Sugarcane Juice Processing Research Articles

Pulsed light processing of sugarcane juice: quality evaluation and microbial load assessment.

Freshly extracted sugarcane juice is an ideal substrate for microbial fermentation and browning reactions. The present study is the first report on the potential of pulsed light (PL) processing in improving microbial stability with the retention of major bioactive. PL processing at different levels of voltage (2.1-2.7 kV) and number of pulses (100-200) was explored. The present study aimed to investigate the impact of PL processing on the quality of sugarcane juice, bioactive composition and microbial load. The microbial load, such as aerobic mesophiles, yeast and mold, and total coliform, was reduced to below 1 log colony-forming units mL-1 in juice samples subjected to intense PL treatment at 2.7 kV. The maximum value of the total color difference of the sugarcane juice was below 4.0, even at extreme levels of PL process parameters. In comparison with the unprocessed juice, the reduction in total phenols (Folin ciocalteu reagent assay) and the total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl free radical scavenging assay) was limited to 6% and 16.7%, respectively, when treated at 2.7 kV/200 pulses. The pH and total soluble solids of the juice remained unaffected in all the processed samples. Among the process parameters considered, the treatment voltage was found to significantly affect the quality parameters and microbial load. PL processing at 2.1 kV/170 pulses gave an optimally processed juice with a microbial load below the permissible limit and desirability value of 0.77. The results suggest that the PL treatment is effective for enhancing the microbial stability and maintaining the bioactive components of the sugarcane juice. Furthermore, the outcomes from the present study are expected to pave the way for further in-depth investigation of the effect of PL treatment on the critical quality attributes and shelf life of sugarcane juice. The technology will be useful for adoption by different stakeholders, including manufacturers and retailers in the food processing sector. © 2024 Society of Chemical Industry.

Evaluation of Okra (Abelmoschus esculentus) Powder and Nano CaO as Alternative Clarifiers for Lime in the Processing of Sugarcane Juice

Evaluation of Okra (Abelmoschus esculentus) Powder and Nano CaO as Alternative Clarifiers for Lime in the Processing of Sugarcane Juice

The potential use of supercritical carbon dioxide in sugarcane juice processing

Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering a high quality product can be considered. This study evaluated the combined effect of SC-CO2 and mild temperatures, primarily aiming for the reduction of endogenous microorganisms and enzymes in sugarcane juice (pH~5.5). Pressures (P) ranging from 74 to 351 bar, temperatures (T) between 33 and 67 °C, and holding times (t) between 20 and 70 min were tested in a central composite rotational design. Seventeen trials were performed, comprising three replicates at the central points. Counts of aerobic mesophiles, molds and yeasts, lactic acid bacteria and coliforms at 45 °C, determination of polyphenol oxidase (PPO) and peroxidase (POD) activities, and measurement of color parameters in freshly extracted and processed juice’s samples were carried out. The pH of fresh and processed juice varied between 4.6 and 6.0, and between 4.6 and 6.3, respectively. The number of decimal reductions achieved in mesophiles, molds and yeasts, lactic acid bacteria and coliforms varied between 0.1 and 3.9, 2.1 and 4.1, 0.0 and 2.1, and 0.3 to 2.5, respectively. The percentages of PPO reduction ranged from 3.51% to 64.18%. Regarding the POD, reductions between 0.27% and 41.42% were obtained. Color variations between fresh and processed samples varied between 2.0 and 12.3. As for mesophiles, molds and yeasts reduction, and soluble solids variation, none of the variables or their interactions were significant. In terms of polyphenol oxidase (PPO) reduction, only t was significant; however, T, t, and the interaction between them significantly affected the peroxidase (POD) reduction. In regards to pH variation, P, and the interaction between T and t were significant. P, T, t, and the interaction between T and t played a significant effect on color. The combination of mild temperatures and SC-CO2 can be potentially used for cane juice preservation.

Combined ultrafiltration and ozone processing of sugarcane juice: Quantitative assessment of polyphenols, investigation of storage effects by multivariate techniques and shelf life prediction

Sugarcane juice (SJ) is prone to rapid spoilage post-extraction that limits its storage and marketing. To address this problem, two non-thermal techniques, viz., ultrafiltration (UF) and ozone treatment (OZ) combinedly are attempted. Cumulative enzyme and microbial inactivation effects were obtained by combining the processes (UF-OZ) providing about 85% polyphenoloxidase, 91% peroxidase, 7 log bacteria and 5.2 log yeast and mold inactivation. The effects of processing on major phenolic acids, flavonoids and sensory properties were evaluated. From HPLC characterization, it was found that, caffeic acid (13.22 ppm) which was the most abundant accounting for 50.5% of the total evaluated phenolic acids reduced by 26.7% in processed SJ. Among flavonoids, vitexin and its derivatives (22.19 ppm) constituted the highest proportion (63.3%) of total evaluated flavones which did not decrease significantly (p>0.05) after processing. Principal component analysis (PCA) and hierarchical cluster analysis efficiently distinguished the stored samples and showed the dissimilarities in quality characteristics after 12 weeks of storage. PCA very well outlined the interrelationship status of quality parameters and spoilage indicators associated with browning and microbial degradation. The microbiological stability analysis using microbial growth (Gompertz) model confirmed that the ultrafiltered ozonised sugarcane juice could be safely stored up to 90 days under refrigeration.

Synthesis and Characterization of Promising Economic Biopolymer Composite as a Clarifying Agent for Sugar Industry

Three biopolymer composites (1), (2) and (3) based on chitosan and carboxymethyl cellulose were synthesized, characterized and applied as nontoxic cationic color precipitant and flocculating agents for mixed cane juice (MCJ) and raw syrup refining process. The chemical structure of the obtained composites was elucidated by different techniques, FT-IR, XRD and SEM. They were investigated as a decolorizing agent of colorant matters of MCJ and raw syrup. The composite (1) was chosen and tested for further procedures due to its stability and economically purposes. Composite (1) showed a color removal efficiency of MCJ and raw syrup by 15.8 and 40.7%, respectively, at 200 ppm dosages, compared to the traditional clarification method. All the analyses of MCJ and raw syrup were conducted in the pilot plant to compare between the obtained clarification efficiency in presence of bioclarifying agent and that with the currently used phosphatation process. Also, the obtained results showed that the composite (1) can act as flocculating agent where 50% reduction is in the dosage of anionic flocculant. Moreover, the total cost of chemical aids and maintenance will be decreased by about 2.4 million LE in case of incorporating composite (1) in the clarification process of sugar cane juice.

Storage stability of microfluidized sugarcane juice and associated kinetics

Microfluidization was used as a mechanical method for the preservation of sugarcane juice. Sugarcane juice was microfluidized at 159 MPa/1 cycle and packed in glass bottles and high-density polyethylene (HDPE) stand-up pouches along with a control. The control and microfluidized samples that were stored at 25°C, and control stored at 4°C showed spoilage on the second day and were discarded. A reduction in total soluble solids, pH, and sensory score along with an increase in reducing sugars, polyphenol oxidase activity, color change, dextran content, and microbiological parameters were observed during a 12 day storage period. Reaction kinetics for the parameters was also established. Results showed that microfluidization can extend the shelf-life of sugarcane juice up to 10 days when stored in glass bottles and kept at 4°C. The investigation intends to serve as a case study for researchers working on the processing and preservation of sugarcane juice. Practical applications Sugarcane juice processing and preservation has been a challenging task so far which motivated various researchers worldwide to come up with new and innovative solutions. To this effect, microfluidization technology for beverage processing is now gaining popularity within the food sector. However, it has not been explored completely for sugarcane juice processing. The results of this work highlight optimum processing conditions that would facilitate other researchers to conduct pilot-scale trials for possible commercialization of sugarcane juice. This could also spark a change in the current chemical-based processing operations of food industries by providing an eco-friendly alternative.

STUDY OF SUGAR CANE SUGAR AGROINDUSTRY MECHANICAL METHODS AND CONVENTIONAL METHODS: A COMPARISON OF INCOME

Cane sugar agroindustry is the processing of sugarcane juice into sugar cane using conventional methods. However, along with the development of this agroindustry innovation began to adopt technology with mechanical methods. In the production process, there is the use of inputs that differentiate the impact on agroindustry income which is not yet known for certain, therefore this study aims to: 1) determine the description of the sugar cane agroindustry method mechanical and conventional methods at Kayu Aro, Kerinci District, 2) knowing the comparative income of sugar cane agroindustry with mechanical and conventional methods at Kayu Aro, Kerinci District. This research was conducted on August 10th to September 10th, 2020 at Sungai Asam Village, Kayu Aro, Kerinci District purposively, with the consideration that Sungai Asam Village has the largest area of sugarcane land, sugarcane production, sugar production and the largest number of craftsmen and there are more processing methods from one. The number of samples was 47 people, divided into 33 mechanical craftsmen and 14 conventional craftsmen. The data analysis method used is descriptive analysis, income analysis and comparative analysis of sugar cane agroindustry income with a two difference test mean. (1) The difference in the methods used causes the difference in the amount of sugarcane juice raw material produced by the mechanical method is greater which affects the amount of use of auxiliary materials and the fuel needed is also greater which results in higher sugar production than conventional. So that mechanical processing is better than conventional processing. (2) The income of the mechanical method of cane sugar agroindustry is 40% higher than conventional. This occurs as a result of the difference in the amount of bulk sugar production which is greater than the sugar production at different price levels.Keywords: Sugar Cane, Mechanical, Conventional, Income, Comparison

A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects

AbstractSugarcane juice is a proven health‐promoting drink having a substantial amount of polyphenols, antioxidants, and functional nutrients known to prevent several ailments. Owing to its perishable nature, sugarcane juice is mostly consumed fresh postextraction. Prior to juice extraction, the pretreatment of canes is felt vital and is generally adopted to minimize subsequent postcrushing destructive changes in juice quality. The application of processing techniques to sugarcane juice is crucial, primarily to enhance its shelf‐life and for value‐addition to meet consumers' demand. This review focuses on critical aspects encountered during sugarcane juice processing, which are of prime importance to food scientists. This addresses pretreatment of sugarcanes; physicochemical, nutritional, and functional characteristics of sugarcane juice; its microbiological and biochemical spoilage; processing techniques for enhancing its shelf‐life and/or quality characteristics, and finally its packaging and storage. The understanding of juice characteristics and spoilage has resulted in the introduction of novel processing, packaging, and storage technologies leading to juice products with higher retention of nutritional and quality characteristics. Implementation of such technologies for industrial‐scale processing of sugarcane juice is not only advantageous over the conventional ones but also useful in the development of additive‐free, high‐quality processed juice with natural, and fresh sensory appeal in packaged form. Such an attempt would promote entrepreneurship in sugarcane juice processing and would be useful for the commercialization of shelf‐stable sugarcane juice in packed form.Practical applicationsWith the increasing consumer demands for natural and healthy foods, significant efforts are being made for manufacture and supply of food products which retain valuable nutrients and quality attributes after the processing and packaging operations. Realizing that sugarcane juice is one such food product, which is highly nutritive and is known to prevent several ailments, it is highly required to comprehensively describe several aspects about its shelf life extension and storage stability. To study the effects of processing on sensitive sensory qualities of juice is of utmost importance. The highlights of novel processing technologies reviewed are expected to be useful for food process engineers and industrialists to manufacture shelf‐stable packaged sugarcane juice.

Sedimentation rate of microfluidized sugarcane juice

Sugarcane juice contains unstable particles that readily undergo agglomeration and sedimentation. In this work, microfluidization was used as a processing tool to generate a possible solution to the sedimentation problem in sugarcane juice for the first time. Stoke's law was used to determine the particle sedimentation rate. Experiments were devised to explore the majority of the pressure range of microfluidization (50–200 MPa) with variation in processing cycles (1–7). Particle size and apparent viscosity of sugarcane juice were determined. Microscopic analysis was also carried out to visualize the effect of microfluidization on the particles in the juice. Microfluidization in the pressure range of 50-150 MPa with less than 7 cycles of processing reduced the size of suspended juice particles successfully. Results revealed that 150 MPa pressure with 5 cycles was suitable for sugarcane juice processing as it generates the lowest particle size (~437 nm) and minimum particle sedimentation rate (4.91 × 10−2 mm/day).

Study on Optimization of Compound Flocculant’s Purification Process of Sugarcane Juice

Sugarcane juice contains a lot of non-sugar organic impurities, and most of the non-sugar organic impurities are suspended in the sugarcane juice in the form of colloidal particles, making the juice turbid. Flocculant is an indispensable clarification aid in the cane juice cleaning process, and its use effect will directly affect the production cost of sugar cane sugar and the quality of white granulated sugar products. This paper is based on the sulfite process of sugar production. After the sulfur smoked juice is heated, the composite flocculant is mixed with the sugarcane juice and then settled. The clear juice is taken to determine the physical and chemical indicators, and the clarification effect of the composite flocculant is investigated. The response surface method is optimized to obtain the composite The best material ratio of the flocculant is PAM 1.70ppm, CTS 1.90ppm, diatomaceous earth 2.10ppm, and the compound flocculant with the best material ratio is used for the cane juice cleaning process experiment. The orthogonal test method optimizes the cane juice cleaning process as The cleaning effect is best when the added amount of phosphoric acid is 160 ul/L, the pre-ash pH value is 6.4, and the neutralization pH value is 7.4, the obtained clear juice is clear and bright, and the color value is low.

Purification of Sugarcane Juice (Saccharum officinarum L.) Using Chitosan Membrane with Dead-End Flow System

The purification process of sugarcane juice in a sugar factory mostly uses sulphitation process, separating clear juice from dirty juice using a sedimentation system. Impurities on the processing of sugarcane juice will further cause difficulties, the formation of color, an increase in viscosity, and reducing sugar recovery. Membrane purification technology is offered to overcome these problems. This study aims to determine the effect of chitosan and acetic acid on the performance of chitosan membranes in the clearance of sugarcane juice and to find the best concentration of chitosan and acetic acid for the purification process of sugarcane juice. The filtration process was performed by using the chitosan membrane to process a clear sugarcane juice sample from the pretreatment result, which is assumed as clear juice product from sulphitation process in sugar factory. The results showed that (1) the result of pretreatment had the value from TSS (Total Soluble Solids) of 15.4%; turbidity of 82.33 NTU; and the ICUMSA (International Commission for Uniform Methods of Sugar Analysis) colour of 14970.02 IU. (2) After filtration using membrane, better quality of pretreatment clear sugarcane juice is obtained, characterized by increasing chitosan concentration at each acetic acid level, rejection value of TSS, turbidity, and ICUMSA colour. (3) The best treatment result based on Zeleny multiple attribute method is found in chitosan membrane with concentration of 4%, acetic acid concentration of 1.5% to inject TSS until reaching 12.64%, ICUMSA until reaching 9.89%, and rejection of turbidity until reaching 63.61%. Higher chitosan concentration caused small pore size of the membrane.

Effect of dielectric barrier discharge plasma, ultra-sonication, and thermal processing on the rheological and functional properties of sugarcane juice.

The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30±0.10for untreated to 20.50±0.15during plasma treatment at 45V for 2min and 16.65±0.27during US treatment (40kHz, power 240 W, and time 40min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma-treated sample at 40 and 45V (for 2min) respectively, whereas 18% in TPC and 16% TFC was observed in the US-treated sample (40kHz, power 240 W, and time 30min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) activity) toward maximum at 40V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P<0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45V for 2min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. PRACTICAL APPLICATION: Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.

Optimization of fermenters for ethanol production: Residence Time Analysis apllying Computational Fluid Dynamics

A procura por novas formas de garantir combustível para a sociedade é um grande desafio para cientistas. Uma alternativa interessante ao combustível derivado do petróleo é o etanol produzido a partir da cana-de-açúcar. Apesar do Brasil estar em condições de vantagem na produção de etanol, os equipamentos utilizados na usinas sucroalcooleiras, como os fermentadores por exemplo, ainda necessitam de melhorias em sua eficiência. A geometria do tanque do fermentador tem uma grande influência nos parâmetros do escoamento interno, e consequentemente, afetam fortemente as reações químicas envolvidas no processo. Para melhor eficiência do equipamento, é preciso garantir que o mosto permaneça o tempo adequado dentro do tanque para que as reações químicas sejam completadas. Caso permaneça um tempo maior que o exigido, as reações químicas são prejudicadas. Neste estudo, a influência da geometria do tanque do fermentador na distribuição de tempo de residência (DTR) foi avaliada através da simulação computacional da injeção de um traçador no escoamento. Além disso, vinte geometrias foram simuladas através de um processo de otimização univariada. Resultados mostram que o ângulo entre a tubulação de entrada do tanque é o parâmetro geométrico com maior influência no escoamento. A geometria que garante o ângulo de escoamento ideal deve ter 22,5o de ângulo de entrada, combinada com uma altura de 120 cm para a tubulação de saída. Considerando que os fermentadores são utilizados em processamento de alta escala, as melhorias propostas na geometria do fermentador podem aumentar sua eficiência e reduzir impacto ambiental.

Investigation of High Pressure Induced Inactivation of Peroxidase Enzyme in Sugarcane Juice: A Kinetic Study

Enzymatic spoilage is a major issue during the processing of sugarcane juice. High pressure processing of sugarcane juice was conducted within the domain of 300 – 600 MPa, in combination with temperatures (30-60°C) for dwell times ranging from 10-25 min. Thermal processing of sugarcane juice was performed in the temperature domain of 30- 60°C. The POD exhibited significant thermal resistance (47 % inactivation) at 60 °C/25 min. However, pressurization (600 MPa) at 60°C for 25 min resulted in a 92 % reduction in POD activity. High pressure induced inactivation of POD in sugarcane juice fitted well with the first-order kinetics. The study suggested that inactivation of POD, which is one of the most thermal resistant enzymes in sugarcane juice, ensured the inactivation of all other oxidative enzymes in sugarcane juice.

Investigation of High Pressure Induced Inactivation of Peroxidase Enzyme in Sugarcane Juice: A Kinetic Study

Enzymatic spoilage is a major issue during the processing of sugarcane juice. High pressure processing of sugarcane juice was conducted within the domain of 300 – 600 MPa, in combination with temperatures (30-60°C) for dwell times ranging from 10-25 min. Thermal processing of sugarcane juice was performed in the temperature domain of 30- 60°C. The POD exhibited significant thermal resistance (47 % inactivation) at 60 °C/25 min. However, pressurization (600 MPa) at 60°C for 25 min resulted in a 92 % reduction in POD activity. High pressure induced inactivation of POD in sugarcane juice fitted well with the first-order kinetics. The study suggested that inactivation of POD, which is one of the most thermal resistant enzymes in sugarcane juice, ensured the inactivation of all other oxidative enzymes in sugarcane juice.

Clarifying Capacity of Eco-Friendly Nano Cao and Okra(AbelmoschusEsculentus) Extract on the Processing of Sugarcane Juice: A Review

Sugar cane is the raw material for sugar factories worldwide that amount to about 70% of both refined and raw sugars with only 30% of sugar from sugar beets. The cane or beets are crushed in the factory to extract juice using crushers and millers. The extracted juice is clarified to remove impurities and raise the pH. The important point of clarificant is to produce clear Juice with the lowest or null concentration of insoluble and soluble impurities to achieve maximum sugar yield Chemicals like calcium oxide, CO2, SO2 which are aided with polyamines, bentonite, separanAp 30 and hodag flocculants of high molecular weight polyacrylamide polymer are used to help improve color that is one of the most important parameters in raw sugar quality. The use of SO2 is discouraged by many countries because of the risk involved with residue in sugar and its importation together with CaO which enforced additional funding on manufacturers. However, chemicals used for clarification are expensive and caused environmental problems in areas around the sugar industry. Therefore, nano and vegetative clarificants were considered as potential clarifier by producers of raw sugar and jaggery and even in water treatment. Also, nanotechnology was reported to have worked well in the treatment of waste water and in food industries to detect chemicals and remove biological substances.

High-Pressure Processing of Sugarcane Juice (Saccharum officinarum) for Shelf-Life Extension During Ambient Storage

Freshly extracted sugarcane juice was subjected to high-pressure treatment (HPP) at 523 MPa/50 °C/11 min and thermal treatment at 90 °C/5 min and studied for changes in physicochemical, enzymatic, nutritional qualities and microbial load during 30 days of storage at ambient temperature. Results showed that significant changes were recorded in HPP treated juice in terms of color, antioxidants and phenolic content; however, the change was substantially low when compared to thermal treated samples, thus indicating that HPP treated sugarcane juice can better retain quality parameters. During storage, the total color difference increased significantly in both HPP and TP samples. HPP of sugarcane juice resulted in inactivation of 64% of polyphenol oxidase and 58% of peroxidase enzyme, whereas the corresponding values recorded for thermal were 85% and 75%, respectively. The residual activity of these enzymes decreased during storage. The loss in ascorbic acid was observed to be 11% in HPP treated samples, whereas it was 25% in TP samples. The vegetative microorganism present in the juice was below the detection limit (1 log CFU/mL) up to 25 days. The study indicated that the shelf-life of HPP and TP samples stored at 25 °C was estimated to be 25 and 10 days, respectively, based on sensory qualities, ascorbic acid retention and total color difference. Thus, HPP has a potential to develop packed ready-to-drink sugarcane juice and enhances for its commercialization.

Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice

The influence of moderate electric field was evaluated during thermal treatment of sugarcane juice. Conventional and ohmic heating (OH) experiments at temperatures of 60 and 80°C were conducted to investigate the effect of frequency (0–10⁵ Hz), waveform (sine, square, and triangle) and voltage gradient (0–16.7 V/cm) on inactivation of peroxidase (POD), phenolic compounds stability and color changes. Enzyme activity was significantly (p < .05) affected by OH; the nonthermal effects promoted POD activation at 60°C (mainly at 10 Hz) and inactivation at 80°C (mainly at 100 kHz). It was not found variation of phenolic compounds with the different operational conditions applied. Moreover, the color of the juice was modified using low frequency (possibly due to electrochemical reactions) and different waveforms. Overall, OH is suitable for POD inactivation at 80°C with the usual process parameters (sine wave and 60 Hz) or higher frequencies. PRACTICAL APPLICATIONS: Sugarcane juice is a popular energy drink, nonalcoholic, with sweet and pleasant taste. It is commercialized predominantly in the informal marketplace because its processing and marketing are limited due to its rapid deterioration. The objective of this work is to provide an alternative technology for sugarcane juice processing, ensuring safety, and lower impact on nutritional compounds, allowing its commercialization in formal markets. Ohmic heating (OH) is a faster heating technology, appropriate for pasteurization of heat‐sensitive products. The study of the effect of the process variables (temperatures, electric field frequency, waveform, and electric field strength) on enzyme inactivation, degradation of total phenolic compounds, and color stability is important to support modeling and optimization, making OH a viable technology for sugarcane juice pasteurization.

Dextrans removal from sugarcane juice using dextranase from marine bacterium Arthrobacter oxydans KQ11

Dextrans are microbially produced polysaccharides that detrimentally affect sugarcane juice processing. A decrease in sugar quality and yield can thus severely affect the sugarcane industry. Enzyma...

Thermo-economic evaluation of a new approach to extract sugarcane wax integrated to a first and second generation biorefinery

This study evaluates the integration of supercritical fluid extraction process to obtain sugarcane wax extract from the sugarcane filter cake residue. This cake is eliminated from the decantation process of sugarcane juice in the sugarcane biorefinery and it is generally used as a fertilizer. From this cake a lipophilic material, containing long-chain fatty alcohols and phytosterols, can be selectively recovered by means of the use of supercritical CO2 as extracting solvent. Aspen Plus® software was used to simulate the sugarcane biorefinery producing electricity, conventional and cellulosic ethanol and wax extract. A thermal-economic model was developed in Matlab software to perform energy integration and the economic analysis of this novel biorefinery concept. The results showed that by increasing temperature and pressure of the extraction process it is possible to produce more wax extract at an overall lower investment as lower extraction time is necessary, decreasing the number of extractors working in parallel. The integration of the extraction process to the sugarcane biorefinery had no impact on the overall ethanol production and had small impact on the electricity available for sale to the grid, decreasing only around 3% the net electricity. Payback time is strongly reduced by this integration strategy, decreasing 74% when the best configuration for SFE is adopted. The selling price for the wax extract strongly influences on the economic viability of this process, indicating that the integration of this extraction process to the sugarcane biorefinery is only economic attractive if the wax extract selling price is higher than 26.5 USD/kg.