Enzymic Reduction of Dextran in Process - Laboratory Evaluation of Dextranases

نویسنده

  • P G MOREL
چکیده

The dextran content of both mixed juice and very high pol sugar has shown an increase in recent seasons. Laboratory trials have been used to show that thermally stable dextranase could be used to reduce the dextran concentration in evaporator syrup when high levels of dextran are unavoidable. Dextranase treatment of diffuser juices is unsuitable because of the high temperature, low Brix conditions encountered in this part of process. Potential benefits probably include viscosity decreases leading to increased sugar recovery whilst the enzymic reduction of dextran in process will result in improved sugar quality.

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تاریخ انتشار 2002