NL2025560B1

NL2025560B1 - Process for the manufacture of thick juice

Info

Publication number: NL2025560B1
Application number: NL2025560A
Authority: NL
Inventors: Adrianus Wilhelmus Van Dijk Marcus; Banier De Haan André
Original assignee: Cooeperatie Koninklijke Cosun U A
Priority date: 2020-05-12
Filing date: 2020-05-12
Publication date: 2021-11-30

Abstract

The present invention concerns a process for the manufacture of thick juice from beet or root material containing one or more water-extractable ingredients, wherein the one or more water-extractable ingredients are extracted, resulting in a raw juice having a ﬁrst BriX value, 5 wherein the raw juice is concentrated to a (pre-determined) second BriX value that is between 1 and 12 °Bx higher than the ﬁrst Brix value, followed by purif1cation to obtain a concentrated puriﬁed juice and further concentration to obtain a thick juice. The present invention further concerns an apparatus for performing said process. 1 0

Description

PROCESS FOR THE MANUFACTURE OF THICK JUICE

FIELD OF THE INVENTION The present invention concerns a process for the manufacture of a thick juice from beet or root material, particularly from sugar beets or the roots of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, resulting in either sucrose-containing thick juice or inulin-containing thick juice. The present invention further concerns an apparatus for performing said process.

BACKGROUND OF THE INVENTION The present invention concerns a process for the manufacture of thick juice starting from beet or root material, particularly from sugar beets or the roots of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof.

The production of crystallized sugar and related products (such as syrups, thick juices and molasses) from sugar beets conventionally comprises performing a number of steps. In a first pre-treatment step, sugar beets are washed and sliced into so-called ‘cossettes’. The sugar beet cossettes are subjected to thermal cell disintegration and extraction in an extraction or diffusion apparatus. In said apparatus, sucrose along with other water-soluble ingredients are extracted from the thermally treated sugar beet cossettes by a warm aqueous diffusion process to obtain a so-called ‘raw juice’ or ‘diffusion juice’. Such techniques require prolonged exposure of the material to elevated temperatures (above 70 °C). The thermal treatment results in the denaturation of the cell membrane and partial disruption of cell wall structure, which in turn leads to a high content of colloidal impurities in the raw juice and the induction of chemical and enzymatic reactions, eventually leading to the presence of undesirable products and coloration of the raw juice. Impurities resulting from the thermal treatment include proteins, pectins, pyrazines, coagulated proteins and/or non-proteins (colloids), colorants such as melanins, melanoidins, caramels and HADP (hexose alkaline degradation products). Raw juice typically has a dark-grey colour, a dry-substance content of about 15 wt.% and a purity of 85 to 90%, meaning that the raw juice typically contains 10 to 15 parts of non-sugar components per 100 parts of dry-solids. In this respect reference is made to Mosen Asadi, Beet-Sugar Handbook, 2007, John Wiley & Sons, Inc., page 169 and 218. Raw juice purities up to 92% are also within reach nowadays.

Obviously, the raw juice needs to be subjected to one or more purification steps to yield a purified juice, so-called ‘thin juice’. Although other processes such as sulfitation or active carbon filtration are known, purification of some of these impurities (mostly large molecular weight impurities) in large-scale manufacturing is generally done by one or more liming, carbonation, decantation and/or filtration steps. Sometimes, a further softening step using ion exchange is required. These purification steps require large amounts of chemicals, such as lime. The use of large amounts of chemicals not only negatively influences the costs of the process but is also particularly unfavorable from an environmental point of view.

Thin juice typically is low in colour and low in hardness, has a dry-substance content ranging from 14 up to 18 wt.%, a purity that is 2 to 5 units higher than that of raw juice, and a pH between 8.8 and 9.

Concentration of the thin juice by high-temperature evaporation results in so-called ‘thick Juice’, typically having a dry solids content of between 65 and 78 wt.%.

Thick juice can be further concentrated by evaporation or cooled and supplemented with seed crystals to induce crystallization, leading to crystalline sugar and molasses.

The prior art and common general knowledge in the art as expressed in handbooks related to sugar manufacturing technology all teach this strict order of (a) extraction to obtain raw juice, (b) purification to obtain thin juice, (¢) concentration to obtain thick juice and (d) crystallization to obtain crystalline sugar and molasses. In this respect reference is made to Mosen Asadi, Beet- Sugar Handbook, 2007, John Wiley & Sons, Inc., Chapter 3, Sugar beet processing, in particular to Figures 3.1 and 3 4.

As described, raw juice contains impurities such as non-sugars and Ca, Mg and Na compounds. These impurities can foul evaporators and heaters due to scale deposition (see Mosen Asadi, Beet-Sugar Handbook, 2007, John Wiley & Sons, Inc., Chapter 3, Sugar beet processing, page 315). Scale formation in evaporators is lowered by decreasing non-sugars and hardness in the purification process. Moreover, purification generally increases juice thermostability of sugar beet juice. Accordingly, there are good reasons for the specific order of first purifying raw juice and then applying a concentrating step, as used in the art.

Harvesting sugar beets generally takes place during the months September to November in the Northern hemisphere. This harvesting and sugar beet processing time is often referred to as the ‘sugar beet campaign’. This campaign only lasts about one third of a year. Obviously, sugar manufacturing sites are not designed to process all sugar beets to crystal sugar within those three months because this would amount to a very inefficient use of the expensive process equipment and manpower over the year. Conventional ways to overcome this problem encompass producing thick juice from sugar beets during the campaign, storing at least part of the thick juice in huge tanks and processing the thick juice to crystalline sugar and molasses all year round (see P.W. van der Poel et al., Sugar Technology, Beet and Cane Sugar Manufacture, Verlag Dr Albert Bartens KG, Berlin 1998, page 919). This means that at least during the campaign, the process equipment used for the production of raw juice (extraction devices), thin juice (purification equipment) and thick juice (evaporators) is employed at maximum capacity. One could increase productivity and use the equipment for producing thick juice more efficiently by lengthening the campaign. Lengthening the beet campaign can, however, adversely affect beet quality. Alternatively, one could process more sugar beet per unit of time.

This results, however, in a shorter residence time in the extraction tower with a concomitant increase in sugar loss. This sugar loss can then be decreased by adding more water for extraction to the extraction tower, since using a higher volumetric flow rate of water increases the concentration gradient of sugar across the tower and with that the driving force for sugar extraction.

Sugar beet batches typically have, due to seasonal variations, different dry weight content and a corresponding variation in sugar content. If, for a given flow rate of water for extraction to the extraction tower and for a given flow rate of sugar beet cossettes to the extraction tower, the sugar content of the sugar beet increases, an increased driving force for sugar extraction from the cossettes into the water for extraction is needed to achieve similar flux of sugar from the cossettes into the water for extraction. This can be achieved by adding more water for extraction to the extraction tower, since using a higher volumetric flow rate of water increases the concentration gradient of sugar across the tower and with that the driving force for sugar extraction.

Adding additional water for extraction to the extraction tower leads to a higher hydraulic load through all downstream equipment up to the evaporators wherein the water content is adjusted to obtain a pre-determined Brix value for thick juice. Since the products from a sugar manufacturing site are thick juice, crystalline sugar and molasses, any additional water for extraction that is added during the process must be removed somewhere else.

In summary, the hydraulic load and the Brix value of the raw juice entering the purification section may fluctuate during a campaign and may further differ across different campaigns. This results in an inefficient use of the purification section and downstream equipment. As described in P.W. van der Poel et al., Sugar Technology, Verlag Dr. Albert Bartens KG, Berlin, 1998, page 494, “a valuable criterion for the evaluation of juice purification efficiency is the CaO consumption. Costs and potential disposal problems for the carbonation lime dictate that CaO should be minimized. This is however only possible if a uniform juice flow is provided.” It is an object of the invention to provide improved processes for the manufacture of thick juice from beet or root material, such as sugar beets or the roots of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, such as for example more cost-effective processes or processes requiring less capital expenditure.

It is a further object of the invention to provide processes for the manufacture of thick Juice from beet or root material that can efficiently cope with fluctuations in dry solids content in the fresh beet or root material and fluctuations in the supply of fresh beet or root material.

It is a still further object of the invention to provide processes for the manufacture of thick juice from beet or root material, preferably sugar beets, which have a reduced environmental impact.

SUMMARY OF THE INVENTION The inventors have established that one or more of the above objects can be met by a process for the manufacture of thick juice from beet or root material wherein the raw juice leaving the extraction section is slightly concentrated to a pre-determined and constant Brix value - that is preferably higher than the fluctuating raw juice Brix values in conventional processes for the manufacture of thick juice - before applying the raw juice to chemical purification and/or chemical separation steps. In doing so, fluctuations in the Brix value of the raw juice leaving the extraction section can be counteracted before purification, such that the purification section can always run at optimal conditions and at a constant Brix value.

The inventors unexpectedly found that concentrating the raw juice to a pre-determined and constant Brix value before subjecting the raw juice to any chemical purification and/or chemical separation step results in similar invert sugar values and glutamine values without the need for applying more CaO per liter of raw juice.

The inventors further unexpectedly found that the hydraulic load in the purification section (and in any downstream processing equipment) can be lowered, such that less or smaller purification equipment (and downstream processing equipment) is needed, without the need for applying more CaO and without the need to reduce the beet or root material processing capacity.

Since the present invention provides a process with a uniform raw juice flow to the purification section, the inventors believe that the overall CaO consumption over time per kg of beet or root material will be lower, with an accompanying lower environmental impact, than in a conventional process needing to cope with fluctuations in raw juice flow.

The inventors have further found that performing a concentration of the raw juice, i.e. before purification, with only a few °Bx can be performed without scaling or deposition of impurities, if performed at a moderate temperature. 5 Without wishing to be bound by any theory, it is believed that purification at higher Brix values further results in (as compared to purification at conventional, i.e lower, Brix values): ° a decreased lime consumption (up to 54 % reduction) per kg of processed beet or root material, such as per kg of sugar beet processed or per kg of the root of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, processed, © a decreased lime consumption (up to 54 % reduction) per ton of sugar or inulin produced, wherein the sugar or inulin ‘produced’ is present in the thick juice or in a dry form obtained after a subsequent processing step; ° a decreased hardness (up to 64 % reduction) of the juice after carbonation and before softening in terms of g CaO per kg of sugar or inulin present in the juice; © a decreased hardness (up to 70 % reduction) of the juice resulting from the softening step in terms of g CaO per kg of sugar or inulin present in the juice; and/or ° an improved filterability of the first-carbonation slurry (up to 12 % higher filtration speed).

Accordingly, in a first aspect, the invention provides a process for the manufacture of a thick juice from beet or root material containing one or more water-extractable ingredients, said process comprising the steps of: a) providing fresh and washed beet or root material; b) chopping or slicing the beet or root material of step (a) into cossettes, chippings or particles; ¢) extracting the one or more water-extractable ingredients from the cossettes, chippings or particles of step (b) with water for extraction, resulting in a raw juice having a first Brix value; d) concentrating the raw juice of step (c) at a temperature between 30 and 80 °C to a concentrated raw juice having a (pre-determined) second Brix value that is between 1 and 12 °Bx higher than the first Brix value; e) punfymg the concentrated raw juice obtained in step (d) using liming, carbonation and one or more steps chosen from decanting, clarification, filtration, softening,

demineralization, nanofiltration, adsorption resin treatment and active carbon treatment, to obtain a concentrated purified juice; and f) further concentrating the concentrated purified juice obtained in step (e) to a thick juice. As will be appreciated by those skilled in the art, the process may further comprise subsequent steps of drying and/or crystallization to isolate the one or more water-extractable ingredients. In a preferred embodiment, the fresh and washed beet or root material provided in step (a) is sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 “Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, and the (pre- determined) second Brix value of the concentrated raw juice entering the purification step (e) is between 15 and 30 °Bx, preferably between 17 and 29 “Bx, more preferably between 18 and 28 °Bx, even more preferably between 19 and 27 °Bx.

In another preferred embodiment, the fresh and washed beet or root material provided in step (a) consists of root of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, preferably chicory, the raw juice obtained in step (c) has a first Brix value of between 10 and 15 °Bx, preferably between 11 and 15 °Bx, more preferably between 12 and 15 °Bx, and the (pre-determined) second Brix value of the concentrated raw juice entering the purification step (e) is between 11 and 25 °Bx, preferably between 12 and 24 °Bx, more preferably between 14 and 23 °Bx, even more preferably between 17 and 22 °Bx.

In a preferred embodiment, the fresh and washed beet or root material provided in step (a) is sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, and the (pre-determined) second Brix value of the concentrated raw juice entering the purification step (e) is between more than 18 and 30 °Bx, preferably between 19 and 29 °Bx, more preferably between 20 and 28 °Bx, even more preferably between 21 and 27 °Bx.

In another preferred embodiment, the fresh and washed beet or root material provided in step (a) consists of root of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, preferably chicory, the raw juice obtained in step (c) has a first Brix value of between 10 and 15 °Bx, and the (pre-determined) second Brix value of the concentrated raw juice entering the purification step (e) is between more than 15 and 25 °Bx, preferably between 16 and 24 °Bx, more preferably between 17 and 23 °Bx, even more preferably between 18 and 22 “Bx.

In a second aspect, an apparatus for performing the process for the manufacture of a thick juice from beet or root material as defined herein is provided, said apparatus comprising: 1) a device (la) for chopping or slicing beet or root material into cossettes, chippings or particles, said device having an inlet (1b) for supplying fresh and washed beet or root material and an outlet (1c) for discharging the cossettes, chippings or particles to a first inlet (2b) of an extraction device (2a); 1) an extraction device (2a) for contacting water for extraction with the cossettes, chippings or particles, with a first inlet (2b) for supplying the cossettes, chippings or particles, a first outlet (2¢) for discharging raw juice to an inlet (3b) of a first concentration section (3a), a second inlet (2d) for supplying water for extraction and a second outlet (2e) for discharging extracted pulp; 11) a first concentration section (3a) for removing water from the raw juice to produce a concentrated raw juice, said first concentration section (3a) comprising an inlet (3b) for supplying raw juice from the first outlet (2c) of the extraction device (2a), a first outlet (3c) for discharging concentrated raw juice to a purification section (4a), and a second outlet (3d) for discharging water vapor or condensed water; iv) a purification section (4a) for purifying the concentrated raw juice to concentrated purified juice, said purification section (4a) comprising a first inlet (4b) for supplying concentrated raw juice from the first outlet (3c) of the first concentration section (3a), a first outlet (4c) for discharging concentrated purified juice to a second concentration section (5a), one or more further inlets (4d) for supplying chemicals to the purification section (4a) and one or more further outlets (4e) for discharging impurities from the purification section (4a); and v) a second concentration section (5a) for removing water from the concentrated purified juice to produce thick juice, said second concentration section (5a) comprising an inlet (5b) for supplying concentrated purified juice from the first outlet (4c) of the purification section (4a), a first outlet (5c) for discharging thick juice and a second outlet (5d) for discharging water vapor or condensed water.

To the knowledge of the inventors, a process for the manufacture of a thick juice from beet or root material containing one or more water-extractable ingredients wherein a concentration step is performed before the purification step of raw juice has not been suggested in the art before.

BRIEF DESCRIPTION OF THE FIGURES Figure 1 depicts a process diagram and apparatus according to the invention. Figures 2 and 3 depict process diagrams and apparatuses according to preferred embodiments of the invention.

DETAILED DESCRIPTION In a first aspect, the invention concerns a process for the manufacture of a thick juice from beet or root material containing one or more water-extractable ingredients, said process comprising the steps of: a) providing fresh and washed beet or root material; b) chopping or slicing the beet or root material of step (a) into cossettes, chippings or particles; c) extracting the one or more water-extractable ingredients from the cossettes, chippings or particles of step (b) with water for extraction, resulting in a raw juice having a first Brix value; d) concentrating the raw juice of step (c) at a temperature between 30 and 80 °C to a concentrated raw juice having a (pre-determined) second Brix value that is between 1 and 12 °Bx higher than the first Brix value; e) purifying the concentrated raw juice obtained in step (d) using liming, carbonation and one or more steps chosen from decanting, clarification, filtration, softening, demineralization, nanofiltration, adsorption resin treatment and active carbon treatment, to obtain a concentrated purified juice; and f) further concentrating the concentrated purified juice obtained in step (e) to a thick juice. As will be appreciated by those skilled in the art, the beet or root material defined herein concerns plant material containing valuable ingredients that can be extracted with water, i.e.

one or more water-extractable ingredients. In embodiments, the (pre-determined) second Brix value of the concentrated raw juice obtained in step (d) is between 1 and 11 °Bx higher than the first Brix value, such as between 1 and 10 °Bx higher, between 1 and 9 °Bx higher, between 1 and 8 °Bx higher, between 1 and

7 °Bx higher, between 1 and 6 °Bx higher, between 1 and 5 °Bx higher, between 1 and 4 °Bx higher, between 1 and 3 °Bx higher and between 1 and 2 °Bx higher.

In embodiments, the (pre-determined) second Brix value of the concentrated raw juice obtained in step (d) is between 2 and 12 °Bx higher than the first Brix value, such as between 3 and 12 °Bx higher, between 4 and 12 °Bx higher, between 5 and 12 °Bx higher, between 6 and 12 °Bx higher, between 7 and 12 °Bx higher, between 8 and 12 °Bx higher, between 9 and 12 °Bx higher, between 10 and 12 °Bx higher and between 11 and 12 °Bx higher.

In a preferred embodiment, the beet or root material is sugar beet and the one or more water-extractable ingredients comprise sucrose, such that the thick juice obtained in step (f) is a sucrose-containing thick juice. The sucrose-containing thick juice preferably has a Brix value of between 65 and 78 °Bx, more preferably between 67 and 78 °Bx.

In another embodiment, the beet or root material consists of the roots of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, preferably chicory. In this case, the one or more water-extractable ingredients comprise inulin. The thick juice is then an inulin- containing thick juice, preferably with a Brix value of between 30 and 50 °Bx, more preferably between 30 and 40 °Bx.

The water used for extraction is called ‘water for extraction’ throughout the description. Water for extraction can comprise fresh tap water, the aqueous phase obtained from pressing spent pulp, condensed steam from heat exchangers, as well as water obtained from concentration steps (d) and (f), such as condensed vapor from evaporators and water obtained from nanofiltration or reverse osmosis.

In a very preferred embodiment, concentration step (d) is performed before performing any chemical purification or chemical separation step. Worded differently, in a very preferred embodiment, no chemical purification or chemical separation step is performed before purification step (e).

The term ‘chemical purification and chemical separation steps’ as used herein refers to purification or separation steps based on interaction with chemicals not present in the raw juice leaving the extraction section. Examples are acidification and alkalization resulting in for example precipitation, co-precipitation or flocculation. Another example is softening by ion exchange.

It is within the scope of the invention that ‘physical purification and physical separation steps’ can be applied before step (d) of slightly concentrating the raw juice to the (pre-determined) dry-solids content.

The term ‘physical purification and physical separation steps’ as used herein refers to purification or separation steps based on differences in size and density of the different constituents in the raw juice.

Examples are filtration, such as microfiltration, nanofiltration, membrane filtration and ultrafiltration, sedimentation and centrifugation.

In step (b), the beet or root material of step (a) is chopped or sliced into cossettes, chippings or particles.

It is within the skills of the artisan to choose an appropriate size and geometry of the cossettes, chippings or particles for subsequent extraction.

Typical dimensions for sugar beet range from 1 mm to 10 cm.

In this respect, reference is made to P.W. van der Poel et al., Sugar Technology, Verlag Dr.

Albert Bartens KG, Berlin, 1998, page 312-313 and 323-325. Typical sizes for cossettes, chippings or particles of roots of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, range from 5 to 10 cm with thicknesses of between 0.2 and 0.5 cm.

Step (d) concerns concentrating the raw juice obtained in step (c) at a temperature between 30 and 80 °C to a concentrated raw juice having a (pre-determined) second Brix value that is between 1 and 12 “Bx higher than the first Brix value.

In a preferred embodiment, the fresh and washed beet or root material provided in step (a) is sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, and the (pre- determined) second Brix value of the concentrated raw juice entering the purification step (e) is between 15 and 30 °Bx, preferably between 17 and 29 °Bx, more preferably between 18 and 28 °Bx, even more preferably between 19 and 27 °Bx.

In embodiments the fresh and washed beet or root material provided in step (a) 1s sugar beet and the second Brix value of the concentrated raw juice entering the purification step (e) is between 19 and 30 °Bx, between 20 and 30 "Bx, between 21 and 30 °Bx, between 22 and 30 “Bx, between 23 and 30 °Bx, between 24 and 30 °Bx or between 25 and 30 °Bx.

In other embodiments the fresh and washed beet or root material provided in step (a) is sugar beet and the second Brix value of the concentrated raw juice entering the purification step (e) is between 19 and 26 °Bx, between 19 and 25 °Bx, between 19 and 24 °Bx, between 19 and 23 °Bx or between 19 and 22 °Bx.

In another preferred embodiment, the fresh and washed beet or root material provided in step (a) consists of root of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, preferably chicory, the raw juice obtained in step (c) has a first Brix value of between and 15 °Bx, preferably between 11 and 15 °Bx, more preferably between 12 and 15 °Bx, and the (pre-determined) second Brix value of the concentrated raw juice entering the purification step (e) is between 11 and 25 °Bx, preferably between 12 and 24 °Bx, more preferably between 14 and 23 °Bx, even more preferably between 17 and 22 °Bx.

10 Depending on the difference between the temperature of the raw juice leaving the extraction section, i.e. the temperature of the raw juice obtained in step (c), and the temperature applied in concentration step (d), the raw juice may be preheated in an indirect contact heat exchanger between steps (c) and (d).

In embodiments, the concentration of step (d) is performed using evaporation at reduced pressure. Evaporation can advantageously be performed in an indirect contact heat exchanger evaporator operated at reduced pressure. In a preferred embodiment, step (d) is performed by evaporation in an indirect contact heat exchanger evaporator at reduced pressure wherein the water vapor resulting from evaporation is subjected to mechanical vapor recompression or thermal vapor recompression and wherein the recompressed vapor is used to heat the raw juice to be concentrated via a heat exchange surface area in the indirect contact heat exchanger evaporator. Suitable indirect contact heat exchanger evaporators are Robert evaporators, thin film (falling-film and rising-film) evaporators and plate (falling-film and rising-film) evaporators. The condensate from the indirect contact heat exchanger evaporator may be used to complement the water for extraction used in step (c).

In other preferred embodiments, the concentration step (d) is performed by subjecting the raw juice obtained in step (c) to 7: serial concentration steps using multiple-effect evaporation in # serial indirect contact heat exchanger evaporators, wherein # is an integer ranging from 3 to 10, wherein each evaporator comprises a cavity for holding the juice to be concentrated and a heat exchange element for heating the juice to be concentrated, wherein the raw juice obtained in step (c) is fed to the cavity of evaporator 1, wherein steam is fed to the heat exchange element of evaporator 1, wherein the water vapor resulting from evaporation in evaporator x, x being an integer ranging from 1 to 7-1, is fed to the heat exchange element of evaporator x+1, wherein the concentrated juice resulting from evaporation in evaporator x, is fed to the cavity of evaporator x+1, and wherein each evaporator x+1 is operated at a lower pressure than evaporator x.

The # serial concentration steps using multiple-effect evaporation in the # serial indirect contact heat exchanger evaporators can also be combined with mechanical vapor recompression or thermal vapor recompression such that the water vapor resulting from evaporation in evaporator x is subjected to mechanical vapor recompression or thermal vapor recompression and the recompressed vapor is fed to the heat exchange element of evaporator x+1.

In other preferred embodiments, the concentration of step (d) is performed using membrane filtration, such as reverse osmosis, nanofiltration or combinations thereof.

If the concentration of step (d) is performed using membrane filtration, such as reverse osmosis, nanofiltration or combinations thereof, the amount of insoluble solid material in the raw juice entering the concentration step (d) is preferably less than 0.5 wt.%, more preferably less than 0.25 wt.%, even more preferably less than 0.05 wt.%, based on the total weight of the raw juice entering the concentration step (d). In embodiments, between steps (c) and (d), the amount of insoluble solid material in the raw juice is reduced to less than 0.5 wt.%, preferably to less than 0.25 wt.%, more preferably to less than 0.05 wt.%, based on the total weight of the raw juice entering the concentration step (d), using a coarse physical purification step chosen from the group consisting of microfiltration, cyclonic separation, filtration using a sieve bend, disc stack centrifuging and combinations thereof.

If this coarse physical purification step is performed between steps (c) and (d), it is preferably performed before any preheating of the raw juice in an indirect contact heat exchanger.

As will be appreciated by the skilled person, when membrane filtration, such as nanofiltration or reverse osmosis, is used, the concentrated residue and not the permeate is the concentrated raw juice that is supplied to purification step (e). In membrane filtration, the membrane preferably is permeable for water and not for the one or more water-extractable ingredients. Hence, in membrane filtration, water passes the membrane leaving a concentrated raw juice behind the membrane. Water passing the membrane may be used to complement the water for extraction used in step (c).

The optimal temperature in concentration step (d) depends on different aspects. On the one hand, the temperature should be low enough to avoid, for example, coloration and protein denaturation. On the other hand, a technique like membrane filtration benefits from a higher temperature since the flux over the membrane generally increases with increasing temperature.

Moreover, evaporative concentration also benefits from higher temperatures due to lower viscosities and higher vapor pressures.

In case concentration step (d) is performed in an evaporator at reduced pressure the temperature preferably ranges from 30 to 60 °C, more preferably from 40 to 60 °C, even more preferably from 45 to 55 °C.

In case concentration step (d) is performed using membrane filtration, the temperature preferably ranges from 40 to 70 °C, more preferably from 50 to 70 °C The nature and the number of purification steps required in step (e) to convert the concentrated raw juice obtained in step (d) to a concentrated purified juice depend on the type of beet or root material that has been extracted.

Purification steps that are typically applied to purify sugar beet raw juice are pre-liming, main-liming, first carbonation and second carbonation, filtration and often softening.

In this respect, reference is made to P.W. van der Poel et al, Sugar Technology, Verlag Dr.

Albert Bartens KG, Berlin, 1998, page 484-486. Pre-liming is a purification step wherein a small amount of lime (about 0.2 to 0.3 wt.% on raw juice, i.e. about 0.2 to 0.3 g CaO per 100 ml of raw juice) is added to raw juice at a temperature of between 20 and 60 °C until a pH of about 10.5-11.5 is reached.

The liming time of the juice in this step typically is between 10 to 80 minutes, depending on the temperature (see P.W. van der Poel ef al., Sugar Technology, Verlag Dr.

Albert Bartens KG, Berlin, 1998, page 493). The functions of pre-liming are neutralizing the acidity of the raw juice and flocculation and precipitation of proteins and pectins.

Main-liming is the step of purification wherein lime (at about 0.4 to 1.2 wt.% on raw Juice, i.e. about 0.4 to 1.2 g CaO per 100 ml of raw juice) is added to the heated pre-limed juice at a temperature of about 80-90°C.

The liming time of the juice in this step is about 10-20 minutes.

Main-liming is performed to increase the pH and alkalinity of the juice and to complete the reactions between non-sugars and lime.

The main function of the main liming is the degradation of invert sugars and amines (mainly glutamine) to produce a thermostable juice.

First carbonation is the step of purification wherein a carbonation gas is added to the heated limed juice (preferably at a temperature of about 87°C) until a pH of 10.8 to 11.2 is reached. The residence time in this step is about 8-12 minutes. This process results in a first- carbonation slurry.

To separate the solids from the juice, the first-carbonation slurry is treated in clarifiers (settlers) or thickening filters. The separation of the solids converts the first-carbonation slurry into clarified juice, which is nearly free of suspended solids, and a thickened product called carbonation mud.

Second carbonation is the step of purification wherein carbonation gas is added to the heated (preferably to a temperature of about 92 to 95°C) clarified juice from the first carbonation step.

The purification of inulin-containing raw juices typically also involves liming, carbonation and softening steps.

Without wishing to be bound by any theory, it is believed that purification at higher Brix values results in (as compared to purification at conventional, ie lower, Brix values) a decreased lime consumption (up to 54 % reduction) per kg of processed beet or root material, such as per kg of sugar beet processed or per kg of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof processed.

Accordingly, in a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, and the process consumes between 0.5 and 1.7 kg of CaO per 100 kg fresh and washed beet or root material processed, more preferably between 0.5 and 1.3 kg of CaO per 100 kg fresh and washed beet or root material processed, such as between 0.5 and 1.1 kg of CaO per 100 kg fresh and washed beet or root material processed, between 0.5 and 1.0 kg of CaO per 100 kg fresh and washed beet or root material processed, between 0.5 and 0.9 kg of CaO per 100 kg fresh and washed beet or root material processed, between 0.5 and 0.8 kg of CaO per 100 kg fresh and washed beet or root material processed and between 0.5 and 0.7 kg of CaO per 100 kg fresh and washed beet or root material processed.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 1 and 3 °Bx higher than the first Brix value, and the process consumes between 0.9 and 1.7 kg of CaO per 100 kg fresh and washed beet or root material, more preferably between

0.9 and 1.3 kg of CaO per 100 kg fresh and washed beet or root material processed, such as between 0.9 and 1.1 kg of CaO per 100 kg fresh and washed beet or root material processed.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 3 and 8 °Bx higher than the first Brix value, and the process consumes between 0.7 and 1.7 kg of CaO per 100 kg fresh and washed beet or root material processed, more preferably between 0.7 and 1.3 kg of CaO per 100 kg fresh and washed beet or root material processed, such as between 0.7 and 1.1 kg of CaO per 100 kg fresh and washed beet or root material processed, between 0.7 and 1.0 kg of CaO per 100 fresh and washed beet or root material processed and between 0.7 and 0.9 kg of CaO per 100 fresh and washed beet or root material processed.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 8 and 12 °Bx higher than the first Brix value, and the process consumes between 0.5 and 1.7 kg of CaO per 100 kg fresh and washed beet or root material processed, more preferably between 0.5 and 1.3 kg of CaO per 100 kg sugar or inulin produced, such as between 0.5 and

1.1 kg of CaO per 100 kg fresh and washed beet or root material processed, between 0.5 and

1.0 kg of CaO per 100 kg fresh and washed beet or root material processed, between 0.5 and

0.9 kg of CaO per 100 kg fresh and washed beet or root material processed, between 0.5 and

0.8 kg of CaO per 100 kg fresh and washed beet or root material processed and between 0.5 and 0.7 kg of CaO per 100 kg fresh and washed beet or root material processed.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 1 and 3 °Bx higher than the first Brix value, and the process consumes between 0.9 and 1.7 kg of CaO per 100 kg sugar beet processed, more preferably between 0.9 and 1.3 kg of CaO per 100 kg sugar beet processed, such as between 0.9 and 1.1 kg of CaO per 100 kg sugar beet processed.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 3 and 8 °Bx higher than the first Brix value, and the process consumes between 0.7 and 1.7 kg of CaO per 100 kg sugar beet processed, more preferably between 0.7 and 1.3 kg of CaO per 100 kg sugar beet processed, such as between 0.7 and 1.1 kg of CaO per 100 kg sugar beet processed, between 0.7 and 1.0 kg of CaO per 100 kg sugar beet processed and between 0.7 and 0.9 kg of CaO per 100 kg sugar beet processed.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 8 and 12 °Bx higher than the first Brix value, and the process consumes between 0.5 and 1.7 kg of CaO per 100 kg sugar beet processed, more preferably between 0.5 and 1.3 kg of CaO per 100 kg sugar beet processed, such as between 0.5 and 1.1 kg of CaO per 100 kg sugar beet processed, between 0.5 and 1.0 kg of CaO per 100 kg sugar beet processed, between 0.5 and 0.9 kg of CaO per 100 kg sugar beet processed, between 0.5 and 0.8 kg of CaO per 100 kg sugar beet processed and between 0.5 and 0.7 kg of CaO per 100 kg sugar beet processed.

Without wishing to be bound by any theory, it is believed that purification at higher Brix values results in (as compared to purification at conventional, i.e lower, Brix values) a decreased lime consumption (up to 54 % reduction) per ton of sugar or inulin produced, wherein the sugar or inulin ‘produced’ is present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step.

Accordingly, in a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, and the process consumes between 3.0 and 10.2 kg of CaO per 100 kg sugar or inulin produced (the sugar or inulin being present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step), more preferably between 3.0 and 7.5 kg of CaO per 100 kg sugar or inulin produced, such as between 3.0 and 6.5 kg of CaO per 100 kg sugar or inulin produced,

between 3.0 and 6 kg of CaO per 100 kg sugar or inulin produced, between 3.0 and 5.5 kg of CaO per 100 kg sugar or inulin produced, between 3.0 and 5 kg of CaO per 100 kg sugar or inulin produced and between 3.0 and 4.5 kg of CaO per 100 kg sugar or inulin produced.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 1 and 3 °Bx higher than the first Brix value, and the process consumes between 5.5 and 10.2 kg of CaO per 100 kg sugar or inulin produced (the sugar or inulin being present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step), more preferably between 5.5 and 7.5 kg of CaO per 100 kg sugar or inulin produced, such as between 5.5 and 6.5 kg of CaO per 100 kg sugar or inulin produced.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 3 and 8 °Bx higher than the first Brix value, and the process consumes between 4.5 and 10.2 kg of CaO per 100 kg sugar or inulin produced (the sugar or inulin being present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step), more preferably between 4.5 and 7.5 kg of CaO per 100 kg sugar or inulin produced, such as between 4.5 and 6.5 kg of CaO per 100 kg sugar or inulin produced, between 4.5 and 6 kg of CaO per 100 kg sugar or inulin produced and between 4.5 and 5.5 kg of CaO per 100 kg sugar or inulin produced.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 8 and 12 °Bx higher than the first Brix value, and the process consumes between 3.0 and 10.2 kg of CaO per 100 kg sugar or inulin produced (the sugar or inulin being present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step), more preferably between 3.0 and 7.5 kg of CaO per 100 kg sugar or inulin produced, such as between 3.0 and 6.5 kg of CaO per 100 kg sugar or inulin produced, between 3.0 and 6 kg of CaO per 100 kg sugar or inulin produced, between 3.0 and 5.5 kg of CaO per 100 kg sugar or inulin produced, between 3.0 and 5.0 kg of CaO per 100 kg sugar or inulin produced and between 3.0 and 4.5 kg of CaO per 100 kg sugar or inulin produced. In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 1 and 3 °Bx higher than the first Brix value, and the process consumes between 5.5 and 10.2 kg of CaO per 100 kg sugar produced (the sugar being present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step), more preferably between 5.5 and 7.5 kg of CaO per 100 kg sugar produced, such as between 5.5 and 6.5 kg of CaO per 100 kg sugar produced. In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, the concentration of the raw juice in step (d) results in a concentrated raw juice having a (pre-determined) second Brix value that is between 3 and 8 °Bx higher than the first Brix value, and the process consumes between 4.5 and 10.2 kg of CaO per 100 kg sugar produced (the sugar being present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step), more preferably between 4.5 and 7.5 kg of CaO per 100 kg sugar produced, such as between 4.5 and 6.5 kg of CaO per 100 kg sugar produced, between

4.5 and 6 kg of CaO per 100 kg sugar produced and between 4.5 and 5.5 kg of CaO per 100 kg sugar produced. In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, the concentration of the raw juice in step (d) results in a concentrated raw Juice having a (pre-determined) second Brix value that 1s between 8 and 12 °Bx higher than the first Brix value, and the process consumes between 3.0 and 10.2 kg of CaO per 100 kg sugar produced (the sugar being present in the thick juice obtained in step (f) or in a dry form obtained after a subsequent processing step), more preferably between 3.0 and 7.5 kg of CaO per 100 kg sugar produced, such as between 3.0 and 6.5 kg of CaO per 100 kg sugar produced, between

3.0 and 6 kg of CaO per 100 kg sugar produced, between 3.0 and 5.5 kg of CaO per 100 kg sugar produced, between 3.0 and 5.0 kg of CaO per 100 kg sugar produced and between 3.0 and 4.5 kg of CaO per 100 kg sugar produced.

Without wishing to be bound by any theory, it is believed that purification at higher Brix values results in (as compared to purification at conventional, i.e lower, Brix values) a decreased hardness (up to 64 % reduction) of the juice after carbonation and before softening in terms of g CaO per kg of sugar or inulin present in the juice.

As will be appreciated by the skilled person, a decreased hardness of the juice after carbonation and before softening requires less softening capacity and/or less regeneration of the ion-exchange resins used for softening.

Accordingly, in a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, and the hardness of the juice after carbonation and before softening is between 0.10 and 0.72 g CaO per kg of sugar or inulin in the juice, preferably between 0.10 and 0.65 g CaO per kg of sugar or inulin in the juice, such as between 0.10 and 0.50 g CaO per kg of sugar or inulin in the juice, between

0.10 and 0.40 g CaO per kg of sugar or inulin in the juice, between 0.10 and 0.35 g CaO per kg of sugar or inulin in the juice and between 0.10 and 0.30 g CaO per kg of sugar or inulin in the Juice.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, and the hardness of the juice after carbonation and before softening is between 0.10 and 0.72 g CaO per kg of sugar in the juice, preferably between 0.10 and 0.65 g CaO per kg of sugar in the juice, such as between 0.10 and 0.50 g CaO per kg of sugar in the Juice, between 0.10 and 0.40 g CaO per kg of sugar in the juice, between 0.10 and 0.35 g CaO per kg of sugar in the juice and between 0.10 and 0.30 g CaO per kg of sugar in the juice.

In preferred embodiments, step (e) comprises a softening step following carbonation. Without wishing to be bound by any theory, it is believed that purification at higher Brix values results in (as compared to purification at conventional, i.e lower, Brix values) a decreased hardness (up to 70 % reduction) of the juice resulting from the softening step in terms of g CaO per kg of sugar or inulin present in the juice.

Accordingly, in a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of the root of globe artichoke, Jerusalem artichoke, chicory or combinations thereof or consists of sugar beet, and the hardness of the juice resulting from the softening step is between 0.07 and 0.54 g CaO per kg of sugar or inulin in the juice, preferably between 0.07 and 0.45 g CaO per kg of sugar or inulin in the juice, such as between 0.07 and 0.40 g CaO per kg of sugar or inulin in the juice, between 0.07 and

0.35 g CaO per kg of sugar or inulin in the juice, between 0.07 and 0.30 g CaO per kg of sugar or inulin in the juice and between 0.07 and 0.25 g CaO per kg of sugar or inulin in the juice.

In a preferred embodiment of the process as defined herein, the fresh and washed beet or root material provided in step (a) consists of sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, preferably between 15 and 18 °Bx, more preferably between 16 and 18 °Bx, and the hardness of the juice resulting from the softening step is between 0.07 and 0.54 g CaO per kg of sugar in the juice, preferably between 0.07 and 0.45 g CaO per kg of sugar in the juice, such as between 0.07 and 0.40 g CaO per kg of sugar in the Juice, between 0.07 and 0.35 g CaO per kg of sugar in the juice, between 0.07 and 0.30 g CaO per kg of sugar in the juice and between 0.07 and 0.25 g CaO per kg of sugar in the juice.

Without wishing to be bound by any theory, it is believed that purification at higher Brix values results in (as compared to purification at conventional, i.e lower, Brix values) an improved filterability of the first-carbonation slurry (up to 12 % higher filtration speed).

These advantages lead to a more economical purification process and/or to a process with less environmental impact.

Accordingly, in a preferred embodiment, the fresh and washed beet or root material provided in step (a) is sugar beet, the raw juice obtained in step (c) has a first Brix value of between 14 and 18 °Bx, and the (pre-determined) second Brix value of the concentrated raw juice entering the purification step (e) is between more than 18 and 30 °Bx, preferably between 19 and 29 °Bx, more preferably between 20 and 28 °Bx, even more preferably between 21 and 27 °Bx.

In a preferred embodiment, the fresh and washed beet or root material provided in step (a) is sugar beet, step (e) comprises pre-liming and main-liming, and in the liming step between

0.6 and 1.5 g CaO/[100 ml of the raw juice obtained in step (c)] 1s added, preferably between

0.6 and 1.3 g CaO/[100 ml of the raw juice obtained in step (c)], such as between 0.6 and 1.1 g Ca0/[100 ml of the raw juice obtained in step (c)], and between 0.6 and 0.9 g CaO/[100 ml of the raw Juice obtained in step (€)].

In another preferred embodiment, the fresh and washed beet or root material provided in step (a) consists of root of globe artichoke, Jerusalem artichoke, chicory, or combinations thereof, preferably chicory, the raw juice obtained in step (c) has a first Brix value of between and 15 °Bx, and the (pre-determined) second Brix value of the concentrated raw juice entering the purification step (e) is between more than 15 and 25 °Bx, preferably between 16 and 24 °Bx, more preferably between 17 and 23 °Bx, even more preferably between 18 and 22 °Bx.

10 In embodiments, the further concentration step (f) is performed by subjecting the concentrated purified juice obtained in step (e) to evaporation concentration in an indirect contact heat exchanger evaporator. Suitable indirect contact heat exchanger evaporators are Robert evaporators, thin film (falling-film and rising-film) evaporators and plate (falling-film and rising-film) evaporators.

In a preferred embodiment, the further concentration step (f) is performed by subjecting the concentrated purified juice obtained in step (e) to evaporation concentration in an indirect contact heat exchanger evaporator wherein the water vapor resulting from evaporation is subjected to mechanical vapor recompression or thermal vapor recompression and wherein the recompressed vapor is used to heat the concentrated purified juice via a heat exchange surface area in the indirect contact heat exchanger.

In other preferred embodiments, the further concentration step (f) is performed by subjecting the concentrated purified juice obtained in step (e) to » serial concentration steps using multiple-effect evaporation in 72 serial indirect contact heat exchanger evaporators, wherein 2 is an integer ranging from 3 to 10, wherein each indirect contact heat exchanger evaporator comprises a cavity for holding the juice to be concentrated and a heat exchange element for heating the juice to be concentrated, wherein the concentrated purified juice obtained 1n step (e) is fed to the cavity of evaporator 1, wherein steam is fed to the heat exchange element of evaporator 1, wherein the water vapor resulting from evaporation in evaporator x, x being an integer ranging from 1 to n-1, is fed to the heat exchange element of evaporator x+1, wherein the concentrated juice resulting from evaporation in evaporator x, is fed to the cavity of evaporator x+1, and wherein each evaporator x+1 is operated at a lower pressure than evaporator x.

The 7 serial concentration steps using multiple-effect evaporation in the # serial indirect contact heat exchanger evaporators can also be combined with mechanical vapor recompression or thermal vapor recompression such that the water vapor resulting from evaporation in evaporator x, 1s subjected to mechanical vapor recompression or thermal vapor recompression and the recompressed vapor is fed to the heat exchange element of evaporator x+1.

In a second aspect, the invention concerns an apparatus for performing the process for the manufacture of a thick juice from beet or root material as defined hereinbefore, said apparatus comprising: 1) a device (la) for chopping or slicing beet or root material into cossettes, chippings or particles, said device having an inlet (1b) for supplying fresh and washed beet or root material and an outlet (1c) for discharging the cossettes, chippings or particles to a first inlet (2b) of an extraction device (2a); ui) an extraction device (2a) for contacting water for extraction with the cossettes, chippings or particles, with a first inlet (2b) for supplying the cossettes, chippings or particles, a first outlet (2¢) for discharging raw juice to an inlet (3b) of a first concentration section (3a), a second inlet (2d) for supplying water for extraction and a second outlet (2e) for discharging extracted pulp; ii) a first concentration section (3a) for removing water from the raw juice to produce a concentrated raw juice, said first concentration section (3a) comprising an inlet (3b) for supplying raw juice from the first outlet (2c) of the extraction device (2a), a first outlet (3c) for discharging concentrated raw juice to a purification section (4a), and a second outlet (3d) for discharging water vapor or condensed water; Iv) a purification section (4a) for purifying the concentrated raw juice to concentrated purified juice, said purification section (4a) comprising a first inlet (4b) for supplying concentrated raw juice from the first outlet (3c) of the first concentration section (3a), a first outlet (4c) for discharging concentrated purified juice to a second concentration section (5a), one or more further inlets (4d) for supplying chemicals to the purification section (4a) and one or more further outlets (4e) for discharging impurities from the purification section (4a); and v) a second concentration section (5a) for removing water from the concentrated purified Juice to produce thick juice, said second concentration section (5a) comprising an inlet (5b) for supplying concentrated purified juice from the first outlet (4c) of the purification section (4a), a first outlet (5c) for discharging thick juice and a second outlet (5d) for discharging water vapor or condensed water.

This embodiment is schematically depicted in Figure 1. In embodiments, the first concentration section (3a) comprises an indirect contact heat exchanger evaporator operated at reduced pressure, preferably an indirect contact heat exchanger evaporator provided with a mechanical vapor recompressor or thermal vapor recompressor.

Suitable indirect contact heat exchanger evaporators are Robert evaporators, thin film (falling-film and rising-film) evaporators and plate (falling-film and rising-film) evaporators.

In another preferred embodiment, the first concentration section (3a) comprises a multiple-effect evaporator comprising # serially connected indirect contact heat exchanger evaporators, wherein # is an integer ranging from 3 to 10, optionally combined with mechanical vapor recompression or thermal vapor recompression.

In other preferred embodiments, the first concentration section (3a) comprises a membrane filtration device, such as reverse osmosis device, a nanofiltration device, or combinations thereof.

In embodiments, the apparatus as defined herein comprises an indirect contact heat exchanger (6a), between the extraction section (2a) and the first concentration section (3a). The indirect contact heat exchanger (6a) comprises a first inlet (6b) for supplying raw juice, a first outlet (6¢) for discharging heated raw juice, and a second inlet (6e) and second outlet (6d) for supplying and discharging heating fluid.

In embodiments, the apparatus as defined herein comprises, particularly when the first concentration section (3a) comprises a membrane filtration device, such as a reverse osmosis device, a nanofiltration device or combinations thereof, a coarse physical purification section (7a), between the extraction section (2a) and the first concentration section (3a). The course physical purification section (7a) is preferably positioned upstream of an indirect contact heat exchanger (6a). In preferred embodiments, the course physical purification section (7a) comprises a microfiltration device, a cyclone, a sieve bend, a disc stack centrifuge or combinations thereof.

The course physical purification section (7a) comprises a first inlet (7b) for supplying raw juice, a first outlet (7c) for discharging partially purified raw juice, and a second outlet (7d) for discharging impurities.

An embodiment of the apparatus and flow diagram of a process comprising a course physical purification section (7a) and an indirect contact heat exchanger (6a) is schematically depicted in Figure 2.

The second concentration section (5a) preferably comprises an indirect contact heat exchanger. Suitable indirect contact heat exchanger evaporators are Robert evaporators, thin film (falling-film and rising-film) evaporators and plate (falling-film and rising-film) evaporators.

In another preferred embodiment, the second concentration section (5a) comprises an indirect contact heat exchanger provided with a mechanical vapor recompressor or thermal vapor recompressor. In still further preferred embodiments, the second concentration section (5a) comprises a multiple-effect evaporator comprising # serially connected indirect contact heat exchanger evaporators, wherein # is an integer ranging from 3 to 10, optionally combined with mechanical vapor recompression or thermal vapor recompression..

The apparatus as defined herein may further comprise a pipe (8) for supplying water from the second outlet (3d) and/or the second outlet (5d) of the concentration section (3a) and/or (5a) to the second inlet (2d) for water for extraction of the extraction device (2a). An embodiment of the apparatus and a flow diagram of a process comprising pipe (8) is schematically depicted in Figure 3. Wherever possible, preferred embodiments can be combined. Thus, the invention has been described by reference to certain embodiments discussed above. It will be recognized that these embodiments are susceptible to various modifications and alternative forms well known to those of skill in the art.

Furthermore, for a proper understanding of this document and its claims, it is to be understood that the verb ‘to comprise’ and its conjugations are used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. In addition, reference to an element by the indefinite article ‘a’ or ‘an’ does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there be one and only one of the elements. The indefinite article ‘a’ or ‘an’ thus usually means ‘at least one’.

Furthermore, the various embodiments, although referred to as ‘preferred’ are to be construed as exemplary manners in which the invention may be implemented rather than as limiting the scope of the invention.

EXAMPLES About 20 liter of raw sugar beet juice was collected at Suiker Unie’s factory in Dinteloord, the Netherlands, at 23 December 2019, 11.30 AM. The Brix value of the raw sugar beet juice was 16.4 °Bx, as determined with a refractometer (Hanna HI 96801).

Three tests were performed on samples of each 2 liter of the raw juice. A first experiment (comparative example) was performed with the non-concentrated raw juice (16.4 °Bx).

A second experiment (according to the invention) was performed on said raw juice that was first concentrated to 22.4 °Bx using a Rotavap (Buchi). This concentration step took approximately 1 hour at a temperature of 95°C and a pressure of 320 mbar.

A third experiment (according to the invention) was performed on said raw juice that was first concentrated to 26.2 °Bx using a Rotavap (Buchi). This concentration step took approximately 1 % hour at a temperature of 95°C and a pressure of 320 mbar.

Directly following the concentration steps, the concentrated raw juices of the second and third experiment were cooled down overnight to a temperature of about 5 °C to keep them stable.

The raw juices from the first, second and third experiments were subsequently subjected to a pre-liming step wherein 0.2 g CaO/100 ml was added and mixed thoroughly. The resulting CaO enriched raw juices were heated rapidly by means of an induction plate to a temperature of 30 °C and kept at 30 °C for 10 minutes to realize complete dissolution of the CaO.

The CaO enriched raw juices were subsequently subjected to a main liming step wherein an additional 0.6 g Ca0/100 ml was added, followed by heating rapidly to a temperature of 85 °C in approximately 4 minutes and holding this temperature for 20 minutes.

Samples of the juices were taken at different intervals: ° directly following dosing of the 0.6 g CaO/100 ml and starting to heat to 85 °C (£=0 minutes); and

° during the heating period to and at 85 °C (at = 5 minutes, # = 10 minutes, £ =15 minutes and 7 = 20 minutes). Every sample taken was cooled rapidly in icy water directly after sampling and then transferred to a freezer.

Every sample was analyzed for its concentration of invert sugar and glutamine. Invert sugar analysis was performed with the Luff & Schoorl method (ICUSMA 1994, GS 4/3-9). Glutamine analysis was performed with a HPLC system with a scanning fluorescence detector using the AccQ Tag Method (from the Waters Corporation, USA, see Waters AccQ.Tag Amino Acid Analysis Colum care and use manual, Waters Corporation, Milford, MA, July 2017, WAT052884, Rev 3, IH-PDF. The absolute amounts [g/(kg juice)] of invert sugar in the samples are shown in Table 1. Relative values (%) are also shown, based on the absolute amount at # = 0 minutes. Absolute degradation [g/(kg juice)] is calculated by subtracting the absolute amount at # = x minutes from the absolute amount at r= 0 minutes. Table 1 also shows the ‘expected’ absolute amounts [g/(kg juice)] of invert sugar in Experiment 2 and 3 that can be calculated from the values of Experiment 1 by only correcting for the concentration factor. Table 1: Invert sugar concentration in g'kg during fests Test t=0min t= Smin t=10 1=15 t=20 min min min. Experiment 1 (16.4 °Bx) 2.63 0.767 0.280 0.270 0.264 (relative values) (100%) (29%) (11%) (10%) (10%) (absolute degradation) 0 1.86 2.35 2.36 2.37 Experiment 2 (22 4 °Bx) 4.03 1.66 0.616 0.539 0.510 (relative values) (100%) (41%) (15%) (13%) (13%) (absolute degradation) 0 2.37 3.41 3.49 3.52 (expected absolute amounts) 3.59 1.05 0.382 0.369 0.361 Experiment 3 (26.2 °Bx) 4.56 1.18 0.615 0.631 0.588 (relative values) (100%) (26%) (13%) (14%) (13%) (absolute degradation) 0 3.38 3.95 3.93 3.97 (expected absolute amounts) 4.20 1.23 0.447 0.431 0.422

It can be concluded from Table 1 that invert sugar degradation is complete (i.e. does not change anymore after # = 10 minutes. The actual absolute amounts of invert sugar of the concentrated juices at 7 = 0 minutes (Experiments 2 and 3) are slightly higher than the expected absolute amounts. Consequently, the concentration step results in the formation of additional invert sugar. This is not unexpected because the formation of invert sugar by hydrolysis of sucrose is temperature-dependent (see P.W. van der Poel et a/., Sugar Technology, Verlag Dr. Albert Bartens KG, Berlin, 1998, page 166-167). Concentration in Experiments 2 and 3 took place at a temperature of 95°C during about 1 hour and about 1 % hour, respectively. These are rather harsh conditions.

The concentration in the process according to the invention takes place at a temperature between 30 and 80 °C, with a much smaller residence time, such as between 5 and 15 minutes. Accordingly, it is expected that the actual absolute amounts of invert sugar at f = 0 minutes of juices concentrated from 16.4 °Bx to 22.4 °Bx or from 16.4 °Bx to 26.2 °Bx at a temperature between 30 and 80 °C are closer to the expected absolute amounts that can be calculated from the value of Experiment 1 by only correcting for the concentration factor. Nevertheless, it can be concluded from Table 1 that the amounts of invert sugar that are degraded at t = 10, 15 and minutes in the concentrated juices (Experiments 2 and 3) are much higher than in the non- concentrated juice (Experiment 1), whereas the same amount of CaO was applied in all three 20 experiments.

It can be concluded from the above analysis that concentration of raw sugar beet juice at a temperature between 30 and 80 °C before pre-liming and main liming with a fixed amount of CaO results in a concentration of invert sugar that is about equal to the expected amount that can be calculated from the value for the non-concentrated raw sugar beet juice by only correcting for the concentration factor.

The absolute amounts [mg/(kg juice)] of glutamine are shown in Table 2. Relative values (%) are also shown, based on the absolute amount at # = 0 minutes. Absolute degradation [mg/(kg juice)] is calculated by subtracting the absolute amount at # = x minutes from the absolute amount at # = 0 minutes. Table 2 also shows the ‘expected’ absolute amounts [mg/(kg juice)] of glutamine in Experiment 2 and 3 that can be calculated from the values of Experiment 1 by only correcting for the concentration factor.

Table 2: Glutamine concentration in mg/(kg juice) during tests Test f=0min t=>5min t=10 t= 15 t=20 min min min.

Experiment 1 (16.4 °Bx) 214 175 133 109 89 (relative) (100%) (82%) (62%) (51%) (42%) (absolute degradation) 0 39 81 105 125 Experiment 2 (22.4 °Bx) 242 242 174 162 134 (relative) (100%) (100%) (72%) (67%) (55%) (absolute degradation) 0 0 68 80 108 (expected absolute amounts) 292 239 182 149 122 Experiment 3 (26.2 °Bx) 246 246 199 151 128 (relative) (100%) (100%) (81%) (61%) (52%) (absolute degradation) 0 0 47 95 118 (expected absolute amounts) 342 280 212 174 142 The actual absolute amounts of glutamine of the concentrated juices at 7 = 0 minutes (Experiments 2 and 3) are much lower than the expected absolute amounts.

Consequently, the concentration step itself already results in the degradation of glutamine.

This is not unexpected because glutamine is degraded at a high rate during evaporation (see P.W. van der Poel ef al, Sugar Technology, Verlag Dr.

Albert Bartens KG, Berlin, 1998, page 184). The amounts of glutamine that are degraded at # = 20 minutes in the concentrated juices (Experiments 2 and 3) are slightly lower than in the non-concentrated juice (Experiment 1). As a result of the above findings, the absolute amounts of glutamine at # = 20 minutes in the concentrated juices (Experiments 2 and 3) are similar to the values that can be calculated from the value of Experiment | by only correcting for the concentration factor.

Concentration in Experiments 2 and 3 took place at a temperature of 95°C during about 1 hour and about 1 %4 hour, respectively.

These are rather harsh conditions.

The concentration in the process according to the invention takes place at a temperature between 30 and 80 °C.

Accordingly, it is expected that the absolute amounts of glutamine at £ = 0 minutes of juices concentrated to 22.4 °Bx or 26.2 °Bx at a temperature between 30 and 80 °C are slightly higher than the values presented in Table 2. As a result, the absolute amounts of glutamine at 7 = 20 minutes of juices concentrated to 22.4 °Bx or 26.2 °Bx at a temperature between 30 and 80 °C may also be slightly higher than the values presented in Table 2. It can be concluded from the above analysis that concentration of raw sugar beet juice at atemperature between 30 and 80 °C before pre-liming and main liming with a fixed amount of CaO results in a concentration of glutamine that is about equal to the expected amount that can be calculated from the value for the non-concentrated raw sugar beet juice by only correcting for the concentration factor.

Fluctuations in raw juice Brix values in conventional processes for the manufacture of thick juice typically lead to differences in hydraulic load in the purification section and/or to fluctuating amounts of chemicals needed in the purification section to obtain constant thin juice purity. In other words, fluctuations in raw juice Brix values in conventional processes for the manufacture of thick juice typically require complex process control to obtain constant thin juice purity which is related to high capital expenditure and staffing costs.

The inventors unexpectedly found that concentrating the raw juice to a pre-determined and constant Brix value - that is higher than the fluctuating raw juice Brix values in conventional processes for the manufacture of thick juice - before subjecting the raw juice to any chemical purification and/or chemical separation step results in similar invert sugar values and glutamine values without the need for applying more CaO than in said conventional processes for the manufacture of thick juice.

The inventors further thus unexpectedly found that the hydraulic load in the purification section (and in any downstream processioning equipment) can be lowered, such that less or smaller purification equipment (and downstream equipment) is needed, without the need for applying more CaO and without the need to reduce the sugar beet processing capacity.

As described in P.W. van der Poel et al., Sugar Technology, Verlag Dr. Albert Bartens KG, Berlin, 1998, page 494, “a valuable criterion for the evaluation of juice purification efficiency is the CaO consumption. Costs and potential disposal problems for the carbonation lime dictate that CaO should be minimized. This is however only possible if a uniform juice flow is provided.” Since the present invention provides a process with a uniform raw juice flow to the purification section, the inventors believe that the overall CaO consumption per kg of sugar beet over time will be lower, with an accompanying lower environmental impact, than in a conventional process needing to cope with fluctuations in raw juice flow.

Claims

Conclusions

A method for preparing a thick juice from beet or root material containing one or more water-extractable ingredients, said method comprising the steps of: a) providing fresh and washed beet or root material; b) chopping or cutting the beet or root material from step (a) into cuttings, shreds or particles; c) extracting the one or more water-extractable ingredients from the cuttings, shreds or particles from step (b) with extraction water, resulting in a crude juice having a first Brix value; d) concentrating the crude juice from step (c) at a temperature between 30 and 80°C to a concentrated crude juice having a second Brix value which is between 1 and 12°Bx higher than the first Brix value; e) purifying the concentrated crude juice obtained in step (d) by means of liming, carbonation and one or more steps selected from decantation, clarification, filtration, softening, demineralization, nanofiltration, treatment with adsorption resin and treatment with activated carbon, in order to obtain a to obtain concentrated purified juice; and f) further concentrating the concentrated purified juice obtained in step (e) to a thick juice.

Process according to claim 1, wherein the concentration in step (d) is carried out by means of evaporation at reduced pressure, preferably in an indirect contact heat exchanger evaporator operated at reduced pressure, more preferably in an indirect heat exchanger contact heat exchanger evaporator at reduced pressure wherein the water vapor resulting from evaporation is subjected to mechanical vapor recompression or thermal vapor recompression and wherein the recompressed vapor is used to heat the crude juice to be concentrated through a heat exchange surface in the indirect contact heat exchanger evaporator, wherein the temperature is preferably in the range from 30 to 60°C, more preferably from 40 to 60°C, even more preferably from 45 to 55°C.

A method according to claim 1, wherein the concentration in step (d) is carried out by subjecting the crude juice obtained in step (c) to: serial concentration steps using multi-effect evaporation in # serial indirect contact heat exchanger evaporators wherein #2 is an integer ranging from 3 to 10, each evaporator comprising a cavity for holding the juice to be concentrated and a heat exchange element for heating the juice to be concentrated, wherein the raw juice obtained in step (c) is fed to the cavity of evaporator 1, wherein steam is fed to the heat exchange element of evaporator 1, wherein the water vapor resulting from evaporation in evaporator x, where x is an integer ranging from 1 to 7-1, is fed to the heat exchange element of evaporator x+1, where the concentrated juice resulting from evaporation in evaporator x is fed to the cavity of evaporator x+1, and each evaporator becomes x+1 Operated at a lower pressure than evaporator x, wherein the # serial concentration steps using multi-effect evaporation in the serial indirect contact heat exchanger evaporators are preferably combined with mechanical vapor recompression or thermal vapor recompression such that the water vapor resulting from evaporation in evaporator x is subjected to mechanical vapor recompression or thermal vapor recompression and the recompressed vapor is fed to the heat exchange element of evaporator x+1, the temperature preferably being in the range of 30 to 60 °C, more preferably 40 to 60 °C, even more preferably from 45 to 55 °C.

A method according to claim 1 or 2, wherein the water vapor or condensate resulting from evaporation is used to supplement the extraction water used in step (c).

A method according to claim 1, wherein the concentration in step (d) is carried out using membrane filtration, such as reverse osmosis, nanofiltration or combinations thereof, wherein the temperature is preferably in the range of 40 to 70°C, more preferably of 50 to 70°C.

The method of claim 5, wherein the water passing through the membrane in concentration step (d) is used to supplement the extraction water used in step (c).

A method according to any one of claims 1-6, wherein the fresh and washed beet or root material provided in step (a) is sugar beet, wherein the raw juice obtained in step (c) has a first Brix value between 14 and 18°Bx preferably between 15 and 18°Bx, more preferably between 16 and 18°Bx, and wherein the second Brix value of the concentrated crude juice entering the purification step (e) is between 15 and 30°Bx, preferably between 17 and 29°Bx, more preferably between 18 and 28°Bx, even more preferably between 19 and 27°Bx.

A method according to any one of claims 1-6, wherein the fresh and washed beet or root material provided in step (a) is sugar beet, the raw juice obtained in step (c) has a first Brix value between 14 and 18°Bx , and the second Brix value of the concentrated crude juice entering the purification step (e) is between more than 18 and 30°Bx, preferably between 19 and 29°Bx, more preferably between 20 and 28"Bx, with even more preferably between 21 and 27°Bx.

A method according to any one of claims 1-8, wherein the beet or root material is sugar beet, wherein the one or more water-extractable ingredients comprise sucrose, and wherein the thick juice is a sucrose-containing juice, preferably with a Brix- value between 65 and 78°Bx, more preferably between 67 and 78°Bx.

A method according to any one of claims 7-9, wherein the beet or root material is sugar beet, step (e) comprising preliming and main liming, and wherein in the liming step is between 0.6 and 1.5 g CaO/[ 100 ml of the crude juice obtained in step (c)] is added, preferably between 0.6 and 1.3 g CaO/[100 ml of the crude juice obtained in step (c)], such as between 0.6 and 1.1 g CaO/[100 ml of the crude juice obtained in step (c)] or between 0.6 and 0.9 g CaO/[100 ml of the crude juice obtained in step (c)].

Il. A method according to any one of claims 1-6, wherein the fresh and washed beet or root material provided in step (a) consists of the root of artichoke, Jerusalem artichoke, chicory or combinations thereof, preferably chicory, wherein the raw juice obtained in step ( c) has a first Brix value between 10 and 15 °Bx, preferably between 11 and 15 °Bx, more preferably between 12 and 15 °Bx, and wherein the second Brix value of the concentrated crude juice entering the purification step (e ) is between 11 and 25°Bx, preferably between 12 and 24°Bx, more preferably between 14 and 23°Bx, even more preferably between 17 and 22°Bx.

A method according to any one of claims 1-6, wherein the fresh and washed beet or root material provided in step (a) consists of the root of artichoke, Jerusalem artichoke, chicory or combinations thereof, preferably chicory, wherein the raw juice obtained in step (c) has a first Brix value between 10 and 15 °Bx, and wherein the second Brix value of the concentrated crude juice entering the purification step (e) is between more than 15 and 25 °Bx, preferably between 16 and 24°Bx, more preferably between 17 and 23°Bx, even more preferably between 18 and 22°Bx.

A method according to any one of claims 1-6, 11 and 12, wherein the fresh and washed beet or root material provided in step (a) consists of the root of artichoke, Jerusalem artichoke, chicory or combinations thereof, preferably chicory, wherein the one or more water-extractable ingredients comprise inulin, and wherein the thick juice is an inulin-containing thick juice, preferably having a Brix value between 30 and 50°Bx, more preferably between 30 and 40°Bx.

Apparatus for carrying out the process for preparing a thick juice from beet or root material according to any one of claims 1-13, said apparatus comprising: 1) a device (1a) for chopping or cutting beet or root material in cuttings, shreds or particles, said device having an entrance (1b) for supplying fresh and washed beet or root material and an exit (1c) for discharging the cuttings, chips or particles to a first entrance (2b) of an extraction device (2a); il) an extraction device (2a) for contacting extraction water with the cuttings, shreds or particles, having a first entrance (2b) for supplying the cuttings, shreds or particles, a first exit (2c) for discharging raw juice to an inlet (3b) of a first concentration section (3a), a second inlet (2d) for supplying extraction water and a second output (2e) for discharging extracted pulp; iii) a first concentration section (3a) for removing water from the raw juice to produce a concentrated raw juice, said first concentration section (3a) comprising an inlet (3b) for supplying raw juice from the first outlet (2c) of the extraction device (2a), a first outlet (3¢) for discharging concentrated crude juice to a purification section (4a), and a second outlet (3d) for discharging water vapor or condensed water; iv) a purification section (4a) for purifying concentrated crude juice into concentrated purified juice, said purification section (4a) comprising a first inlet (4b) for supplying concentrated crude juice from the first outlet (3c) of the first concentration section ( 3a), a first outlet (4c) for discharging concentrated purified juice to a second concentration section (5a), one or more further inlets (4d) for supplying chemicals to the purification section (4a) and one or more further outlets ( 4e) for discharging impurities from the purification section (4a); and v) a second concentration section (5a) for removing water from the concentrated purified juice to produce thick juice, said second concentration section (54) comprising an inlet (5b) for supplying concentrated purified juice from the first outlet (4c) to the purification section (4a), a first outlet (5c) for discharging thick juice and a second outlet (5d) for discharging water vapor or condensed water.

Apparatus according to claim 14, further comprising an indirect contact heat exchanger (6a) between the extraction section (2a) and the first concentration section (3a), the indirect contact heat exchanger (6a) having a first input (6b) for supplying crude juice comprises, a first outlet (6c) for discharging heated crude juice, and a second inlet (6e) and a second outlet (6d) for supplying and discharging heating liquid.

An apparatus according to claim 14 or 15, further comprising a coarse physical purification section (7a) between the extraction section (2a) and the first concentration section (3a), the coarse physical purification section (7a) having a first entrance (7b) for supplying crude juice comprises, a first outlet (7c) for discharging partially purified crude juice, and a second outlet (7d) for discharging impurities, wherein, if an indirect contact heat exchanger (6a) is present, the coarse physical purification section ( 7a) is preferably positioned upstream of the indirect contact heat exchanger (6a).

Apparatus according to any one of claims 14-16, further comprising a pipe (8) for supplying water from the second outlet (3d) and/or the second outlet (5d) of the concentration section (3a) and/or ( 5a) to the second extraction water inlet (2d) of the extraction device (2a).