The growing demand for pectin in food, pharmaceutical and cosmetic industries requires the search for raw materials for its production and the development of innovative, environmentally friendly and cost-effective ways to obtain it. A secondary resource of sugar beet processing – pressed beet pulp which is formed in significant volumes at the sugar beet factories of the Russian Federation can serve as promising source pectin. At present, the growth of scientific and technological progress has led to the prospect of using such methods of controlled transformation of plant materials, in which the impact on the quality and yield of the target component is minimal, in contrast to the classical acid-ethanol method for producing pectin. Of greatest interest are biotechnological methods for extracting biologically active substances from plant materials, which provide a higher yield while maintaining their properties. However, to ensure the maximum effect, it is necessary to prepare plant materials for extraction, since biotechnological methods have a point focus, as a result of which, under suboptimal conditions, the efficiency of extracting biologically active substances will be reduced. The aim of the research is to develop a technology for the preparation of pressed beet pulp using chemical and physical impact methods for the subsequent process of biotechnological extraction of pectin. To achieve this aim, the pressed beet pulp treatment with an aqueous solution of hydrogen peroxide has been used as a chemical impact method, and grinding of pressed beet pulp and its treatment with microwave electromagnetic field (MV EMF) has been used as physical impact method. Effective technological regimes for the preparation of pressed beet pulp for pectin extraction using chemical and physical impact methods have been determined, namely, treatment of pressed beet pulp with a 20% aqueous solution at a ratio of pressed beet pulp: hydrogen peroxide solution equal to 1,0: 1,0, and constant stirring for 90 minutes, separating the pulp from the liquid phase, its subsequent grinding to a particle size of less than 2.0 mm and EMF MV treating with a heating rate to reach a temperature of 60℃, equal to 0,6℃/s. The technology has been developed for preparing pressed beet pulp for pectin extraction, providing a degree of pectin extraction of 12,78% to its initial content in pressed beet pulp, which is 10,39% higher compared to the control (without grinding and treating).

Обоснована перспективность применения биотехнологического метода управляемой трансформа- ции прессованного свекловичного жома для извлечения пектина из него. На основании анализа структуры кле- точной стенки сахарной свеклы показана целесообразность применения целлюлазы и ксиланазы для экстракции пектина из прессованного свекловичного жома. Исследовано влияние дозировки целлюлазы и ксиланазы в диапа- зоне от 100 до 300 ед. активности/г с. в. прессованного свекловичного жома на эффективность извлечения пектина. Установлено, что рационально вносить как целлюлазу, так и ксиланазу в дозировке 200 ед. активности/г с. в. све- кловичного прессованного жома, поскольку повышение их дозировки не обеспечивает пропорционального по- вышения эффективности извлечения пектина, при этом эффективность извлечения пектина составляет соответ- ственно 28,28 и 16,49% к исходному содержанию в прессованном жоме. Применение композиции ферментов, состоящей из целлюлазы и ксиланазы при дозировке каждого фермента 200 ед. активности/г с. в. свекловичного прессованного жома, позволяет повысить эффективность извлечения пектина до 37,76% по отношению к исход- ному содержанию в прессованном жоме, что на 24,98% выше по сравнению с аналогичным показателем образца прессованного свекловичного жома, экстракцию которого осуществляли без внесения композиции ферментов. The prospects of using a biotechnological method of controlled transformation of pressed beet pulp to extract pectin from it are substantiated. Based on the analysis of the structure of the sugar beet cell wall, the expediency of using cellulase and xylanase for the extraction of pectin from pressed beet pulp is shown. The effect of cellulase and xylanase dosages in the range from 100 to 300 units of activity/g of dry matter of pressed beet pulp on the efficiency of pectin extraction was investigated. It was found that it is rational to introduce both cellulase and xylanase at a dosage of 200 units of activity/g of dry matter of beet pulp, since increasing their dosage does not provide a proportional increase in the efficiency of pectin extraction, while the efficiency of pectin extraction is 28,28 and 16,49% respectively to the initial content in the pressed pulp. The use of an enzyme composition consisting of cellulase and xylanase at a dosage of 200 units for each enzyme activity/g of dry matter of beet pulp, allows to increase the efficiency of pectin extraction up to 37,76% relative to the initial content in the pressed pulp, which is 24,98% higher compared to the same indicator of a sample of pressed beet pulp, the extraction of which was carried out without the addition of an enzyme composition.

Биологически активные пектины благодаря широкому спектру свойств используются в различных областях промышленности. Одним из способов извлечения пектиновых веществ из растительного сырья является ферментативная экстракция. Представляет интерес на основе опубликованных результатов исследований отечественных и зарубежных ученых оценить перспективность различных видов растительного сырья, ферментных препаратов и ферментов, используемых в мировой практике, при извлечении пектина ферментативным гидролизом, а также проанализировать параметры и условия проведения процесса для его оптимизации. Глубина поиска информации для анализа составила 10 лет. Установлено, что вид растительного сырья – цитрусовые (апельсин, грейпфрут, лайм), ягоды (клубника, красная смородина, ежевика, малина), овощи (тыква, морковь), вторичные ресурсы АПК (рапсовый и яблочный жмых, жмых боярышника, виноградная выжимка, свекловичный жом) и его предварительная подготовка (обработка ультразвуком или ЭМП СВЧ) определяют эффективность применения ферментативного гидролиза. Показано, что правильно подобранная композиция ферментов является одним из факторов, определяющих эффективность ферментативного гидролиза. Обосновано применение целлюлазы, ксиланазы и протеазы для извлечения пектина из растительного сырья. Отмечена перспективность исследований способности ферментов изменять степень этерификации пектина, а также переводить протопектин в водорастворимую форму для совершенствования технологии ферментативной экстракции пектиновых веществ. Biologically active pectins due to a wide range of properties are used in various fields of industry. One of the ways to extract pectin substances from plant raw materials is enzymatic extraction. Evaluation based on the published research results of domestic and foreign scientists of the prospects of various types of plant raw materials, enzyme preparations and enzymes used in world practice in the extraction of pectin by enzymatic hydrolysis, as well as analysis of the parameters and conditions of the process is of interest. The depth of information search for analysis was 10 years. It has been established that the type of vegetable raw materials - citrus fruits (orange, grapefruit, lime), berries (strawberries, red currants, blackberries, raspberries), vegetables (pumpkin, carrots), secondary resources of the agro-industrial complex (rapeseed and apple cakes, hawthorn cake, grape pomace, beet pulp) and its preliminary preparation (ultrasound or microwave EMF treatment) determine the effectiveness of enzymatic hydrolysis. It is shown that the correctly selected composition of enzymes is one of the factors determining the effectiveness of enzymatic hydrolysis. The use of cellulase, xylanase and protease for the extraction of pectin from plant raw materials is justified. The prospects of studies of the ability of enzymes to change the degree of esterification of pectin, as well as to convert protopectin into a water-soluble form for improving the technology of enzymatic extraction of pectin substances are noted.

Studies have been carried out to identify the effect of sulfitation treatment of sugar-beet processing semi-products on their color when it is carried out at one or several processing stages, as well as in its complete absence. At the first stage, the influence of the process of sulfitation treatment of the extractant and thin juice on the color of the thin juice and thick juice obtained from the thin juice by evaporation was studied. It was established that the sulfitation treatment of only the extractant provided a decrease in the color of the thick juice by 9.21%, while the sulfitation treatment of only thin juice – by 55.00%, and the sulfitation treatment of extractant and thin juice – by 58.16%. In addition, an increase in the purity of the thick juice by 0.45% due to the sulfitation treatment of the extractant and thin juice reduced the sucrose content in molasses by 0.11% and, consequently, reduced the overall loss of sugar in production. At the second stage, the effect of sulfitation treatment of a B+C remelt syrups with the use of sulfur dioxide and sodium bisulfite was studied. It was established that the amount of blocked aldehyde and ketone groups when thick juice was treated with sulfur dioxide was higher than when treated with sodium bisulfite due to the divalent anion SO 3 2– , and not the monovalent HSO 3– . At the third stage, under production conditions, the effect of sulfitation treatment of massecuite I on the boiling time and color of white sugar was studied. It was established that the average value of the color of white sugar in the presence of sulfitation treatment of massecuite I was 0.44 ICUMSA units, while without treatment – 0.50 ICUMSA units, i.e. under production conditions, the sulfitation treatment of massecuite A made it possible to reduce the color of the finished product – white sugar by 12.0%.

It is well known that in order to obtain crystalline sugar of a high quality category (Extra and TS1), it is necessary to ensure the production of concentrated sugar-containing intermediates with the lowest possible color, since it is these intermediates that directly determine the color of the resulting crystalline sugar. Laboratory studies have been carried out on the effect of sulfitation treatment using various reagents, namely, sulfurous anhydride and sodium bisulfite, of concentrated intermediates – thick juice and remelt syrup B+C of sugar production on the quality of beet sugar. It has been established that the sulfitation treatment of concentrated intermediates using sulfur dioxide provides a greater reduction in their color compared to sodium bisulfite – from 996,70 to 830,30 and 857,30 ICUMSA units respectively. It has been established that sulfitation treatment with using various reagents of concentrated intermediates provides a decrease in the color of sugar. So, according to the color index, sugar obtained in laboratory conditions from samples obtained using sulfitation treatment, according to the requirements of GOST 33222-2015, corresponds to category TS1, and obtained from an untreated sample, to category TS2. Thus, in a critical situation, sulfitation treatment can provide sugar with a higher quality category. It has been established that during long-term storage (up to 100 days) of concentrated sugar-containing intermediates, their color increases, however, preliminary sulfitation treatment using sulfur dioxide provides the smallest increase in color during storage, compared with treatment with sodium bisulfite. The increase in color after 100 days of storage relative to the initial values was 18,46 and 36,26%, respectively.

Эффективность обработки сернистым ангидридом полупродуктов свеклосахарного производства на усовершенствованной сульфитационной установке (УСУ) сравнивали с аналогичным процессом, проведенным на установке типа А2-ПСК. Для иллюстрации преимуществ применения сульфитации в качестве контроля был необработанный фильтрованный сок II сатурации. Установлено, что применение установки А2-ПСК при обработке фильтрованного сока II сатурации позволяет снизить значение рН сока на 0,40 ед., а применение УСУ – на 0,60 ед. Степень снижения цветности сока составила, процент к контролю: обработанного на УСУ - 25,1, на А2-ПСК – 16,7. Степень снижения динамической вязкости сока, обработанного на УСУ, составила 6,3, а обработанного на А2-ПСК – 5,7% к контролю, что обусловило повышение содержания сухих веществ в полученном сиропе на 6,4 и 5,6% соответственно. Обработка сиропа сернистым ангидридом на установке А2-ПСК позволяет снизить значение рН сиропа на 0,30 ед., а на УСУ – на 0,60 ед. Динамическая вязкость сиропа, обработанного на УСУ, ниже на 4,93%, а на установке А2-ПСК – на 1,66% к контролю. Это обеспечило сокращение продолжительности уваривания утфеля в вакуум-аппарате на 3,2 и 2,3% соответственно. Определено, что степень снижения цветности кристаллического сахара, полученного при обработке сиропа на типовой установке, составила 10%, а при обработке на УСУ – 12%. Таким образом, обработка сернистым ангидридом на УСУ фильтрованного сока II сатурации повышает эффективность его выпаривания. Обработка сиропа способствует повышению эффективности уваривания утфеля и получению кристаллического сахара более высокой категории качества. The efficiency of processing with sulfurous anhydride of sugar beet intermediates at an improved sulfitation device (ISD) was compared with a similar process carried out at an A2-PSK type device. To illustrate the advantages of using sulfitation as a control, untreated thin juice was used. It was found that the use of the A2-PSK unit in the processing of thin juice allows to reduce the pH value by 0,40 units, and the use of ISD – by 0,60 units. The degree of reduction in the color of the juice was, the percentage of control: processed on the ISD - 25,1, on A2-PSK – 16,7. The degree of decrease in the dynamic viscosity of the juice treated with ISD was 6,3, and treated with A2-PSK – 5,7% of the control. This caused an increase in the dry matter content in the resulting thick juice by 6,4 and 5,6% respectively. The treatment of the thick juice with sulfur dioxide on the A2-PSK unit reduces the pH value of the syrup by 0,30 units, and on the ISD – by 0,60 units. The dynamic viscosity of the thick juice processed on the ISD is 4,93% lower, and on the A2-PSK unit – by 1,66% to the control. This provided a reduction in the time of boiling the massecuite A in vacuum pans by 3,2 and 2,3% respectively. In addition, it is determined that the degree of reduction in the color of crystalline sugar obtained by treating thick juice on A2-PSK was 10%, and when treating thick juice on ISD – 12%. Thus, the treatment with sulfur dioxide on the ISD of thin juice increases the efficiency of its evaporation. The treatment of the thick juice contributes to an increase in the efficiency of boiling the waffle and obtaining crystalline sugar of a higher quality category.

Побочный продукт сахарного производства – свекловичная меласса используется в микробиологической промышленности в качестве компонента высокопродуктивного субстрата для культивирования микроорганизмов, синтезирующих биологически активные вещества. На наш взгляд, перспективна предварительная подготовка мелассы путем ее насыщения биогенными веществами, повышающими эффективность жизнедеятельности микроорганизмов. Для подтверждения этого исследовано влияние внесения биогенных веществ в растворы свекловичной мелассы при их обработке на жизнедеятельность микроорганизмов, способствующих повышению синтеза витамина В2 и жиров. Объектами исследования были раствор свекловичной мелассы с массовой долей сухих веществ 78% и 3 штамма микроорганизмов – Bacillus subtilis B-501, Cryptococcus curvatus Y-2236 и Rhodotorula glutinis Y-332. Анализ исходного содержания макро- и микроэлементов в растворе свекловичной мелассы позволил установить, что содержащихся в мелассе биогенных веществ достаточно для жизнедеятельности Bacillus subtilis B-501 с удельной выработкой витамина В2 в количестве 0,019 г/г сахаров при степени утилизации сахаров 42,55%. Для повышения эффективности жизнедеятельности Rhodotorula glutinis Y-332 требуется внесение сульфатов железа FeSO4 и марганца MnSO4, которые способствуют увеличению удельной выработки жиров с 0,019 до 0,030 г/г сахара в каждом случае. Для повышения эффективности жизнедеятельности Cryptococcus curvatus Y-2236 требуется внесение сульфатов железа FeSO4 и марганца MnSO4, а также источников фосфора KH2PO4 и азота (NH4)2SO4. Внесение указанных биогенных веществ способствует повышению удельной выработки жиров с 0,011 до 0,015–0,020 г/г сахаров. A byproduct of sugar production – beet molasses is used in the microbiological industry as a component of a highly productive substrate for the cultivation of microorganisms that synthesize biologically active substances. In our opinion, the preliminary preparation of molasses by its saturation with biogenic substances to increase the efficiency of the vital activity of microorganisms is promising. To confirm this, the effect of introducing biogenic substances into the solution of beet molasses during their processing on the vital activity of microorganisms that contribute to the increase in the synthesis of vitamin B2 and fats has been studied. The objects of the study were a solution of beet molasses with a mass fraction of dry substances of 78% and 3 strains of microorganisms – Bacillus subtilis B-501, Cryptococcus curvatus Y-2236 and Rhodotorula glutinis Y-332. Analysis of the initial content of macro-and microelements in the solution of beet molasses allowed us to establish that the nutrients contained in the molasses are sufficient for the vital activity of Bacillus subtilis B-501 with a specific production of vitamin B2 in the amount of 0,019 g/g of sugars with a degree of sugar utilization of 42,55%. To improve the vital efficiency of the Rhodotorula glutinis Y-332, the addition of ferrous FeSO4 and manganese MnSO4 sulfates is required, which increase the fats specific production from 0,019 to 0,030 g/g of sugars in each case. To improve the vital efficiency of the Cryptococcus curvatus Y-2236 the addition of ferrous FeSO4 and manganese MnSO4 sulfates, as well as sources of phosphorus KH2PO4 and nitrogenium (NH4)2SO4is required. Adding these nutrients contributes the increase of fats specific production from 0,011 to 0,015–0,020 g/g of sugars.

The article presents the results of a study of the influence of raw juice obtaining methods, namely, using an extractant, acidified with sulfuric acid with the addition of a suspension of freshly prepared gypsum, and using an extractant, treated with sulfur dioxide, as well as subsequent treatment of obtained thin juices with sulfur dioxide before evaporation on the color of sugar beet processing intermediates. A brief description of methods to reduce intermediates color used in sugar industry–sulfitation, ion-exchange and active carbon treatment is given. The advantage of intermediates treatment with sulfur dioxide compared with treatment with ion exchange resins and activated carbon is theoretically justified. The methodology for setting up laboratory tests is given and substantiated. The color indicators of raw juices, thin juices and obtained thick juices are given. It was established that a single treatment of intermediates with sulfur dioxide at the stage of raw juice obtaining provides a decrease in thick juice color by 7.11 %, a single treatment before evaporation–by 29.70 %, and a double treatment at the stage of raw juice obtaining and before the evaporation station–by 38.37 %.

The article overviews modern studies of domestic and foreign scientists in the field of extraction of biologically active substances from plant materials using enzymes. Extraction of biologically active substances using enzymes allows for controlled biotransformation of plant materials due to the precise specificity and selectivity of enzymes, which creates mild conditions that ensure the preservation of biologically active substances. It has been noted that the quality of the extractant used has a significant effect on the efficiency of the extraction process. Thus, raw materials treated with a combination of an electrolyte and an enzyme are extracted more efficiently by reducing the mass transfer barrier. The main advantage of using supercritical fluids as an extractant is a decrease in temperature or pressure that leads to the precipitation of the extractable substance. One of the main disadvantages of the process of extracting biologically active substances from plant materials using enzymes is their high cost. To eliminate this disadvantage, the following intensification methods are used: ultrasonic treatment, high pressure treatment and microwave treat- ment. The most promising methods for intensifying the process of extracting biologically active substances from plant materials using enzymes are methods of ultrasonic and microwave treatment. Ultrasonic treatment under optimal conditions allows increasing the activity of enzymes, and microwave treatment provides more efficient penetration of the extractant into the tissues of plant material, due to the destruction of cell walls.

Представлен обзор зарубежных научных исследований по получению ванилина, олигосахаридов, липидов и ферментов из свекловичного жома. Наличие в составе свекловичного жома лигнина, состоящего в основном из феруловой кислоты, делает его перспективным источником для получения ванилина; по данным иранских исследователей его выход составляет 1439,3 мг/100 г свекловичного жома. В работах польских и нидерландских исследователей отмечено, что с применением различных ферментов можно достичь 95%-й степени гидролиза пищевых волокон свекловичного жома до олигосахаридов. При микробиологической обработке свекловичного жома для получения липидов их выработка составляет 0,12 г/г сухих веществ при длине цепи 16–18 атомов углерода, что аналогично длинам цепей липидов растительных масел. Микробиологический синтез ферментов из свекловичного жома также показал свою перспективность. Так, при жидкофазном ферментировании свекловичного жома с содержанием сухих веществ 2% выработка β-амилазы с применением P. chitinolyticus составила 2,237 ед./мл. При твердофазном синтезе β-глюкооксидазы с применением T. aurantiacus выработка составила 70 ед./г сухих веществ, а A. pullulans – 13 ед./г сухих веществ. При твердофазном синтезе α-галактозидазы плесенями A. niger выработка составила 230,159 ед./г сухих веществ, A. spinosa – 117,8 ед./г сухих веществ, F. moniliforme – 207,33 ед./г сухих веществ. Отмечено, что получаемые путем микробиологической обработки свекловичного жома ферменты обладают высокой активностью, а также устойчивостью к изменению температуры и реакции среды. Полученные различными исследователями данные показывают перспективность применения свекловичного жома для получения пищевых ингредиентов и биологически активных веществ. The article provides a review of foreign scientific research on the production of vanillin, oligosaccharides, lipids and enzymes from sugar beet pulp. The presence of lignin in beet pulp, mainly consisting of ferulic acid, makes it a promising source for vanillin obtaining – according to Iranian researchers, its yield is 1439,3 mg/100 g of sugar beet pulp. In the works of Polish and Dutch researchers, it was noted that using various enzymes it is possible to achieve a 95% degree sugar beet pulp dietary fiber hydrolysis to oligosaccharides. In the microbiological treatment of sugar beet pulp to produce lipids, their production is 0,12 g/g of dry substances with a chain length of 16–18 carbon atoms, which is similar to the vegetable oils lipid chains length. Microbiological synthesis of enzymes from beet pulp has also shown its prospects. So, with liquid-phase fermentation of sugar beet pulp with a dry substances content of 2%, the production of β-amylase using P. chitinolyticus was 2,237 units/ml. During solid-phase synthesis of β-glucooxidase using T. aurantiacus, it was 70 units/g of dry substances, and A. pullulans – 13 units/g of dry substances. During solid-phase synthesis of α-galactosidase by A. niger molds, production amounted to 230,159 units/g of dry substances, A. spinosa – 117,8 units/g of dry substances and F. moniliforme – 207,33 units/g of dry substances. It is noteworthy that the enzymes obtained by microbiological treatment of sugar beet pulp have high activity, as well as resistance to changes in temperature and the medium reaction. The data obtained by various researchers show the prospects of using beet pulp for the food ingredients and biologically active substances production.

Величина неучтенных потерь сахара в России составляет 0,06–0,14 млн т в год, что обусловливает необходимость внедрения мероприятий по их снижению. В статье представлены результаты исследований по снижению микробиологической обсемененности диффузионного сока, очищенного сока II сатурации и сиропа, выведенного на длительное хранение. Рассмотрены причины, обусловливающие обсемененность корнеплодов сахарной свеклы патогенными микроорганизмами. Приведена методика постановки лабораторных исследований. Установлено, что на стадии обработки экстрагента применение сернистого ангидрида позволяет снизить обсемененность диффузионного сока МАФАнМ и плесневыми грибами на 41,75 и 40,26% соответственно. На стадии обработки фильтрованного сока II сатурации применение сернистого ангидрида снижает обсемененность сока МАФАнМ на 76,67% и практически полностью обеспечивает угнетение плесневых грибов. На стадии обработки сиропа применение сернистого ангидрида позволяет снизить обсемененность сиропа после длительного хранения МАФАнМ и плесневыми грибами на 68,97 и 58,33% соответственно, тогда как применение бисульфита натрия – только на 31,03 и 33,33% соответственно. На основании результатов исследований сделан обоснованный вывод, что обработка полупродуктов свеклосахарного производства сульфитсодержащими реагентами, а именно сернистым ангидридом, является эффективным технологическим приемом для обеспечения снижения неучтенных потерь сахарозы, возникающих в результате жизнедеятельности микроорганизмов. The value of unaccounted sugar losses in Russia is 0,06–0,14 million tons per year, which makes it necessary to implement measures to reduce them. The article presents the results of studies to reduce the microbiological contamination of diffusion juice, purified juice of the and syrup removed for long-term storage. The reasons for the contamination of sugar beet root crops with pathogenic microorganisms are considered. The method of setting up laboratory tests is given. It was found that at the stage of processing the extractant, the use of sulfurous anhydride reduces the contamination of the diffusion juice with MAFAnM and mold fungi by 41,75 and 40,26%, respectively. At the stage of processing filtered juice of second carbonation, the use of sulfur dioxide reduces the contamination of MAFAnM juice by 76,67% and almost completely suppresses mold fungi. At the syrup processing stage, the use of sulfurous anhydride reduces the contamination of the syrup after long-term storage by MAFAnM and mold fungi by 68,97 and 58,33%, respectively, while the use of sodium bisulfite – only by 31,03 and 33,33%, respectively. Based on the results obtained, a reasonable conclusion is made that the treatment of beet sugar production intermediates with sulfite-containing reagents, namely, sulfur anhydride, is an effective technological technique to ensure the reduction of unaccounted losses of sucrose resulting from the vital activity of microorganisms.

The article discusses and analyzes the construction of liquid-jet sulfitators used in the beet sugar industry. The importance of sulfitation treatment in the sugar beet processing and raw cane sugar technology is noted and the main advantages of its use at various technological stages are given, namely, preparation of extractant used for diffusion sucrose extraction out of beet cossettes, thin juice processing, thick juice with B- and C-remelts processing, as well as raw cane sugar remelt processing. The advantages and disadvantages of liquid-jet sulfitators in comparison with other constructions are noted and criteria for their improvement are given. It has been noted that the created ejection, which sucks in the sulphitation gas into the contacting chamber, and the fact that the absorption of sulfur dioxide occurs on a larger surface than in other types of structures the main advantages of liquid-jet sulphitators. The main disadvantages are the short length of the contacting chamber, which is insufficient for ensuring complete absorption of sulfur dioxide, as well as instability of the generated ejection when the productivity changes. This determines the criteria given in the article for the improvement of liquid-jet sulfitators. The description of the developed construction of the sulphitator centrifugal-jet nozzle of sugar production liquids is given, which provides: the stability of the sulphitation gas supply in a wide range of plant productivity; stability of the hydroaerodynamic regime of the system «treated liquid – sulphitation gas» inside the sulphitator; sufficient contact time for complete dissolution in the treated liquid of the sulfur anhydride contained in the sulphitation gas. The advantages of the developed centrifugal-jet sulfitators in comparison with typical liquid-jet sulfitators are noted: ensuring the operation range of 50-120% of the nominal capacity (plant production capacity); significant reduction in the technical sulfur consumption for the sulphur anhydride production, which is used as a reagent for the sulfitation treatment of liquids in beet sugar processing; reduction of harmful emissions into the atmosphere due to 100 % sulfur anhydride dissolution in the treated liquid.

The purpose of the study is related to the Food Security Doctrine priorities and is aimed at finding ways to implement import substitution with obtaining competitive poultry products–meat and eggs. Feed ration of the experimental poultry was as follows. The control group received basic diet (BD), 1st experimental group received BD with probiotic additive «Bacell-M» (Bacell-M). The 2nd experimental group received BD with vitamin-mineral feed concentrate «Tetra +» (VMFC), while 3rd experimental group received BD with feed concentrate complex (FCC). It was found that feed consumption of experimental groups broiler chickens is lower than in the control group (140.1 kg / 42 days) and is in the range 132.6–134.9 kg / 42 days, while the average broiler chicken live weight 2.32-2.35 kg/unit, and in the control group–2.05 kg/unit. The maximum effect of live weight increase advancing when taking into account the reduction in feed consumption is achieved in broiler chickens of the 3rd experimental group. It is established that the feed additives use in the ration contributes to earlier output of replace herd laying-hens to the egg production. The increase in egg production in relation to the control group amounted to: 147 eggs for the 1st experimental group, 189 eggs for the 2nd experimental and 217 eggs for the 3rd experimental group. The nutritional valueand biological active substances (BAS) concentration of broiler chicken meat and eggs from experimental group hens exceeds the nutritional value of control groups meat and eggs.

Для увеличения производительности сахарного завода без существенных финансовых затрат можно использовать технологическую схему вывода сиропа на длительное хранение с последующей его переработкой в межсезонье. Одним из недостатков такой технологической схемы является риск микробиологической обсемененности сиропа, для снижения которой отечественные исследователи предлагают обработку электромагнитными полями. Однако, на наш взгляд, обработка сиропа сульфитсодержащими реагентами более безопасна и менее энергоемка. Проведены лабораторные исследования, направленные на снижение микробиологической обсемененности сиропа при выводе его на хранение. Объектом исследований был полученный в лабораторных условиях концентрированный сироп с содержанием сухих веществ 67%, который делили на три образца по 300 мл каждый. Контрольный образец сиропа оставляли без обработки, образец 1 обрабатывали сернистым ангидридом до рН 7,3–7,5, образец 2 – раствором бисульфита натрия в количестве 0,01% к массе образца. После этого все три образца подвергали подщелачиванию 1 н раствором NaOH до pH 9,15 и хранили в течение 100 сут при комнатной температуре. По окончанию срока хранения в образцах сиропа определяли микробиологические показатели и содержание редуцирующих веществ. Установлено, что предварительная обработка сиропа, направляемого на длительное хранение, сульфитсодержащими реагентами способствует достаточно эффективному снижению количества мезофильных аэробных и факультативно-анаэробных микроорганизмов и плесеней. Наибольший эффект снижения наблюдается при обработке сиропа сернистым ангидридом: на 69% снижается показатель микробиальной обсемененности и на 58% количество плесеней по сравнению с необработанным сиропом. При обработке сиропа бисульфитом натрия снижение составило 31 и 33% соответственно. Степень предотвращения накопления редуцирующих веществ при обработке сиропа сернистым ангидридом составила 18,8%, а при обработке бисульфитом натрия – 11,5%. Снижение микробиальной обсемененности сиропа при выводе его на длительное хранение будет способствовать снижению потерь сахарозы. To increase the productivity of the sugar factory without significant financial costs, you can use a technological scheme for the withdrawal of thick juice for long-term storage with its subsequent processing in the off-season. One of the disadvantages of such a technological scheme is the risk of microbiological contamination of the thick juice, to reduce which domestic researchers offer treatment with electromagnetic fields. However, in our opinion, the treatment of thick juice with sulfite-containing reagents is safer and less energy intensive. Laboratory studies aimed at reducing the microbiological contamination of the thick juiceduring its storage were carried out. The object of research was a concentrated thick juice obtained under laboratory conditions with a dry matter content of 67%, which was divided into three samples of 300 ml each. The control sample of the thick juice was left untreated, sample 1 was treated with sulfur dioxide to a pH of 7,3–7,5, sample 2 – with a solution of sodium bisulfite in an amount of 0.01% by weight of the sample. After that, all three samples were alkalized with 1 n NaOH solution to pH 9,15 and stored for 100 days at room temperature. At the end of the shelf life, microbiological parameters and the content of reducing substances were determined in the thick juice samples. It was found that the pretreatment of thick juice sent for long-term storage with sulfite-containing reagents contributes to a sufficiently effective reduction in the number of mesophilic aerobic and facultative anaerobic microorganisms and molds. The greatest reduction effect is observed when the thick juice is treated with sulfurous anhydride: the indicator of microbial contamination is reduced by 69% and the number of molds is reduced by 58% compared to untreated thick juice. When treating the syrup with sodium bisulfite, the reduction was 31 and 33% respectively. The degree of prevention of the accumulation of reducing substances when treating the thick juice with sulfur dioxide was 18,8%, and when treating with sodium bisulfite – 11,5%. Reducing the microbial contamination of the thick juicewhen it is taken out for long-term storage will help to reduce the loss of sucrose.

Existing technological schemes of lime-carbon dioxide purification of diffusion juice include lime treatment (defecation) and two-stage treatment with carbon dioxide (saturation) with sediment separation. Improving cleaning methods aimed at increasing its efficiency is an urgent task. Lime-carbon dioxide purification of the concentrated sugar-containing solution before boiling allows to improve the quality of sugar, reducing the syrup color and increasing its natural alkalinity. The proposed purification scheme, which includes overcarbonation to low syrup pH values (8 and below), its mixing with carbonated syrup and adding activated suspension of II saturation sediment, makes it possible to obtain a purified solution with an increased effect of adsorption purification, with a significantly low content of high-molecular compounds and their calcium salts. The results of the study of various schemes for the purification of syrups in a laboratory setup have been presented. A method for purification of concentrated sugar-containing solutions, protected by a patent of the Russian Federation for the invention, has been developed, which provides for the reduction in the consumption of calcium hydroxide by 0,10–0,12% of CaO by weight of the product or by 0,04% by weight of beet.

Treatment of solutions of beet molasses with 5 strains of microorganisms belonging to 4 species in order to enrich the solutions with β-carotene, vitamin B2 and organic acids have been studied. The influence of the initial pH value, as well as the optimal dry matter content in molasses solutions, which ensure the effective vital activity of microorganisms with the synthesis of biologically active substances, has been revealed. It has been found that F-3758 and F-3759 Blakeslea trispora strains in molasses solutions are not capable of synthesizing β-carotene. It has been found that B-501 Bacillus subtilis strain exhibits high activity in molasses solutions with initial pH values of 7.0 and 8.5 and a dry matter content of not more than 20 %. As a result of life activity in molasses solutions of Bacillus subtilis, strain B-501 synthesizes vitamin B2 in the amount of 1.42-1.93 mg/g of sugars. It has been revealed that Y-2482 Debaryomyces hansenii strain in molasses solution with an initial pH of 7.0 synthesizes organic acids in an amount of 1.790 (mmol/100 ml)/g of sugars. In addition, Y-2482 Debaryomyces hansenii strain is capable of vital activity in solution with an initial pH of 8.5, but some of its vital products are neutralized. It has been established that Y-2305 Guehomyces pullulans is capable of vital activity in molasses solutions, however, its vital products are not only organic acids, but also some compounds with oxy groups, as a result of which they are neutralized. Ultimately, the amount of synthesized Y-2305 Guehomyces pullulans organic acids is 0.2 (mmol/100 ml)/g of sugar. It has been proved that B-501 Bacillus subtilis strain and Y-2482 Debaryomyces hansenii strain are promising strains for enriching beet molasses solutions with biologically active substances.

Insoluble calcium salts are an inevitable negative consequence of the lime-carbon dioxide purification of diffusion juice. With their high content, scale formation on the surfaces of heatexchange equipment is enhanced, resulting  in a decrease in heat transfer efficiency and evaporation equipment performance. This, in turn, leads to a decrease in the solids content in the syrup and an increase in the time of fillmass boiling, which is inevitably accompanied by an increase in the loss of sucrose. The article presents the results of studies of the effect of the degree of processing of juice of the second saturation, as well as the return of the suspension of sediment of the second saturation II on the quality of the purified juices, taking into account the electrokinetic properties of the intermediates characterized by the magnitude of the surface charge. The need to determine the optimal alkalinity of juice II saturation has been theoretically substantiated and experimentally proved. A return to ripening of a suspension of sediment of II saturation is theoretically justified to  increase the effect of purification of diffusion juices and reduce the content of calcium salts. Comparative data on the effect of the degree of processing of juice II saturation to pH values of 9.5; 9.0; 8.5; 8.0 on the quality of purified juice have been presented. It has been established that the optimal performance of the second saturation ensures the greatest cleaning effect, increasing the purity of the juice by 1.3-1.4 %, reducing the color by 30 % and the minimum content of calcium salts. In addition, it provides an increase in the purity of the resulting syrup by 1.6-1.7 % and a decrease in its color by 15 %. It has been shown that the return to ripening of a suspension of sediment of II saturation saturated with calcium hydroxycarbonate helps to increase the purity of the juice by 0.6-0.8 %, reduce the content of calcium salts by 30%, and color by 20 %.