Guenter Pollach's beet quality update (2)

Update of the table with alkalinity criteria coefficients IIRB 1996

For alkalinity formulae either "beet" or "sugar in beet" were chosen as reference base in published papers. From Hein et al. and Pezzi et al. raw data were available and multiple regressions were calculated for both reference bases here. From the lines in the table, valid for these authors, it is visible that both variants of factors f₁- f₄ are similar and factors can be compared, independent of the reference base. The constants however differ by the sugar content of the beet.
The agreement of coefficients from different authors is poor.

Criterium = K * f₁ + Na * f₂ + αN * f₃ + Inv.S. * f₄ + Const.					K	Na	αN	Inv.S.	Const.
Authors	year	Criterium	Note	Base	f₁	f₂	f₃	f₄	¹⁾
Andersen et al.	1963	eff. alkal. meq/100 g	raw juice	sugar	0.58	0.58	-0.58		-6.80
Schiweck et al.	1993	ionic bal. mmol/100 g	mono-valent	beet	0.92	0.92	-0.57	-1.90	-2.90
Hein et al.	1994	eff. alkal. mmol/100 g	mono-valent	sugar	0.19	0.13	-0.85	-1.51	6.50
Hein et al.	1994	eff. alkal. mmol/100 g	mono-valent	beet	0.19	0.13	-0.82	-1.46	1.11
Pezzi et al.	1995	nat. alkal. meq/100 g	pressed juice	sugar	0.31	0.21	-0.22	-1.85	6.57
Pezzi et al.	1995	nat. alkal. meq/100 g	pressed juice	beet	0.30	0.20	-0.21	-1.76	0.81
Ruiz-Holst et al.	2003	eff. alkal. mmol/100g	bi-valent	sugar	0.05	0.05	-0.16	-0.29	0.93
	2003	eff. alkal. mmol/100g	mono-valent	sugar	0.025	0.025	-0.08	-0.145	0.465

¹⁾ Conversion of Constants based on (17 - 0.6) % sugar on beet in the thick juice

Critical discussion
of papers