Invert Sugar Research Articles

Functional and physicochemical properties of non-centrifugal cane sugar obtained by three concentration technologies

Non-centrifugal cane sugar (NCS) is characterized by its content of carbohydrates, phenolic compounds, antioxidants, and minerals responsible for its functional properties. A few of these properties change during NCS production owing to thermal processing. This is particularly true when physical and chemical changes occur. This study investigated the effects of three concentration technologies (calandria (CAL), marmite (MAR), and refractance window (RW)) on food safety, functionality, and physical properties. The acrylamide content, antioxidant capacity, phenolic, sugar, and mineral content, color, moisture, glass temperature, and microstructure were determined. The results showed that most of the parameter changes were related to the temperature degradation processes, showing an inverse relationship with phenolic content and a direct relationship with acrylamide content. Sugar content (sucrose inversion and reactive fructose) is related to the Maillard reactions that occur during thermal processing. Caramel colorations were observed with high phenolic content (14.20–18.70 mg/kg) and low acrylamide contents (up to 40 μg/kg). The best results were obtained with concentration technology that employed lower temperatures (marmite). These results suggest that the new concentration technologies used in this study could be an alternative to the traditional process, allowing better quality, functional, and safe food products.

A sustainable approach to green algal bioplastics production from brown seaweeds of Sabah, Malaysia

A significant concern in generating ecologically friendly plastics has paved a way for use of algae-based green bioplastics as a substitute for conventional plastics. This study signifies the production and characterization of biodegradable algae-based bioplastics using alginate extracted from brown seaweeds of Sargassum sp. found abundantly in coastal waters of Sabah, Malaysia. During the extraction of alginate from Sargassum sp., process variables such as the alkali (Na2CO3) concentration, temperature (°C), and time (hours) were optimized by employing ethanol method of extraction. The maximum yield of alginate (20.85 %) was obtained with the following conditions of 3 % of Na2CO3, at 95 °C and 3 h. Then, the extracted alginate was used to synthesize seven bioplastics with different formulations, one in the absence of invert sugar (green plasticizer) as control while the others were blended with 5 %, 10 % and 15 % of invert sugar (IS) respectively. The synthesized bioplastics were further characterized via mechanical test through tensile-strength (TS) and elongation at break (E) while its degradability was evaluated using soil burial test. The results reveal that bioplastics incorporated with IS enhanced the features of the bioplastics as they were more flexible, unlike the control bioplastics which were brittle. Among the formulations used, the bioplastics that comprised of alginate (Alg) 6 % with 5 % IS exhibited the highest TS and were able to degrade completely within 4 days. Thus, this study brings in an insight into the importance of Sargassum sp. as a potential feedstock for the development of green algae-based bioplastics to counter the plastic pollution problems as it can surpass the sustainability matter and environmental challenges caused by disposal of conventional plastics.

Advertisement Strategies adopted for Confectionery Products by FMCG Companies in India

The main objective of writing this paper is to study the advertising strategies adopted by various FMCG Companies with reference to Confectionery Product such as Chocolates, Biscuits, Snacks and Jellies. In today’s scenario advertising a product has become the major source for companies to create awareness in the market. Most of the companies have their focus upon the appeals that they used to make people come to know from their advertisements. Various Promotional Tools they use and advertising is the major one. The enterprises in the confectionery industry produce a variety of chocolate, candies, chewing gum, and other products made from cocoa. Commercial confections are sweetened using a variety of syrups, including maize syrup. Historically, the military has developed chocolate as a high-density nutritional energy source. These items may be used to improve oral health, increase energy, or boost immunity. The inclusion of sweeteners, often sugars, defines confectioneries. Invert sugar, a common ingredient that is sweeter and is produced when sucrose is hydrolyzed. Different syrups, including maize syrup, are used to sweeten commercial confections. The term "confectionery" refers to a class of contemporary foods like chocolate and other confections that have high artificial sweetener content. The military had used to develop specially prepared chocolates historically as a high-density nutritional energy source. The confectionery sector is a collection of sizeable businesses that create a range of chocolate, candy, chewing gum, and other items manufactured from cocoa. These products might be used to boost immunity, give people more energy, or enhance dental health.

Development of Mechanized System for Production of Date-Palm Jaggery Granules

Making of date-palm jaggery (popularly known as khejur gur) with its characteristic aroma and flavor is very popular all over India for making various sweet dishes and confectionery products. It is available only for a short duration between middle of November and end of January. The production of solid jaggery includes sap collection (juice) by tapping, filtration, concentration by boiling, cooling of concentrated juice followed by moulding, drying, and storage. Making date-palm jaggery from the raw juice is an art and requires some skill to get the characteristic aroma bearing product with optimum stickiness and colour. Solid jaggery deteriorates rapidly and becomes liquid within 1 or 2 weeks due to its moisture content, invert sugar, and hygroscopic nature. Granular jaggery having low moisture content (1 - 2%d.b) is very popular, tenders several advantages, such as extended shelf-life, easy handling and distribution, high demand for domestic and international markets. It could be made from either solid jaggery or concentrated juice. Therefore, a manually-powered operated granulator (20 kg capacity) was designed, developed, and tested with 5 levels of moisture content (8.4 to 16.25 %db) and 5 levels of rotational speed (48 - 132 rpm) of blades for the production of desired size of jaggery granules. The mass mean diameter of the particles varied linearly with the moisture content of the feed, yielding particles having an average size of 656 µm (Dp) for feed containing 8.4 (%db) moisture. The mean particle size was as low as 700 µm when the machine was operated at 132 rpm with feed moisture content of 12 (%db). The average particle size of 1000 µm is obtained at feed moisture content of 9.0 (%db) and the agitator rotational speed of 76 rpm.

Determination of Quality Parameters and Sensory Attributes of ‘Jaffa’ Oranges Irradiated as Postharvest Quarantine Treatment Throughout Long-Term Cold Storage

The Mediterranean fruit fly (Ceratitis capitata) is one of the major problems in the citrus producing and trading countries including Turkey. Commercial application of radiation processing can be the alternative and effective solution to overcome this problem. The objective of the present study was the determination the sensory attributes, quality parameters and also cold storage shelf-life of ‘Jaffa’ oranges (Citrus sinensis (L) Osbeck) irradiated (0, 0.5, 1.0 and 1.5 kGy) as considering postharvest quarantine treatment for the Mediterranean fruit fly (Ceratitis capitata). The quality parameters of the control and irradiated oranges were determined in terms of weight loss, pH, titratable acidity, total soluble solids, reducing sugars, vitamin C content, total carotenoids, pectin, color of fruit during cold storage at 4 ± 0.1 oC and 85 - 90 % relative humidity (RH) on the 0, 15, 30 and 45 d of storage. Obtained results showed that, low dose irradiation is applicable regarding as other significant quality parameters of ‘Jaffa’ oranges such as vitamin C, total carotenoids, invert sugars, pectin, weight loss, pH, acidity and total soluble solids did not affect consumption and commercial value of ‘Jaffa’ sweet oranges up to 45 d of storage at 4 oC. According to overall sensory attributes, irradiated fruit were still acceptable as judged by panelists and ≤1.0 kGy irradiation dose more suitable for keeping important attributes of processed ‘Jaffa’ orange fruit.

Studies on Several Medicinal Benefits of Plant Juniperus communis

Juniperus communis Lin is a fragrant evergreen plant of family Pinaceae; Cupressaceae. The aromatic shrub has great potential in treatment of human and animal diseases. The plant is great source of invert sugars, wax, gums, resins, flavonoids leucoanthocyanins, organic acids, aromatic oils, terpenic acids, alkaloids, tannins, lignins, catechin, etc. Berries of juniper or plant extract used as emmenogogue, sudorific, carminative, diuretic, urinary antiseptic, digestive, and anti-inflammatory. The experiments have demonstrated that the plant’s extract as well as essential oils from plant have antifungal, antiviral, antioxidant, and antibacterial activities. Recent studies uncovered the hypolipidemic and cytotoxic activities from Juniperus berries in experimental study. Recent study also shown the insect repellant and insecticidal activity. Thus, the plant or shrub is treasure of medicinal properties, of which some are discovered and some are undiscovered. There is need to study the plant for new activities that can aid in treating many chronic diseases.

Effects of biostimulative fertilizers on the quality of Rubus idaeus L.

The aim of this paper is to analyse the influence of foliar application of a biostimulative fertilizer on some of the elements of raspberry fruit quality of the Polka variety. The research was conducted in 2015, according to the system of controls and treatment. Slavol VVL, a foliar fertilizer with biostimulating effects was applied for treatment. A total of 12 quantitative and qualitative properties were analyzed depending on the influencing factor, namely: total sugar content, reducing sugars, invert sugars, sucrose, water content, dry matter, total acidity, vitamin C, total phenols, total flavonoids and antioxidant capacity, and fruit weight. After the completed analyzes, it can be concluded that raspberry plants treated with Slavol VVL were characterized by the highest values ​​of total acidity (2.07%), dry matter (14.86%), and vitamin C content (25.15 mg/100 g of fresh weight).

Invertase adsorption with polymers functionalized by aspartic acid

Abstract Today, the separation and purification processes are highly preferred over the affinity interactions in the scientific world. Among the materials used for this purpose, magnetic particles and cryogels are very popular. Both polymeric structures have their advantages and disadvantages. In this study, poly(2-Hydroxyethyl methacrylate-N-methacryloyl-L-aspartic acid), poly(HEMA-MAsp), magnetic microparticles, and cryogels were synthesized, and adsorption performances of both polymeric structures were investigated by using invertase from aqueous systems. Invertase (β-fructofuranoside fructohydrolase, EC 3.2.1.26) is a commercially important enzyme used in the food industry to obtain the product called invert sugar, which consists of a mixture of equivalent amounts of glucose and fructose. Therefore, it was preferred as a model enzyme in adsorption studies of polymeric structures. According to the results, 104.1 mg g−1 and 135.5 mg g−1 of adsorption capacity values were obtained for cryogel and magnetic microparticle forms, respectively. Increasing temperature slightly reduced the adsorption capacity of both polymeric structures. In the adsorption/desorption cycle studies performed five times with poly(HEMA-MAsp) polymers, both forms were found to have high reusable properties. It was determined that the activity of invertase immobilized on polymeric structures was preserved at a rate of 83.6% for the particle form and 89.2% for the cryogel form.

Non-invasive rheology measurement employing diode laser imaging

Laser Speckle Rheology (LSR) is an optical technology that allows the non-invasive evaluation of a material’s rheological properties. In order to measure these properties, the mean value of the acquired laser speckle pattern has to be equal to its standard deviation. The acquisition of these patterns referred to as ‘ideal’ or ‘fully developed’ can only be met in the controlled environment of a laboratory so far. Therefore, the narrow-linewidth He-Ne laser is the light source of choice in LSR. In this paper, we propose a method to correct the speckle intensity temporal autocorrelation function, g2(t), of non-ideal speckle patterns of Newtonian fluids, and replace a He-Ne laser with a diode laser. Glycerol-water mixtures in varying ratios (100:0, 80:20, 60:40) as well as inverted sugar syrup with a fixed amount of TiO2 scattering particles are used as phantom samples. The laser speckle patterns created by these lasers were used to calculate the corrected autocorrelation function, the mean square displacement, and the complex modulus. Results demonstrate that the corrected autocorrelation functions of laser speckle patterns acquired with the diode laser are within the same range as the He-Ne laser and that the calculated complex moduli are equivalent (probability value p < .05) within all mixtures analyzed.

Probiotic ice cream withMalus floribundafruit sauce: Quality properties, mineral, and volatile composition

This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5® in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5® counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5®. Novelty impact statement There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5® in ice creams during the 60 days of storage.

Production, Purification and Characterization of Β-D-Fructofuranosidase from Fusarium oxysporum Isolated from Grape Juice and Soil Sample from Sugar Cane Dumpsite

β-D-fructofuranosidase is an important enzyme needed in various industrial setup for the production of invert sugars. Production, purification and characterization of β-D-fructofuranosidase by Fusarium oxysporum under submerged fermentation were investigated. β-D-fructofuranosidase production by Fusarium oxysporum ranged from 36. 2- 65.8% and 7.2 -2 0.1% under different pH and incubation time. pH 7 and 7 days incubation time supported the highest production. β-D-fructofuranosidase production ranged from 16.5 - 44.0% and 27.8 - 68.8% when different organic and inorganic carbon sources were used. Potato peels and fructose supported the highest β-D-fructofuranosidase production. Peptone supported the highest β-D-fructofuranosidase production (37.9%) by Fusarium oxysporum. β-D-fructofuranosidase produced from Fusarium oxysporum was purified by Acetone precipitation method and gel filtration respectively. The crude and purified β-D-fructofuranosidase are 65.79% and 19.57%. pH 7, 35oC and 30oC incubation temperature, 2.0 mg/L of honey and molasses and 1.0 mg/L sucrose supported optimum activity of the crude and purified β-D-fructofuranosidase. The enzyme Kinetic parameters (Km and Vmax) are 0.1285mg/mL and 17.36U/mg. in conclusion, Fusarium oxysporum produced Invertase which can be harness for industrial uses. Keyword: Fusarium oxysporum, Sucrose, Enzyme activity, Purification, Peptone

Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels

Acids hydrolyze gelatin and weaken its gelling capacity in water, which raises concerns about the use of food acids in gelatin-based confections (gummies). This study aimed to understand the effects of citric acid (CA) and heat treatment on the molecular weight (MW) of gelatin and, most importantly, the changes in gelling power in water versus sugar-rich confectionery solutions. The MW distributions of gelatin (6 wt%) in both plain (sweetener-free) and confectionery gels (with up to 80% sweetener solids) were analyzed using gel electrophoresis (SDS-PAGE), and the gelling kinetics and gel properties were characterized using rheology, differential scanning calorimetry, and texture and color analyses. In both plain and confectionery gels, the extent of hydrolysis increased with the CA concentration (0–2%) and the extent of heat treatment (up to 110 °C), which caused the depression of gelling temperature. However, despite CA-catalyzed hydrolyses having detrimental effects on plain gels, some limited hydrolysis with up to 1.5% CA was found to increase gel strength, hardness, and renaturation rate (melting enthalpy) of the confectionery gels, potentially due to the enhanced molecular mobility of gelatin in high viscous gelling matrices. Nonetheless, excessive hydrolysis induced by heating the acidified (1% CA) gummi mixtures to over 100 °C caused a reduced renaturation rate and weakened gel strength. The thermal treatment also promoted sucrose inversion and the Maillard reaction, leading to the development of yellow to brown colors in the final products.

Quantitative determination of acacia honey adulteration by terahertz-frequency dielectric properties as an alternative technique

The dielectric characteristics in the terahertz region contribute to a revealing insight into the material components and provide intermolecular information. The dielectric properties of adulterated honey, described as the real and imaginary parts of the complex dielectric constant (Re[ε] and Im[ε]), were obtained from 0.3 to 1.5 THz. The relationship between invert syrup proportions and complex dielectric constants at different frequencies implied the possibility of using the dielectric property as an indicator of honey authenticity. The selected effective dielectric variables of Re[ε] and Im[ε] and their combination were chosen by stability competitive adaptive reweighted sampling (SCARS) algorithm and then used to establish PLS models. The accuracy and uncertainty result revealed SCARS-PLS model based on the combination of Re[ε] and Im[ε] is the best model relatively. These findings indicated the potential utility of this rapid, non-destructive, and on-site method for authenticity verification.

Detection and evaluation of saccharide adulteration in Italian honey by NMR spectroscopy

The detection of honey adulteration is still an open question, and in these last year's particularly challenging due to the very limited production. This illegal practice is attracting producers worldwide, mostly due to the relevant economic gain available and to the lack of an official analytical method able to detect adulterations, particularly syrups. In the present study the use of both targeted and untargeted NMR spectroscopy have been applied to reveal inulin, corn/malt syrup and invert sugar syrup addition. Untargeted NMR data of pure and artificially adulterated samples in the range of 10–40% were statistical analyzed and OPLS models were used to predict samples spiked with the saccharide adulterants, resulting in very good predictions of the adulteration percentage. Targeted NMR data were concurrently evaluated, allowing to predict the adulteration percentage on the basis of calibration curves. Both these approaches revealed their robust capability in detecting and estimating the percentage of adulteration in the three different botanical origins of Italian honeys, like chestnut, polyfloral and acacia, thus suggesting the potential applicability of this approach to other botanical origins.

Optical properties of honey: FTIR spectroscopy and refractometry

115 samples of honey of various botanical types, geographical origin and harvest year (2019– 2021) were analysed using attenuated total reflection infrared spectroscopy of impaired total reflection, refractometry and biochemical analysis. Initial honey samples in liquid and crystallised states were investigated. Crystalline D-glucopyranose (glucose), D-fructopyranose (fructose), their 40% solutions and invert sugar were used as auxiliary substances. Biochemical analysis was used to determine the glucose content in honey samples. Based on the obtained data, a relationship between the results of biochemical analysis and refractometry (refractive index, the content of invert sugars, humidity) was established. We deduced equations that allow the content of glucose and fructose in honey to be evaluated by the refractive index. Studying honey by IR spectroscopy showed that all investigated samples, regardless of the botanical and geographical origins, can be classified into three groups dominated by: I – glucose, II – fructose and III – mixed, with a close content of two monosaccharides. This allowed the bands characteristic of α- and β-pyranose forms of glucose and fructose to be identified, as well as the nature of their changes depending on the ratio of both monosaccharides in honey as a result of their crystallisation to be assessed. It is noted that the ratio of monosaccharides determines not only the stability of the liquid crystal structure and crystallisation rate in honey but also their optical, biochemical and nutritional properties, which are important for the preferred use of honey in medical and pharmacopoeial practice, dietetics and cosmetology.

Effectiveness of the biodegradable product FitoBotryfun in improving the fruit quality of 'Čačanska Bestrna' blackberry

Blackberry (Rubus subgen. Rubus Watson) cultivar 'Čačanska Bestrna' has long been the most commonly grown blackberry cultivar in the Republic of Serbia, owing to its high adaptability to respective agro-environmental conditions. In recent years, in order to increase the production of biologically valuable food, the fruit growing technology has been directed towards the concepts of integral and organic production. Blackberry grey mould (Botrytis cinerea Pers.) is an economically significant agent of the disease, which during the ripening phase reduces fruit yield by about 30% each year. In this regard, the efficacy of the preventive and curative influence of foliar applied FitoBotryfun was examined for two consecutive years. Incidence of grey mould (degree of infection), morphometric traits (fruit weight and dimensions), chemical traits (soluble solids content, total and inverted sugars, and sucrose content) and fruit mineral nutrient content [macro-(Ca, Mg) and microelements (Fe, Mn, Cu, Zn)] were recorded. A high variability was found in the degree of infection between the different disease management practices (organic and conventional) and significant differences were found in the contents of sugars, Ca, Mg and Fe in the fruit. The variations over the years were observed for the same quality traits, except for fruit height. The results obtained suggest that the foliar application of FitoBotryfun during the growing season can be effective in reducing losses in the quality of blackberry fruit during ripening as well as negative effects of conventional control methods on human health and the environment.

Biochemical content of cherry laurel (Prunus laurocerasus L.) fruits with edible coatings based on caseinat, Semperfresh and lecithin

Cherry laurel is one of the most important cherry species and naturally grown in Black sea region in Turkey. Its fruits are sold at high price in local markets in northern parts of Turkey. Cherry laurel fruits are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on caseinat, Semperfresh and lecithin on the fruit quality, bioactive content and antioxidant activity of cherry laurel fruits stored at 4 ± 1 °C for 15 days was evaluated. The EC fruits compared with uncoated fruits in terms of weight loss, brix, color, pH, titratable acidity, reducing sugar, total sugar, sucrose, total phenolic content, DPPH-IC50, ABTS-IC50, total yeast-mold count, number of total mesophilic aerobic bacteria and ascorbic acid (Vitamin C). Results showed that Semperfresh coating was more promising on titratable acidity (0.26%), pH (4.63), invert sugar (11.77 g/100 g), total sugar (11.96 g/100 g) and sucrose (0.13 g/100 g), caseinat coating was found more promising for count of total yeast-mold count (2.93 log kob/g) and total mesophilic aerobic bacteria (3.44 log kob/g) and lecithin coating was more promising in terms of weight loss (6.77%). For radical scavenging activity and total phenolic content, Semperfresh was found more useful. Thus, caseinat, Semperfresh and lecithin showed to be a promising alternative in prolonging shelf life and preserving the quality of cherry laurel.

Reaction Mechanism of the Microwave-Assisted Synthesis of 5-Hydroxymethylfurfural from Sucrose in Sugar Beet Molasses

5-hydroxymethylfurfural (HMF) stands out among the chemical products derived from biomass as a building block in the chemical industry. The conventional production of HMF is usually carried out from fructose, glucose, or other monosaccharides as feedstock, but sugar beet molasses, a by-product of the sugar industry containing sucrose (45–55%), is promising. This exploratory study used three aqueous stock solutions and one biphasic system as the sources of sucrose. The dehydration of sucrose to 5-hydroxymethylfurfural was assisted by microwave heating and subcritical water conditions. The maximum yield of HMF was 27.8 mol % for the aqueous solution of synthetic sucrose at 80 min of treatment. Although HMF yield was 7.1 mol % in the aqueous sugar beet molasses solution, it increased 2-fold after clarification (15.1 mol %) and 1.6-fold in the biphasic system (11.4 mol %). These are favorable outcomes since this is an exploratory investigation. The pseudo-first-order model fitted experimental data from the conversion of the sucrose from the stock solutions, and kinetic parameters were estimated and compared. The estimated reaction rate constant showed that inversion of sucrose is faster than fructose dehydration to HMF, but the latter reaction was the rate-determining step only for the biphasic system. The maximum partition coefficient value was four between 40 min and 60 min of reaction, calculated at room temperature. These predictions help investigators to estimate conversions and selectivity when pilot plants need to be simulated.

Biological indicators of bee families against the background of stimulating additives

Modeling of hive buildings with the architectonics of cells close to the natural sample against the background of stimulating additives can become an effective biological and technological lever not only in increasing the productivity of bee families, but also in rearing complete offspring in bee generations. This is especially relevant in association to the reproduction of the spring generation of honey bees. A characteristic feature of this period is that bee colonies should show high nesting activity and increase their strength. At the same time, the amino acids of honey bees play an important role in the detoxification of poisons, which is especially characteristic of histidine. The importance of tyrosine in the metabolism of honey bees as a class of insects is difficult to overestimate, because its derivatives play the important role not only in the formation of the exoskeleton of insects, but also in the creation of body color, they are also part of protective secretions and probably serve as chemical mediators of the nervous system. It has been proved that the spring-summer development of bee families was most active after wintering against the background of stimulating additives with inverted sugar syrup with the addition of cobalt chloride or drug Apinik, or in combination with 10 % bee bread and the construction of new-generation wax honeycombs, which compared with the control group, ensured the achievement of the maximum parameters of the growth indices of strength and construction activity for the construction of honeycombs – in 3,0, 4,26, 4,52 and in 0,86, 1,0 and 1,0 (in the control group – 2,61 and 0,57) and increased the live weight of bee individuals of the summer generation by 4,18, 4,6 and 4,7 %. It has been found that minerals, essential amino acids of the drug Apinik, associated with str. Fasium microorganisms, and 10 % bee bread as part of stimulating additives top dressing against the background of the renewal of new-generation wax combs before the main honey collection, increase the volume of hemolymph in inactive worker bees by 6,76–7,63 %, the degree of development of the fat body by 10,0 %, and in nectar-collecting bees by 6,75–8,16 % and 5,56–7,88 %, respectively. At the same time, the increase in the level of the amino acids histidine and tyrosine was recorded in inactive worker bees by 0,76–1,56 % and by 16,56–17,72 %, in nectar-collecting bees by 2,53–3,19 % and 28,68–30,08 %, respectively. This indicates the receipt of the complete generation of working bees of the summer generation, which will actively work on the main honey collection, providing economically useful traits of bee families.

Evaluasi Kinerja Stasiun Penguapan Ditinjau dari Efisiensi Penggunaan Uap di PT. PG Rajawali II, Unit PG. Sindang Laut Cirebon

The evaporation station has an important role in the sugar factory. This station aims to concentrate the sugar solution until it reaches its saturation point (± 60% Brix), so that the process of forming sugar crystals at the cooking station becomes easier. However, the evaporation station also contributes to the highest sucrose inversion compared other stations. Sugar solution (sucrose) is resistant to high temperatures, long periods of time, and low pH. Therefore, it is necessary to evaluate the evaporation station. To reduce the risk of sucrose inversion in the evaporation station, the sugar solution is heated in a pressure vessel (vacuum). Vacuum conditions can lower the boiling point of juice. Performance evaluation of evaporation station is measured by the total temperature drop (ΣΔT). The temperature drop is influenced by the distribution of pressure and temperature in evaporation, as well as the evaporation rate. The values of the parameters are compared with the literatures. The standard for the value of ΣΔT is 40, while the standard evaporation rate for the quadruple effect evaporation system with bleeding is 26 kg/(m2.hour). The results of the evaluation show that the highest ΣΔT value is 40.96 and the evaporation rate is 24.5 kg/(m2.hour), so it can be concluded that the operational condition of the evaporation station at PG Sindang Laut Cirebon is quite good. The evaporation system is also quite efficient. However, the evaporation rate is still categorized as inefficient