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- •1 Introduction and outline
- •2 Review of literature
- •2.1 Structure of dextran
- •2.2 Microbial loading in sugar factories
- •2.3 The common methods of dextran fractions determination
- •2.4 Dextran content during the process of sugar production
- •2.5 Dextrans associated with processing problems
- •2.6 Crystallization process
- •2.6.1 Growth rate of sucrose crystals
- •2.6.2 Crystallization kinetics
- •2.6.3 Parameters influencing crystallization kinetics
- •2.6.4 Crystal morphology
- •2.7 The Economic gain
- •3 Material and methods
- •3.1 Material
- •3.2 Analytical methods
- •3.2.1 Determination of dextran
- •3.2.1.1 Robert method
- •3.2.1.2 Haze method
- •3.2.2 Microbiological experiments
- •3.2.2.1 Isolation
- •3.2.2.2 Identification
- •3.2.2.2.1 Gas and acid formation
- •3.2.2.2.2 Catalase test
- •3.2.2.2.3 Gram characteristics (KOH-Test)
- •3.2.2.2.4 Identification by API 50 CHL test
- •3.2.2.2.5 L/D-Lactic acid test
- •3.2.3 Crystallization experiments
- •3.2.3.1 Measurement of growth rate of sucrose crystals
- •3.2.3.1.1 Required amount of dextran and seed
- •3.2.3.1.2 Calculation of the growth rate of sucrose crystals:
- •3.2.3.2 Dynamic viscosity
- •3.2.3.3 Crystal morphology and surface topography
- •3.2.3.4 Image analysis
- •3.2.4 Statistical analysis
- •4 Results and discussion
- •4.1 Sensitivity and accuracy of different methods for the determination of dextrans of varying molecular mass
- •4.1.1 Robert’s Copper method sensitivity
- •4.1.2 Haze method sensitivity
- •4.2 Microbial sources of dextran an identification of relevant microorganisms in sugar factories
- •4.3 Levels of dextran contents in different sugar beet factories
- •4.4 Quality of factory final products and their relationship to the levels of dextran during different industrial periods
- •4.5 Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions
- •4.5.1 Influence of different temperatures on growth rate of sucrose crystals in the presence of dextran
- •4.6 Elucidation of crystallization kinetics in presence of dextran molecules
- •4.7 Influence of dextran molecule fractions on sucrose solution viscosity
- •4.8 Influence of dextran on the morphology and surface topography of sucrose crystals in presence of dextran
- •4.8.1 Crystal morphology
- •4.8.2 Surface topography
- •4.9 Technical and technological consequences and future perspectives
- •5 Summary
- •6 References
- •7 Appendix
- •8 C. V. and List of Publications
Material and methods |
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3.2.4Statistical analysis
Three-way ANOVA were considered in the present work to elucidate the main effects of the methods of dextran determination with respect to concentrations and molecular weights in addition to the interaction of these factors. At the same time the concentration, the molecular weight factors and their interaction were considered in each method of dextran determination. The homogeneity of variances was assumed and Tukey-HSD was used at a significant of 0.05. The least sum of squares criterion was applied to detect the best method for determination of dextran on the light of molecular weights considered. These analyses were executed using SPSS-Package release 9 (SPSS-Inc. 1998).
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