زا هدﺎﻔﺘﺳا ﺎﺑ ﺪﻨﻗ رﺪﻨﻐﭼ ﻳ ﻲ ﺎﻬﻧ سﻼﻣ زا ﺎﻫ ﺼ ﻲ ﻟﺎﺧﺎﻧ و ﮕ ﻲ ﻧر تﺎﺒ ﻛ ﻴ ﺮﺗ فﺬﺣ ﻳ ﻊ ﺎﻣ ترﻮﻨﻳا ﺪﻨﻗ ﺪ ﻟﻴﻮﺗ ﺖﻬﺟ ر ي دﻮﭘ لﺎﻌﻓ ﻦﺑﺮﻛ

1396 14 68 2 1-1 -2 ( 95/3/8 : 94/12/19 : ) (1/827 g 1/131 /783 /69) 4 (4/5 7 8/9) 3 ph.. ph. 25. %33/57 %21/43 %42/24 /11 g 4/5 8/9 %76/52 %1 %88/31 4/5 ph 1/827 g /69. %75/83 %98/51 %86/39 : esmaiilim@yahoo.ie : 171

....[5].[6]. ( )..[8 7] - : -1 : [9] ph (8 ph ) CO 2 CO 2 8 : -2. SO 2-3. :..... -..[1] 4 5.. -1 ( )....[1] 1 ppm 55. 6 ph 5 ph ( ) HMF 1 5.[2] -C 2.....[3].[4]. 3. 4. Non-polar nature 5. van der Waal s or London forces 1. HydroxyMethyleFurfural (HMF) 2. Mother liquor 3. Alkaline degradation products of hexoses 172

1396 14 68-1-2-1-1-2 (2 C).[13] ph -2-1-2 - ph 4 7 ph.[13] -3-1-2 /45µm ph.. 7 ±.1 ph N ph /1 N. ph /1. 42 nm ICUMSA ) 1.(Method: Method GS-1-7 1994 (1) :b 42 nm :A :C 1 cm C (g /1 ml). (IV 1 ) -4-1-2 - /45µm ph ph. /1 N /1 N. 4 9.. 42 nm.[11] 2 IV (5-2 m 2 g -1 )..[11]. (25 C). - (3 ph) ph.[12] ph. -2.... 1 Table 1 Powder activated carbon characteristics (Wood Based and Food Grade) Product Unit Description Product Range Available Passing 1 Mesh (99%) Mesh Size (US Sieve) Passing 2 Mesh (95%) Passing 3 Mesh (9%) Surface area minimum (m 2 /g) 1 Iodine minimum (mg/g) 1 Methylene blue minimum (mg/g) 21 Decolorization of caramel (%) 15 Moisture (%) 9.4 Total ash (%) 5.5 Conductivety ash (µs/cm).16 Cl maximum (%).1 Bulk density (g/ml).365 ph 6.87 1. Indicator values 173

... -9-1-2.[18] (4 ) ph A = ( Aλ 51 Aλ 7 ) ph 1/ ( Aλ 51 Aλ 7 ) ph 4 / 5 :(5 ) (TA) (5) IV.[11] -5-1-2 9 nm NTU :MW= 449/2 g/mol.[14] 3 :ε=269 (-3 ) :L :DF (-3 ). (Cm) -2-2 3 ph g (4/5 7 8/9) 7 C /11 4/7 8 rpm 15 min ( 95/3 g 4/7 g) (1 g/ml). 35 g) %35. ph. ( 65 g 4 4/5 ph (1/827 g 1/131 /783 /69) 3. 15 min 75 :. 8 rpm 2). (62 MN C :Brix 9 nm :A. -6-1-2 (T% 1 ) 66 nm.[15] -7-1-2. -. nm..[16] 2 (BSA) 595-8-1-2 [17]. 765 nm mg GAE.[18] 1 ml -3-2 ph. 1. Transmittance% 2. Bovine Serum Albomine (BSA) 174

Color (ICU) _ Turbidity (NTU) 1396 14 68.[1]. 1.[2] /11 g 4/5 8/9 ph (3 ) 25669/4 ICU ( ) 44443/62 3 NTU ( ) 21/43 %42/24. %86 (3 ) ph.(p /5). ph.[23] 5 45 4 35 3 25 2 Color. Turbidity 15 Control sample Sample 1 Sample 2 Sample 3 ph + Activated carbon (g) Fig 1 Effect of ph with.11 g powder activated carbon (AC) on color and turbidity of sugar beet molasses solution (a: Control sample (ph 8.9 and g AC), b: Sample 1 (ph 8.9 and.11 g AC), C: Sample 2 (ph 7 and.11 g AC) and d: Sample 3 (ph 4.5 and.11 g AC)) 2 4/5 8/9 ph 25 2 15 1 5 P /5 SAS.. 9/1-3 -1-3. - ( )...[19] IV 1/3 [11] 1-2. (M W > 25) 25 6 ph 5 ph. ph -2-3. 175

... /11 g 4/5 ph.. ph 7 C 3 ( ) 8 rpm 15 min. 4/7-3-3 4/5 ph -.[22]. () ph.[23] 3 1/827 g /69 ICU 56255/27 4/5 ph NTU 45/85 %88/31 6573/47. %1.(P /5).. %33/57 (3 ) 85/5 T% ( ) 56/8. ph.(p /5). ph.[23] Clarity (T%) 9 85 8 75 7 65 6 55 5 45 4. Control sample Sample 1 Sample 2 Sample 3 ph + Activated carbon (g) Fig 2 Effect of ph with.11 g powder activated carbon (AC) on clarity of sugar beet molasses solution (a: Control sample (ph 8.9 and g AC), b: Sample 1 (ph 8.9 and.11 g AC), C: Sample 2 (ph 7 and.11 g AC) and d: Sample 3 (ph 4.5 and.11 g AC))..[21] 2 1 4/5 ph. 176

1396 14 68 4 3 1/827 g. 4/5 ph 4/5 ph 75 C 3 ( ) 8 rpm 15 min. %35 [24] 1-15 min. -4-3 4/5 ph. 1.[11].[25]...[26] 5 Clarity (T%) Color (ICU) 6 5 4 3 2 1 Color Turbidity.69.783 1.131 1.827 Activated carbon (g) 5 45 4 35 3 25 2 15 1 5 Fig 3 Effect of powder activated carbon (.69,.783, 1.131 and 1.827 g) at ph 4.5 on color and turbidity of sugar beet molasses solution 4 4/5 ph 1/827 g /69. % 75/83 99/3 T% 24.(P /5). - 115 15 95 85 75 65 55 45 35 25 15..69.783 1.131 1.827 Activated carbon (g) Fig 4 Effect of powder activated carbon (.69,.783, 1.131 and 1.827 g) at ph 4.5 on clarity of sugar beet molasses solution Turbidity (NTU) 1. Oxygenated functional groups 177

... at ph 4.5 on protein of sugar beet molasses solution 7 6 ph 1/827 g 4/5. C 3 4/5 ph ) 8 rpm 15 min 75. %35 ( -4 IV. 25 /11 g 4/5 ph. 4/5 ph 1/827 g. -5 [1] Behzad, K. and Soleimani, A. 28. The advantages and consumption of liquid sugar production. Thirtieth Congress sugar factories of Iran, the center of sugar beet research Khorasan, Mashhad. [2] Jansen, R. 213. Sucrose inversion pross (Patent No. US8, 44,19 B2). United States Patent. [3] Soffantini, V.A, Jennings, R.P., and Wilkes, R. 1971. Seasonal variations in molasses. Proceedings of the South African Sugar Technologists Association: 99-16. [4] AAFCO: Association of American Feed Control Officials. 1982. Official publication, AAFCO. C.R. Spooner, Department of Agriculture. Atlanta, GA. [5] Coca, M., Garcıa, M.T., Gonzalez, G., Pena, M. and Garcıa, J.A. 24. Study of coloured 83/9 4/5 ph 1/827 g /69 % 76/52 19/7 mg GAE/1 ml. %86/39 /2 mg /kg 1/47.(P /5). Total phenol (mg GAE/1 ml) 1 9 8 7 6 5 4 3 2 1. Total phenol.69.783 1.131 1.827 Activated carbon (g) Total anthocyanine Fig 5 Effect of powder activated carbon (.69,.783, 1.131 and 1.827 g) at ph 4.5 on total phenol and anthocyanine of sugar beet molasses solution 7 ph 1/827 g /69 3/15 mg BSA/1 ml 211 4/5 Protein (mg BSA/1 ml) 25 2 15 1 5-5 1.8 1.6 1.4 1.2 1.8.6.4.2 Total anthocyanine (mg/kg). %98/51.69.783 1.131 1.827 Activated carbon (g) Fig 7 Effect of powder activated carbon (.69,.783, 1.131 and 1.827 g) 178

1396 14 68 Principle of Protein-Dye Binding. Analytical Biochemistry, 72: 248-254. [17] Singleton, V.L., Orthofer, R. and Lamuela- Raventos, R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol, 299: 152-178. [18] Chen, m., Zhao, Y. and Yu, S. 215. Optimization of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. J. Food Chemistry, 172: 543-55. [19] Madsen, R.F., Kotfod-Nielsen, W., Winstrom-Olsen, B. and Nielsen, T.E. 1978. Formation of Color Compounds in Production of Sugar from Sugar Beet. Sugar Technology Rev., 6(1): 49-115. [2] Erdogan, B., Demirci, S. and Akay, Y. 1996. Treatment of sugar beet juice with bentonite, sepiolite, diatomite and quartamin to remove color and turbidity. Applied Clay Science, 11: 55-67. [21] Marignetti, N. and Mantovani, G. 1979/8. Liquid sugar. Sugar technology Rev., 7: 3-47. [22] Qureshi, K., Bhatti, I., Kazi, R. and Ansari, A. 28. Physical and Chemical Analysis of Activated Carbon Prepared from Sugarcane Bagasse and Use for Sugar Decolorisation. International J. of Chemical and Biomolecular Engineering, 1(3):145-149. [23] Mudoga, H.L., Yucel, H. and Kincal, N.S. 28. Decolorization of sugar syrups using commercial and sugar beet pulp based activated carbons. Bioresource Technology, 99: 3528 3533. [24] Nachat, N., Obarameekul, P. and Worathanakul, P. 214. Activated Carbon from Bagasse for Syrup Decolorization as an Alternative for Waste Management and the Assessment of Carbon Footprint. Environment and Natural Resources J., 12 (2): 66-73. [25] Caqueret, V., Bostyn, S., Cagnon, B. and Fauduet, H. 212. Removal of dark coloured and polyphenolic compounds of sugar beet vinasse by adsorption onto activated carbons: application to a crosscurrent adsorption process. The CANADIAN Joirnal of chemical engineering, 9: 43-411. [26] De ridder, D.J. 212. Adsorption of organic micropollutants onto activated carbon and zeolites. by Water Management Academic Press. Doctoral thesis: pp 23. components formed in sugar beet processing. Food Chemistry, 86: 421 43. [6] Goodban, A.E., Benjamin, S.J. and Owens, H.S. 1953. Amino acids Content of Sugar Beet Processing Juices. J. of Agricultural and Food Chemistry, 1 (3): 261-264. [7] Levic, L., Gyura, J., Djuric, M. and Kuljanin, T. 25. Optimization of ph value and aluminium sulphate quantity in the chemical treatment of molasses. Eur. Food Research Technology, 22: 7 73. [8] Valli, V., Gómez-Caravaca, A.M., Di Nunzio, M., Danesi, F., Caboni, M.F. and Bordoni, A. 212. Sugar Cane and Sugar Beet Molasses, Antioxidant-rich Alternatives to Refined Sugar. J. Agricultural Food Chemistry, 6: 1258 12515. [9] Davis, S.B., Peacock, S.D. and Walford, S.N. 1997. Ion exclusion chromatography: molasses pretreatment and high test molasses production. Proc. African Sugar Technology Ass., 71: 146-152. [1] Laksameethanasan, P., Somla, N., Janprem, S. and Phochuen, N. 212. Clarification of sugarcane juice for syrup production. Procedia Engineering, 32: 141 147. [11] Davis, S.B. 21. The chemistry of colour removal: A processing perspective. Proc. African Sugar Technology Ass., 75: 328-336. [12] Caqueret, V., Bostyn, S., Cagnon, B. and Fauduet, H. 28. Purification of sugar beet vinasse-adsorption of polyphenolic and dark colored compounds on different commercial activated carbons. J. Bioresource Technology, 99: 5814-5821. [13] Behzad, K., Bagherzadeh, M.B. and Elahi, M. 213. The manual of laboratory quality control at sugar factories. Mashhaad Ferdosi University press. [14] Donovan, M. and E. Lee. 1995. Filterability of raw sugars laboratory tests versus refinery performance. INI Sugar JNL., 97(1155E): 14-11. [15] Bodbodak, S., Kashaninejad, M., Hesari, J. and Razavi, S.M.A. 29. Effect of different classical clarification methods on physicochemical and rheological properties of pomegranate juice. EJFPP., Vol. 1 (2): 1-16. [16] Bradford, M.M. 1976. A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the 179

JFST No. 68, Vol. 14, Sep 217 ABSTRACT Removal of colorants and impurities from sugar beet final molasses using powdered activated carbon for liquid invert sugar production Farmani, B. 1, Esmaiili, M. 2 1- PhD Student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran 2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran * Corresponding author: E-mail: Tel. 4432754632 and Fax 4432753172 (Received: 216/3/9 Accepted: 216/5/28) The aim of the research was to decrease of colorants, turbidity and impurities such as phenol, anthocyanin and protein along with increasing clarity of sugar beet final molasses for preparation liquid invert sugar. For this purpose, effect of ph at 3 levels (8.9, 7 and 4.5) and activated carbon at 4 levels (.69,.783, 1.131 and 1.827 g), on characteristics of color, turbidity, clarity, total phenol, total anthocyanin and protein of sugar beet molasses solution were investigated. The first experiments showed that polymeric colorants of molasses solution are from types of caramels and melanoidins with high molecular weight of 25 Dal. In the second stage of studies determined that decreasing molasses solution ph from 8.9 to 4.5 along with.11 g activated carbon, color 42.24%, turbidity 21.43% decrease and clarity 33.57% had increased. In the third stage, determined that with increasing activated carbon amount from.69 g to 1.827 g at ph 4.5, color 88.31%, turbidity 1%, total phenol 76.52%, total anthocyanin 86.39% and protein 98.51% decrease and clarity 75.83% had increased. Keyword: Sugar beet molasses, Powder activated carbon, Colorants, Impurities Corresponding Author E-Mail Address: esmaiilim@yahoo.ie 18