Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7914 |
Resumo: | The clarification of sugar cane juice is a major unit operation in producing white sugar. In Brazil, the traditional method for this process is sulfitation, a technique that uses gaseous SO2 and lime. However, this process has shown some restrictions in its use due to environmental and food safety standards. An alternative process is carbonation, which improves sugar quality and reduces environmental damage commonly related to the former process. For optimization and process design purposes, the study of the variables is a prior step. In this work, the clarification of sugar cane juice was carried out using carbon dioxide and the pH effect on parameter of greatest relevance in clarified juice was investigated in the range from 5 to 9, highlighting especially the content of sucrose, reducing sugars, starch, phosphate, turbidity, color ICUMSA, %CaO and ash. Results show that there was no degradation of sucrose, and clarification at pH 9 removes the starch, phosphate and turbidity and increases the degradation of reducing sugars. In the experimental conditions, carbonation with pH lower than 7 were not effective in removing impurities from sugar cane juice. |
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Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914Clarificação do caldo de cana-de-açúcar por carbonatação - ensaios preliminares - doi: 10.4025/actascitechnol.v33i3.7914sugarcane juiceclarificationcarbonationcaldo de cana-de-açúcarclarificaçãocarbonataçãoCiências AgráriasThe clarification of sugar cane juice is a major unit operation in producing white sugar. In Brazil, the traditional method for this process is sulfitation, a technique that uses gaseous SO2 and lime. However, this process has shown some restrictions in its use due to environmental and food safety standards. An alternative process is carbonation, which improves sugar quality and reduces environmental damage commonly related to the former process. For optimization and process design purposes, the study of the variables is a prior step. In this work, the clarification of sugar cane juice was carried out using carbon dioxide and the pH effect on parameter of greatest relevance in clarified juice was investigated in the range from 5 to 9, highlighting especially the content of sucrose, reducing sugars, starch, phosphate, turbidity, color ICUMSA, %CaO and ash. Results show that there was no degradation of sucrose, and clarification at pH 9 removes the starch, phosphate and turbidity and increases the degradation of reducing sugars. In the experimental conditions, carbonation with pH lower than 7 were not effective in removing impurities from sugar cane juice.A clarificação do caldo de cana-de-açúcar constitui uma das principais operações unitárias na obtenção do açúcar branco. No Brasil, o método tradicional deste processo é a sulfitação, técnica que emprega SO2 gasoso e cal. Porém, tem apresentado algumas restrições quanto ao seu uso, de ordem tecnológica, operacional, ambiental e normas de segurança alimentar. Neste sentido, a carbonatação pode ser uma alternativa viável e o estudo de suas variáveis faz-se necessário. O objetivo deste trabalho é a clarificação do caldo de cana-de-açúcar por carbonatação, utilizando CO2 gasoso e cal. O efeito do pH da reação, na faixa de 5 a 9, é avaliado sobre os parâmetros de maior relevância à qualidade do caldo clarificado, destacando-se o teor de sacarose, açúcares redutores, amido, fosfato, turbidez, cor ICUMSA, dureza e cinzas. Observou-se que não houve degradação da sacarose, e a clarificação em pH 9 removeu os maiores percentuais de amido, fosfato e turbidez e maior degradação dos açúcares redutores o que pode ter levado à formação de compostos coloridos, justificando o fato de não serem obtidos os maiores percentuais de remoção de cor neste tratamento. Nas condições do experimento, a carbonatação em pH inferior a 7 apresentou-se pouco eficiente na remoção das impurezas do caldo de cana-de-açúcar.Universidade Estadual De Maringá2011-03-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/791410.4025/actascitechnol.v33i3.7914Acta Scientiarum. Technology; Vol 33 No 3 (2011); 337-341Acta Scientiarum. Technology; v. 33 n. 3 (2011); 337-3411806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7914/7914Hamerski, FabianeAquino, Arislete Dantas deNdiaye, Papa Matarinfo:eu-repo/semantics/openAccess2024-05-17T13:03:11Zoai:periodicos.uem.br/ojs:article/7914Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:03:11Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 Clarificação do caldo de cana-de-açúcar por carbonatação - ensaios preliminares - doi: 10.4025/actascitechnol.v33i3.7914 |
title |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 |
spellingShingle |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 Hamerski, Fabiane sugarcane juice clarification carbonation caldo de cana-de-açúcar clarificação carbonatação Ciências Agrárias |
title_short |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 |
title_full |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 |
title_fullStr |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 |
title_full_unstemmed |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 |
title_sort |
Sugar cane juice clarification by carbonation - preliminary tests - doi: 10.4025/actascitechnol.v33i3.7914 |
author |
Hamerski, Fabiane |
author_facet |
Hamerski, Fabiane Aquino, Arislete Dantas de Ndiaye, Papa Matar |
author_role |
author |
author2 |
Aquino, Arislete Dantas de Ndiaye, Papa Matar |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Hamerski, Fabiane Aquino, Arislete Dantas de Ndiaye, Papa Matar |
dc.subject.por.fl_str_mv |
sugarcane juice clarification carbonation caldo de cana-de-açúcar clarificação carbonatação Ciências Agrárias |
topic |
sugarcane juice clarification carbonation caldo de cana-de-açúcar clarificação carbonatação Ciências Agrárias |
description |
The clarification of sugar cane juice is a major unit operation in producing white sugar. In Brazil, the traditional method for this process is sulfitation, a technique that uses gaseous SO2 and lime. However, this process has shown some restrictions in its use due to environmental and food safety standards. An alternative process is carbonation, which improves sugar quality and reduces environmental damage commonly related to the former process. For optimization and process design purposes, the study of the variables is a prior step. In this work, the clarification of sugar cane juice was carried out using carbon dioxide and the pH effect on parameter of greatest relevance in clarified juice was investigated in the range from 5 to 9, highlighting especially the content of sucrose, reducing sugars, starch, phosphate, turbidity, color ICUMSA, %CaO and ash. Results show that there was no degradation of sucrose, and clarification at pH 9 removes the starch, phosphate and turbidity and increases the degradation of reducing sugars. In the experimental conditions, carbonation with pH lower than 7 were not effective in removing impurities from sugar cane juice. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-03-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7914 10.4025/actascitechnol.v33i3.7914 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7914 |
identifier_str_mv |
10.4025/actascitechnol.v33i3.7914 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7914/7914 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 33 No 3 (2011); 337-341 Acta Scientiarum. Technology; v. 33 n. 3 (2011); 337-341 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315333759107072 |