Study on α-amino azote changes with height of storage and sugar beets size during storage in silos
نویسندگان
1 Assistant Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 Associated Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
3 Graduated PhD. Student, Department of Environmental Science, Pona University, India
4 Assistant professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran
5 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
doi
10.22101/JRIFST.2015.07.23.424چکیده
One of the sugar beet compounds is α- amino azote which causes an increase in the amount of molasses produced. Therefore, the effect of beets size (in 4 levels; large, medium, small and mixed) obtained from three different regions as well as the height of storage (in 4 levels; floor of silo, 1 meter height, 3 meter height, 5 meter height) on the amount of α- amino azote in silos of Shirvan sugar factory during 18 days of storage was investigated. One of the effective factors on increasing of α- amino azote is conditions of storage in silos. The results showed that maximum increasing of α- amino azote during period of storage (18 days), belong to small sugar beets with 23.09 to 29.7 percent and minimum increasing of α- amino azote belong to large sugar beets with 11.83 to 18.65 percent. Further, the results showed that minimum increase of α- amino azote belonged to large sugar beets that were stored in surface of silos (5 meter height) with 10.91 to 11.21 percent and maximum increase of α- amino azote belonged to samples that were stored in middle levels of silos (3 meter height) with 20.32 to 33.95 percent.
