Non-centrifugal Sugar Research Articles

Evaporation automation at the Central de Mieles de Útica, Colombia, for non-centrifugal sugar cane production: Sustainable optimization strategies

Non-centrifugal sugar cane production is important worldwide for its economic, cultural, culinary, and sustainable impact. Colombia contributes to the Latin American sugar industry and the country's economy, preserving cultural traditions and rural employment. This research analyzed the productive variables of the non-centrifugal evaporation process of sugar cane automation and their relationship based on a descriptive-correlational quantitative methodology. It was found that the sugar levels in the cane granules must be <1.5 %, for which the cane syrup must have between 65.2 and 66.4 °Bx, pH between 4.56 and 5.7, temperature dependent on the altitude of the area and the boiling and sedimentation point <10 %. Automation strategies were proposed with sensors to optimize technological resources in evaporation processes. This will improve operational efficiency, productivity, workplace safety, product quality, and sustainability within the non-centrifugal sugarcane industry, contributing to Sustainable Development Goal 9, which focuses on promoting innovation and industrial infrastructure.

Sustainability analysis of biorefineries applying biotechnological routes to convert bagasse from non-centrifugal sugar production for rural economic development in Colombia

AbstractPanela is the second most important rural agro-industry after coffee in Colombia. This agro-industry produces a large amount of bagasse from non-centrifugal sugar (B-NCSP) without valorization. B-NCSP is used in combustion boilers in panela production, causing greenhouse gas emissions and health problems. This research aims to compare the sustainability of two B-NCSP biorefineries considering the current residue use. The sustainability of the biorefinery scenarios was analyzed to promote rural economic development in Colombia. In both biorefinery scenarios, biogas was evaluated as an energy vector to meet the energy demand of panela production. Two biorefinery scenarios were considered: (i) saccharification, bioethanol, and biogas production and (ii) acid pretreatment, saccharification, xylitol, bioethanol, and biogas production. Experimental data of the pretreatment, saccharification, and anaerobic digestion stages were used as input information in simulations. Technical, economic, environmental, and social metrics were used to estimate a sustainability index. The experimental glucose yield in scenario 2 was 0.42 ± 0.03 (31.52 ± 2.36 g/L) g/g B-NCSP, 1.8 times greater than scenario 1. The biogas yield in scenario 2 was 504.23 ± 21.68 (71.16% CH4) L/kg B-NCSP, 3.3 times greater than scenario 1. Scenario 1 was unfeasible at different scales. Xylitol production helps to improve the economic feasibility in scenario 2 since the payback period was 15 years. This scenario can create 36 job positions with a wage 18% higher than the minimum wage in Colombia (highest sustainability index of 72.44%). Finally, biogas produced in scenario 2 supplies 62.76% of the energy demand needed in the panela production process, reducing the environmental impact.

Product instability studies of non-centrifugal sugar at different storage conditions

Product instability studies of non-centrifugal sugar at different storage conditions

A novel non-centrifugal sugar prepared from tiger nut (Cyperus esculentus L.) meal: Preparation methods and comparison with sugarcane

The lack of research on the rich sucrose in tiger nut meal has been a major obstruction to the comprehensive utilization of tiger nut (Cyperus esculentus L.). In this study, for the first time, tiger nut meal was used to producing non-centrifugal sugar (NCS). Three samples − NCS-W1 (NCS prepared by water extraction and concentrated at 115 °C), NCS-W2 (NCS prepared by water extraction and concentrated at 135 °C), and NCS-E (NCS prepared by 70 % ethanol–water extraction and concentrated at 115 °C) were obtained, with yields of 14.25–14.59 %. These samples and sugarcane NCS products (NCS-C1, NCS-C2, NCS-L) were compared and analyzed in terms of color, pH, turbidity, soluble solid content, and proximate composition. Their Fourier-transformed infrared spectra, crystal patterns, and thermal stabilities were also analyzed. The NCS-W1, -W2, and -E showed excellent performance, and they were better than sugarcane NCS products in terms of free radical scavenging ability and cytoprotective effects. Differences in phenolic acid composition, flavonoid composition, amino acid, mineral content, and vitamins C and E content were also analyzed. This work demonstrates that tiger nut meal might be a new source of NCS. As such it would contribute to the full utilization of tiger nut.

Incorporation of jaggery in beetroot jam enhances its antioxidant properties with acceptable sensory and physicochemical profile

With the growing consumer interest in incorporating healthier foods in diet, the market for functional foods is increasing. The present study focused on developing beetroot jam (BJ) using jaggery (non-centrifugal sugar) as a sweetener. Formulation of BJ was carried out by partial replacement of sugar with jaggery and evaluated for sensory attributes (odor, color, spreadability, taste, acid attribute and overall acceptance) using compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT). The incorporation of jaggery in BJ shifted the acceptances of tatse (CATt = 82.56%), color (CATc = 78.82%), odor (CATo = 73.16%), acid attribute (CATac = 65.01%), overall acceptance (CAToc = 65.61%), and spreadabality (CATs=50.94%). This depreciation, however, did not result in sensory rejection of the jam odor, color, and taste. On the other hand, a sensory rejection started to occur for spreadability, acid attribute, and overall acceptance at jaggery concentrations of 66.92%, 88.1%, and 77.49%, respectively. Physicochemical characterization of BJ for parameters such as color, texture, and rheological properties was carried out. Thermal behaviour of BJ was studied using differential scanning calorimetry (DSC), whereas chemical characterization was performed using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Assessment of nutraceutical and nutritional properties of BJ revealed that an increase in jaggery proportion resulted in an increase in total phenolic content (TPC) and total flavonoid content (TFC), where BJ100 showed the highest TPC and TFC of 2.58 mg GAE/g and 1.08 mg QE/g, respectively. The increase in the polyphenols in BJ correlated positively with the antioxidant activities evaluated through DPPH, FRAP, and ABTS assays. Lastly, the proximate analysis of BJ was carried out for protein, fat, carbohydrates, sugar, and fibre content.

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

Food science innovation depends on consumers’ needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries.

An Experimental-MCE Based Analysis to Identify Appropriate Process Conditions for Producing Quality Non-centrifugal Sugar

An Experimental-MCE Based Analysis to Identify Appropriate Process Conditions for Producing Quality Non-centrifugal Sugar

Quality Improvement of Non-Centrifugal Sugar as Affected by Blanching and Organic Clarification

Quality Improvement of Non-Centrifugal Sugar as Affected by Blanching and Organic Clarification

Non-Centrifugal Sugar (NCS) and Health: A Review on Functional Components and Health Benefits

Non-centrifugal sugar (NCS) is the scientific term the Food and Agriculture Organization (FAO) uses to define a solid product, produced by sugarcane juice evaporation, which is unrefined or minimally refined. NCS is referred to in various names globally, the most significant ones are whole cane sugar, panela (Latin America), jaggery (India) and kokuto (Japan). NCS contains minerals, bioactive compounds, flavonoids and phenolic acids, which have therapeutic potentials from time immemorial. Even though the bioactive property is dependent on the composition, which relies mainly on the agronomic conditions and production process, NCS possesses antioxidant and anti-inflammatory properties. Hence, substituting the consumption of refined sugar with NCS might be helpful in the control of chronic diseases generally connected to oxidative stress and inflammation. Experimental facts from in vitro and in vivo models have proven that NCS plays an essential role in weight management, maintaining insulin sensitivity and preventing neurodegenerative diseases. NCS has also shown hypoglycemic and hypolipidemic effects. This review aims to synopsize the recent literature pertaining to the benefits of NCS in human health. The NCS can be considered a nutraceutical and functional food. However, detailed and regulated studies are important to enhance the beneficial effects in human and animal interventions.

Sustainable juice evaporation unit selection for noncentrifugal sugar production by multicriteria evaluation methods

AbstractIn the conventional practice of producing noncentrifugal sugar (NCS), many technologies are available for juice evaporation, all of which may not be sustainable. The sustainability of these units is dependent on multiple criteria belonging to resources, technical, economic, process‐output, and environmental parameters. This paper presents the work undertaken to identify the most sustainable juice evaporation unit (to produce NCS) among 10 alternatives using three multicriteria evaluation (MCE) techniques, namely TOPSIS, PROMETHEE II, and VIKOR. The analyses were based on 11 evaluation criteria covering four sustainability elements. Analytic hierarchy process (AHP) and entropy weight approaches were used to assess the importance of each criterion for the ranking of evaporation units. The necessary data were obtained from three different decision‐maker groups, namely academics and sustainability promoters, NCS manufacturers, and NCS plant suppliers. The resulting criteria weights indicate that capital cost (with AHP analysis based weights as 16.81, 12.51, 15.30% for decision‐makers groups I, II, III, and a weight of 23.28% from entropy method) is found to be the most crucial criterion. With assessment values of 0.741, 0.186, and 0.048 in TOPSIS, PROMETHEE II, and VIKOR, respectively, “single pan with the improved furnace” emerged to be the most sustainable option. This result is also substantiated by a group priority index of 1.08 obtained through the geometric mean method of analysis. This suggests that “single pan with the improved furnace” is the most sustainable one for NCS production. Furthermore, sensitivity analyses undertaken indicate that “single pan with the improved furnace” is most and least sensitive to “greenhouse emissions” and “process time,” respectively. With these outcomes, this paper demonstrates that the methodology adopted herein could be considered for assessing the sustainability of other process units involved in NCS production.Practical ApplicationsIn the conventional practice of producing NCS, there are various technologies available for the evaporation of juice. This paper narrates the MCE‐based work to identify a sustainable juice evaporation unit. It can be suggested that the most sustainable unit is “single pan with improved furnace” and the least sustainable is “multi‐effect evaporator.” The results of the present analysis suggested that the use of the other nine units for the production of NCS is to be subjected to thorough scrutiny, specifically regarding their sustainability. The methodology taken up for this analysis could be extended for other subprocesses in the NCS production process line to get the most sustainable process line.

Value Addition and Fortification in Non-Centrifugal Sugar (Jaggery): A Potential Source of Functional and Nutraceutical Foods

Nutraceutical, functional or fortified food not only supplements the diet but also assists in developing immunity and preventing diseases. Therefore, it also provides medical benefits apart from nutrition. Individual health and diet are receiving a lot of attention these days. Food products that are healthy, safe, and easy to use are in high demand. A lot of emphases has been directed toward food products with added health benefits. Jaggery (non-centrifugal sugar), made from sugarcane juice, is one of them. It is known to mankind for the last 3000 years and is an essential part of the diet in the rural part of many countries. Jaggery is recognized as a nutraceutical due to the presence of a variety of essential amino acids, antioxidants, phenolics, minerals like calcium, phosphorus, iron, and vitamins. Jaggery has a better natural source and nutrients for health benefits and could be used as a healthier dietary substitute to white sugar. The nutraceutical value of jaggery can be enhanced with value addition and fortification of medicinally important herbs and spices. This would not only enhance the quality of nutritive jaggery but will also offer value-added products with exciting flavors for daily use sweeteners with several nutritional health benefits.

Mucilage and cellulosic derivatives as clarifiers for the improvement of the non-centrifugal sugar production process

Non-centrifugal cane sugar (NCS) is the second most important Colombian agribusiness in social importance. However, the sugar cane industry is facing some challenges caused by the controversial nutritional and safety attributes of NCS.Some Colombian NCS producers employ natural mucilages as clarifiers; but the uncontrolled application of these components has caused a risk of extinction in the mucilage source plants. Other producers employ acrylamide as a clarifier. Health consequences have generated concerns from the consumers and demanded control from the food authorities.Efforts are being made to develop a standard manufacturing methodology to increase NCS productivity and improve its quality, hygiene, and storability. The application of better clarifiers, which provide the best clarifying activity and minimize the toxicity while conserving NCS's natural attributes, is one of the outstanding challenges as well.This study is a proposal which looks for sustainable, natural, nontoxic, and economical clarifiers for the Colombian NCS producers.

Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar.

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.

Acrylamide in non-centrifugal sugar from Latin American markets: in-house validation of an LC-MS/MS method, dietary exposure assessment and risk characterisation in Brazil and Colombia

ABSTRACT A liquid chromatography tandem mass spectrometry method (LC-MS/MS) preceded by a rapid and simple QuEChERS-based sample preparation was developed and validated for the determination of acrylamide in non-centrifugal sugar (NCS), a solid product obtained from sugarcane juice without centrifugation, up to a concentration greater than 90 ºBrix. Adequate linearity in calibration curves, analytical selectivity and sensitivity were achieved. A limit of detection (LOD) and a limit of quantitation (LOQ) of 10 and 20 µg kg−1, respectively, were obtained. Recoveries (84.3–107.5%) and coefficients of variation (CV<15%) for repeatability and reproducibility conditions were appropriate in intraday and interday laboratory conditions. The concentration of acrylamide was determined in 76 commercial samples of NCS from different Latin American countries and ranged from <20 to 1414 µg kg−1. The highest mean acrylamide amounts were found in samples from Peru, Ecuador and Colombia (636, 446 and 401 µg kg−1, respectively). Considering the form of the product, the highest average levels were found in granulated NCS (517 µg kg−1) when compared to block (294 µg kg−1). Within the Colombian samples, organic NCS, made with natural flocculant, presented a higher acrylamide mean concentration (721 µg kg−1) than conventional samples (363 µg kg−1). Although the Margin of Exposure (MOE) values for neurotoxicity suggested that the estimated intakes in Brazil and Colombia are not a concern, MOEs obtained for neoplastic effects raised attention.

Scientific Understanding of the Traditional Practices Followed in India for the Production of Non-Centrifugal Sugar

Scientific Understanding of the Traditional Practices Followed in India for the Production of Non-Centrifugal Sugar

Nutritional Composition and Role of Non-centrifugal Sugar (NCS) in Human Health

Non-centrifugal sugar (NCS) has several traditional names such as brown sugar (Europe &amp; North America), Gula Melaka (Malaysia), Jaggery and Gur (India), Kokuto (Japan), Panela (Colombia) and Muscovado (Philippines). It is obtained by boiling down the sugarcane juice until its water content evaporates. NCS has various benefits for our health as it is anti-diabetic, anti-cariogenic, antioxidant and has radical scavenging activity due to the presence of vitamins, minerals, phenolic acids and flavonoid components as well as total antioxidant capacity. This review provides a general overview of the nutritional composition and health outcomes of NCS compared to refined sugar based on literature published in scientific journals. The NCS can be considered as a nutraceutical and functional food. However, more scientific research will be needed to confirm the outcomes and increase awareness, which could then encourage more usage of this product in sugar- based food.

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

Raw cane sugars have been claimed to be rich in natural phenolic compounds which, in contrast to refined sugar, may increase the nutritional value of foods and contribute to the development of healthier foods and diets. The use of non-refined cane sugars in food formulation seems an interesting option since they provide natural antioxidants with sucrose still being the major sugar present, minimizing the loss of technological properties. However, substitution of refined sugar could imply an undesired impact on physicochemical and sensory properties, conditioning consumer's acceptance. Functional jams (strawberry and kiwifruit) with a larger fruit to sugar ratio than conventional ones, in which white sugar was replaced by granulated jaggery (0, 15, 30, 45, 60 y 75 % w/w) were obtained. Impact of sugar replacement was assessed by evaluating physicochemical properties (moisture, water activity, pH, total soluble sugars, sugar profile (glucose, fructose, sucrose), and optical, rheological, mechanical and antioxidant properties). Sensory properties and microbiological stability were also determined. Jaggery improved the antioxidant properties of jams (total phenolic content, total flavonoid content, antiradical activity by the DPPH and ABTS methods), proportionally to the amount of cane sugar incorporated and more significantly in the case of kiwifruit. Other physicochemical properties were not significantly affected by jaggery, except for color. However, these differences were not crucial in the acceptability tests, since acceptance of jams containing jaggery was generally good, very good when intermediate replacement percentages were used. Conclusions of the present work suggest that granulated jaggery can be used to formulate sugar-rich food products such as jams in order to increase their nutritional value, with little impact on physicochemical properties and good consumer acceptance.

Design of tunnel drier for the non-centrifugal sugar industry

Abstract The quality and shelf-life of NCS (non-centrifugal sugar) mainly depend on the moisture content present in it. NCS formed by the current practice of open sun drying contains moisture substantially greater than the acceptable level of 3%. This paper presents the work undertaken to design a tunnel dryer to achieve the required moisture content of granular NCS for various load conditions. An experimental investigation was conducted on a laboratory-scale dryer to achieve the required moisture content for various loads. This experimental data was compared with the output of two drying models and a validated one that could be used to design an industrial-scale dryer. For various load conditions on each tray and dryer exit temperature, nine different cases were determined. The number of trucks, drying time, and energy requirements were computed using the validated theoretical model. A tunnel dryer with a length, height and width of 18, 1.2 and 1 m respectively and 18 trucks with 24 trays on each truck is shown to be dry 1 tone of NCS based on the minimum energy requirement of 176.49 MJ, and a drying time of 68 min.

A Novel Technique to Characterize and Quantify Crystalline and Amorphous Matter in Complex Sugar Mixtures

Sugar-rich foods are the complex mixtures of different carbohydrates in amorphous and crystalline forms. They are mostly not in equilibrium, and transition from amorphous form to crystalline form is very likely during their storage. It is essential to know the crystalline/amorphous fraction of sugars to study these undesirable changes. The existing techniques are not adequate owing to the nonideal interactions among these sugars. In this work, we propose a novel technique, which first segregates crystals from the amorphous matter by dispersing the food material in an appropriate solvent. This is followed by separation of crystals by filtration, and further quantification and characterization by high-performance liquid chromatography, X-ray diffraction, differential scanning calorimeter and microscopy. Non-centrifugal sugar and fondant, which are mixtures of sucrose, glucose and fructose, are chosen as representative examples to demonstrate the efficacy of the proposed method. On an average, 70–90% of the sucrose in NCS samples was found to be in crystalline state.

Insights into the crystallization phenomenon in the production of non-centrifugal sugar

Crystallization of sucrose in sugar confectioneries is either restricted or proliferated, to achieve desired texture and mouthfeel. Non-centrifugal sugars (NCS) is one such similar confectionery, processed from sugarcane juice and is available in a partially crystalline form. We have found that conditions adopted for crystallization in its production process largely influence its quality and shelf-life. In this work, we study crystallization of sucrose in this mixture through microscopic analysis, differential scanning calorimetry, and moisture sorption isotherm. The influence of stirring time, cooling policy and content of reducing sugars (RS) on crystallization and crystal size distribution of NCS is elucidated. The analysis depicted favourable crystal growth during slow cooling policy which allows longer stirring time and higher moisture removal before solidification. The RS content has a major influence on crystallization, and that the yield was found to be 82.15% and 69.26% for RS 5.9% and 11.6%, respectively, under otherwise similar conditions. It was observed that the rapid cooling policy results in relatively smaller crystals for both the RS values. • Relevance of sucrose crystallization in production of non-centrifugal sugar. • The roles of accompanying solidification, and moisture removal steps are explained. • The impact of cooling policy on crystal growth, size and yield is studied. • The effect of reducing sugars on sucrose crystallization is presented. • Moisture and crystal size were found to govern the texture of non-centrifugal sugar.