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<p>Sugar beet (<i>Beta vulgaris,</i> L.) is one of the most relevant crops grown in southern Alberta (AB, Canada), representing great economic prospects to growers and processors. As a highly perishable and seasonal crop, sugar beet needs to be processed immediately to avoid spoilage and consequent sucrose reduction. However, processing capacity limitations force growers to store unprocessed sugar beets under suboptimal conditions that can considerably diminish the quality of the crop and, consequently, its market value. Therefore, this study involved long-term storage of sugar beet mash in bioreactors, evaluating the impact of storage conditions (aerobic/anaerobic), temperature, pH, agitation speed, and alkaline solution on the kinetics of sucrose inversion. Bacterial and yeast/mold growth was periodically analyzed. All measures were used to build predictive models to ascertain the key parameters to be controlled for maintaining sucrose integrity in stored beet mash. The crop’s physicochemical and microbial stability was mainly influenced by the temperature and pH inside the bioreactor. Maintaining an alkaline pH and low temperature (~ 10&#xa0;°C) was crucial for achieving stable sucrose and total soluble solids (TSS) levels for most of the 90&#xa0;day storage period. The inoculation of microorganisms to simulate a microbial attack caused a drastic reduction in sucrose yield. Thus, aseptic conditions should be maintained inside the bioreactor. Sucrose inversion kinetics revealed a low rate of inverted sugar formation. The proposed method could be a viable alternative for long-term storage of sugar beets aiming at minimal sucrose losses.</p>

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Storage Stability of Sugar Beet Mash: Kinetic and Predictive Modeling Approaches

  • 期刊论文

  • 发表日期：

    2026年3月14日

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  • Rajpreet Kaur Goraya,
  • Chandra B. Singh

摘要

Sugar beet (Beta vulgaris, L.) is one of the most relevant crops grown in southern Alberta (AB, Canada), representing great economic prospects to growers and processors. As a highly perishable and seasonal crop, sugar beet needs to be processed immediately to avoid spoilage and consequent sucrose reduction. However, processing capacity limitations force growers to store unprocessed sugar beets under suboptimal conditions that can considerably diminish the quality of the crop and, consequently, its market value. Therefore, this study involved long-term storage of sugar beet mash in bioreactors, evaluating the impact of storage conditions (aerobic/anaerobic), temperature, pH, agitation speed, and alkaline solution on the kinetics of sucrose inversion. Bacterial and yeast/mold growth was periodically analyzed. All measures were used to build predictive models to ascertain the key parameters to be controlled for maintaining sucrose integrity in stored beet mash. The crop’s physicochemical and microbial stability was mainly influenced by the temperature and pH inside the bioreactor. Maintaining an alkaline pH and low temperature (~ 10 °C) was crucial for achieving stable sucrose and total soluble solids (TSS) levels for most of the 90 day storage period. The inoculation of microorganisms to simulate a microbial attack caused a drastic reduction in sucrose yield. Thus, aseptic conditions should be maintained inside the bioreactor. Sucrose inversion kinetics revealed a low rate of inverted sugar formation. The proposed method could be a viable alternative for long-term storage of sugar beets aiming at minimal sucrose losses.