Cationic dye adsorption in sugar cane juice

1959 ◽  
Vol 9 (9) ◽  
pp. 482-486
Author(s):  
M. C. Bennett ◽  
D. A. Haydon
Keyword(s):  
Sugar Cane ◽  
Dye Adsorption ◽  
Cationic Dye ◽  
Cane Juice ◽  
Sugar Cane Juice

Cationic dye adsorption in sugar cane juice

2007 ◽  
Vol 9 (9) ◽  
pp. 482-486
Author(s):  
M. C. Bennett ◽  
D. A. Haydon
Keyword(s):  
Sugar Cane ◽  
Dye Adsorption ◽  
Cationic Dye ◽  
Cane Juice ◽  
Sugar Cane Juice

BRANDING KULINER DI KOTA WISATA BERASTAGI KABUPATEN KARO ( STUDI KASUS DI WARUNG WAJIK PECEREN DAN WARUNG SARI TEBU BERASTAGI )

2020 ◽  
Vol 1 (2) ◽  
pp. 69-73
Author(s):  
Zaitun Zaitun
Keyword(s):  
Sugar Cane ◽  
Actual Condition ◽  
Descriptive Research ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
The Family ◽  
Data Collection Technique ◽  
The City ◽  
Research Type ◽  
Made In

This research was conducted to find out how big the interest of tourists who come to visit wajik stalls and sugar cane juice sweet so that in know whether the two places are worthy made in culinary branding in the city of Berastagi tourism. The method used in this research is qualitative method with descriptive research type which explain the actual condition that happened in the field with data collection technique through observation, interview and documentation. Based on the results of the research can be in the know that in general the interest of visitors to enjoy the menu at the stall wajik peceren better in comparison the interest of visitors in sweet sugar cane stalls. The price offered in these two stalls is very relative and classified as not so expensive and visitors who come to stalls wajik peceren usually buy diamonds that are characteristic of the shop to be brought as by the family at home while the visitors who enjoy the menu at the sweet sugar cane where in general, visitors who come only enjoy the menu on offer, especially Berastagi sugar cane and not brought home as souvenir for the family.

scholarly journals Study of clarification process of sugar cane juice for consumption

2010 ◽  
Vol 30 (3) ◽  
pp. 776-783 ◽  
Author(s):  
Patricia Prati ◽  
Roberto Hermínio Moretti
Keyword(s):  
Sugar Cane ◽  
Cane Juice ◽  
Sugar Cane Juice

Efficiency Increase in the Extraction of Sugar Cane Juice in the Sugar Cane Mills by Means of the Regulation of Hydraulic Pressures

2005 ◽  
Author(s):  
Nelson Arzola ◽  
Rafael Goytisolo ◽  
Lester D. Suarez ◽  
Ariel Fernandez
Keyword(s):  
Control Strategy ◽  
Sugar Cane ◽  
Hydraulic Cylinder ◽  
Automatic Regulation ◽  
Hydraulic Pressure ◽  
Uniform Compression ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
Efficiency Increase ◽  
Relationship Of

In this paper, the distribution of pressure on the bagasse layer in the sugar cane mills and an automatic regulation proposal to increase the efficiency in the extraction of sugar cane juice is approached. An analysis that considers the top shaft-roller as a beam on elastic foundation is carried out. It is possible to determine the pressure distribution on the bagasse layer and the mill bearing reactions. The behavior of the bagasse layer reaction is analyzed for different hydraulic pressures in each side of the mill; being demonstrated, an optimal relationship of pressures to achieve a uniform compression on the bagasse layer. The optimal hydraulic pressure rate is calculated with the help of the outlined method. Finally, once this pressure relation is known, a control strategy is developed for each hydraulic cylinder.

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

scholarly journals Isolation of lactic acid bacteria from sugar cane juice and production of lactic acid from selected improved strains

2012 ◽  
Vol 03 (04) ◽  
pp. 398-407 ◽  
Author(s):  
Yoganand Sobrun ◽  
Archana Bhaw-Luximon ◽  
Dhanjay Jhurry ◽  
Daneshwar Puchooa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Cane ◽  
Cane Juice ◽  
Sugar Cane Juice

Study on Control of the Second Carbonation in the Clarifying Process of Sugar Cane Juice via Generalized Predictive Control Algorithm

2013 ◽  
Vol 303-306 ◽  
pp. 1257-1260 ◽  
Author(s):  
Chun Ning Song ◽  
Wen Han Zhong
Keyword(s):  
Neural Network ◽  
Predictive Control ◽  
Bp Neural Network ◽  
Sugar Cane ◽  
Control Algorithm ◽  
Generalized Predictive Control ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
High Control ◽  
Complex Nonlinear Systems

The second carbonation in the clarifying process of sugar cane juice is a dynamic nonlinear system which has the characteristics of strong non-linearity, multi-constraint, large time-delay, multi-input and other characteristics of complex nonlinear systems. In this paper, BP neural network is applied to the model of the second carbonation clarifying process of sugar cane juice. The generalized predictive control algorithm is employed to the optional control of color value in clarifying process of second carbonation. The result of Matlab simulation shows that generalized predictive control algorithm based on BP neural network implement the optimal control of the second carbonation with strong robustness and high control precision.

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