The objective of the current investigation was to examine the influence of raw diffused juice (RDJ) and raw pressed juice (RPJ), alongside various clarifying agents (bentonite, silica sol, gelatin, and activated carbon) on the purification of raw sugar beet juice (RSBJ). The most minimal turbidity values for all treatments were observed in the P5 treatment (1.34 and 10.62 for RDJ and RPJ, respectively). Conversely, the maximum turbidity values were recorded in P1 (7.71 and 37.62 for RDJ and RPJ, respectively) and P2 treatments (19.3 and 47 for RDJ and RPJ, respectively. The colorimetric assessments yielded their minimal values of 481 and 1071 for RDJ and RPJ, respectively, in treatment P5, which comprised a combination of bentonite and activated carbon. Furthermore, bentonite alone (P2) exhibited the least efficacy in ash reduction, with values of 0.66 and 0.88 for RDG and RPJ, respectively. Treatment P3, which contained the highest concentrations of gelatin, demonstrated the most pronounced impact on the colloidal content, achieving levels of 0.49 and 1.06 in RDG and RPG juices, respectively. Furthermore, the lowest protein concentrations in RDG and RPG juice samples (57.06 and 77.65, respectively) were observed in treatment P5, which incorporates both activated carbon and bentonite. In summary, the comparative analysis of the two extraction methodologies revealed that RDJ juices exhibited a significantly higher efficiency than RPJ.
