الفهرس 
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Abstract
Sugar beet (Beta vulgaris L.) one of the most important sugar crops in the world, not only for sugar production but also the secondary production, fodder and organic matter for the soil. It represented about 30% of the world production of sugar in 2015. In Egypt sugar beet is considered the second crop for sugar production and about 50.8% from local production come from sugar beet on 2014 working season and about 56.86%on working season 2015 in Egypt.
The experiment was carried out at delta Sugar Company during 2014 and 2015 working season. The samples of beet roots raw juice and clear juice. And studing of beet juice quality on the purities of fresh and damaged sugar beet, sugar recovery, non sugar, color, purification efficiency and consumption of lime during 2014/2015 working seasons.
The investigation was carried out to study quality of beet juice as affected by different methods of chemical treatments.
The results could be summarized as follows:
1-Chemical characteristics of raw juice extracted from fresh sugar beet roots during working season 2014:
Brix value 16.36% to 19.22%, juice purity 86.2% to 87.13%, reducing sugars 0.31% to 0.37%, dextran content 91.33 to 95.33ppm, hardness content 595 mg CaO/L to 623 mg CaO/L, pH value 6.4 to 6.5 and non-sugars 2.25% to 2.47%.
2- Chemical characteristics of raw juice extracted from fresh sugar beet roots during working season 2015:
Brix value ranged from 16.33% to 17.85%, juice purity ranged from 85.97% to 86.47%, reducing sugars ranged from 0.35% to 0.44%, dextran content ranged from 96 to 106.67ppm, hardness content ranged from 646.67 mg CaO/L to 683.33 mg CaO/L, pH value ranged from 6.1 to 6.5 and non-sugars ranged from 2.28% to 2.40%.
3- Comparison between the raw juices produced from fresh and damaged beets during processing working season 2014:
Brix value for fresh beet 19.77% to 19.88%, Brix value for damaged beet 25.67% to 25.70%,% juice purity for fresh beet 87.85% to 87.90, juice purity for damaged beet 82.40% to 82.64%, reducing sugars for fresh beet 0.06% and 0.06%, reducing sugars for damaged beet 1.66% to 1.69%, dextran content for fresh beet 85 to 88ppm, dextran content for damaged beet 288ppm to 315ppm, hardness