Seyed Mohammad Amin Mohammadnezhad, Mina Miladi, Leila Nateghi and Morvarid Yousefi
Testing quality of sugar beets is an important stage of manufacturing sugar and needs physicochemical test in every phase of processing. In this article we examined the laboratory tests that performed in phase of sugar beet slice, raw juice, diluted juice, concentrated juice, and stage of first and second liming and carbonation with samples from three major source of culturing sugar beet in Iran: Mashhad, Qazvin and Buein Zahra. The test results showed that in some of laboratory tests Buein Zahra sample is out of acceptable limits set by Institute of Standards and Industrial Research of Iran (ISIRI) and this sample not suitable for sugar processing unlike Mashhad and Qazvin Samples.
