Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/39068/23813 http://hdl.handle.net/11449/133650 |
Resumo: | The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety. |
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Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHPReflections of the processing of Bisada sugarcane in the quality of vhp sugarSugarcaneVHPSugarSaccharum spp.Simple defecationCana-de-açúcarVHPCana bisada, saccharum spp.Defecação simplesThe aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety.O presente trabalho teve por objetivo comparar a qualidade do caldo clarifi cado e do açúcar Very High Purity (VHP), produzido de cana bisada e com cultivar de maturação precoce no início da safra. Instalou-se o experimento na Usina São Martinho S/A, Pradópolis (SP), sendo os processos de clarifi cação e de produção de açúcar desenvolvidos no Laboratório de Tecnologia do Açúcar e do Álcool, da Faculdade de Ciências Agrárias e Veterinárias (FCAV) da Universidade Estadual Paulista (UNESP), Jaboticabal (SP). Adotouse delineamento experimental inteiramente casualizado, sendo empregadas as cultivares SP83-2847 (bisada) e RB855156 (não bisada), com doze repetições para análises tecnológicas e quatro repetições para a produção de açúcar. O processo de clarifi cação e o caldo clarifi cado foram avaliados quanto à velocidade de sedimentação, volume de lodo formado, teor de sólidos solúveis totais, pH, turbidez, compostos fenólicos, cor e amido. Caracterizouse o açúcar quanto aos parâmetros porcentagem de sacarose aparente, cor, compostos fenólicos, amido, fi ltrabilidade, umidade e fator de segurança. Verifi cou-se que o processo de clarifi cação do caldo não foi afetado pelo processamento de cana bisada. No entanto, o caldo clarifi cado da cultivar SP83-2847 apresentou valor mais elevado para o parâmetro cor e maior teor de sólidos solúveis totais. O açúcar produzido a partir de cana bisada apresentou qualidade similar ao da cultivar de maturação precoce. Conclui-se que o processamento de cana bisada em início de safra não afeta a clarifi cação do caldo e resulta em açúcar VHP com qualidade similar ao da cultivar de maturação precoce.Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Tecnologia, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, Jaboticabal, VIA DE ACESSO PROF. PAULO DONATO CASTELLANE S/N, ZONA RURAL, CEP 14884-900, SP, BrasilUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Tecnologia, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, Jaboticabal, VIA DE ACESSO PROF. PAULO DONATO CASTELLANE S/N, ZONA RURAL, CEP 14884-900, SP, BrasilUniversidade Estadual Paulista (Unesp)Costa, Gustavo Henrique Gravatim [UNESP]Masson, Igor dos SantosRoviero, Juliana Pelegrini [UNESP]Mutton, Márcia Justino Rossini [UNESP]2016-01-28T16:56:01Z2016-01-28T16:56:01Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article281-288application/pdfhttp://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/39068/23813Boletim do Centro de Pesquisa e Processamento de Alimentos, v. 32, n. 2, p. 281-288, 2014.1983-9774http://hdl.handle.net/11449/133650ISSN1983-9774-2014-32-02-281-288.pdf2663920223082171Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporBoletim do Centro de Pesquisa e Processamento de Alimentosinfo:eu-repo/semantics/openAccess2024-06-07T15:31:46Zoai:repositorio.unesp.br:11449/133650Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:55:32.657414Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP Reflections of the processing of Bisada sugarcane in the quality of vhp sugar |
title |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP |
spellingShingle |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP Costa, Gustavo Henrique Gravatim [UNESP] Sugarcane VHP Sugar Saccharum spp. Simple defecation Cana-de-açúcar VHP Cana bisada, saccharum spp. Defecação simples |
title_short |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP |
title_full |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP |
title_fullStr |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP |
title_full_unstemmed |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP |
title_sort |
Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP |
author |
Costa, Gustavo Henrique Gravatim [UNESP] |
author_facet |
Costa, Gustavo Henrique Gravatim [UNESP] Masson, Igor dos Santos Roviero, Juliana Pelegrini [UNESP] Mutton, Márcia Justino Rossini [UNESP] |
author_role |
author |
author2 |
Masson, Igor dos Santos Roviero, Juliana Pelegrini [UNESP] Mutton, Márcia Justino Rossini [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Costa, Gustavo Henrique Gravatim [UNESP] Masson, Igor dos Santos Roviero, Juliana Pelegrini [UNESP] Mutton, Márcia Justino Rossini [UNESP] |
dc.subject.por.fl_str_mv |
Sugarcane VHP Sugar Saccharum spp. Simple defecation Cana-de-açúcar VHP Cana bisada, saccharum spp. Defecação simples |
topic |
Sugarcane VHP Sugar Saccharum spp. Simple defecation Cana-de-açúcar VHP Cana bisada, saccharum spp. Defecação simples |
description |
The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2016-01-28T16:56:01Z 2016-01-28T16:56:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/39068/23813 Boletim do Centro de Pesquisa e Processamento de Alimentos, v. 32, n. 2, p. 281-288, 2014. 1983-9774 http://hdl.handle.net/11449/133650 ISSN1983-9774-2014-32-02-281-288.pdf 2663920223082171 |
url |
http://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/article/view/39068/23813 http://hdl.handle.net/11449/133650 |
identifier_str_mv |
Boletim do Centro de Pesquisa e Processamento de Alimentos, v. 32, n. 2, p. 281-288, 2014. 1983-9774 ISSN1983-9774-2014-32-02-281-288.pdf 2663920223082171 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Boletim do Centro de Pesquisa e Processamento de Alimentos |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
281-288 application/pdf |
dc.source.none.fl_str_mv |
Currículo Lattes reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808128722272780288 |