Pancar Şekeri Üretiminde Renk Gideriminin Araştırılması
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Şeker pancarından (Beta vulgaris L.) şeker üretimi yapan fabrikalarda önemli sorunlardan biri
şerbetlerde renk oluşumudur. Bu çalışmada kristal şeker üretiminde rafineri hammaddesi olan koyu
şerbette, aktif karbon ve modifiye pomza taşı kullanılarak adsorbsiyon işlemiyle önemli bir kalite faktörü
olan renk sorununun iyileştirilmesi amaçlanmıştır. Konya Şeker Fabrikası 2020/2021 kampanya dönemi
üretim hattından şerbet numunesi alınmış ve değişen sürelerde adsorpsiyon işlemi gerçekleştirilmiştir.
Adsorpsiyon işlemi öncesinde ve sonrasında pH Na K şeker safiyeti asetik asit propiyonik asit bütirik
asit ve ICUMSA metodları kullanılarak şerbette renk analizleri yapılmıştır. Yapılan analizlerde işlem
görmemiş koyu şerbette; renk IU420:3890, asetik asit 958 ppm, propiyonik asit 846 ppm bütirik asit 684
ppm, pH 8.13, Na 0.87 ppm, K 2.80 ppm ve şerbet safiyeti Q: 92.53 olarak tespit edilmiştir. Adsorban
olarak aktif karbon kullanılan 5 dakika adsorpsiyon işlemi sonunda renk giderimi %72.67, asetik asit
giderimi %12.83, propiyonik asit giderimi %7.68 bütirik asit giderimi %84.79 ve pH 8.50 tespit
edilmiştir. Aynı sürede NaOH ile modifiye edilmiş pomza taşı kullanıldığında renk giderimi %5.40,
asetik asit giderimi %7.93, propiyonik asit giderimi %6.85 bütirik asit giderimi %79.38, pH 8.67, olarak
tespit edilmiştir. Adsorban olarak aktif karbon kullanılan 15 dakika adsorpsiyon işlemi sonunda renk
giderimi %78.77, asetik asit giderimi %26.72, propiyonik asit giderimi %10.16 bütirik asit giderimi
%88.30, pH 8.66 olduğu tespit edilmiştir. Aynı sürede NaOH ile modifiye edilmiş pomza taşı
kullanıldığında renk giderimi %28.41, asetik asit giderimi %17.95, propiyonik asit giderimi %6.97,
bütirik asit giderimi %86.11, pH 8.71 olarak tespit edilmiştir. Adsorban olarak aktif karbon kullanılan 30
dakika adsorpsiyon işlemi sonunda, renk giderimi %82.31, asetik asit giderimi %65.03, propiyonik asit
giderimi %17.61 bütirik asit giderimi %91.66, pH 8.72 olduğu tespit edilmiştir. Aynı sürede NaOH ile
modifiye edilmiş pomza taşı kullanıldığında renk giderimi %36.04, asetik asit giderimi %32.15,
propiyonik asit giderimi %14.30 bütirik asit giderimi %89.47, pH 8.79 olarak tespit edilmiştir. Sonuçlar
incelendiğinde aktif karbonun, renk veren maddelerin gideriminde pomza taşına göre daha etkili olduğu
görülmüştür. İncelenen organik asitler içinde en iyi sonucun bütirik asit gideriminden elde edildiği
gözlemlenmiştir. Organik asitlerden giderim oranı en düşük olan propiyonik asit olmuştur. İşlem
süresinin uzamasının renk ve organik asit gideriminde daha etkili olduğu görülmüştür. Proses için ideal
pH seviyelerinde olumsuz bir durum olmaksızın kısmi olarak pH artışı olmuştur. Na ve K analizlerinde
önemli değişmeler görülmemiştir. Aynı zamanda yapılan şeker safiyeti analizlerinde herhangi bir düşüş
yaşanmamıştır.
From sugar beets (Beta vulgaris L.) one of the key problems in sugar-producing factories is the color formation of syrup. In this study, the thick juice, which is a refinery raw material in the manufacture of crystal sugar, is intended to improve the color problem, which is a significant quality factor by adsorbation using activated carbon and modified pumice stone. Thick juice sample was collected from the production line of the Konya sugar Factory 2020/2021 campaign period and adsorption was carried out at varying times. Before and after adsorption, pH, Na, K, sugar purity, acetic acid, propionic acid, butyric acid, and ICUMSA methods were used to analyze the color of the thich juice. In the unprocessed thick juice; the color was determined as IU420:3890, acetic acid 958 ppm, propionic acid ppm, butyric acid 684 ppm, pH 8.13, Na 0.87 ppm, K 2.80 ppm and sorbet purity Q: 92.53. After 5 minutes of adsorption, when activated carbon was used as adsorbent, color removal was %72.67, acetic acid removal %12.83, propionic acid removal %7.68, butyric acid removal %84.79 and pH 8.50. When using pumice stone modified with NaOH at the same time, color removal was determined as %5.40, acetic acid removal %7.93, propionic acid removal %6.85, butyric acid removal %79.38 and pH 8.67. After 15 minutes of adsorption, when activated carbon was used as adsorbent, color removal was %78.77, acetic acid removal %26.72, propionic acid removal %10.16, butyric acid removal %88.30 and pH 8.66. When using pumice stone modified with NaOH at the same time, color removal was determined as %28.41, acetic acid removal %17.95, propionic acid removal %6.97, butyric acid removal %86.11 and pH 8.71. After 30 minutes of adsorption, when activated carbon was used as adsorbent, color removal was %82.31, acetic acid removal %65.03, propionic acid removal %17.61, butyric acid removal %91.66 and pH 8.72. When using pumice stone modified with NaOH at the same time, color removal was %36,04, acetic acid removal was %32.15, propionic acid removal was %14.30, butyric acid removal was %89.47 and pH 8.79. Activated carbon was more effective than pumice stone in the removal of coloring matter. After the treatments, it was observed that the best results from organic acids were obtained in butyric acid. Propionic acid had the lowest removal rate from organic acids. It was observed that prolonging the processing time is more effective in removing color and organic acid. There was a partial pH increase without any adverse events at ideal pH levels for the process. No significant changes were seen in the Na and K analysis. At the same time, there was no decrease in sugar purity analysis.
From sugar beets (Beta vulgaris L.) one of the key problems in sugar-producing factories is the color formation of syrup. In this study, the thick juice, which is a refinery raw material in the manufacture of crystal sugar, is intended to improve the color problem, which is a significant quality factor by adsorbation using activated carbon and modified pumice stone. Thick juice sample was collected from the production line of the Konya sugar Factory 2020/2021 campaign period and adsorption was carried out at varying times. Before and after adsorption, pH, Na, K, sugar purity, acetic acid, propionic acid, butyric acid, and ICUMSA methods were used to analyze the color of the thich juice. In the unprocessed thick juice; the color was determined as IU420:3890, acetic acid 958 ppm, propionic acid ppm, butyric acid 684 ppm, pH 8.13, Na 0.87 ppm, K 2.80 ppm and sorbet purity Q: 92.53. After 5 minutes of adsorption, when activated carbon was used as adsorbent, color removal was %72.67, acetic acid removal %12.83, propionic acid removal %7.68, butyric acid removal %84.79 and pH 8.50. When using pumice stone modified with NaOH at the same time, color removal was determined as %5.40, acetic acid removal %7.93, propionic acid removal %6.85, butyric acid removal %79.38 and pH 8.67. After 15 minutes of adsorption, when activated carbon was used as adsorbent, color removal was %78.77, acetic acid removal %26.72, propionic acid removal %10.16, butyric acid removal %88.30 and pH 8.66. When using pumice stone modified with NaOH at the same time, color removal was determined as %28.41, acetic acid removal %17.95, propionic acid removal %6.97, butyric acid removal %86.11 and pH 8.71. After 30 minutes of adsorption, when activated carbon was used as adsorbent, color removal was %82.31, acetic acid removal %65.03, propionic acid removal %17.61, butyric acid removal %91.66 and pH 8.72. When using pumice stone modified with NaOH at the same time, color removal was %36,04, acetic acid removal was %32.15, propionic acid removal was %14.30, butyric acid removal was %89.47 and pH 8.79. Activated carbon was more effective than pumice stone in the removal of coloring matter. After the treatments, it was observed that the best results from organic acids were obtained in butyric acid. Propionic acid had the lowest removal rate from organic acids. It was observed that prolonging the processing time is more effective in removing color and organic acid. There was a partial pH increase without any adverse events at ideal pH levels for the process. No significant changes were seen in the Na and K analysis. At the same time, there was no decrease in sugar purity analysis.
Açıklama
Anahtar Kelimeler
Organik asit, pancar şekeri, renk iyileştirilmesi, şeker pancarı, Beet sugar, color reduction, organic acid, sugar beet
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Delikanlı, A., (2022). Pancar Şekeri Üretiminde Renk Gideriminin Araştırılması. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
