Sorghum Syrup Research Articles

DESTRUCTION OF MICROORGANISMS AND DEFORMATION OF PLASTIC JARS BY HOT SORGHUM SYRUP

ABSTRACT Sweet sorghum syrup was heated at 49° to 71°C and filled into glass jars of 200 mL capacity that contained each of four microorganisms (Bacillus subtilis; Byssochlamys nivea; Saccharomyces rouxii; and Aspergillus niger) at 0, 1,000 or 10,000 CFU/mL syrup. Counts were determined on syrup immediately after filling into the jars and after four months storage. The heated syrup at all temperatures significantly reduced the survival of bacteria and fungi at the time of filling. After four months, no bacteria could be detected in syrup at each temperature, and no fungi could be detected at 66° and 71°C. The heat of syrup at 71°C or lower did not cause single layer polypropylene jars to become deformed; however, at 77° and 82°C deformation occurred such that the jars were unsatisfactory for the packaging of syrup. Therefore, syrup can be filled at 66° and 71° into single layer polypropylene jars. At these temperatures, common spoilage microflora were destroyed or inactivated during storage, and the plastic jars did not become deformed.

Microbial Changes in Sweet Sorghum ( Sorghum bicolor ) Juices

Juice freshly expressed from Sorghum bicolor for making sweet sorghum syrup contained 10 microorganisms per ml. The dominant bacterium was Leuconostoc mesenteroides, followed by gram-negative rods. Lactobacilli, yeasts, and nonfecal coliform bacteria each comprised about 1% of the microbial population. Spoilage of juice, manifested by a sour odor, discoloration, and foaming, occurred between 5 and 12 h at ambient temperatures. Spoilage was correlated with a drop in pH from 4.9 to 4.5 L. mesenteroides was the dominant spoiling agent at 20 degrees C, and Lactobacillus plantarum was the dominant spoiling agent at 32 degrees C, as determined by pure culture studies. Juice may be stored for 14 days at 4 degrees C if promptly refrigerated.

Simulation of a Sweet Sorghum Juice Production System

ABSTRACT A project to develop a community-sized sorghum syrup plant was undertaken in 1973 and completed in 1977. Sorghum was cut into 12.7 cm lengths with a modified forage harvester and transported to a central facility where leaves and seed heads were separated pneumatically from the billets which were then milled to express the juice. A computer program was written to simulate the harvesting, transportation, and billet separation and juice expression. Based on 25 inputs it predicts transportation requirements, juice yields, syrup yields, labor requirements, solid waste production and other outputs.

Development of a Community-Sized Sorghum Syrup Plant

ABSTRACT SORGHUM syrup is produced commercially by a few companies in the United States but much of it is still produced by hand methods. A fully mechanized system for harvesting sweet sorghum to support a community-sized facility of up to 40.5 ha (100 acres) has been developed. Standing sorghum was chopped into 0.13 m (5 in.) lengths by a modified forage harvester and transported to a central facility where leaves and seed heads were pneumatically separated from the billets. Design of the pneumatic separator was based on the aerodynamic properties of the various plant parts as determined by laboratory studies. Stalks were crushed by a three-roller mill to provide juice for evaporation into syrup. Studies on separation efficiencies indicated that under best conditions 13 percent of the seed heads were not separated from the billets and 16.5 percent of the billets were lost to trash. Most billets that were lost, however, were from the top part of the plant and con-tained very little sugar. The number of seed heads not separated could easily be hand picked from the billet conveyor by one or two workers.

Heat Transfer in Nucleate Boiling of Sorghum Syrup

A knowledge of heat-transfer properties and mechanisms has become increasingly important to agricultural engineers as the design of systems for processing agricultural products has become more sophisticated and complex. This is particularly true in the design of essentially evaporative systems such as those used for processing sorghum syrup...

Sources and Composition of Some Commercial Invert Sugar Syrups with Notes on Sorghum Syrup

Sources and Composition of Some Commercial Invert Sugar Syrups with Notes on Sorghum Syrup