scholarly journals Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes

2021 ◽  
Vol 24 ◽  
Author(s):  
Felipe Iwagaki Braga Ogando ◽  
Taís Xastre ◽  
Eduardo Simões ◽  
Claudio Lima de Aguiar
Keyword(s):  
Sugarcane Juice ◽  
Fractional Factorial ◽  
Soluble Solids ◽  
Partial Hydrolysis ◽  
Minimal Distance ◽  
Surface Response Methodology ◽  
Residual Aluminum ◽  
Electrocoagulation Process ◽  
Safe Food ◽  
Precipitated Phases

Abstract The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems, this industrial step kept untouchable or few studies have been made to change this scenery. This work aimed to evaluate the variables which influence the electrocoagulation performance on the SCJ purification as a sulfur-free crystal sugar process. A fractional factorial design with the surface response methodology was used to evaluate the influence of voltage, pH, soluble solids total (Brix), temperature and distance between the electrodes in the electrocoagulation process. The outputs were turbidity, juice color, sucrose contents (as pol%juice) and Reducing Sugars (RS). Residual aluminum was analyzed by voltammetry to control de aluminum releasing into the treated juice. The electrocoagulation reduced color and turbidity, in special at low pH (2.5), highest voltage (25 V) and minimal distance of electrode (1.0 cm). Although in this conditions, sucrose was converted into RS indicating partial hydrolysis. In this work, the most part of residual aluminum went to floated and precipitated phases (76.8% and 18.1%, respectively), whereas only 5.1% remained in the SCJ clarified. Electrocoagulation/electroflotation proved to be a potential technique as a substitute for sulfitation in SJC treatment, which ensures the production of safe food for humans.

scholarly journals Preservation and evaluation of spiced chayote juice using hurdle technology

2019 ◽  
Vol 22 ◽  
Author(s):  
Chesi Sangma ◽  
Vikas Kumar ◽  
Sheenam Suri ◽  
Yogesh Gat ◽  
Manisha Kaushal ◽  
...  
Keyword(s):  
Reducing Power ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Soluble Solids ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Protein Content ◽  
Hurdle Technology

Abstract Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste. This bland taste can be overcome by blending with a suitable substrate such as sugarcane juice along with natural flavouring. However, this blending represents a preservation problem for the spiced juice, since both chayote juice and sugarcane juice are prone to microbial attack. Therefore, an attempt was made in the present study to preserve the spiced chayote juice by employing different hurdles i.e. pasteurization temperature (70 °C and 80 °C) and pasteurization time (10 and 20 min) followed by the addition of different concentrations of potassium metabisulphite (KMS) (200, 300 and 400 ppm). The samples so prepared were filled into glass bottles and stored under refrigeration for forty-five days. As the storage period proceeded there were significant decreases in pH, total protein content, total phenolic compounds, antioxidant activity, reducing power, metal chelation, tannin content, ascorbic acid content and overall acceptability, whereas there were significant increases in TSS (total soluble solids), titratable acidity, reducing sugars, total sugar, TPC (total plate count) and MIC (minimum inhibitory concentration). A cluster analysis of the data revealed that the pasteurization temperature exerted the most significant effect on the physicochemical and sensory characteristics of the spiced chayote juice as compared to the pasteurization time and KMS concentration, which failed to fall into the separate and respective clusters. In a nutshell, it was concluded that spiced chayote juice can be successfully preserved using hurdle technology (pasteurizing at 70 °C for 10 min followed by the addition of 400ppm KMS).

scholarly journals Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ayon Tarafdar ◽  
Barjinder Pal Kaur
Keyword(s):  
Electrical Conductivity ◽  
Mineral Composition ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Sugarcane Juice ◽  
Soluble Solids ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Filtration Effect ◽  
Interaction Chamber

This work evaluated the effect of microfluidization at different pressure (50, 100, 150, and 200 MPa)-cycle (1, 3, 5, 7) combinations on the physicochemical (total soluble solids, titratable acidity, pH, and electrical conductivity), sensory, and metal/mineral composition of sugarcane juice which was previously unexplored. Juice extracted from blanched sugarcane stems (var Co 0238) was microfluidized, and the analysis for different parameters was conducted using standard protocols. The mineral/metal composition was determined using ICP-OES following a wet digestion method. Results showed that TSS decreased from 18.88 °Brix to a range of 10.15–15.7 °Brix with the former (lower value) being due to the release of insoluble matter after microfluidization which was further solubilised at higher processing cycles (as in the latter). The pH did not vary significantly as compared to control and was in the range of 5.2–5.7. However, a decrease in titratable acidity (0.1–0.26%) was found as compared to control (0.26%). The electrical conductivity of microfluidized sugarcane juice varied from 4.45 to 5.12 mS as compared to 4.95 mS for control. Metal/mineral analysis showed rich reserves of magnesium, phosphorus, potassium, and calcium in sugarcane juice which degraded after microfluidization perhaps due to filtration effect caused by the micropore in the interaction chamber of the microfluidizer. The sensory score showed acceptability of the juice after microfluidization (overall acceptability ∼7).

scholarly journals Fractional Factorial Design Study on the Performance of GAC-Enhanced Electrocoagulation Process Involved in Color Removal from Dye Solutions

Materials ◽  
2013 ◽  
Vol 6 (7) ◽  
pp. 2723-2746 ◽  
Author(s):  
Marius Secula ◽  
Igor Cretescu ◽  
Benoit Cagnon ◽  
Liliana Manea ◽  
Corneliu Stan ◽  
...  
Keyword(s):  
Factorial Design ◽  
Fractional Factorial Design ◽  
Fractional Factorial ◽  
Color Removal ◽  
Design Study ◽  
Electrocoagulation Process ◽  
Dye Solutions

scholarly journals Physicochemical Properties, Nutritional and Sensory Quality of “Batuan” [Garcinia binucao (Blco.) Choisy] Fruits

2013 ◽  
pp. 1-21 ◽  
Author(s):  
Elizabeth Quevedo ◽  
Antonio Laurena ◽  
Florinia Merca
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Sodium Content ◽  
Soluble Solids ◽  
State University ◽  
Food Ingredient ◽  
Nutrient Contents ◽  
Calcium Magnesium ◽  
Safe Food ◽  
Hedonic Scale

The physicochemical properties and nutritional profile of the different parts and stages of maturity of “batuan” [ (Blco.) Choisy] fruits in the Visayas State University (VSU) were determined using standard analytical methods to validate their use as a safe food ingredient. Sensory evaluation on the acceptability of the dry, powdered “batuan” fruits as souring agent in fish stew dish was also conducted. Proximate composition, physicochemical properties and nutrient composition between parts and fruit maturity varied to some level. The pulp which constituted the biggest part of the fruit and the immature ones contained high moisture and acidity that decreased as the fruit matured. Ash, protein, sugar, starch, total carbohydrates, total soluble solids, and sodium content were low in “batuan” fruits. The seeds contained high crude fat, crude protein, and tannin. “Batuan” fruits were also found high in vitamin C, potassium, phosphorus, calcium, magnesium, iron, and trace levels of zinc, copper and manganese. Crude fiber and vitamin A were concentrated in the peel, pulp and ripe fruit. Based on the 9-point Hedonic scale for sensory evaluation, the fresh and the dry, powdered “batuan” fruits were comparable to one another in terms of color, mouth feel, taste and general acceptability as souring agent for fish stew. Results showed that “batuan” fruits have good physicochemical properties and nutrient contents which are comparable or even higher than some conventional fruits used as souring agents. The powdered “batuan” fruit is a potential ready-touse souring agent for domestic consumption, food industry, and other applications.

scholarly journals Avaliação do efeito da irradiação micro-ondas no caldo de cana-de-açúcar como tratamento preliminar para produção de açúcar e etanol

2015 ◽  
Vol 40 (1) ◽  
pp. 16
Author(s):  
José Waldir De Sousa Filho ◽  
Marlei Barboza Pasotto ◽  
Nelson Diniz Velasco ◽  
Mônica Hitomi Okura
Keyword(s):  
Microwave Radiation ◽  
Analysis Of Variance ◽  
Sugarcane Juice ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Significance Level ◽  
Juice Clarification ◽  
Tukey Test ◽  
Processed Material ◽  
Thermal Irradiation

The use of non-thermal irradiation technologies such as microwave may simplify the process of sugarcane juice clarification. Thus, the aim of this study was to purify sugarcane juice by microwave radiation in order to produce sugar and ethanol. The results were submitted to analysis of variance (ANOVA) followed by Tukey test with significance level 0.05. As regards the original and processed material it was analyzed for: turbidity, color, total soluble solids (Brix) and pH, as well as microbiologically. The results showed that the microwave in the tested conditions did not promote the sugarcane juice clarification and, also, it had a significant increase in ° Brix.

scholarly journals Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage

2014 ◽  
Vol 38 (6) ◽  
pp. 554-561 ◽  
Author(s):  
Mariana Kunitake ◽  
Cynthia Ditchfield ◽  
Carine Silva ◽  
Rodrigo Petrus
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Enzymatic Reactions ◽  
Fruit Pulp ◽  
Pet Bottles ◽  
C 30 ◽  
The Impact

The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activities of polyphenol oxidase (PPO) and peroxidase (POD) were determined before and after processing. Coliforms and Salmonella tests were carried out to assure the beverage´s microbiological safety. Color parameters were measured in the processed juice throughout the storage period. Fifty panelists evaluated the beverage's appearance, aroma, flavor, and overall impression using seven-point hedonic scale tests. Sensory stability was estimated by considering score averages above four and percentages of acceptance above 60%. The pH, soluble solids and titratable acidity of end product ranged from 3.96 to 4.19, 19.7 to 20.1 ºBrix, and 0.163 to 0.175 g/100g citric acid, respectively. The three processing binomials were effective for PPO inactivation; however, complete POD inactivation was reached at 95 °C/30 s only. The estimated sensory shelf-lives for sugarcane juice with passion fruit pulp processed at 85, 90 and 95 °C/30 s were 30, 40 and 50 days, respectively. Thus, the increase of pasteurization temperature had a positive effect on product's stability.

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

2018 ◽  
Vol 48 (5) ◽  
pp. 733-743 ◽  
Author(s):  
Gagandeep Kaur ◽  
Vikas Kumar ◽  
Ankit Goyal ◽  
Beenu Tanwar ◽  
Jaspreet Kaur
Keyword(s):  
Salt Concentration ◽  
Statistical Significance ◽  
Statistical Design ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Soluble Solids ◽  
Herbal Extract ◽  
Process Conditions ◽  
Content Type ◽  
Overall Acceptability

Purpose Radish (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/approach The 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. Findings The 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/value The developed product can help to promote the use of radish as a substrate for the beverage industry.

scholarly journals Methodology to control the influence of processing factors during composite stone fabrication

2015 ◽  
Vol 68 (1) ◽  
pp. 69-75
Author(s):  
Fernando Soares Lameiras ◽  
Glaucia Danielle Leirose da Silva
Keyword(s):  
Factorial Design ◽  
Fractional Factorial Design ◽  
Compaction Pressure ◽  
Fractional Factorial ◽  
Adhesion Promoter ◽  
Surface Response Methodology ◽  
Response Variable ◽  
23 Factorial Design ◽  
Polymer Resin ◽  
Processing Factors

Composite stone is made of crushed materials bound by a polymer resin. A design of experimental techniques was used to evaluate the influence of factors (resin type, use of adhesion promoter, compaction pressure, vibration duration, use of a vacuum, and cure program) on the manufacturing of composite stone. The response variable was flexural strength. A 2IV6-2 fractional factorial design with five replications was initially used, which showed that resin type, use of adhesion promoter, and a cure program were factors of significant influence, as well as the interaction between them and the interaction between the resin type and the use of adhesion promoter. The data was re-arranged into a full 23 factorial design with ten replications to calculate the influence of these factors. The lack of influence of the other factors suggests that lower pressures should be used to improve the process by employing the surface response methodology.

The microstructure change of low-carbon electrical steels by residual aluminum

1989 ◽  
Vol 47 ◽  
pp. 286-287
Author(s):  
C.K. Hou ◽  
C.T. Hu ◽  
Sanboh Lee
Keyword(s):  
Annealing Treatment ◽  
Low Carbon ◽  
Electrical Steels ◽  
Vacuum Degassing ◽  
Spherical Inclusions ◽  
Residual Aluminum ◽  
Average Grain Size ◽  
The Matrix ◽  
Fine Size ◽  
To Come

The fully processed low-carbon electrical steels are generally fabricated through vacuum degassing to reduce the carbon level and to avoid the need for any further decarburization annealing treatment. This investigation was conducted on eighteen heats of such steels with aluminum content ranging from 0.001% to 0.011% which was believed to come from the addition of ferroalloys.The sizes of all the observed grains are less than 24 μm, and gradually decrease as the content of aluminum is increased from 0.001% to 0.007%. For steels with residual aluminum greater than 0. 007%, the average grain size becomes constant and is about 8.8 μm as shown in Fig. 1. When the aluminum is increased, the observed grains are changed from the uniformly coarse and equiaxial shape to the fine size in the region near surfaces and the elongated shape in the central region. SEM and EDAX analysis of large spherical inclusions in the matrix indicate that silicate is the majority compound when the aluminum propotion is less than 0.003%, then the content of aluminum in compound inclusion increases with that in steel.

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