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/978-3-030-06082-4_10" target="_blank" >10.1007/978-3-030-06082-4_10</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Colour removal from sugar syrups

Popis výsledku v původním jazyce

Colour of sugar and sugar syrups are the basic attributes which not only describes the quality of sugar, but also determine the efficiency of the sugar technology. Highly efficient, selective and inexpensive methods are essential to keep the production effective and the costs low. Ion-exchange technology is one of many techniques used in decolourisation of sugar syrups, but unlike other methods, it has a potential to improve the profitability of sugar processes. The introductory part of this chapter describes character and composition of colour substances, their origin and formation in the technological processes and basic methods used for their removal from both beet and cane sugar syrups. The following sub-chapters give details about types and properties of ion-exchange materials, mechanism of separation of colour substances by ion-exchangers, operation and regeneration of ion-exchangers as well as basic terminology used in ion-exchange chromatographic separation processes. The key section is dedicated to description of the design and set-up of industrial system used in colour removal and purification of sugar solutions and comparison of ion-exchange techniques with other decolourising methods, e.g. activated carbon, membrane filtration and multifunction purification media.

Název v anglickém jazyce

Colour removal from sugar syrups

Popis výsledku anglicky

Colour of sugar and sugar syrups are the basic attributes which not only describes the quality of sugar, but also determine the efficiency of the sugar technology. Highly efficient, selective and inexpensive methods are essential to keep the production effective and the costs low. Ion-exchange technology is one of many techniques used in decolourisation of sugar syrups, but unlike other methods, it has a potential to improve the profitability of sugar processes. The introductory part of this chapter describes character and composition of colour substances, their origin and formation in the technological processes and basic methods used for their removal from both beet and cane sugar syrups. The following sub-chapters give details about types and properties of ion-exchange materials, mechanism of separation of colour substances by ion-exchangers, operation and regeneration of ion-exchangers as well as basic terminology used in ion-exchange chromatographic separation processes. The key section is dedicated to description of the design and set-up of industrial system used in colour removal and purification of sugar solutions and comparison of ion-exchange techniques with other decolourising methods, e.g. activated carbon, membrane filtration and multifunction purification media.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Applications of Ion Exchange Materials in Biomedical Industries

ISBN

978-3-030-06081-7

Počet stran výsledku

37

Strana od-do

189-225

Počet stran knihy

225

Název nakladatele

Springer International Publishing Switzerland

Místo vydání

Cham

Kód UT WoS kapitoly

—