Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100463 |
Resumo: | Abstract The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems, this industrial step kept untouchable or few studies have been made to change this scenery. This work aimed to evaluate the variables which influence the electrocoagulation performance on the SCJ purification as a sulfur-free crystal sugar process. A fractional factorial design with the surface response methodology was used to evaluate the influence of voltage, pH, soluble solids total (Brix), temperature and distance between the electrodes in the electrocoagulation process. The outputs were turbidity, juice color, sucrose contents (as pol%juice) and Reducing Sugars (RS). Residual aluminum was analyzed by voltammetry to control de aluminum releasing into the treated juice. The electrocoagulation reduced color and turbidity, in special at low pH (2.5), highest voltage (25 V) and minimal distance of electrode (1.0 cm). Although in this conditions, sucrose was converted into RS indicating partial hydrolysis. In this work, the most part of residual aluminum went to floated and precipitated phases (76.8% and 18.1%, respectively), whereas only 5.1% remained in the SCJ clarified. Electrocoagulation/electroflotation proved to be a potential technique as a substitute for sulfitation in SJC treatment, which ensures the production of safe food for humans. |
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Brazilian Journal of Food Technology |
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Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodesSucroseSulfitationClarificationCoagulationAluminumVoltammetryAbstract The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems, this industrial step kept untouchable or few studies have been made to change this scenery. This work aimed to evaluate the variables which influence the electrocoagulation performance on the SCJ purification as a sulfur-free crystal sugar process. A fractional factorial design with the surface response methodology was used to evaluate the influence of voltage, pH, soluble solids total (Brix), temperature and distance between the electrodes in the electrocoagulation process. The outputs were turbidity, juice color, sucrose contents (as pol%juice) and Reducing Sugars (RS). Residual aluminum was analyzed by voltammetry to control de aluminum releasing into the treated juice. The electrocoagulation reduced color and turbidity, in special at low pH (2.5), highest voltage (25 V) and minimal distance of electrode (1.0 cm). Although in this conditions, sucrose was converted into RS indicating partial hydrolysis. In this work, the most part of residual aluminum went to floated and precipitated phases (76.8% and 18.1%, respectively), whereas only 5.1% remained in the SCJ clarified. Electrocoagulation/electroflotation proved to be a potential technique as a substitute for sulfitation in SJC treatment, which ensures the production of safe food for humans.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100463Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.23620info:eu-repo/semantics/openAccessOgando,Felipe Iwagaki BragaXastre,TaísSimões,EduardoAguiar,Claudio Lima deeng2021-09-21T00:00:00Zoai:scielo:S1981-67232021000100463Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-09-21T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes |
title |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes |
spellingShingle |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes Ogando,Felipe Iwagaki Braga Sucrose Sulfitation Clarification Coagulation Aluminum Voltammetry |
title_short |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes |
title_full |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes |
title_fullStr |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes |
title_full_unstemmed |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes |
title_sort |
Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes |
author |
Ogando,Felipe Iwagaki Braga |
author_facet |
Ogando,Felipe Iwagaki Braga Xastre,Taís Simões,Eduardo Aguiar,Claudio Lima de |
author_role |
author |
author2 |
Xastre,Taís Simões,Eduardo Aguiar,Claudio Lima de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Ogando,Felipe Iwagaki Braga Xastre,Taís Simões,Eduardo Aguiar,Claudio Lima de |
dc.subject.por.fl_str_mv |
Sucrose Sulfitation Clarification Coagulation Aluminum Voltammetry |
topic |
Sucrose Sulfitation Clarification Coagulation Aluminum Voltammetry |
description |
Abstract The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems, this industrial step kept untouchable or few studies have been made to change this scenery. This work aimed to evaluate the variables which influence the electrocoagulation performance on the SCJ purification as a sulfur-free crystal sugar process. A fractional factorial design with the surface response methodology was used to evaluate the influence of voltage, pH, soluble solids total (Brix), temperature and distance between the electrodes in the electrocoagulation process. The outputs were turbidity, juice color, sucrose contents (as pol%juice) and Reducing Sugars (RS). Residual aluminum was analyzed by voltammetry to control de aluminum releasing into the treated juice. The electrocoagulation reduced color and turbidity, in special at low pH (2.5), highest voltage (25 V) and minimal distance of electrode (1.0 cm). Although in this conditions, sucrose was converted into RS indicating partial hydrolysis. In this work, the most part of residual aluminum went to floated and precipitated phases (76.8% and 18.1%, respectively), whereas only 5.1% remained in the SCJ clarified. Electrocoagulation/electroflotation proved to be a potential technique as a substitute for sulfitation in SJC treatment, which ensures the production of safe food for humans. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100463 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100463 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.23620 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.24 2021 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702720770048 |