Parameters of Quality in the Production of Piloncillo in Sabanas Huatusco, Veracruz

Abstract

The development of panela or brown sugar in Mexico takes place in small factories or mills commonly called rural agribusinesses. The process is usually handmade, it does not have quality control measures such as good manufacturing practices (GMP) and measurement of physicochemical parameters that can be monitored by the producers to ensure the quality and safety of the product. The importance to evaluate these parameters to contribute to a continuous improvement process to obtain a competitive product in the market. The aim of this study was to determine the quality parameters in each stage of preparation of brown sugar and the final product, by characterizing, monitoring, control and physicochemical analysis of different samples obtained during the process. The results obtained on physicochemical parameters such as humidity, PH, Color Icumsa, ° Brix, Pol, Purity, in the stages of milling or cane juice extraction, concentration of juice or cane syrup and final product, show that they are affected by the degree of maturity and variety of cane used, and the time exposed to high temperature, meladura (cane honey) concentration and adequate filtration process and clarification.