Abstract
The development of sweet sorghum syrup producing technology for the juice of cultivar Sucrosorgho 506 was completed. The applicability of different existing syrup production technologies including sugar beet-based sugar production technology, and sugar cane processing technology was also tested. The new chemical-free syrup production technology was realized at laboratory-scale and large laboratory-scale. The proposed technology offers a chemical free separation and concentration of carbohydrates, and consists of centrifugal separation; ultrafiltration extended with an approved sterilization followed by nanofiltration to separate carbohydrates and inorganics, and finally a vacuum evaporation to reach syrup state. By using this technology the initial glucose:fructose:sucrose ratio could be preserved in the syrup, therefore not limiting its further use. The possible food application was established by sensory analysis. It was revealed that the syrup produced via the developed process obtained the most attractive character that enables the opportunity to use as natural sweetener.
Highlights
Sorghum vulgare var. saccharatum or Sorghum bicolor was proposed as a potential sugar source in 1975 [1], two years later the idea of its utilization to produce energy came into focus of the interest [2]
4 Conclusion We demonstrated that the juice of Sucrosorgho 506 cultivated in Hungary could be concentrated by modified sugar beet (Method 1) and sugar cane (Method 2) processing technologies the decomposition of monosaccharides was observed during the processes
A four-step, chemical-free separation technology consisting of a centrifugal separation unit (CF), an UF, a nanofiltration unit (NF), and a vacuum evaporation (VE) unit that can be used in a wide range was developed
Summary
Sorghum vulgare var. saccharatum or Sorghum bicolor (hereinafter referred to as sweet sorghum) was proposed as a potential sugar source in 1975 [1], two years later the idea of its utilization to produce energy came into focus of the interest [2]. Sudanense was started in the late 1950s in Hungary [3] and it was succeeded by the cultivation of sweet sorghum Monori Édes in the ’60 [4]. Hungary focused on the cultivation of species that could tolerate the different soils of the Hungarian plain aiming high-yield-green biomass used for forage and silage. Namely Monori Édes, Róna-4 and Sucrosorgho 506 were bred and cultivated solely in the Hungarian Basin [5]. After the determination of sowing and harvesting times, cultivation experiments such as selection of soil types, types and quantity of fertilizers, herbicides [6], and the selection of the appropriate agro technics, the production of juicy cultivars started at large scale. Further cultivation experiments proved that sufficient yield could be obtained even under extremely dry years [8]
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