1. Food and Bioproducts Processing
Impact of pulsed electric field and preheating on the lime purification of raw sugar beet expressed juices 
Houcine Mhemdi, Fouad Almohammed, Olivier Bals, Nabil Grimi, Eugène Vorobiev 
Food and Bioproducts Processing 
Volume 95, Pages (July 2015)
DOI: /j.fbp
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

2. Fig. 1
Cold and thermal processes used to produce cold PEF and thermal expressed juices.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

3. Fig. 2
Schemas of the expressed juices purification. Path with filled arrows represents the conventional purification procedure used in the sugar beet factories (Asadi, 2007). Path with open arrows: in this modified schema, the juice was simply pre-limed before carbonation. There was no subsequent massive liming after the gradual pre-liming and the total quantity of lime was limited to 2.5kg/m3. Path with dashed arrows: in this modified schema, the juice was directly filtered without any lime adding [CaO]=0kg/m3.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

4. Fig. 3
(a) Experimental device used for the pre-liming, liming and carbonatation; (b) filtration cell.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

5. Fig. 4
Filtration kinetics in coordinate t/v vs. v at ΔP=1bar for the 1st filtration of cold PEF juice purified with different quantities of CaO (from 0 to 15kg/m3).
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

6. Fig. 5
Fk vs. [CaO] for the expressed cold PEF and thermal juices at ΔP=1bar.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

7. Fig. 6
Fk vs. pressure ΔP for the expressed PEF juice ([CaO]=10kg/m3) and conventional diffusion juice (results reported in Rivet, 1981).
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

8. Fig. 7
Specific cake resistance α vs. pressure ΔP for PEF expressed juice purified with [CaO]=10kg/m3.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

9. Fig. 8
Purity of thin purified juice vs. [CaO] for PEF and thermal expressed juices.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

10. Fig. 9
Colouration (a) and turbidity (b) of purified juices vs. lime concentration for PEF and thermal expressed juices: (c) photos of purified juices after the purification of PEF and thermal juice with different quantities of lime.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions

11. Fig. 10
(a) Colloids and (b) proteins content in the purified PEF and thermal juices obtained with different quantities of lime.
Food and Bioproducts Processing  , DOI: ( /j.fbp )
Copyright © 2014 The Institution of Chemical Engineers Terms and Conditions