Concentration Of Sugarcane Juice Research Articles

Experimental study on stepped solar still equipped with reflectors for the concentration of sugarcane juice

AbstractThe present study accentuate the noteworthiness of ongoing research in evolving sustainable sugarcane juice evaporation technologies to help the non‐centrifugal sugar (NCS) industry. Concentrated sugarcane juice (CSJ) is the raw material for the production of variety of value added products. A stepped solar still (SSS) could be one of the inexpensive solutions to evaporate water from sugarcane juice. In this study, a SSS having internal and external reflectors (SSS‐IR‐ER) is tested at 25 mL/min of sugarcane juice for obtaining CSJ. The thermo‐enviro‐economic performance of SSS‐IR‐ER unit is compared with SSS and SSS‐IR (SSS having internal reflectors) units. The final brix content (oB) of the CSJ obtained from SSS‐IR‐ER is found to be maximum (20.7 oB) which is respectively, 16.90% and 7.25% higher than those of SSS and SSS‐IR units. The total distillate output (condensate) and heat transfer coefficients show similar trends as that of brix values, which proves thermal dominance of SSS‐IR‐ER unit. For SSS‐IR‐ER, the convective and evaporative heat transfer coefficients were found to be maximum as 3.89 and 73.78 W/m2°C, respectively. The average values of energy and exergy efficiencies for SSS‐IR‐ER were, respectively, evaluated as 55.25% and 2.7% which were also observed maximum among the tested units. SSS‐IR‐ER also found to command in environmental and economic aspects with maximum values of total productive cost ($0.218), CO2 mitigation (14.93 tonnes) and carbon credit earned ($186.73). It is inferred that SSS‐IR‐ER is more economical and thermally efficient than SSS and SSS‐IR units.

Comparison between Calculated, Simulated and Actual Plant Data of Multiple Effect Evaporators to Concentrate Sugarcane Juice

Multiple effect evaporators systems operating at steady state can be described by a series of nonlinear algebraic equations that include total and solute mass balances, energy balances, heat transfer rate equations, and the composition and temperature dependence of related thermodynamic properties such as vapor pressures and enthalpies. The main objective is to compare between the manual calculations, simulation and real data collected from Asalaya plant for validation the best design of multiple effect evaporators system in forward feed used in Asalaya Sugar Factory. In this design a short tube vertical evaporator, Calandria type has been used. The models include overall equations of materials balance, equations of energy balance and equations of heat transfer rate for measurement area for all the effects. These equations were solved using manual calculations methods and MATLAB coded program. The results of the present investigations have been compared with the data obtained from the Asalaya Sugar Factory with five evaporators. The results showed that the concentration of sugar cane juice at the final stage is equal to 60 Brix for the manual calculations, simulation and actual plant data with zero error. The temperature of solution in the pre- effect evaporator was found to be about (114.94, 114.94, 115)ºC, with a relative error equal to 0.05% and the steam temperature in the pre effect was found about (120)ºC for the manual calculations, simulation and actual plant data, with zero error. The area and number of tubes in the (pre, second, third and fourth) effect, are in a good agreement, with the standard value (Er=3.26%). The above results show great similarity with the real behavior of evaporator unit. This can be used as a reliable tool\for the simulation of different operating conditions.

Optimization of sugarcane juice as a culture medium for scale up of Lactobacillus plantarum TISTR 2083 production

Lactobacillus plantarum TISTR 2083 is one of the industrially relevant lactic acid bacteria vastly used as a probiotic. The culture of L. plantarum TISTR 2083 in sugarcane juice was studied to optimize the culture medium and growth conditions for the highest viable cell production at a low cost. The effect of sugar content (5 - 20°Bx), amount of seed culture (1 - 10%), different nitrogen sources (ammonium sulfate, diammonium phosphate, yeast extract and peptone) with different concentrations (0 – 1.5%), and different agitation speeds (0 – 150 rpm) were investigated in the sugarcane juice growth media for higher cell growth of L. plantarum TISTR 2083. The concentration of sugarcane juice was optimized with 5, 10, 15, and 20°Bx. The highest cell viability was found in the 20°Bx sugarcane juice as 8.90-9.24 log CFU/mL. Moreover, seedlings with a 5% (v/v) seed culture maximized the viable cell (9.07 log CFU/mL) than 1, 3, 7, and 10% seed cultures, respectively. Among different nitrogen sources, high cell viability was obtained using 1.5% yeast extract (8.76-9.11 log CFU/mL). With all other optimized parameters, the agitation speed of 100 rpm resulted in a higher viable cell count. Optimized sugarcane juice can be used as a low-cost medium and a simple bottle fermenter for the scale-up of L. plantarum.

Forward osmosis for the concentration of sugarcane juice

During evaporation, the loss of sucrose can occur due to acid-catalysed hydrolysis to glucose and fructose, a reaction that is exponential with temperature. This paper reviews non-thermal methods for concentrating juices, mainly focusing on the developments of forward osmosis (FO) membranes for juice processing, detailing the benefits and limitations of this technology. A laboratory FO membrane was used in this preliminary study to concentrate pure sucrose solutions and clarified juice from ~10 to 45% rds using a calcium chloride draw solution. A small amount of reverse salt flux was observed. The non-sucrose substances in factory juices had little impact on flux performance, with the flux reducing inversely with the volumetric concentration factor. By concentrating to a limit of 45% rds, concentration polarisation factors that can have a detrimental impact on the flux were not realised. Possible strategies were also explored for the integration into the sugar-manufacturing process.

Efficacy of mass of energy storage material on the performance of a solar driven stepped series system during sugarcane juice concentration

In this experimental study, the effect of mass of paraffin wax as ESM is studied during solar evaporation of sugarcane juice in a sustainable energy recovery system (SERS) having series of stepped solar stills. In this research work, three systems are taken under experiments viz. SERS-ESM15, SERS-ESM30 and SERS-ESM60, respectively laden with 675 g, 1350 g and 2700 g of paraffin wax. The distillate production and brix content of final product are found to increase with mass of ESM and SERS-ESM60 gives optimum results (2175.6 g and 25.8 oB). SERS-ESM60 is found thermally more efficient having energy efficiency of 245.32 % which is respectively, 330.8 % and 159.4 % higher than those of SERS-ESM15 and SERS-ESM30. The exergy efficiency of SERS-ESM60 is also observed maximum (16.78 %). The carbon credits earned by SERS-ESM60 are evaluated as $123.92 and it is found to mitigate 8.26 tonnes of CO2 per year that makes it environmentally friendlier among the tested systems. Also SERS-ESM60 is found economical with total productive cost of $124.12/year. It is inferred that SERS becomes more sustainable and stable with increase in mass of ESM and could be used in NCS industry for its sustainable transition.

Investigations on effect of mass of phase change material on sugarcane juice concentration and distillate production in a stepped solar system

This research paper presents the effect of mass of paraffin wax as phase change material (PCM) in a stepped solar still (SSS) for obtaining concentrated sugarcane juice as final product and pure water as a by-product. Three identical SSS units, namely, U1, U2 and U3 respectively, laden with 450 g, 900 g and 1350 g of PCM (filled in copper tubes) are designed, fabricated and tested. Performances of these units are evaluated on the basis of thermal, environmental and economic aspects. Unit U3 gives highly concentrated sugarcane juice with brix content of 19.4 °B. This unit produces a total distillate of 2.45 kg per day which is respectively, 13.05% and 4.88% more than U1 and U2 units. The average thermal and exergy efficiencies of unit U3 are evaluated as 43.33% and 2.64%, respectively. This unit is capable to mitigate 9.39 t of CO2 per year which is respectively, 12.5% and 4.6% higher than those of U1 and U2 units. Carbon credit earned by U3 unit is $140.86 which is respectively, 12.6% and 4.6% higher than those of U1 and U2 units. The total productive cost of environmentally and thermally supreme unit U3 is evaluated as $0.472 which is respectively, 14.4% and 3.4% more than those of U1 and U2 units.

Jaggery Making Process and Preservation: A Review

Sugarcane is one of the most important crops in India, which meets the sweeteners requirement of people. India is one of the largest sugarcane producers in the world. Jaggery is a conventional sugar that is unrefined and often eaten all over the world. It is regarded as the healthiest sugar in the world because of its mineral and vitamin content as present in sugar cane juice. It is produced in India by the concentration of sugar cane juice, without separating molasses. The Jaggery making plants are placed in decentralized sectors in India. The efficiency of traditional plants producing jaggery is very poor because they are manufactured by local artisans. The use of multi-pan plants with a heat pump based freeze concentration system is found to be a successful approach for efficient jaggery production from the available literature in the manufacture of jaggery manufacturing plants. Due to the presence of inverted sugars and mineral salts that are hygroscopic in nature, the storage of Jaggery is difficult. The storage of jaggery in a whey coated drying cum storage bin is found to be most efficient in preserving the consistency of jaggery. The greenhouse drying of jaggery is an effective way to extract and preserve the moisture content of jaggery for a longer period of time.

Perbandingan Penambahan Air Tebu (Saccharum officinarum) dengan Tuak Manis (Arenga pinnata) sebagai Pengganti Gula terhadap Kualitas Nata de Coco

Nata is a gel-like material (agar) that floats on a medium containing sugar and acid formed by the microorganism Acetobacter xylinum. This study aims to compare the addition of sugarcane juice (Saccharum officinarum) with palm wine (Arenga pinnata) as a sugar substitute on the quality of Nata de Coco. The population in this study were all (Saccaharum officinarum) and (Arenga pinnata) in open land. This type of pure experimental research using RAL (Completely Randomized Design) seven treatments and four replications. Measurable parameters in the form of texture, color, and taste were assessed by means of organoleptic tests. The results show that Nata de Coco using coconut water as the basic ingredient (A) is better than that using sugar cane juice and palm wine with an average total texture of 3.3, color 2.76, and taste 3.12. Then the concentration of sugarcane juice with treatment of 75% sugarcane juice + 25% coconut water (B), is better than the concentration of sugarcane juice and palm wine (C,D,E,F,G). The data obtained were then analyzed using the Analysis of The variance (ANOVA) significant level 5%. The quality of Nata de Coco which uses a mixture of sugarcane juice concentration is better than that of using sweet palm wine.

Development and standardization of culture media prepared by sugarcane juice, a natural source for causal agent of sugarcane red rot disease Colletotrichum falcatum

Natural and synthetic are the two general types of culture media. The exact nature of natural media substrates is unique and cannot be duplicated exactly. Natural media are usually easy to prepare and almost provide true to the type of its host. Sugarcane juice is a rich source of sucrose sugar and several essential nutrients needed to the Colletotrichum falcatum for its appropriate growth and development. In the line sugarcane juice agar medium was developed for the growth and sporulation of fungi Colletotrichum falcatum, causal agent of red rot of sugarcane. The sugarcane juice agar medium was compared with Oat Meal Agar medium which is designated as best medium for growth and sporulation of C. falcatum. Among the seven different concentrations (5%, 10%, 15%, 20%, 25%, 50% and 100%) of sugarcane juice agar media used for the study of different C. falcatum isolates, 20 % concentration of sugarcane juice in the sugarcane juice agar media was found to be best suitable for the growth and sporulation of C. falcatum. The objective of the present study was to optimize sugarcane juice concentration and formulate a defined and cost effective medium as cheap source for the study of cultural and morphological characteristics of Colletotrichum falcatum pathogen.

Impact of Packaging Materials and Storage Temperatures on the Quality of Sugarcane Molasses (Black Honey)

Sugarcane molasses is defined as a product obtained from the concentration of sugarcane juice. This product is accepted in the Egyptian market and can be used as a sweetener instead of refined sugar. The packaging materials and storage temperature affect the quality properties of the sugarcane molasses. In this study, the sugarcane molasses was packed in four different packaging materials (glass jars, pottery pitchers, plastic jars, and tin containers) and stored at two different temperatures (20 and 40oC) to study the quality properties. The changes in the physicochemical, antioxidant activity and sensory properties were estimated at periodic intervals of 60 days during the period of storage study (12 months). The results showed that, pH, total soluble solids, moisture, total sugars, antioxidant activity, flavor and overall acceptability score of stored sugarcane molasses were reduced significantly (p≤0.05) with the progression of the storage period. The stability of packed samples stored at 20°C was better, as the highest values of all studied quality traits were recorded compared to their counterparts at 40°C. Among the studied packaging materials, sugarcane molasses filed in glass jars with metallic covers, and pottery pitchers with sterilized tampons had the best quality properties. Final of storage period, the glass jars recorded the highest values of total soluble solids, moisture and total sugars. While pottery pitchers were better for pH, antioxidant activity, flavor and overall acceptability score. These results may come from the physiochemical properties of the raw materials of the pottery pitchers.

Bioethanol Production from Wastewater of Brown Sugar Home Industry in Kediri via Enzymatic Hydrolysis and Fermentation

Bioethanol is ethanol whose main ingredients are from plants and generally use a pharmaceutical process. Therefore, Indonesia still needs a more effective source of bioethanol as fuel. Bioethanol production from vegetable waste is a realistic solution, one example is waste from the brown sugar home industry. The purpose of this research is to innovate the production of bioethanol by utilizing sap sugarcane waste in a brown sugar industry home using the Enzyme Hydrolysis and Fermentation Method. The process of making bioethanol is the raw material preparation stage, the hydrolysis stage, and the fermentation stage. The first stage, the preparation of raw materials is done by filtering the molasses waste and then dissolving it with distilled water in 2000 mL Erlenmeyer. the second stage, the hydrolysis stage, is to hydrolyze the molasses solution according to the predetermined ratio variables, by going through two stages in the hydrolysis stage, namely liquefaction and saccharification. In the liquefaction process, -amylase is added at a temperature of 90oC and heated on a hot plate stirrer for 2 hours. Then the saccharification stage was carried out by adding the enzyme gluco-amylase at a temperature of 65oC for 4 hours. The third stage, the fermentation stage, was carried out with variations of bread and yeast tape with the additional variables of 5%, 10%, and 15% nutrient (2% urea and 3%). Fermentation will be carried out for 3 days. The results showed that the maximum sugar content was achieved by using a concentration ratio of sugarcane juice: water = 1:0 with an enzyme hydrolysis process of 196.08 g/L. The maximum bioethanol content after fermentation was 18.6% and reducing sugar of 10.98 g/L was achieved by using 10% baker's yeast at a concentration of sugar cane juice: water ratio = 1:1. The maximum bioethanol content after the fermentation process was 12.96% and the reducing sugar was 27.78 g/L was achieved using 10% tape yeast at a concentration ratio of sugarcane juice: water = 1:1.

Understanding the pathways for irreversible aggregate clusters formation in concentrated sugarcane juice derived from the membrane clarification process

Concentrated sugarcane juice (CSJ) is considered as one of the healthy sugar products, and so a potential feedstock in beverage formulations and soft drinks. However, irreversible aggregates, which are unattractive to the customer, are found with CSJ derived from the membrane filtration during storage. This study examined the formation of aggregates during the concentration of sugarcane juice to CSJ, and during CSJ storage. The concentration process for the formation of the aggregates goes by 3 stages, with polysaccharides interacting with phenolics and then proteins to form complexes which bind non-covalently to SiO2. For stored CSJ, inorganic compounds (mainly SiO2) were the main constituents in aggregates accounting for 43.14 % (w/w), followed by proteins, phenolics, polysaccharides, organic acids, and lipids. The results obtained with stored CSJ/NCS indicate that the proteins interact with phenolics and polysaccharides to form the flocs which then co-precipitate with SiO2 and calcium salts. The polishing of sugarcane juice with a multifunctional adsorbent in combination with the membrane filtration process could be a prospective approach solve the haze/aggregation problems associated with the CSJ, and further promotes their application in beverage formulations.

Sugar cane juice concentration via CO2 gas hydrate formation

AbstractSugar cane juice concentration via evaporation is the traditional method, though the downside in this technique is the product loss due to sucrose inversion. Gas hydrate separation is an emerging technology applied in desalination, carbon capture, and in this study, for concentrating fruit juice by trapping the water in the form of crystalline cages. A 750 cm3 hydrate reactor was used for hydrate formation experiments to concentrate the sugar cane juice, with a sampling of the concentrate to determine the final solids content. Hydrate formation experiments showed the successful concentration of a 0.12 mass fraction feed to approximately 0.56 mass fraction using four batchwise concentration stages. A comparison of the energy usage between the evaporation train as used in sugar factories and a single batch hydrate formation stage, to concentrate a 0.12 mass fraction feed to 0.30 mass fraction showed an energy reduction of approximately 20% for the hydrate method.

Sugarcane juice concentration using a novel aquaporin hollow fiber forward osmosis membrane

In this work, the performance of a commercially available aquaporin HFFO membrane was studied for concentrating the sugarcane juice by adopting appropriate UF pretreatment technique. The influences of draw and feed solution flowrates, draw concentration and its direction of flow such as co-current or counter-current on water and reverse solute flux was evaluated in batch mode. The specific reverse solute flux for counter-current mode was found to be less compared to co-current mode of operation. Improved draw solution (NaCl) flowrate increased the water flux with reduced specific reverse solute flux. The FS concentration ratio was 1.65 within 12 min of batch FO operation by using 100 g L−1 draw solution. Membrane fouling was studied systematically with appropriate membrane cleaning strategy. The effect of UF clarified and raw sugarcane juice on FO membrane fouling was calculated and it was found that raw sugarcane juice led to severe membrane fouling that reduced water permeability after 60 min of operation. The membrane fouled by UF clarified juice was able to regenerate by DI water wash for 30 min, however in the case of membrane fouled by raw juice, an additional 0.1 M NaOH wash was required.

Modelling, experimental validation and process design of forward osmosis process for sugarcane juice concentration

The viability of the FO process for concentration of sugarcane juice by using a commercially available aquaporin embedded hollow fibre membrane module (HFFO) (active area, 2.3 m2) is presented. NaCl is used as a draw solution (DS), and the selection of suitable DS concentration, flow conditions and flow configuration are observed to be vital aspects to minimize the reverse solute flux (RSF) and energy consumption. Further, the one dimensional mathematical model for the batch and continuous FO process using HF module is developed and validated with experimental data within the error limit of 5% for water flux and RSF. Based on the flowsheet modelling, the method for establishing the optimized FO process is presented. The optimized FO flowsheet presented in this study can concentrate the sugarcane juice from 150 g L−1 to 531 g L−1 with energy consumption of 92.14 WL-1 of permeate and specific RSF = 1.57 g L−1. Further, to commercialize FO process for sugarcane juice concentration application, the selection of suitable food-grade draw solute that can provide high osmotic pressure and low RSF is a very important aspect.

PRODUCTION OF CAROTENOIDS BY RHODOTORULA MUCILAGINOSA USING SUGARCANE JUICE (SACCHARUM OFFICINARUM) IN THE FERMENTATION. / PRODUÇÃO DE CAROTENÓIDES PELA RHODOTORULA MUCILAGINOSA UTILIZANDO SUMO DE CANA (SACCHARUM OFFICINARUM) NA FERMENTAÇÃO.

This study aims to investigate the production of carotenoids from pigmented yeasts isolated from Bahia’s semi-arid region, using sugarcane juice as an alternative fermentation medium. The 2 3 full factorial statistical design was used to test the following independent variables: concentration of sugarcane juice (%) and yeast extract (g L -1 ). The Doehlert design was used to test the variables of initial pH and stirring speed. The maximum production obtained showed a concentration of 40% sugarcane juice, 6.0 g L -1 yeast extract, initial pH of 6.8 and stirring speed of 176 rpm, which enabled a carotenoid production of 1300 ?g L -1 . As for the cell growth, the maximum was obtained at the concentration of 43% sugarcane juice, 9.2 g L -1 yeast extract, with an initial pH of 6.8 and stirring speed of 176 rpm, resulting in production of 14.7 g L -1 . The HPLC analysis showed the presence of ?-carotene among the compounds produced by the yeast. The results showed the use sugarcane supplemented with yeast extract and by controlling environmental conditions such as initial pH and stirring speed, it is possible to promote an increase in the bioproduction of carotenoids and biomass of R. mucilaginosa .

Energy Efficient Steam Boiling System for Production of Quality Jaggery

Traditionally, jaggery was prepared by boiling the sugarcane juice in an open pan system where much energy and time is consumed. A steam boiling system with an evaporation capacity of 300 kg/h was designed for concentration of sugarcane juice. The boiler system had a steam-jacketed pan with a capacity of 500 kg of sugarcane juice, fabricated from food grade stainless steel (SS304) with a diameter of 1.5 m and a depth of 0.5 m. The performance assessment of the steam boiling system revealed that it could save 36% of fuel consumption and 26% time compared to the traditional boiling. The thermal efficiency of the steam boiling system was 26% as against the traditional boiling system (17%). In terms of overall quality, the jaggery prepared from the steam boiling system was found to be lighter in color with less percentage of impurities. Thus, jaggery making in the steam boiling system can be suggested to the jaggery entrepreneurs for hygienic and large-scale production.

Microbiological and Microscopic Analysis of Sugarcane Syrup

Sugarcane syrup is defined as the product obtained by the concentration of sugarcane juice (Saccharum officinarum L.) or from melted cane rapadure. This product has good acceptance in the Brazilian market and can be used as a sweetener in substitution of refined sugar, besides containing important minerals. This study analyzed samples of sugarcane syrup based on its microbiological and microscopic properties. In total, 15 commercial brands of sugarcane syrups were analyzed. No brands had the presence of flat-sour thermophilic bacteria, total coliforms or Escherichia coli, while five brands were contaminated with mesophilic bacteria, molds, and yeasts. Microscopic analysis, performed under optical light transmission microscopy, revealed that 14 (93%) brands contained some kind of dirt or foreign material, with only one brand (M) according to the standards. The Brazilian standard in force (RDC, 2001) specifies the microbiological standards for food but does not contain important information for sugarcane syrup, and an update is required.

Assessment of optimum energy demand for non-centrifugal sugar production through an alternate process

Non-centrifugal sugar (NCS), known conventionally as Jaggery, obtained by concentrating cane juice in large boiling pans using traditional furnaces. In the traditional process, cane juice at 20 Brix is heated in pan(s) to 70 Brix to evaporate the water in it. Traditional furnaces used for concentration of sugarcane juice have low heat utilization efficiency about 15%. In the quest of improving energy efficiency, freeze pre-concentrating operation could be done at the start to remove water in the form of ice and the remaining proportion of water could be removed by heating for production of NCS. A thermal model has been developed for assessing optimum energy demand for a prior freezing technique up to a certain intermediate Brix and further by a heating technique. The obtained analytical data indicate that 1880.83 KJ/kg of cane juice is required when the juice concentration is increasing from 20 to 70 Brix while heating. The energy demand is significantly low (i.e. 536.10 KJ/kg of cane juice) when prior juice concentration is done through freezing technique from 20 to 63 Brix and later the juice is concentrated through heating technique from 63 to 70 Brix . Since, the energy required for latent heat of fusion is quite low when compared with the latent heat of vaporization so; combination of freezing and heating technique for juice concentration seems to be a viable option for improving energy efficiency in NCS production.

Optimization of nutritional beverage developed from radish, sugarcane and herbal extract using response surface methodology

PurposeRadish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration.Design/methodology/approachThe statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent.FindingsThe p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study.Originality/valueThe developed product can help to promote the use of radish as a substrate for the beverage industry.