Abstract
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 SO 2 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.
Highlights
O processo de clarificação do caldo de cana-deaçúcar, destinado à produção de açúcar branco, empregado na maioria das usinas brasileiras é a sulfitação
In Brazil, the traditional method for this process is sulfitation, a technique that uses gaseous SO2 and lime. 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
Summary
Foi utilizado polímero aniônico 1011 adicionado ao caldo de cana-de-açúcar, em solução de concentração 0,1% (m v-1). O sistema da carbonatação do caldo de cana consistiu em um béquer com capacidade de 1 L, mergulhado em um banho termostatizado, um cilindro de CO2, um pH metro com eletrodo de vidro para monitoramento do pH da reação e sensor de platina para temperatura. Inicialmente, 500 g de caldo de cana-de-açúcar foram aquecidos a 80°C em chapa aquecedora, e transferidos ao banho termostático com temperatura previamente ajustada. O caldo foi homogeneizado, retirado do banho e permaneceu à temperatura ambiente durante 60 min., para garantir a sedimentação de todos os precipitados. Com o auxílio de uma pipeta, retirou-se o caldo clarificado e realizaram-se as análises para verificação dos parâmetros de qualidade do caldo de cana-de-açúcar clarificado. O teor de sacarose foi determinado a partir da diferença entre os valores de açúcares redutores (AR) naturalmente presentes no caldo, e os teores de açúcares redutores totais (ART) quantificados, após hidrólise ácida pelo método de quantificação dos açúcares redutores
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
