WO2004076696A1

WO2004076696A1 - Juice conditioner system

Info

Publication number: WO2004076696A1
Application number: PCT/US2004/005810
Authority: WO
Inventors: David O. Sanders
Original assignee: Co2 Solutions, Llc
Priority date: 2003-02-26
Filing date: 2004-02-26
Publication date: 2004-09-10
Also published as: AU2003290544A8; WO2004079016A2; WO2004079017A2; AU2003290544A1; AU2003286793A1; WO2004079017A3; AU2003286793A8; WO2004079016A3

Abstract

A juice conditioner system which provides a containment zone (2) through which an amount of juice (3) passes coincident with delivery of an amount of at least one gas (4) which alters at least one juice characteristic useful in the production of sugar.

Description

JUICE CONDITIONER SYSTEM

This International Patent Cooperation Treaty Patent Application claims the benefit of United States Provisional Patent Application Nos. 60/450,460, filed February 26, 2003, and 60/457,516, filed March 24, 2003, each hereby incorporated by reference.

I. TECHNICAL FIELD

A juice conditioner system for use in the production of sugar from juice obtained from plant materials. Specifically, apparatuses and methods useful in sugar production for the alteration of juice characteristics.

II. BACKGROUND

Sucrose, Cι₂H₂ Oπ, a disaccharide, is a condensation molecule that links one glucose monosaccharide and one fructose monosaccharide. Sucrose occurs naturally in many fruits and vegetables of the plant kingdom, such as sugarcane, sugar beets, sweet sorghum, sugar palms, or sugar maples. The amount of sucrose produced by plants can be dependent on the genetic strain, soil or fertilization factors, weather conditions during growth, incidence of plant disease, degree of maturity, or the treatment between harvesting and processing, among many factors.

Sucrose may be concentrated in certain portions of the plant, for example, the sugar beet root or the stalks of the sugarcane plant. The entire plant, or a portion of the plant in which the sucrose is concentrated, may be harvested, and subsequently processed to obtain a juice which contains an amount of sucrose. See, "Sugar Technology, Beet and Cane Sugar Manufacture" by P. W. van der Poel et al. (1998); "Beet-Sugar Technology" edited by R.A. McGinnis, Third Edition (1982); or Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists by James C. P. Chen, Chung Chi Chou, 12th Edition (1993); and United States Patent Nos. 6,051,075; 5,928,42; 5,480,490.

Diffusion is a conventional method for removing juice from the root of the sugar beet. Sugar beets may be sliced into thin strips called "cossettes" that may then be introduced into one end of a diffuser while a diffusion liquid, such as heated water, enters the other. When such counter current processing is used about 98 percent of the sucrose (along with a variety of other materials) can be transferred from the cossette to the diffusion liquid. The diffusion process liquid containing sucrose and a variety of other materials diffused from the cossette are often referred to as diffusion juice.

The cossettes or beet slices from the diffuser can still be very wet and the diffusion liquid associated with them can still hold some sucrose. The cossettes or beet slices may be, therefore, pressed in a screw press, or other type of press, to squeeze as much liquid out of them as possible. This liquid squeezed from the cossettes in this manner is often referred to as "pulp press water" which can have a pH value of about 5 is in some cases returned to the diffuser. The resulting sugar beet pulp may contain about 75% moisture. The addition to the press feed of cationic charged pressing aids may lower the sugar beet pulp moisture content by about 1.5% to 2%.

Milling is one of the conventional methods for extracting juice from sugar cane stalks. The sugar cane stalks may be cut up into pieces having the desired size and then passed through rollers to squeeze out the juices. This process may be repeated several times down a series of mills to ensure that substantially all the sugar cane juice is removed. Alternately, a diffusion process for sugarcane involves a moving bed of finely prepared sugarcane pieces passed through a diffuser allowing the sucrose (along with a variety of other materials) to be removed from the sugarcane.

At the completion of the diffusion process, the milling process, other process used to obtain juice from a particular plant material, the juice contains sucrose, non-sucrose substances, and water. The nature and amount of the non-sucrose materials in the juice can vary and may include all manner of plant derived substances and non-plant derived substances, including but not limited to: insoluble material, such as, plant fiber or soil particles; and soluble materials, such as, fertilizer, sucrose, saccharides other than sucrose, organic and inorganic non-sugars, organic acids (such as acetic acid, L-lactic acid, or D-lactic acid), dissolved gases (such as CO , SO , or O₂), proteins, inorganic acids, phosphates, metal ions (for example, iron, aluminum, or magnesium ions) or pectins; colored materials; saponins; waxes; fats; or gums; each with their associated or linked moieties, or derivatives thereof. Non-sucrose substances are often highly colorized, thermally unstable, or otherwise interfere with subsequent processing or purification steps or adversely impact the quality or quantity of the resulting sugar or other products produced. It has been estimated that on average each pound of non-sucrose substances reduces the quantity of sugar produced by one and one-half pounds. As such, it may be desirable to have all or a portion of these non-sucrose substances separated from or removed from the juice resulting from the diffusion, milling, or other methods used to remove juice from the plant material.

Conventional process systems utilize the juice(s) obtained from plant material and the plant pulp to generate a variety of products such as: process juices; solids prepared from the remaining plant material or separated from such process juices during their clarification, purification or refining; sugar or sucrose containing juices; sugar or sucrose crystallized from such sugar or sucrose containing juices; mother liquors of such crystallization of sugar or sucrose; along with the by products or derivative products thereof, each having a level of impurities consistent with the process steps described herein or any portion thereof, or a level of impurities incorporated during production of such product, or consistent with conventional standards for a type or kind of product including, but not limited to: animal feeds containing plant material from which juice has been removed such as exhausted beet cossettes, pulp, bagasse, or other solids or juices separated from process juices; power generated using plant material from which juice has been removed as a fuel to boil water to generate high pressure steam to drive turbine(s) in order to make electricity, or to generate low pressure steam for the process system, or to generate low grade heat; syrup ranging from pure sucrose solutions such as those sold to industrial users to treated syrups incorporating flavors and colors, or those incorporating some invert sugar to prevent crystallization of sucrose, for example, golden syrup; molasses obtained by removal of all or any part of the crystallizable sucrose or sugar, or products derived from molasses, one example being treacle; alcohol distilled from molasses; bianco directo or plantation sugars generated by sulfitation using sulfur dioxide (SO2) as a bleaching agent; juggeri or gur generated by boiling sucrose or sugar containing juices until essentially dry; juice sugar from melting refined white sugar or from syrup(s) which may be further decolorized; single-crystallization cane sugars often referred to as "unrefined sugar" in the United Kingdom or other parts of Europe, or referred to as "evaporated cane juice" in the North American natural foods industry to describe a free-flowing, single-crystallization cane sugar that is produced with a minimal degree of processing; milled cane; demerara; muscovado; rapedura; panela; turbina; raw sugar which can be 94-98 percent sucrose, the balance being molasses, ash, and other trace elements; refined sugars such as extra fine granulated having a quality based upon "bottlers" quality specified by the National Soft Drink Association being water white and at least 99.9 percent sucrose; specialty white sugars, such as, caster sugar, icing sugar, sugar cubes, or preserving sugar; brown sugars that can be manufactured by spraying and blending white refined sugar with molasses which can be light or dark brown sugar depending on the characteristics of the molasses; or powdered sugar made in various degrees of fineness by pulverizing granulated sugar in a powder mill and which may further contain corn starch or other chemicals to prevent caking. This list is not meant to be limiting with respect to the products generated from conventional sugar process systems, but rather, it is meant to provide a few examples of the wide variety of sugar process system products that can be generated.

Conventional process systems, in part, comprise steps that increasingly clarify, purify, or refine juice(s) resulting from the diffusion, milling, or other methods used to remove juice from the plant material. Typically, a portion of the insoluble or suspended material in juice derived from plant material can be removed using one or more mechanical processes such as screening, or filtering. The resulting screened or filtered juice, when derived from sugar beets, for example, may contain about 82%-85% by weight water, about 13-15% by weight sucrose, about 2.0-3.0% by weight dissolved non- sucrose substances or impurities, and some amount of remaining insoluble materials.

The resulting juice or process liquid which can be generated at 1000-2500 gallons per minute may be treated by the gradual addition of base to increase the pH of the juice. In certain conventional process systems, the pH of the juice may be raised from a range between about 5.5 pH and about 6.5pH up to range between about 11.5 pH and about 11.8pH to enable certain non-sucrose substances contained in such juices to reach their respective iso-electric points. This step is often referred to as "preliming". However, the subsequent use of this term is not meant to limit the step of adding base to sucrose containing juice or juices solely to those process systems that refer to this addition of base as "preliming". Rather it should be understood that in the various conventional juice process systems it may be desirable to first utilize base to raise pH of juice prior to a subsequent process step, such as a filtration step, as described by United States Patent Nos. 4,432,806, 5,759,283, or the like; an ion exchange step as described in British Patent No. 1,043,102, or United States Patent Nos. 3, 618, 589, 3,785,863, 4,140,541, or 4,331,483, 5,466,294, or the like; a chromatography step as described by United States Patent Nos. 5,466,294, 4,312,678, 2,985,589, 4,182,633, 4,412,866, or 5,102,553, or the like; or an ultrafilitration step as described by United States Patent No. 4,432,806, or the like; phase separation as described by United States Patent No. 6,051,075, or the like; process systems that add active materials to the final carbonation vessel as described by United States Patent No. 4,045,242, that may be an alternative to the conventional juice process steps of main liming and carbonation.

The use of the term "base" involves the use materials that are capable of increasing the pH of a juice including, but not limited to, the use of lime or the underflow from processes that utilize lime. The use of the term "lime" typically involves the specific use of quick lime or calcium oxides formed by heating calcium (generally in the form of limestone) in oxygen to form calcium oxide. Milk of lime is preferred in many juice process systems, and consists of a suspension of calcium hydroxide (Ca (OH)₂) in accordance with the following reaction:

CaO+H₂ O ±* Ca(OH)₂ +15.5 Cal.

The term "iso-electric point" involves the pH at which dissolved or colloidal materials, such as proteins, within the juice have a zero electrical potential. When such dissolved or colloidal materials reach their designated iso-electric points, they may form a plurality of solid particles, flocculate, or floe.

Flocculation may be further enhanced by the addition of calcium carbonate materials to juice, which functionally form a core or substrate with which the solid particles or flocculates associate. This process increases the size, weight or density of the particles, thereby facilitating the filtration or settling of such solid particles or materials and their removal from the juice.

The resulting mixture of juice, residual lime, excess calcium carbonate, solid particles, flocculants, or floe, may then be subjected to subsequent process steps as described above. Specifically, with regard to the process system for the clarification, purification, or refining of juices generated by the prior processing of sugar beets, the mixture may first be subjected to a cold main liming step to stabilize the solids formed in the preliming step. The cold main liming step may involve the addition of about another 0.3-0.7% lime by weight of prelimed juice (or more depending on the quality of the prelimed juice) undertaken at a temperature of between about 30 degrees Centigrade to about 40 degrees Centigrade.

The cold main limed juice may then be hot main limed to further degrade invert sugar and other components that are not stable to this step. Hot main liming may involve the further addition of lime to cause the pH of the limed juice to increase to a level of between about 12.0 pH and about 12.5 pH. This results in a portion of the soluble non- sucrose materials that were not affected by preceding addition of base or lime to decompose. In particular, hot main liming of the limed juice may achieve thermostability by partial decomposition of invert sugar, amino acids, amides, and other dissolved non- sucrose materials.

After cold or hot main liming, the main limed juice can be subjected to a first carbonation step in which carbon dioxide gas can be combined with the main limed juice. The carbon dioxide gas reacts with residual lime in the main limed juice to produce calcium carbonate in the form of precipitate. Not only may residual lime be removed by this procedure (typically about 95% by weight of the residual lime), but also the surface- active calcium carbonate precipitate may trap substantial amounts of remaining dissolved non-sucrose substances. Furthermore, the calcium carbonate precipitate may function as a filter aid in the physical removal of solid materials from the main limed and carbonated juice. The clarified juice product obtained from the first carbonation step may then be subjected to additional liming steps, heating steps, carbonation steps, filtering steps, membrane ultrafiltration steps, chromatography separation steps, or ion exchange steps as above described, or combinations, peπnutations, or derivations thereof, to further clarify or purify the juice obtained from the first carbonation step resulting in a process juice often referred to as "thin juice".

This further clarified juice or "thin juice" may be thickened by evaporation of a portion of the water content to yield a product conventionally referred to as "thick juice" or "syrup". Evaporation of a portion of the water content may be performed in a multistage evaporator. This technique is used because it is an efficient way of using steam and it can also create another, lower grade, steam which can be used to drive the subsequent crystallization process, if desired.

The "thick juice" or "syrup" can be placed into a container in which even more water is boiled off until conditions are right for sucrose or sugar crystals to grow. Because it may be difficult to get the sucrose or sugar crystals to grow well, some seed crystals of sucrose or sugar are added to initiate crystal formation. Once the crystals have grown the resulting mixture of crystals and remaining juice can be separated. Conventionally, centrifuges are used to separate the two. The separated sucrose or sugar crystals are then dried to a desired moisture content before being packed, stored, transported, or further refined, or the like. For example, raw sugar may be refined only after shipment to the country where it will be used.

There is a competitive global commercial market for products derived from sucrose containing plant materials and juices. The market for products produced from sucrose containing plant material has sufficient size that even a slight reduction in the cost of a single process system step can yield a substantial and desired monetary savings. As such, there is great incentive to perform research in sugar or juice process systems by the sugar industry to yield process system savings, by independent researchers and by distributors who may be paid for novel process system chemicals and equipment, and in some cases have a further incentive by additional payments based upon a percentage of the savings within the process when improvements are made, or the like. However, even though process systems for the purification of sucrose containing juices from certain plant materials have been established and improved upon for at least 1000 years, and specifically with regard to sugar beets, for which there have been commercial process systems for more than 100 years, and even though there is great incentive to generate improvements within sugar or juice process systems, significant problems with regard to the processing of juices obtained from plant material remain.

A significant problem with conventional sugar process systems can be the expense of obtaining and using base, such as calcium oxide, to raise the pH of the sucrose containing liquids or juice(s) obtained from plant materials. As discussed above, calcium oxide or calcium hydroxide may be added to juice to raise the pH allowing certain dissolved materials to come out of solution as solids, flocculent, or floes. Calcium oxide is typically obtained through calcination of limestone a process in which the limestone is heated in a kiln in the presence of oxygen until carbon dioxide is released resulting in calcium oxide.

Calcination can be expensive because it requires the purchase of the kiln, limestone, and fuel, such as gas, oil, coal, coke, or the like, that can be combusted to raise the temperature of the kiln sufficiently to release carbon dioxide from the limestone. Ancillary equipment to transport the limestone and the fuel to the kiln and to remove the resulting calcium oxide from the kiln must also be provided along with equipment to scrub certain kiln gases and particles from the kiln air exhausted during calcination of the limestone. Naturally, labor must be provided to operate and maintain the equipment, as well as, monitor the quality of the calcined limestone generated and also to monitor the clean up of gases and particulates released during operation of the kiln.

Additionally, the calcium oxide generated by calcination must be converted to calcium hydroxide for use in conventional juice process systems. Again this involves the purchase of equipment to reduce the calcium oxide to suitably sized particles and to mix these particles with water to generate calcium hydroxide. Again, labor must be provided to operate and maintain this equipment. Finally, the investment in equipment and labor associated with the use of calcium oxides incrementally increases as the amount used increases. This may involve the incremental expenditure for the additional labor to mix additional amounts of calcium hydroxide with juice, or it may involve an incremental expenditure to use equipment having greater loading capacity or having greater power, or the like.

Another significant and related problem with the production of and use of base in conventional process systems can be disposal of excess base or the products formed when the base reacts with organic acids or inorganic acids dissolved in the juice. For example, when the process system uses one or more carbonation steps in clarifying or purifying juice, the amount of calcium carbonate or other salts formed, often referred to as "spent lime", will be proportionate to the amount of lime added to the juice. Simply put, the greater the amount of lime added to the juice, generally the greater the amount of precipitates formed during the carbonation step The "carbonation lime" may be allowed to settle to the bottom of the carbonation vessel forming what is sometimes referred to as a "lime mud". The lime mud can be separated by a rotary vacuum filter or plate and frame press. The product formed is then called "lime cake". The lime cake or lime mud may largely be calcium carbonate precipitate but may also contain sugars, other organic or inorganic matter, or water. These separated precipitates are almost always handled separately from other process system wastes and may, for example, be slurried with water and pumped to settling ponds or areas surrounded by levees or transported to land fills.

Alternately, the carbonation lime, lime mud, or lime cake can be recalcined. However, the cost of a recalcining kiln and the peripheral equipment to recalcine spent lime can be substantially more expensive than a kiln for calcining limestone. Furthermore, the quality of recalcined "carbonation lime" can be different than calcined limestone. The purity of calcined limestone compared to recalcined carbonation lime may be, as but one example, 92% compared with 77%. As such, the amount of recalcined lime required to neutralize the same amount of hydronium ion in juice may be correspondingly higher. Also, the carbon dioxide content of spent lime can be much higher than limestone. As such, not only can recalcined lime be expensive to generate, it can also require the use of substantially larger gas conduit and equipment to transfer the generated CO₂ from recalcining spent lime, larger conveying equipment to move the recalcined lime, larger carbonation tanks, or the like. Also whether spent lime is disposed of in ponds, landfills, or by recycling, the greater the amount of lime utilized in a particular process system, generally the greater the expense of disposing the spent lime.

Another significant problem with conventional sugar processing systems may be an incremental decrease in process system throughput corresponding with an incremental increase in the amount of lime used in processing juice(s). One aspect of this problem may be that there is a limit to the amount of or rate at which lime can be produced or provided to juice process steps. As discussed above, lime stone must be calcined to produce calcium oxide prior to its use as a base in juice process systems. The amount of lime produced may be limited in by availability of limestone, kiln capacity, fuel availability, or the like. The rate at which lime can be made available to the juice process system may vary based on the size, kind, or amount of the lime generation equipment, available labor, or the like. Another aspect of this problem can be that the amount of lime used in the process system may proportionately reduce volume available for juice in the process system. Increased use of base, such as lime, may also require the use of larger containment areas, conduits, or the like to maintain throughput of the same volume of juice.

Another significant problem with conventional sugar processing systems may be excess acids within plant material generated prior to extraction of the plant juice. Organic acids act as a buffering system in the acid-base equilibrium of the plant cell, in order to maintain the required pH value in the plant tissue. The origin of these acids can be divided into two groups, the first, are acids taken up by the plant from the soil in the course of the growing cycle, and the second, are acids formed by biochemical or microbial processes. When the uptake of acids from the soil is insufficient, plants may synthesize organic acids, primarily oxalic acid, citric acid and malic acid, to maintain a healthy pH value of the plant cell juice. As such, juice extracted from the plant tissue will contain a certain amount of various organic acids.

In addition to this naturally occurring amount of organic acids within the plant tissue, acids may be formed during storage primarily by microbial processes. Badly deteriorating plant material may generate large amounts of organic acids such as lactic (D-lactic acid or L-lactic acid), acetic acid, propionic acid, citric acid, or the like. The total acid content within the plant tissue can increase threefold, or more, under certain circumstances.

Moreover, carbon dioxide (CO₂) can be generated in the plant tissues due to breakdown of the natural alkalinity in the juice. In this process, bicarbonate ion and carbonate ion are converted to carbon dioxide. The resulting carbon dioxide to the extent it remains in solution generates carbonic acid that provides a source of hydronium ion. Organic acids contained within the plant cell juice, in whole or in part, remain within the juice obtained from the plant material. As such, to raise the pH of the juice, these organic and inorganic acids must be neutralized with base. The higher the concentration of organic acids or inorganic acids within the juice, the greater the amount of base that may be necessary to raise the pH of the juice to a desired value.

Another significant problem with conventional sugar processing systems may be that plant materials or juice(s) treated with antimicrobial chemicals can have higher acid content then untreated plant materials or juices. For example, sulfur dioxide (SO₂) or ammonium bisulfite (NH HSO₃) can be added continuously or intermittently to help control microbial growth or infection. The amount of SO₂ added depends on the severity of the microbial growth or infection. Lactic acid and nitrite levels can be monitored or tracked to determine severity of growth or infection. Up to about 1000 ppm of SO can be used to shock or treat an infected system. Up to 400-500 ppm can be fed continuously to control an infection. The SO₂ or NH₄HSO₃ addition used for antimicrobial protection can lower the pH and alkalinity of juice(s). The alkalinity reduction may occur due to conversion of naturally occurring bicarbonate ions to CO₂ and carbonic acid.

Another significant problem with conventional sugar processing systems may be the formation of scale in containment vessels, such as, evaporators or sugar crystallization equipment. The calcium salt of oxalic acid often forms the main component of scale. Oxalate has low solubility in solution and that solubility can be reduced as the amount of calcium in solution increases. Even after juice purification to "thin" or "thick" juices there can be sufficient calcium in solution to force oxalate out of solution. The process of removing scale from the surfaces of equipment can be expensive, including, but not limited to, costs due to production slowdowns and efficiency losses, or the reduction in the effective life of equipment.

Another significant problem with conventional sugar processing systems may be the amount of unoxidized colored materials in the juice prior to the addition of base or lime. Unoxidized colored materials can be more difficult to precipitate than oxidized colored materials. As such, the higher the level of unoxidized colored material carried by the juice the more difficult purification can be to remove such colored material.

Another significant problem with convention sugar process systems may be that total non-sucrose substances in the juice prior to base or lime addition may be undesirably high. Typically, the higher the concentration of non-sucrose substances relative to the concentration of sucrose the less desirable the juice. Concentration of sucrose in a juice sample can be divided by the concentration of non-sucrose substances in that juice sample to generate a percent value. The percent value can be used to readily compare the quality of juice samples. Understandably, any decrease in the concentration of non-sucrose substances relative to sucrose concentration yields a comparatively better juice for subsequent purification.

Another significant problem with conventional sugar process systems may that particles such as colloids in juice may be charged and have an associated cloud of ions which impedes aggregation of the particles to form floe. This impediment to floe formation may require the utilization of an additional amount of base to neutralize the charge on the particles along with elapse of an additional duration of time in liming the juice or while allowing floe to settle.

Another significant problem with conventional sugar processing systems may be the lack of recognition that juice extraction equipment or processes used to obtain juice from plant material can alter or reduce the pH of the extracted juice. With respect to diffusors used to extract juice from sugar beet material, there may have been a failure to recognize that the pH value of sugar beet juice can be altered or reduced during the diffusion process. Another aspect of this problem may be that there may be a lack of recognition that different apparatus or different methods used to diffuse juice from sugar beet material alters or reduces the pH of the juice obtained differentially. To the extent that improvements in diffusion technology have generally resulted in increasingly lower pH values of the juice obtained, these apparatuses and methods teach away from the solutions provided by the invention.

The present invention provides a juice process system involving both apparatuses and methods that address each of the above-mentioned problems.

III. DISCLOSURE OF INVENTION

Accordingly, a broad object of the invention can be to provide a juice conditioner system for sugar production. A first aspect of this broad object can be to provide an entire juice process system, including both apparatus and methods, to generate products from sucrose containing liquids or juice. A second aspect of this broad object can be to provide apparatus and methods of juice treatment compatible with conventional juice or sugar process system methods. As to this second aspect, the invention can provide method steps or apparatus, individually or in combination, which can be further added to, replace, or modify conventional methods and apparatus used to process sugar beet juice or other sucrose containing liquids.

A second broad object of the invention can to reduce the cost of generating products from sugar beet juice or other sucrose containing liquids. One aspect of this object of the invention can be to increase juice process throughput that may be, in whole or in part, limited by availability of base, such as a reduced availability of limestone or the a lack of capacity to convert limestone to calcium oxide, or the like. Another aspect of this object can be to provide a cost savings by reducing the amount of base, such as lime, that has to be used to process sucrose containing liquids or juice into products. A third aspect of this object of the invention can be to reduce the amount of waste generated, such as a reduction in the amount of spent lime.

A third broad object of the invention can be to provide a treated juice product having characteristics which are more desirable with respect to subsequent juice process or purification steps or which yields a greater amount of sugar per unit of juice. One aspect of this object can be to provide a treated juice product having a reduced amount or reduced concentration of dissolved materials or provides a lower concentration of dissolved solids relative to the concentration of sucrose. The treated juice produce in accordance with the invention can have a reduced concentration of organic or inorganic acids (such as acetic acid, D-lactic acid, L-lactic acid, propionic acid, citric acid, hydrochloric acid, sulfuric acid, or the like), volatile organic compounds (such as alcohol), dissolved gases (such as, CO or SO_s), ammonia, or the like. A second aspect of this object can be to provide a treated juice product that has a higher pH value after treatment in accordance with the invention (whether or not base was added to the juice prior to treatment in accordance with the invention). A third aspect of the invention can be to provide a treated juice product that has a higher pH even when an amount of base, such as lime, or the underflow from conventional processing of juice, or the like, has been added prior to treatment in accordance with the invention. A fourth aspect of this object can be to provide a treated juice product that has a reduced capacity to generate hydronium ion. A sixth aspect of this object of the invention can be to provide a treated juice product that requires less base to raise the pH to a desired value, iso-electric focus dissolved material(s), perform preliming or main liming steps in conventional process systems, degrade invert sugars, or otherwise generate products from sucrose containing liquids or juices. A seventh aspect of this object of the invention can be to provide a treated juice product with a higher concentration of oxidized material after treatment in accordance with the invention. An eighth aspect of this object of the invention can be to provide after treatment in accordance with the invention a treated juice product which upon addition of lime and subsequent addition of acid to yield a precipitate results in a liquid product having a lower concentration of dissolved solids relative to the concentration of sucrose as compared to the same juice not treated in accordance with the invention.

A fourth broad object of the invention can be to provide methods and apparatus that reduce the amount or concentration of dissolved material in juice obtained from plant material by conventional juice extraction procedures such as pressing, milling , or diffusion. One aspect of this object can be to provide a method of reducing the amount or concentration of dissolved material without the addition of base, necessitating the addition of base, or prior to the addition of base. A second aspect of this object can be to provide a method that can be used prior to, in conjunction with, or after, the addition of base to sucrose containing liquids or juices to reduce the amount or concentration of dissolved material in such juice. A third aspect of this object can be to provide a method that assists in reducing the amount or concentration of dissolved materials in sucrose containing liquid or juice. A fourth aspect of this object can be to provide a method of reducing dissolved material in sucrose containing liquids or juices compatible with conventional juice clarification or purification methods, including but not limited to, preliming, main liming, ion exchange, or filtering, as above described.

A fifth broad object of the invention can be to provide various apparatus that inject, introduce, or otherwise mix an amount of gas having desired partial pressures with the juice obtained from plant material. One aspect of this object can be to provide apparatus to introduce a mixture of gases into juice to provide a mixed stream of juice comprising the juice and the gas having the desired partial pressures of gases.

A sixth broad object of the invention can be to provide various apparatus and methods to increase the area of interface between the juice, or sucrose containing liquid, and a gas, a desired partial pressures of gases, or a desired mixture of gases to effect mass transfer.

A seventh broad object of the invention can be to provide various apparatus and methods to separate or remove mixtures of gases having come to partial or complete equilibrium with the dissolved material, or partial pressures of gases contained by or dissolved in, the juice.

An eighth broad object of the invention can be to provide various apparatus and methods to oxidize or otherwise alter materials within juice to reduce color of the juice or the resulting sugar.

A ninth broad object of the invention can be to reduce or eliminate the charge on the particles or colloids in the juice to reduce the amount of lime utilized to reach the isoelectric point of such particles or colloids, generate floe formation, or reduce the duration of time which elapses liming the juice. Naturally, further objects of the invention are disclosed throughout other areas of the specification and drawings.

IV. BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 provides a perspective front view of a particular embodiment of the juice conditioner system invention.

Figure 2 provides a perspective back view of a particular embodiment of the juice conditioner system invention.

Figure 3 provides cross section A- A of the particular embodiment of the invention shown by Figures 1 and 2.

V. MODE(S) FOR CARRYING OUT THE INVENTION

The term "juice" should be understood to broadly encompass any sucrose containing liquid regardless of the manner obtained or the proportion of sucrose to non- sucrose substances or water which can occur in various proportions depending upon the quality or kind of plant material, the materials associated with the plant material, or the methods or steps used to process the plant material. As such, the term "juice" may be used as a generic term to identify sucrose containing liquids obtained from a variety of plant materials by milling or pressing steps; sucrose containing liquids obtained from a variety of plant materials by diffusing the plant material with another liquid; sucrose containing liquids obtained or resulting from various sugar production process steps for the clarification or purification of liquids obtained by milling or diffusion; or sucrose containing liquids specifically defined by terms of art utilized in the sugar production industry such as "raw juice", "diffusion juice", "diffusion liquids", "limed juice", "thin juice", "thick juice", "carbonation juice", or the like.

Now referring to Figures 1-3, which show a particular embodiment of the juice conditioner system. A containment element (1) can be configured to provide a containment zone (2) having a boundary limited by the interior configuration of the containment element (1). An amount of juice (3) can be passed through the containment zone (2) coincident to passing an amount of at least one gas (4) through the containment zone (2). The amount of juice (3) which passes through the containment zone (2) coincident to the amount of at least one gas passed through the containment zone (2) can have one or more juice characteristics altered.

The term "gas" broadly encompasses without limitation a purified gas, such as oxygen, nitrogen, helium, ozone, carbon dioxide, neon, krypton; or a mixture of gases such as air, atmospheric gases, atmosphere, a mixture of gases containing an amount of ozone greater than atmosphere, a mixture of gases containing an amount of oxygen greater than atmosphere, a mixture of gases containing an amount of nitrogen greater than atmosphere, a mixture of gases containing an amount of hydrogen peroxide greater than atmosphere, a mixture of gases containing an amount of carbon dioxide greater than atmosphere, a mixture of gases containing an amount of argon greater than atmosphere, a mixture of gases containing an amount of helium greater than atmosphere, a mixture of gases containing an amount of krypton greater than atmosphere, a mixture of gases containing an amount of ozone less than atmosphere, a mixture of gases containing an amount of oxygen less than contained in atmosphere, a mixture of gases containing an amount of nitrogen less than atmosphere, a mixture of gases containing an amount of hydrogen peroxide less than atmosphere, a mixture of gases containing an amount of carbon dioxide less than atmosphere, a mixture of gases containing an amount of argon less than atmosphere, a mixture of gases containing an amount of helium less than atmosphere, a mixture of gases containing an amount of krypton less than atmosphere, or the like; or a gas or mixture of gases that have been passed through one or more filters to reduce, or to substantially eliminate, non-biological particulate or biological particles (such as bacteria, viruses, pollen, microscopic flora or fauna, or other pathogens); a gas or a mixture of gases that have been passed through chemical scrubbers or otherwise processed to generate a desired concentration or range of concentrations of partial pressures of gases; or combinations or permutations thereof.

Gas filter(s) (not shown) responsive to a flow of gas can comprise a Hepa filter, or a Ulpa filter, or other type of macro-particulate or micro-particulate filter. For example, an unfϊltered gas or mixture of gases can be drawn into a first stage prefilter, then through a second stage pre-filter, if desired, and then through a gas flow generator (7). The prefiltered mixture of gases can then flow through a gas filter (Hepa filter, or Ulpa filter, or other type of filter). The resulting filtered gas or filtered mixture of gases can be up to 99.99% free of particles as small as about 0.3 microns when a Hepa filter is used, and up to 99.99% free of particles as small as about 0.12 microns when a Ulpa filter is used.

Now referring primarily to Figure 3, particular embodiments of the invention can provide a flow of juice (3) through the containment zone (2) and as to these embodiments of the invention an amount of gas can be delivered into the flow of juice (3) as it passes through the containment zone (2). The amount of gas can be delivered to the flow of juice (3) through a gas transfer conduit (5) which terminates in a single or a plurality of aperture elements (6). The gas flow generator (7) can be adjusted to generate sufficient gas pressure to deliver the desired amount of at least one gas (4) into the flow of juice (3) which passes through the containment zone (2).

The flow of juice (3) which passes through the containment zone can be a continuous flow of juice (3), or responsive to a juice flow adjustment means (8), such as a valve, variable flow restrictor, or regulator (mechanical or electronic) coupled to the juice flow generator (9) whereby a continuous, intermittent, or pulsed flow of juice (3) can established to increase or decrease the duration of time the flow of juice (3) remains in the containment zone (2).

As to certain embodiments of the juice conditioner system, a juice distribution element (10) divides the flow of juice (3) to create a plurality of streams of juice (3) which pass through the containment zone (2). As to certain juice distribution elements

(10)(as a non-limiting example, nozzles manufactured by BEX Incorporated, 37709

Schoolcraft Road, Livonia, Michigan) the plurality of streams of juice (3) are directed to converge which further disperses the streams of juice (3) in the containment zone (2). The flow of juice (3) can be further divided to generate a plurality of juice droplets which pass through the containment zone (2). Understandably, the smaller the droplets (whether individually or on average) generated by the juice distribution element (10) the greater the cumulative surface area of the juice (3) presented to the amount of at least one gas delivered into the containment zone (2).

By generating a flow of juice (3) within the containment zone (2) coincident with delivery of an amount of at least one gas (4) into the containment zone (2) various juice characteristics can be altered. A first juice characteristic that can be altered by passing an amount of juice (3) through the containment zone (2) coincident with an amount of at least one gas which passes through the containment zone (2) can be zeta potential. Colloidal particles, or other particles, in juice (3) can be contaminated by electrostatic adsorption of ions to the surface. This primary adsorption layer can give rise to a substantial surface charge (electric potential at the surface). This surface charge can cause a repulsion to exist between two particles when they approach each other and can also attract counter ions into the vicinity of the particle.

Thus, the colloidal or other particles can have a charged surface with an associated "ion cloud" which extends into the liquid to balance the surface charge over some distance away from particles. The thickness of this ion cloud around the particle determines how close two particles can get to each other before they start experiencing repulsive forces. The size of this "ion cloud" depends on the magnitude of the surface charge which depends on the solution concentration of the adsorbing ion, and the concentration of electrolyte in solution.

The volume defined by the entire ion cloud surrounding a particle and that defined by the slip plane for a particle are not the same things. The counter-ion layer thickness is the thickness of the solution layer around the particle that is required so as to contain enough counter-ions to "balance" the surface charge, while the slip plane involves the thickness of the solvent/ion film which moves with the particle.

Zeta potential (x ) is the electric potential that exists at the "slip plane" - the interface between the hydrated particle and the bulk solution. It is the measurable potential of a solid surface and also called electrokinetic potential. According to the electrostatic principles zeta potential is calculated by the equation,

x = 4p s d / D

d : thickness of the electrical double layer s : the electrical charge in the Stern layer D : dielectrical constant.

The relationship between the value of the zeta potential and flocculation or dispersion in juice (3) favors flocculation of colloidal particles or other particles at low zeta potential values and favors dispersion of colloidal particles at high zeta potential.

As to certain embodiments of the invention, the amount of energy imparted to the juice (3) by increasing velocity, distribution, and delivery of at least one gas into the flow of juice in the containment zone (2) can be adjusted to overcome the zeta potential of the colloidal particles in the juice (3) to promote additional particle to particle collisions. As a non-limiting example, particular embodiments of the invention can be utilized to treat sugar beet juice (3) obtained from diffusion of sugar beets or sugar cane juice (1) obtained by milling sugar cane. The juice (3) can be flowed through the juice distribution element (10)(without limitation a BEX PSW 3FPS140) at about 200 gallons per minute to about 300 gallons per minute (between about 27 cubic feet per minute and 40 cubic feet per minute) at a pressure of about 15 psi to about 40 psi. Between about 108 cubic feet and about 160 cubic feet per minute of gas (4) (air or atmosphere) can be delivered into the dispersion of that amount of juice (3) as it passes through the containment zone (2). Conditioned juice (3) manifests a more rapid production of floe as pH is increased (typically from a range of between about 5.5 pH 6.5 pH to a range of between about 11.5 pH to about 11.8 pH) and increased juice purity can also result in lower sugar color.

Alternate embodiments of the juice conditioner system, further developing sufficient forces during juice (3) dispersal in the presence of at least one gas (4) to introduce such gas into the juice (3) or entrap gas on the surface of particles (without limitation colloidal particles). Increased dispersal velocity of juice droplets (3) or collision of droplets can lead to super saturation of the juice (3) with gas (4) and can even allow for micro bubble or nanobubble formation on the particles themselves. This alternate embodiment of the invention can also reduce zeta potential to induce floe formation at lower pH during conventional preliming of sugar beet juice (3), increase thin juice purity, or reduce color, sugar production as shown by the non-limiting example provided by Figures 3 and 4.

A second juice characteristic which can be altered by passing an amount of juice (3) through the containment zone (2) coincident with passing an amount of at least one gas (4) through the containment zone (2) can be transfer of at least one material in the amount of juice (3) to the amount of gas (4). See Example 3 below. As a non-limiting examples, when juice (3) contains sufficient cations, hydroxide ion (OH^") can act as a anion, which enables carbon dioxide (CO₂) to dissolve into the juice (3) as carbonate ions (CO₃)^~~, or as bicarbonate ions HCO₃ ^". The dissociation of HCO₃ ^" provides a very weak acid. However, when juice (3) contains an insufficient number of cations to allow dissolved CO to form carbonate or bicarbonate ions, an equilibrium results between carbon dioxide and carbonic acid H₂CO₃. Carbonic acid can act as a strong acid in the pH range that juice (3) enters the containment zone (2). See

Similarly, sulfur dioxide (SO ) or ammonium bisulfite (NH₄HSO₃) can be introduced into the juice (3) to control, reduce, or eliminate microbiologic activity, sucrose hydrolysis, formation of invert sugars, or loss of sucrose, or to adjust pH lower. Again, when juice (3) contains sufficient cations, such as calcium, sulphites, such as calcium sulfite can result. However, when juice contains an insufficient number of cations to allow dissolved sulfur dioxide (SO ) to form sulphites, an equilibrium results between sulfur dioxide (SO2), sulfurous acid (H₂SO₃), and sulfuric acid (H₂SO ). Sulfuric acid and sulfurous acid can act as strong acids.

Additionally, other aqueous acids can be generated by the plant during normal growth and other acids are generated by microbial activity including, but not limited to, phosphoric acid, hydrochloric acid, sulfuric acid, citric acid, oxalic acid, succinic acid, fumaric acid, lactic acid (D or L), glycolic acid, pyrrolidone-carboxylic acid, formic acid, acetic acid, butyric acid, maleic acid, propionic acid, or the like. Moreover, other dissolved materials, such as ammonia NH₃, can be generated by the breakdown of amino acids or by the conversion of materials added to the juice such as ammonium bisulfite.

Juice (3) can contain a variety of materials, including, but not limited to, volatile organic compounds; volatile inorganic compound; volatile acids; volatile bases; gases; acetaldehydes; ethanol; acetone; dimethylsulfide; 2-propenenitrile; methyl acetate; isopropanal; 2-methyl propanal; methacrolein; 2-methyl-2-propanol; propanenitrile; 1- propanol; 2-butanone; 2,3-butanedion; ethyl acetate; 2 butanol; methyl propanoate; 2- butanal; 3-methylbutanal; 3 -methyl -2-butanone; isopropal acetate; 2-methyl butanal; 1- butanol, 2-butenenitrile; 2-pentanone; 2,3-pentanedione; ethyl propanoate; propyl acetate; 3-methyl butanentrile; methyl isobutyl ketone; 2-methyl-2-butenal; 3 methyl- 1 -butanol; isopropyl propanoate; isobutyl acetate; 2-methyl-3-pentanol; 2,3-hexanedione; 2- hexanone; ethyl butanoate; butyl acetate; 4-methyl pentanenitrile; 2-hexenal; 3-methyl- 1- butanol acetate; 3-heptanone; 2-heptanone; 5-hepten-2-one; heptanal; 3-octene-2-one; 2- heptenal; 3-octanone; butyl butanoate; 2-methoxy-3 -isopropyl pyrazine; 2-methoxy-3-(l- methylpropyl)pyrazine; alcohols; aldehydes; ketones; volatile acida; carbon monoxide; carbon dioxide; sulfur dioxide; lactic acid; D-lactic acid; L-lactic acid; esters; nitriles; sulfide; pyrazine; acids; acetic acid; carbonic acid; propanonic acid; butanoic acid; pentanoic acid; phosphoric acid; hydrochloric acid; sulfuric acid; sulfurous acid; citric acid; oxalic acid; succinic acid; fumaric acid; glycolic acid; pyrrolidone-carboxylic acid; formic acid; butyric acid; maleic acid; 3-methylbutanoic; 5-methylhexanoic; hexanoic acid; or a heptanoic acid, individually or in various combinations and concentrations.

Again referring primarily to Figure 3, after an amount of at least one material or mixture of materials transfers from the amount of juice (3) to the amount of at least one gas (4) passed through the containment zone (2), that material is released from the containment element (1) through gas relief port(s)(l l) to atmosphere. The release of transferred materials to atmosphere can result in a reduction of such materials in the juice (3) and can alter certain juice characteristics such as capacity to generate hydronium ion, concentration of hydronium ion, acidity, or pH. See also Example 1 and 2 below.

As a non-limiting example, the concentration of carbon dioxide in a volume of sugar beet juice dispersed in the containment zone (2) coincident to delivery of about two to four times the volume of atmospheric gas to the containment zone (2). The pH of the conditioned juice (3) can be increased by 0.05 pH, 0.1 pH, 0.2 pH, 0.3 pH, 0.4 pH, 0.5 pH, 0.6 pH, 0.7 pH, 0.8 pH, 0.9 pH, 1.0 pH, 1.1 pH, 1.2, pH1.3, pH1.4, pH1.5, pH1.6, pH1.7, pH1.8, pH1.9, 2.0 pH. The actual increase in pH value from the initial pH value generally depends upon the kind and quality of juice (3) conditioned, the extent of the increased interface surface area generated throughout the containment zone (2), the duration of time the gas or mixture of gases remains responsive to the interface surface area generated by dispersal of the juice (3), and the partial pressures of the mixture of gases passed through the containment zone (2).

Another juice characteristic which can be altered by transfer of certain materials from the juice (3) can be the demand of the juice for base to achieve a necessary or desired pH, concentration of hydronium ion, or acidity as compared to unconditioned juice or conventionally processed juice. The amount of base added after reducing material in the juice by conditioning in accordance with the invention can be substantially less to establish a desired pH value, such as, between about 11.0 to about 12.0, or between 11.5 to about 12.5, or the range of pH used to "prelime", "main lime", "intermediate lime, or to establish a pH value corresponding to the iso-electric point of any particular non-sucrose substance in the juice, or required to adjust the acidity or alkalinity of the juice to a desired concentration. As a non-limiting example, sugar beet juice (3) conditioned as above-described, can exhibit a reduced lime demand of up to 30%.

Another juice characteristic which can be altered by passing an amount of juice (3) through the containment zone with a coincident amount of at least one gas or a mixture of gases can be color. Importantly, even a minor increase in thin juice purity or a minor reduction in thin juice color can substantially increase the amount of white sugar produced from a ton of sugar beets or sugar cane, or per unit of process liquid.

For example, sugar process system operating at about 8,500 tons per day of sliced sugar beets, with thin juice color at about 4,000 RBU produces a final white sugar color of about 43 RBU. To achieve a "standard" white sugar color of 40 RBU the centrifugal wash procedure must be adjusted to reduce the recycle of sugar at the sugar end. This results in more sugar to washed out and ultimately into molasses reducing sugar yield by about 0.65 tons/hour.

Also, a thin juice color at about 2,500 RBU and thin juice purity of about 92.00 the same sugar process system can produce about 57 tons/hour of white sugar at 30 RBU. If thin juice purity can be increased to about 92.40 white sugar yield can be increased by 0.54 tons/hour.

In certain embodiments of the invention, materials which generate color in juice or in sugar are transferred from the flow of juice (3) as it passes through the containment zone (2) into the at least one gas (4) delivered into the flow of juice (3). The removal of these color generation materials correspondingly reduces the amount of color generated in the conditioned juice, introduces a conditioned juice (3) with less color in subsequent sugar process steps, and can result in less color to wash from the sugar to yield white sugar.

Referring now to Example 3, Table 4, as a non-limiting example, color generation materials such as 2,3 butanedione and 2-butanone are removed from the flow of juice (3) as it passes through the containment zone. These materials are known to generate color in juice and removal can reduce juice color and sugar color.

Another juice characteristic which can be altered by passing an amount of juice (3) through the containment zone (2) with a coincident amount of at least one gas (4) or a mixture of gases (4) can be the molecular structure of certain materials contained in the flow of juice (3). Materials which generate color in juice (3) can be oxidized by exposure to gases (4) delivered into the flow of juice (3) in the containment zone (2). The corresponding oxidized form these materials generate less color or generate no color in juice or in sugar. As a non-limiting example, primary alcohols can be converted to the corresponding aldehydes or carboxylic acids.

With respect to certain embodiments of the juice conditioner system the mixture of gases can be adjusted to further include or increase the amount an oxidant in the gas (4) delivered to the containment zone (2) including, but not limited to, oxygen, ozone, peroxide, air stripped of certain partial pressures of gases, an amount of oxidant capable of converting primary alcohols to corresponding aldehydes or carboxylic acids. A separate oxidant flow generator can be used to disperse oxidant(s) into the flow of juice (3) which passes through the containment zone (2).

Other embodiments of the juice conditioner system further include a heater(s)(12) to establish or maintain juice (3) at a temperature within the range of 60°C and 80°C when dispersed (39) or passed through the containment zone (2) into at least one gas (4). As a non-limiting example, sugar beet juice (3) can be established at or maintained at a temperature which allows desired alteration of juice characteristics such as those above- described. The temperature can be adjusted or maintained at a temperature in a desired range of between about 50°C and about 80°C or can be adjusted or maintained at a specific temperature of about 60°C, about 61°C, about 62°C, about 63°C, about 64°C, about 65°C, about 66°C, about 67°C, about 68°C, about 69°C, about 70°C, about 71°C, about 72°C, about 73°C, about 74°C, about 75°C, about 76°C, about 77°C, about 78°C, about 79°C, and about 80°C, or the like.

Certain embodiments of the juice conditioner system can further include a containment element deflector (13). The containment element deflector (13) can provide an angled false bottom to redirect the flow of juice (3) in the containment zone (2) toward the boundary of the containment zone (2). Redirection of the flow of juice (3) can further increase surface area of the juice (3) exposed to the gas or mixture of gases (4) delivered to the containment zone (2). Redirected flow of juice (3) travels to the boundary of the containment zone (2) and along a path between the interior surface of the containment element (1) and the containment element deflector (13) to the outlet element (15) of the containment element (1).

A deflector aperture element (14) can be located at the apex of the angled surfaces as shown in Figure 3, or through any portion of the angled surfaces as the application requires. Foam generated by juice (3) conditioned by passage through the containment zone (2) or exposure to the gas (4) delivered into the flow of juice as it passes through the containment zone (2) can pass through the deflector aperture element (14) and travel over the angle surface of the containment element deflector (13). The foam can be reduced in volume by impact of the juice (3) flow onto the angled surface of the containment element deflector (13).

With respect to certain embodiments of the juice conditioner system, the containment element (1) can further include a sensor (23) which can generate a signal transmittable to the juice flow generator (9) or the gas flow generator (7). The sensor (23) can have a location to be responsive to accumulation of gases within the containment zone (2), or responsive to transfer of a mixture or single material from the juice (3) to the reduced pressure within the containment zone (2), a reduction in a material(s) in the juice (total dissolved material, certain dissolved materials, concentration of dissolved materials, or concentration of certain dissolved materials), a reduction in acidity of the juice, alkalinity of the juice, an increase in pH of the juice, or other measure that indicates the desired juice characteristic has been altered. The juice flow generator (9) and the gas flow generator (7) can be responsive to the sensor (23) to adjust the flow of juice (3) within the containment zone (16) and deliver sufficient gas (4) to achieve alteration of the juice characteristic(s) for a particular application.

Now again referring primarily to Figures 1, 2, and 3, conditioning juice (3) as above-described can occur in the containment element (1) after which juice (3) may be transferred from the outlet (15) directly to subsequent sugar production steps such as preliming (not shown), to a second or more containment element(s) (1) to repeat the process described above, or to an evacuation containment zone (16).

In certain embodiments of the juice conditioner system, the juice (3) can flow directly to evacuation containment zone (16) without passing through the containment zone (2) or having any gas (4) delivered into the juice (3). In the evacuation containment zone (16), a flow of juice (3) can be established, and if desired or necessary, be dispersed into smaller streams, sprays, or droplets as above-described or other means with one or more juice dispersal element(s) (10), as described above. A pressure reduction generator (17) can reduce the pressure within evacuation containment zone (16) which allows boiling, reduces the boiling point, or increases the vapor pressure, of material(s) within the juice (3) to alter juice characteristics as above-described, including, but not limited to, altering zeta potential of juice (3), altering pH of juice (3), altering amount of material in juice (3), altering molecular structure of material in juice (3), altering color of juice (3), altering floe formation of juice (3), altering lime demand of juice (3), altering purity of juice (3), or the like.

The pressure reduction generator (17) can comprise one or more vacuum pump(s), or as one of several alternatives be a pump which re-circulates liquid from a liquid holding tank through a venturi to generate a reduced pressure at the venturi port. The evacuation zone (16) can be fluidicly coupled to the pressure reduction generator (17) by a conduit between the pressure reduction generator (17) and the evacuation containment element (18).

The evacuation containment element (18) as shown in Figures 1, 2, and 3 can be configured as a closed cylinder(s) providing at least one evacuation containment zone (2) through which a portion or the entire juice (3) flow of a convention sugar beet process facility can be passed. A non-limiting embodiment of the evacuation containment element (18) can have a diameter of about five feet to about seven feet with a height of about eight feet to about twelve feet to provide an evacuation containment zone (16) through which between about 500 gallons and 1000 gallons of juice (3) per minute can pass. Naturally, the evacuation containment element (16) or the containment element (1) can be configured in a variety of geometrical configurations so long as a configuration allows alteration of juice (3) characteristics as above-described, or as desired. After juice passes through the evacuation zone (16), juice flows from the evacuation containment element (18) at a evacuation containment outlet (19).

An evacuation containment element deflector (20) can be further included to redirect juice (3) from the center of the evacuation zone (16) toward the boundary of the evacuation zone (16) to increase residence time in the evacuation zone and increase the surface area of the juice (3) as it flows within the evacuation zone (16).

A evacuation containment element deflector aperture element (21) can be located at the apex of the angled surfaces as shown in Figure 3, or through any portion of the angled surfaces as the application requires. Foam generated by juice (3) conditioned by passage through the evacuation zone (2) can pass through the evacuation containment deflector aperture element (21) and travel over the angle surface of the deflector (20). The foam can be reduced in volume by impact of the juice (3) flow onto the angled surface of the deflector (20).

Further embodiments of the invention can comprise a second or more evacuation containment element (18) in which a reduced pressure can be established and maintained as above-described. Juice (3) can be transferred from the evacuation containment element (18) through outlet (19) and dispersed into the second evacuation zone through a juice dispersal element(s). Alternately, juice (3) exiting the evacuation containment element (18) can be transferred directly to a liming process steps, filtration process steps, chromatography process steps, other purification or clarification steps, as desired.

With respect to certain embodiments of the juice conditioner system, the evacuation containment element (18) can further include a sensor (23) which can generate a signal transmittable to the reduced pressure generator (17). The sensor (23) can have a location to be responsive to accumulation of gases within the evacuation zone (16), or responsive to transfer of a mixture or single material from the juice (3) to the reduced pressure within the evacuation zone (16), a reduction in a material(s) in the juice (total dissolved material, certain dissolved materials, concentration of dissolved materials, or concentration of certain dissolved materials), a reduction in acidity of the juice, alkalinity of the juice, an increase in pH of the juice, or other measure that indicates the desired juice characteristic has been altered. The reduced pressure generator (17) can be responsive to the sensor (23) to adjust the pressure within the evacuation zone (16) to generate a reduced pressure sufficient to achieve alteration of the juice characteristic(s) for a particular application.

These following examples of specific embodiments of the invention are intended to be illustrative of the broad generic concepts with respect to the juice conditioner system and methods of use as above-described. The examples are not intended to limit the possible embodiments of the juice conditioner system encompassed by such broad generic concepts, but rather are intended to provide a sufficient number of specific examples such that the numerous and varied embodiments of the invention encompassed by the generic concepts described can be practiced.

EXAMPLE 1

Juice was obtained by conventional tower diffusion of sugar beet cossettes. A control group and an experimental group each consisting of six substantially identical 500 mL aliquots of the diffusion juice were generated. Each aliquot within the control group and the experimental group was analyzed to ascertain the pH value. As to each aliquot of the diffusion juice in the control group the pH value was about 6.3. Each aliquot within the control group without any further treatment was titrated to an 11.2 pH endpoint with a solution of 50% wt./vol. caustic soda. Each aliquot within the experimental group was treated in accordance with the invention after which the pH of each aliquot was ascertained and each experimental aliquot titrated in substantially identical fashion to the control group to an 11.2 pH endpoint with a solution of 50% wt./vol. caustic soda.

The results are set out in Table 1 below. As can be understood from the table each aliquot of juice prior to any treatment had a pH of about 6.3. The experimental group after treatment in accordance with the invention had increased pH values without the addition of any base, and required a reduced amount of caustic soda to achieve the 11.2 pH endpoint as compared to the control group.

TABLE 1.

The reduction in the amount of caustic soda to reach the 11.2 pH endpoint for the aliquots of juice in the experimental group treated in accordance with the invention as compared to the aliquots of juice in the untreated control group was between about 15.8% and about 22.2%.

EXAMPLE 2.

Juice was obtained by conventional tower diffusion of sugar beet cossettes. A control group and an experimental group each consisting of five substantially identical 500 mL aliquots of the diffusion juice were generated. Each aliquot within the control group and the experimental group was analyzed to ascertain the pH value. As to each aliquot of the diffusion juice in the control group the pH value was about 6.1. Each aliquot within the control group without any further treatment was titrated to an 11.2 pH endpoint with a solution of 30 brixs milk of lime. Each aliquot within the experimental group was treated in accordance with the invention after which the pH of each aliquot was ascertained and each experimental aliquot titrated in substantially identical fashion to the control group to an 11.2 pH endpoint with a solution of 30 brixs milk of lime. The results are set out in Table 2 below. As can be understood from the table each aliquot of juice prior to any treatment had a pH of about 6.1. The experimental group after treatment in accordance with the invention had increased pH values without the addition of any base, and required a reduced amount of milk of lime to achieve the 11.2 pH endpoint as compared to the control group.

TABLE 2.

The reduction in the amount of milk of lime to reach the 11.2 pH endpoint for the aliquots of juice in the experimental group treated in accordance with the invention as compared to the aliquots of juice in the untreated control group was between about 25.0% and about 28.3%.

Also, the data set out in Table 1 and Table 2 provides a comparison of two different types of diffusion apparatus and diffusion methods. Importantly, the data shows that different diffusers or different diffusion methods can generate diffusion juice having significantly different pH values even though pH values attributed to each type of diffusion technology can be substantially internally consistent. See for example the initial pH value of the untreated diffusion juice in Table 1 which shows a pH value of 6.3 as compared to the untreated diffusion juice in Table 2 which a pH value of 6.1.

EXAMPLE 3. Diffusion juice was obtained by conventional tower diffusion of sugar beet cossettes and treated in accordance with the invention using the embodiment shown by Figures 12 and 13 having location between the mixer and the pre-limer. Diffusion juice dispersed at a rate of about 100 cubic foot per minute into a flow of atmospheric gases generated at a rate of about 400 cubic foot per minute (counter current path of 72 inches x 72 inches with couter current path height of about 144 inches) generated transfer a variety of substances from the dispersed juice as identified by gas chromatograph mass spectra analysis shown in Tables 1 and 2 below:

TABLE 3.

Table 3 shows gas chromatography analysis of samples SMBSC 1 and SMBSC 2 (condensates obtained from gas flow after counter current exchange with juice as described herein) with the chromatographs of those samples compared with a gas chromatograph of a sample of a standard mixture of organic acids listed as 1-9 above. As can be understood, treatment of juice in accordance with the invention removed varying amounts of each organic acid included in the standard mixture. TABLE 4.

Table 4 shows gas chromatography/ mass spectrometry analysis of sample SMBSC 5 D (condensates obtained from gas flow after counter current exchange with juice as described herein without use of reduced pressure with a juice temperature of between 60°C and 70°C with the chromatograph of this sample showing various volatile compounds rising above a base line having a curvature predominated by a variety of alcohols.

The basic concepts of the invention may be embodied and claimed in a variety of ways. The invention involves a juice conditioner system useful for the production of sugar, methods of making and using embodiments of the invention, and products generated by using the invention.

While specific illustrative examples of the invention are disclosed in the description and drawings, it should be understood that these illustrative examples are not intended to be limiting with respect to the generic nature of the invention which encompasses numerous and varied embodiments; many alternatives are implicit or inherent. Each feature or element of the invention is to be understood to be representative of a broader function or of a great variety of alternative or equivalent elements. Where the feature or element is described in device-oriented terminology, each element of the device is to be understood to perform a function. Neither the description nor the terminology is intended to limit the scope of the claims herein included solely to an apparatus or to a method.

Particularly, it should be understood that as the disclosure relates to elements of the invention, the words for each element may be expressed by equivalent apparatus terms or method terms ~ even if only the function or result is the same. Such equivalent, broader, or even more generic terms should be considered to be encompassed in the description of each element or action. Such terms can be substituted where desired to make explicit the implicitly broad coverage to which this invention is entitled. As but one example, it should be understood that all actions may be expressed as a means for taking that action or as an element which causes that action. Similarly, each physical element disclosed should be understood to encompass a disclosure of the action which that physical element facilitates. Regarding this last aspect, as but one example, the disclosure of a "flow of juice" should be understood to encompass disclosure of the act of "flowing juice" — whether explicitly discussed or not ~ and, conversely, were there effectively disclosure of the act of "flowing juice", such a disclosure should be understood to encompass disclosure of a "flow of juice" and even a "means for flowing juice". Such changes and alternative terms are to be understood to be explicitly included in the description.

As such, it should be understood that a variety of changes may be made to the invention as described without departing from the essence of the invention. The disclosure encompassing both the explicit embodiment(s) shown, the great variety of implicit alternative embodiments, and the methods or processes are relied upon to support the claims of this application.

Any patents, publications, or other references mentioned in this application for patent are hereby incorporated by reference. In addition, as to each term used it should be understood that unless its utilization is inconsistent with such interpretation, common dictionary definitions should be understood as incorporated by reference for each term and all definitions, alternative terms, and synonyms such as contained in the Random House Webster's Unabridged Dictionary, second edition.

Thus, the applicant(s) should be understood to claim at least: i) each of the juice conditioner systems as herein disclosed and described, ii) the related methods disclosed and described, iii) similar, equivalent, and even implicit variations of each of these devices and methods, iv) those alternative designs which accomplish each of the functions shown as are disclosed and described, v) those alternative designs and methods which accomplish each of the functions shown as are implicit to accomplish that which is disclosed and described, vi) each feature, component, and step shown as separate and independent inventions, vii) the applications enhanced by the various systems or components disclosed, viii) the resulting products produced by such systems or components, ix) methods and apparatuses substantially as described hereinbefore and with reference to any of the accompanying examples, x) the related methods disclosed and described, xi) similar, equivalent, and even implicit variations of each of these systems and methods, xii) those alternative designs which accomplish each of the functions shown as are disclosed and described, xiii) those alternative devices and methods which accomplish each of the functions shown as are implicit to accomplish that which is disclosed and described, ivx) each feature, component, and step shown as separate and independent inventions, xv) the various combinations and permutations of each of the above, and xvi) each potentially dependent claim or concept as a dependency on each and every one of the independent claims or concepts presented.

It should be understood for practical reasons, the applicant may initially present only apparatus or method claims and then only with initial dependencies. The applicant does not waive any right to present additional independent or dependent claims which are supported by the description during the prosecution of this application. The applicant specifically reserves all rights to file continuation, division, continuation-in-part, or other continuing applications to claim the various inventions described without limitation by any claim made in a prior application to the generic nature of the invention or the breadth of any claim made in a subsequent application. Further, the use of the transitional phrase "comprising" is used to maintain "open- end" claims herein, according to traditional claim interpretation. Thus, unless the context requires otherwise, it should be understood that the term "comprise" or variations such as "comprises" or "comprising", are intended to imply the inclusion of a stated element or step or group of elements or steps but not the exclusion of any other element or step or group of elements or steps. Such terms should be interpreted in their most expansive form so as to afford the applicant the broadest coverage legally permissible.

The claims set forth in this specification are hereby incorporated by reference as part of this description of the invention, and the applicant expressly reserves the right to use all of or a portion of such incorporated content of such claims as additional description to support any of or all of the claims or any element or component thereof, and the applicant further expressly reserves the right to move any portion of or all of the incorporated content of such claims or any element or component thereof from the description into the claims or vice- versa as necessary to define the matter for which protection is sought by this application or by any subsequent continuation, division, or continuation-in-part application thereof, or to obtain any benefit of, reduction in fees pursuant to, or to comply with the patent laws, rules, or regulations of any country or treaty, and such content incorporated by reference shall survive during the entire pendency of this application including any subsequent continuation, division, or continuation-in-part application thereof or any reissue or extension thereon.

Claims

VI. CLAIMS I claim:

1. A juice conditioner system, comprising: a. a containment zone; b. an amount of juice which passes through said containment zone; and c. an amount of at least one gas which passes through said containment zone coincident to said amount of juice which passes through said containment zone, and wherein said amount of at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters at least one characteristic of said amount of juice which passes through said containment zone.

2. A juice conditioner system as described in claim 1, wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters zeta potential of said amount of juice which passes through said containment zone.

3. A juice conditioner system as described in claim 2, wherein said amount of juice which passes through said containment zone has a reduced zeta potential.

4. A juice conditioner system as described in claim 1 , wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters charge of a plurality of colloidal particles in said amount of juice which passes through said containment zone.

5. A juice conditioner system as described in claim 4, wherein said amount of juice which passes through said containment zone has a reduced charge of said plurality of colloidal particles.

6. A juice conditioner system as described in claim 1, wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters pH of said amount of juice which passes through said containment zone.

7. A juice conditioner system as described in claim 6, wherein said amount of juice which passes through said containment zone has an increase in pH value.

8. A juice conditioner system as described in claim 7, wherein said increase in pH value of said amount of juice which passes through, said containment zone is selected from the group consisting of: about 0.1 pH, about 0.2 pH, about 0.3 pH, about 0.4 pH, about 0.5 pH, about 0.6 pH, about 0.7 pH, about 0.8 pH, about 0.9 pH, about 1.0 pH, about 1.1 pH, about 1.2 pH, about 1.3 pH, about 1.4 pH, about 1.5 pH, about 1.6 pH, about 1.7 pH, about 1.8 pH, about 1.9 pH, about 2.0 pH.

9. A juice conditioner system as described in claim 7₅ wherein said increase in pH value of said amount of juice which passes through said containment zone reduces an amount of base added to said amount of juice which passes through said containment zone to establish a pH value of between about 11.0 pH and about 12.0 pH.

10. A juice conditioner system as described in claim 7, wherein said increase in pH value of said juice which passes through said containment zone reduces said amount of base added to said amount of juice which passes through said containment zone to establish a pH value corresponding to an iso-electric point of at least one material in said amount of juice which passes through said containment zone.

11. A juice conditioner system as described in claim 9 or 10, wherein said amount of base comprises an amount of base selected from the group consisting of: lime, calcium oxide, calcium hydroxide, and milk of lime.

12. A juice conditioner system as described in claim 1, wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters an amount of said at least one material in said amount of juice which passes through said containment zone.

13. A juice conditioner system as described in claim 12, wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone reduces said amount of said at least one material in said amount of juice which passes through said containment zone.

14. A juice conditioner system as described in claim 13, wherein said at least one material comprises carbon dioxide.

15. A juice conditioner system as described in claim 13, wherein said at least one material is selected from the group consisting of: a volatile organic compound; a volatile inorganic compound; a volatile acid; a volatile base; a gas; an acetaldehyde; an ethanol; an acetone; a dimethylsulfide; a 2-propenenitrile; a methyl acetate; an isopropanal; a 2- methyl propanal; a methacrolein; a 2-methyl-2-propanol; a propanenitrile; a 1-propanol; 2-butanone; a 2,3-butanedion; an ethyl acetate; a 2 butanol; a methyl propanoate; a 2- butanal; a 3-methylbutanal; a 3 -methyl -2-butanone; an isopropal acetate; a 2-methyl butanal; a 1 -butanol, a 2-butenenitrile; a 2-pentanone; a 2,3-pentanedione; an ethyl propanoate; a propyl ^• acetate; a 3-methyl butanentrile; a methyl isobutyl etone; a 2- methyl-2-butenal; a 3 methyl- 1 -butanol; an isopropyl propanoate; a isobutyl acetate; a 2- methyl-3-pentanol; a 2,3-hexanedione; a 2-hexanone; an ethyl butanoate; a butyl acetate; a 4-methyl pentaneni rile; a 2-hexβnal; a 3 -methyl- 1 -butanol acetate; a 3-hβptatιone; a 2- heptanone; a 5-hepten-2-one; a heptanal; a 3-octene-2-one; a 2-heptenal; a 3-octanone; a butyl butanoate; a 2-methoxy-3 -isopropyl pyrazine; a 2-methoxy-3-(l- methylρropyl)pyrazine; an alcohol; an aldehyde; a ketone; a volatile acid; a carbon monoxide; a carbon dioxide; a sulfur dioxide; a lactic acid; a D-lactic acid; an L-lactic acid; an aldehyde; an alcohol; a ketone; an ester; a nitrile; a sulfide; a pyrazine; an acid; an acetic acid; a carbonic acid; a propanonic acid; a butanoic acid; a pentanoic acid; a phosphoric acid; a hydrochloric acid; a sulfuric acid; a sulfurous acid; a citric acid; an oxalic acid; a succinic acid; a fumaric acid; a glycolic acid; a pyrrolidone-carboxylic acid; a formic acid; an acetic acid; a butyric acid; a maleic acid; a 3-methylbutanoic; a 5- methylhexanoic; a hexanoic acid; and a heptanoic acid.

16. A juice conditioner system as described in claim 13, wherein reduction of said amount of said at least one material in said amount of juice which passes through said containment zone reduces color generated in said juice.

17. A juice conditioner system as described in claim 1, wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters transfer rate of said at least one material from said amount of juice which passes through said containment zone to said amount of at least one gas which passes through said containment zone.

18. A juice conditioner system as described in claim 1, wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters transfer rate of a mixture of materials from said amount of juice which passes through said containment zone to said amount of at least one gas which passes through said containment zone.

19. A juice conditioner system as described in claim 16, wherein said mixture of materials includes said at least one material selected from the group consisting of: a volatile organic compound; a volatile inorganic compound; a volatile acid; a volatile base; a gas; an aeβtaldehyde; an ethanol; an acetone; a dimethylsulfide; a 2-propenenitrile; a methyl acetate; an isopropanal; a 2-methyl propanal; a methacrolein; a 2-methyl-2- propanol; a propanenitrile; a 1-propanol; 2-butanone; a 2,3-butanedion; an ethyl acetate; a 2 butanol; a methyl propanoate; a 2- butanal; a 3-methylbutanal; a 3-methyl-2-butanone; an isopropal acetate; a 2-methyl butanal; a 1 -butanol, a 2-butenenitrile; a 2-pentanone; a 2,3-pentanedione; an ethyl propanoate; a propyl acetate; a 3-methyl butanentrile; a methyl isobutyl ketone; a 2-methyl-2-butenal; a 3 methyl- 1 -butanol; an isopropyl propanoate; a isobutyl acetate; a 2-mefhyl-3-pentanol; a 2,3-hexanedione; a 2-hexanone; an ethyl butanoate; a butyl acetate; a 4-methyl pentanenitrile; a 2-hexenal; a 3 -methyl -1 -butanol acetate; a 3-heptanone; a 2-heptanone; a 5-hepten-2-one; a heptanal; a 3-octene-2-one; a 2-heptenal; a 3-octanone; a butyl butanoate; a 2-mefhoxy-3 -isopropyl pyrazine; a 2- methoxy-3-(l-methylpropyl)pyrazine; an alcohol; an aldehyde; a ketone; a volatile acid; a carbon monoxide; a carbon dioxide; a sulfur dioxide; a lactic acid; a D-lactic acid; an L- lactic acid; an aldehyde; an alcohol; a ketone; an ester; a nitrile; a sulfide; a pyrazine; an acid; an acetic acid; a carbonic acid; a propanonic acid; a butanoic acid; a pentanoic acid; a phosphoric acid; a hydrochloric acid; a sulfuric acid; a sulfurous acid; a citric acid; an oxalic acid; a succinic acid; a fumaric acid; a glycolic acid; a pyrrolidone-carboxylic acid; a formic acid; an acetic acid; a butyric acid; a maleic acid; a 3-methylbutanoic; a 5 methylhexanoic; a hexanoic acid; and a heptanoic acid.

20. A juice conditioner system as described in claim 1, 2, 4, 6, 12, 13, or 16, wherein said at least one gas comprises said mixture of gases.

21. A juice conditioner system as described in claim 1, 2, 4, 6, 12, 13, or 16, wherein said at least one gas is selected from the group consisting of: air, atmosphere a mixture of gases containing an amount of ozone greater than atmosphere, a mixture of gases containing an amount of oxygen greater than contained in atmosphere, a mixture of gases containing an amount of nitrogen greater than atmosphere, a mixture of gases containing an amount of hydrogen peroxide greater than atmosphere, a mixture of gases containing an amount of carbon dioxide greater than atmosphere, a mixture of gases containing an amount of argon greater than atmosphere, a mixture of gases containing an amount of helium greater than atmosphere, a mixture of gases containing an amount of krypton greater than atmosphere, a mixture of gases containing an amount of ozone less than atmosphere, a mixture of gases containing an amount of oxygen less than contained in atmosphere, a mixture of gases containing an amount of nitrogen less than atmosphere, a mixture of gases containing an amount of hydrogen peroxide less than atmosphere, a mixture of gases containing an amount of carbon dioxide less than atmosphere, a mixture of gases containing an amount of argon less than atmosphere, a mixture of gases containing an amount of helium less than atmosphere, a mixture of gases containing an amount of krypton less than atmosphere.

22. A juice conditioner system as described in claim 1, wherein said at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone alters said amount of at least one material in said juice which passes through said containment zone.

23. A juice conditioner system as described in claim 22, wherein said amount of at least one material in said juice which passes through said containment zone altered by said at least one gas which passes through said containment zone generates less color in said amount of juice which passes through said containment zone.

24. A juice conditioner system as described in claim 22, wherein said amount of at least one material in said juice which passes through said containment zone altered by said mixture of gases which passes through said containment zone generates less color in said amount of juice which passes through said containment zone.

25. A juice conditioner system as described in claim 22, wherein said at least one material in said juice which passes through said containment zone altered by said at least one gas which passes through said containment zone transfers from said amount of juice which passes through said containment zone to said at least one gas which passes through said containment zone at an increased rate.

26. A juice conditioner system as described in claim 22, wherein said at least one material in said juice which passes through said containment zone altered by said mixture of gases which passes through said containment zone transfers from said amount of juice which passes through said containment zone to said mixture of gases which passes through said containment zone at an increased rate.

27. A juice conditioner system as described in claim 1 , wherein said juice comprises a juice selected from the group consisting of: a sugar beet juice, a sugar cane juice, a liquid obtained from sugar beets, a liquid obtained from sugar cane, a diffusion juice, a sugar beet diffusion juice, a milling juice, a sugar cane milling juice, a sugar beet process liquid, and a sugar cane process liquid.

28. A juice conditioner system as described in claim 1, wherein said juice comprises sugar beet juice.

29. A juice conditioner system as described in claim 1, further comprising a containment element which establishes the boundary of said containment zone.

30. A juice conditioner system as described in claim 29, wherein said amount of juice which passes through said containment zone comprises a flow of juice which passes through said containment zone, and wherein said amount of at least one gas which passes through said containment zone comprises an amount of at least one gas delivered into said flow of juice which passes through said containment zone.

31. A juice conditioner system as described in claim 30, , further comprising a gas transfer conduit coupled to said containment element which terminates in at least one aperture element through which said at least one gas delivered into said flow of juice which passes through said containment zone flows.

32. A juice conditioner system as described in claim 31, wherein said flow of juice which passes through said containment zone comprises a continuous flow of juice which passes through said containment zone.

33. A juice conditioner system as described in claim 32, further comprising a juice flow adjustment means to adjust said continuous flow of juice which passes through said containment zone.

34. A juice conditioner system as described in claim 33, wherein said juice flow adjustment means generates an intermittent flow of said juice which passes through said containment zone.

35. A juice conditioner system as described in claim 33, wherein said juice flow adjustment means generates a pulsate flow of said juice which passes through said containment zone.

36. A juice conditioner system as described in claim 33, wherein said juice flow adjustment means adjusts said flow of juice which passes through said containment zone to achieve alteration of said at least one characteristic.

37. A juice conditioner system as described in claim 33, further comprising a pH sensor which generates a signal which corresponds to pH of said flow of juice which passes through said containment zone, and wherein said juice flow adjustment means responds to said signal which corresponds to pH to adjust said flow of juice which passes through said containment zone to achieve alteration of pH.

38. A juice conditioner system as described in claim 33, further comprising a material sensor which generates a signal which corresponds to said amount of at least one material in said flow of juice which passes through said containment zone, and wherein said juice flow adjustment means responds to said signal which corresponds to said amount of at least one material in said flow of juice which passes through said containment zone to achieve reduction in said amount of at least one material.

39. A juice conditioner system as described in claim 33, further comprising a zeta potential sensor which generates a signal which corresponds to zeta potential of said flow of juice which passes through said containment zone, and wherein said juice flow adjustment means responds to said signal which corresponds to zeta potential of said flow of juice which passes through said containment zone to achieve reduction in said zeta potential.

40. A juice conditioner system as described in claim 33, further comprising a gas flow adjustment means to adjust gas flow delivered to said continuous flow of juice which passes through said containment zone.

41. A juice conditioner system as described in claim 40, wherein said gas flow adjustment means adjusts said gas flow to achieve alteration of said at least one characteristic of said juice which passes through said containment zone.

42. A juice conditioner system as described in claim 41, further comprising a pH sensor which generates a signal which corresponds to pH of said flow of juice which passes through said containment zone, and wherein said gas flow adjustment means re sspt onds to said signal which corresponds to pH of said flow of juice which passes through said containment zone to adjust said flow of gas which passes through said containment zone to achieve alteration of pH.

43. A juice conditioner system as described in claim 41 , further comprising a material sensor which generates a signal which corresponds to said amount of at least one material in said flow of juice which passes through said containment zone, and wherein said gas flow adjustment means responds to said signal which corresponds to said amount of at least one material in said flow of juice which passes through said containment zone to ^• achieve reduction in said amount of at least one material.

44. A juice conditioner system as described in claim 41, further comprising a zeta potential sensor which generates a signal which corresponds to zeta potential of said flow of juice which passes through said containment zone, and wherein said gas flow adjustment means responds to said signal which corresponds to zeta potential of said flow of juice which flows through said containment zone to achieve reduction in said zeta potential.

45. A juice conditioner system as described in claim 30, further comprising a gas flow distribution element to distribute said at least one gas into substantially the entire volume of said flow of juice which passes through 'said containment zone.

46. A juice conditioner system as described in claim 38, wherein said gas distribution element comprises an impeller of a pump.

47. A juice conditioner system as described in claim 38, wherein said gas distribution element comprises a containment element configuration which mixes said flow of juice which passes through said containment zone with said amount of at least one gas delivered into said flow of juice which passes through said containment zone.

48. A juice conditioner system as described in claim 32, further comprising a juice distribution element which divides said continuous flow of juice which passes through said containment zone.

49. A juice conditioner system as described ^' in claim 48, wherein said juice distribution element creates a plurality of streams of juice which pass through said containment zone.

50. A juice conditioner system as described in claim 49, wherein said plurality of streams of juice which pass through said containment zone converge to disperse said amount of juice within said containment zone.

51. A juice conditioner system as described in claim 48, wherein said juice distribution element generates a dispersion of said amount of juice which passes through said containment zone.

52. A juice conditioner system as described in claim 48, wherein said juice distribution element generates a plurality of juice droplets of said amount of juice which passes through said containment zone.

53. A juice conditioner system as described in claim 48, wherein said juice distribution element increases surface area of said amount of juice which passes through said containment zone.

54. A juice conditioner system as described in claim 53₉ wherein said amount of at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone flow counter current.

55. A juice conditioner system as described in claim 54, wherein said surface area of said amount of juice which passes through said containment zone, and wherein said amount of at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone are adjusted to achieve alteration of said at least one juice characteristic.

56. A juice conditioner system as described in claim 55, wherein said juice distribution element generates said plurality of juice droplets which pass through said containment zone, and wherein said gas distribution element delivers said amount of at least one gas into said droplets which pass through said containment zone, and wherein said amount of juice which passes through said containment zone comprises a volume, and wherein said amount of at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone comprises between about two and about eight of said volumes.

57. A juice conditioner system as described in claim 56, wherein said amount of juice which passes through said containment zone comprises between about 53 cubic feet per minute and about 107 cubic feet per minute, and wherein said amount of at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone comprises between about 106 cubic feet per minute and about 856 cubic feet per minute.

58. A juice conditioner system as described in claim 56, wherein said amount of juice which passes through said containment zone comprises about 100 cubic feet per minute, and wherein said amount of at least one gas which passes through said containment zone coincident with said amount of juice which passes through said containment zone comprises about 400 cubic feet per minute. ^'

59. A juice conditioner system as described in claim 58, wherein said containment element has a height of about twelve feet and a width of about six feet and a length of about six feet.

60. A juice conditioner system as described in claim 58, wherein said containment zone has a boundary which conforms to the interior configuration of said containment element, wherein said interior configuration of said containment element has a height of about twelve feet and a width of about six feet and a length of about six feet.

61- A juice conditioner system as described in claim 29, further comprising a heater element which adjusts temperature of said amount of juice which passes through said containment zone.

62. A juice conditioner system as described in claim 1, wherein said heater element adjusts temperature of said amount of juice which passes through said containment zone to a temperature selected from the group consisting of about 60°C, about 61°C, about 62°C, about 63°C, about 64°C, about 65°C, about 66°C, about 67°C, about 68°C, about 69°C, about 70°C, about 71°C, about 72°C, about 73°C, about 74°C, about 75°C, about 76°C, about 77°C, about 78°C, about 79°C, and about 80°C.

63. A juice conditioner system as described in claim 1, further comprising at least one containment element deflector which alters direction of said amount of juice which passes through said containment zone.

.

64. A juice conditioner system as described in claim 1, further comprising at least one ventilation element through which said amount of at least one gas passes to atmosphere.

65. A juice conditioner system as described in claim 1 , further comprising: a. an evacuation zone, wherein said amount of juice passes through said evacuation zone; and b. a reduced pressure within said evacuation zone coincident with passage of said amount of juice through said evacuation zone.

66. A juice conditioner system as described in claim 65, further comprising a gas separator which transfers said amount of at least one gas from said amount of juice as said amount of juice passes through said evacuation zone, and wherein said gas separator transfers said amount of at least one material from said juice as said amount of juice passes through said evacuation zone.

67. A juice conditioner system as described in claim 66, wherein said amount of juice which passes through said reduced pressure in said evacuation zone has an altered zeta potential.

68. A juice conditioner system as described in claim 67, wherein said amount of juice which passes through said reduced pressure in said evacuation zone has a reduced zeta potential.

69. A juice conditioner system as described in claim 68, wherein said amount of juice which passes through said reduced pressure in said evacuation zone has altered charge of a plurality of colloidal particles.

70. A juice conditioner system as described in claim 66, wherein said amount of juice which passes through said reduced pressure in said evacuation zone has a reduced charge of said plurality of colloidal particles.

71. A juice conditioner system as described in claim 66, wherein said amount of juice which passes through said reduced pressure in said evacuation zone has altered pH.

72. A juice conditioner system as described in claim 71, wherein said amount of juice which passes through said reduced pressure in said evacuation zone has an increase in pH value.

73. A juice conditioner system as described in claim 72, wherein said increase in pH value is selected from the group consisting of: about 0.1 pH, about 0.2 pH, about 0.3 pH, about 0.4 pH, about 0.5 pH, about 0.6 pH, about 0.7 pH, about 0.8 pH, about 0.9 pH, about 1.0 pH, about 1.1 pH, about 1.2 pH₅ about 1.3 pH, about 1.4 pH, about 1.5 pH, about 1.6 pH, about 1.7 pH, about 1.8 pH, about 1.9 pH, about 2.0 pH.

74. A juice conditioner system as described in claim 72, wherein said increase in pH value of said amount of juice which passes through said reduced pressure in said evacuation zone reduces an amount of base added to establish a pH value of between about 11.0 pH and about 12.0 pH.

75. A juice conditioner system as described in claim 74, wherein said increase in pH value of said juice which passes through said reduced pressure of said evacuation zone reduces said amount of base added to establish a pH value corresponding to an iso- electric point of said at least one material remaining in said amount of juice which passes through said reduced pressure in said evacuation zone.

76. A juice conditioner system as described in claim 74 or 75, wherein said amount of base comprises an amount of base selected from the group consisting of: lime, calcium oxide, calcium hydroxide, and milk of lime.

77. A juice conditioner system as described in claim 65, wherein said amount of juice which passes through said reduced pressure of said evacuation zone has said amount of at least one material reduced.

78. A juice conditioner system as described in claim 77, wherein said at least one material comprises carbon dioxide.

79. A juice conditioner system as described in claim 78, wherein said amount of at least one material reduced in said amount of juice comprises a mixture of materials.

80. A juice conditioner system as described in claim 77, wherein said at least one material is selected from the group consisting of: a volatile organic compound; a volatile inorganic compound; a volatile acid; a volatile base; a gas; an acetaldehyde; an ethanol; an acetone; a dimethylsulfide; a 2-propenenitrile; a methyl acetate; an isopropanal; a 2- methyl propanal; a methacrolein; a 2-methyl-2-propanol; a propanenitrile; a 1-ρropanol; 2-butanone; a 2,3-butanedion; an ethyl acetate; a 2 butanol; a methyl propanoate; a 2- butanal; a 3-methylbutanal; a 3-methyl-2-butanone; an isopropal acetate; a 2-methyl butanal; a 1 -butanol, a 2-butenenitrile; a 2-pentanone; a 2,3-pentanedione; an ethyl propanoate; a propyl acetate; a 3-methyl butanentrile; a methyl isobutyl ketone; a 2- methyl-2-butenal; a 3 methyl- ϊ -butanol; an isopropyl propanoate; a isobutyl acetate; a 2- methyl-3-pentanol; a 2,3-hexanedione; a 2-hexanone; an ethyl butanoate; a butyl acetate; a 4-methyl pentanenitrile; a 2-hexenal; a 3-methyl-l -butanol acetate; a 3-heptanone; a 2- heptanone; a 5-hepten-2-one; a heptanal; a 3-octene-2-one; a 2-heptenal; a 3-octanone; a butyl butanoate; a 2-methoxy-3 -isopropyl pyrazine; a 2-methoxy-3-(l- methylpropyl)pyrazine; an alcohol; an aldehyde; a ketone; a volatile acid; a carbon monoxide; a carbon dioxide; a sulfur dioxide; a lactic acid; a D-lactic acid; an L-lactic acid; an aldehyde; an alcohol; a ketone; an ester; a nitrile; a sulfide; a pyrazine; an acid; an acetic acid; a carbonic acid; a propanonic acid; a butanoic acid; a pentanoic acid; a phosphoric acid; a hydrochloric acid; a sulfuric acid; a sulfurous acid; a citric acid; an oxalic acid; a succinic acid; a fumaric acid; a glycolic acid; a pyrrolidone-carboxylic acid; a formic acid; an acetic acid; a butyric acid; a maleic acid; a 3-methylbutanoic; a 5- methylhexanoic; a hexanoic acid; and a heptanoic acid.

81. A juice conditioner system as described in claim 77, wherein said amount of at least one material reduced in said amount of juice which passes through said reduced pressure of said evacuation zone reduces color generated in said juice.

82. A juice conditioner system as described in claim 65, wherein said amount of juice comprises a juice selected from the group consisting of: a sugar beet juice, a sugar cane juice, a liquid obtained from sugar beets, a liquid obtained from sugar cane, a diffusion juice, a sugar beet diffusion juice, a milling juice, a sugar cane milling juice, a sugar beet process liquid, and a sugar cane process liquid.

83. A juice conditioner system as described in claim 65, wherein said juice comprises sugar beet juice.

84. A juice conditioner system as described in claim 65, further comprising a evacuation containment element which establishes the boundary of said evacuation zone.

85. A juice conditioner system as described in claim 65, wherein said amount of juice which passes through said reduced pressure of said evacuation zone comprises a continuous flow of juice.

86. A juice conditioner system as described in claim 85, further comprising a juice flow adjustment means to adjust said continuous flow of juice which passes through said evacuation zone.

87. A juice conditioner system as described in claim 86, wherein said juice flow adjustment means generates an intermittent flow of said amount of juice which passes through said evacuation zone.

88. A juice conditioner system as described in claim 86, wherein said juice flow adjustment means generates a pulsate flow of said amount of juice which passes through said containment zone.

89. A juice conditioner system as described in claim 86, where in said juice flow adjustment means to adjust said continuous flow of juice which passes through said reduced pressure in said evacuation zone adjusts said continuous flow of juice to achieve alteration of said at least one characteristic.

90. A juice conditioner system as described in claim 89, further comprising a pH sensor which generates a signal which corresponds to pH of said continuous flow of juice which passes through said reduced pressure of said evacuation zone, and wherein said juice flow adjustment means responds to said signal which corresponds to pH of said continuous flow of juice to adjust said continuous flow of juice which passes through said reduced pressure in said evacuation zone to achieve alteration of pH.

91. A juice conditioner system as described in claim 89, further comprising a material sensor which generates a signal which corresponds to said amount of at least one material in said flow of juice which passes through said reduced pressure in said evacuation zone, and wherein said juice flow adjustment means responds to said signal which corresponds to said amount of at least one material in said flow of juice which passes through said reduced pressure in said evacuation zone to achieve reduction in said amount of at least one material.

92. A juice conditioner system as described in claim 89, further comprising a zeta potential sensor which generates a signal which corresponds to zeta potential of said flow of juice which passes through said reduced pressure of said evacuation zone, and wherein said juice flow adjustment means responds to said signal which corresponds to zeta potential of said flow of juice which passes through said reduced pressure of said evacuation zone to achieve reduction in said zeta potential.

93. A juice conditioner system as described in claim 85, further comprising a pressure adjustment means to adjust pressure in said evacuation zone.

94. A juice conditioner system as described in claim 93, wherein said pressure adjustment means adjusts reduced pressure in said evacuation zone to achieve alteration of said at least one characteristic of said juice which passes through said reduced pressure of said evacuation zone.

95. A juice conditioner system as described in claim 94, wherein said pressure adjustment means responds to said signal generated by said pH sensor to adjust said pressure in said evacuation zone to achieve alteration of pH.

96. A juice conditioner system as described in claim 94, wherein said pressure adjustment means responds to said signal generated by said material sensor to achieve reduction in said amount of at least one material.

97. A juice conditioner system as described in claim 94, wherein said pressure adjustment means responds to said signal generated by said Zeta potential sensor to achieve reduction in said zeta potential.

98. A juice conditioner system as described in claim 85, further comprising a juice distribution element which divides said continuous flow of juice which passes through said reduced pressure of said evacuation zone.

99. A juice conditioner system as described in claim 98, wherein said juice distribution element creates a plurality of streams of juice which pass through said reduced pressure in said evacuation zone.

100. A juice conditioner system as described in claim 99, wherein said plurality of streams of juice which pass through said reduced pressure in said evacuation zone converge to disperse said amount of juice in said reduced pressure in said evacuation zone.

101. A juice conditioner system as described in claim 98, wherein said juice distribution element generates a dispersion of said amount of juice in said reduced pressure of said evacuation zone.

102. A juice conditioner system as described in claim 101, wherein said juice distribution element generates a plurality of juice droplets of said amount of juice in said reduced pressure of said evacuation zone.

103. A juice conditioner system as described in claim 98, wherein said juice distribution element increases surface area of said amount of juice which passes through said reduced pressure of said evacuation zone.

104. A juice conditioner, system as described in claim 103, wherein said reduced pressure in said evacuation zone comprises a reduced pressure in said evacuation zone sufficient to transfer at least a portion of said amount of material from said amount of juice to atmosphere within said evacuation containment element.

105. A juice conditioner system as described in claim 104, further comprising a pressure regulation element which maintains said reduced pressure in said evacuation zone sufficient to transfer at least a portion of said amount of material from said amount of juice to atmosphere within said evacuation containment element.

106. A juice conditioner system as .described in claim 105, wherein said evacuation containment element has a height of about twelve feet and a diameter of about six feet.

107. A juice conditioner system as described in claim 106, wherein said evacuation zone has a boundary which conforms to the interior configuration of said evacuation containment element, wherein said interior configuration of said evacuation containment element has a height of about twelve feet and a diameter of about six feet.

108. A juice conditioner system as described in claim 107, wherein said amount of juice which passes through said reduced pressure in said evacuation zone comprises between about 53 cubic feet per minute and about 107 cubic feet per minute.

109. A juice conditioner system as described in claim 106, wherein said amount of juice which passes through said reduced pressure in said evacuation zone comprises about 100 cubic feet per minute.

110. A juice conditioner system as described in claim 108 or 109, wherein said heater element adjusts temperature of said amount of juice which passes through said reduced pressure in said evacuation zone.

111. A juice conditioner system as described in claim 110, wherein said heater element adjusts temperature of said amount of juice which passes through said evacuation zone to a temperature selected from the group consisting of about 60°C, about FC, about 62°C, about 63°C, about 64°C, about 65°C, about 66°C, about 67°C, about 68°C, about 69°C, about 70°C, about 71°C, about 72°C, about 73°C, about 74°C, about 75°C, about 76°C, about 77°C, about 78°C, about 79°C, and about 80°C.

112. A juice conditioner system as described in claim 109, further comprising at least- one evacuation containment element deflector which alters direction of said amount_' of juice which passes through said evacuation zone.

113. A juice produced in accordance with claims 13, 38, or 43.

11 . A juice produced in accordance with claim 2 or 3.

115. A juice produced in accordance with claim 6, 7, 8, 9, or 10.

11 . A juice produced in accordance with claims 16, 23, or 24.

117. A sugar produced in accordance with claims 16, 23, or 24.

118. A sugar process system which produces sugar in accordance with claim 1.