Impact of tops and green leaves on sugarcane processing: laboratory testing

2021 ◽  
pp. 209-215
Author(s):  
Camille Roussel ◽  
Arnaud Petit ◽  
Philippe Rondeau
Keyword(s):  
Laboratory Testing ◽  
Reducing Sugars ◽  
Quality Parameters ◽  
Operating Parameters ◽  
Sugar Recovery ◽  
Green Leaves ◽  
Juice Extraction ◽  
Lime Consumption ◽  
Sugarcane Processing ◽  
Sucrose Loss

In Réunion, changes in harvesting practices have led to increased amounts of sugarcane tops and leaves delivered to factories. To anticipate the changes in sugar recovery processing, laboratory trials were undertaken. Samples with known quantities of tops or green leaves were prepared and cane processing was simulated at laboratory scale: juice extraction, clarification and evaporation with operating parameters similar to those in the factory. Juice and syrup were collected and analyzed for sugar quality parameters, as well as parameters that impact sugar recovery or processing quality: ash and reducing sugars contents were monitored to estimate the sucrose loss to molasses, while calcium, phosphate and oxalate contents were monitored to evaluate the risk of fouling in evaporator. Results highlight a degradation of juice composition with increasing quantities of tops and leaves, an increase in lime consumption, and color. An increase in residual calcium in syrup was observed thus increasing the risk of evaporator fouling. The mixed juice, clear juice and syrup qualities declined in the same proportion and the composition of the juice did not get worse with juice treatment.

scholarly journals Terroir - Myth and/or Reality - Outstanding Marketing Idea? A Review

2017 ◽  
Vol 45 (2) ◽  
pp. 332-342
Author(s):  
Klaus SCHALLER
Keyword(s):  
Production Systems ◽  
Heat Budget ◽  
Quality Parameters ◽  
Sugar Accumulation ◽  
Soil Parameters ◽  
Wine Quality ◽  
Production Chain ◽  
Juice Extraction ◽  
Marketing Activities ◽  
Human Skills

In former times the term terroir was connatated negatively. “Le goût du terroir” concerned wines, which could not be sold outside a region, because of quality defects. Later, “terroir products” included agricultural goods produced in specific areas. French scientists developed during the last 3 decennials a scientific base for the system “terroir”. All agricultural production systems adhere to a “unité terroir de base (UTB)”. An interaction with viticulture, changes it to a “unité terroir viticole (UTV)”. An UTV together with a farm or an AOC creates an identifiable typicity of wines. Other groups of scientists in esp. in Germany tried to find out the influences of meso- and microclima on quality parameters of grapevines as well as soil, nutrients, water and soil heat budget. Mesoclimatic, geomorphological, and soil parameters can explain approximately 60-70% of the yield formation as well as the sugar accumulation in berries.  The unexplained variability adheres to human skills, soil management, harvesting techniques etc.. Following the production chain from bunches to wine increasing interventions occur: juice extraction systems, spontaneous or controlled fermentation with defined yeast strains. Temperature control, filtration systems will exert an influence on the final wine quality. In contrast to the limited intervention during production of grapes, wine making exceed by far the first mentioned and terroir turns to a “quantité negligeable” in the final wine. Nonetheless, on the consumers’ side terroir is still in discussion. Producers have to respect these movements and have to develop strategies how to incorporate those ideas in their production schemes and their marketing activities.

Changes in the weight and quality of sugarbeet (Beta vulgaris) roots in storage clamps on farms

1997 ◽  
Vol 129 (3) ◽  
pp. 287-301 ◽  
Author(s):  
K. W. JAGGARD ◽  
C. J. A. CLARK ◽  
M. J. MAY ◽  
S. McCULLAGH ◽  
A. P. DRAYCOTT
Keyword(s):  
Beta Vulgaris ◽  
Reducing Sugars ◽  
Quality Parameters ◽  
Thermal Time ◽  
Temperature Changes ◽  
Sugar Factory ◽  
Commercial Practice ◽  
Random Samples ◽  
Sugar Loss

The changes in weight and quality of sugarbeet roots stored in 18 clamps, mostly in eastern England during the winters of 1992/93 to 1994/95, were studied on farms using best commercial practice. Storage usually started in early December, at about the last recommended date of harvesting, and continued until the end of the beet-processing campaign at the local sugar factory (usually in February). Random samples of beet, in open-weave nets, were either analysed at the outset or were buried in a predetermined pattern in the clamp for up to 84 days. Periodically, samples were removed from the clamps for analysis. Beet weight hardly changed but sugar was lost as a reduction in sugar concentration: this declined at c. 0·02% per day. The concentration of reducing sugars, which are important impurities, increased fourfold during storage. Most other beet quality parameters remained unchanged. Sugar and adjusted weight was lost at 0·143 and 0·187% per day respectively. This relationship was highly significant, but a relationship between sugar loss and accumulated thermal time (0·0188% per °C day) accounted for more of the variation (73%). Temperature changes within the clamps, and the differences between clamps in accumulated thermal time, were not predictable. Some clamp insulation materials appear to allow more heat to accumulate than is desirable.

scholarly journals Rapid Estimation of Potato Quality Parameters by a Portable Near-Infrared Spectroscopy Device

Sensors ◽  
2021 ◽  
Vol 21 (24) ◽  
pp. 8222
Author(s):  
Olga Escuredo ◽  
Laura Meno ◽  
María Shantal Rodríguez-Flores ◽  
Maria Carmen Seijo
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Dry Matter ◽  
Near Infrared ◽  
Reducing Sugars ◽  
Quality Parameters ◽  
Portable Devices ◽  
Calibration Model ◽  
Least Squares Regression ◽  
Potato Quality

The aim of the present work was to determine the main quality parameters on tuber potato using a portable near-infrared spectroscopy device (MicroNIR). Potato tubers protected by the Protected Geographical Indication (PGI “Patata de Galicia”, Spain) were analyzed both using chemical methods of reference and also using the NIR methodology for the determination of important parameters for tuber commercialization, such as dry matter and reducing sugars. MicroNIR technology allows for the attainment/estimation of dry matter and reducing sugars in the warehouses by directly measuring the tubers without a chemical treatment and destruction of samples. The principal component analysis and modified partial least squares regression method were used to develop the NIR calibration model. The best determination coefficients obtained for dry matter and reducing sugars were of 0.72 and 0.55, respectively, and with acceptable standard errors of cross-validation. Near-infrared spectroscopy was established as an effective tool to obtain prediction equations of these potato quality parameters. At the same time, the efficiency of portable devices for taking instantaneous measurements of crucial quality parameters is useful for potato processors.

scholarly journals Stalk-Juice Quality Traits of Sweet Sorghum as Affected by Season in Sudan

2020 ◽  
Vol 11 ◽  
pp. 1-13
Author(s):  
Salma I. Abdalbagi ◽  
Maarouf I. Mohammed
Keyword(s):  
Sweet Sorghum ◽  
Reducing Sugars ◽  
Quality Parameters ◽  
Future Research ◽  
Juice Quality ◽  
Quality Traits ◽  
Design Data ◽  
Total Sugars ◽  
Yield Parameters ◽  
Season Interaction

An experiment was conducted in Shambat (2012-2013) during the summer and winter seasons to study the stalk-juice quality parameters of 29 exotic and local sweet sorghum varieties as affected by season. The objectives were to provide basic data attributing to syrup and sugar (jaggery) production in the Sudan. The materials were arranged in RCB design. Data were collected on brix, pol (sucrose %), reducing sugars, total sugars, purity and pH. The single and combined analysis of variance revealed highly significant differences among varieties for all traits studied. The variety x season interaction was significant for all traits other than total sugars %, implying the need for considering the variety choice in each season. The results of juice quality parameters were mostly within the range reported in the literature. The exotic materials excelled the local ones in brix, pol%, total sugars% and purity. The exotic varieties: N100, Red-X, Hastings and N110 as well as the local Ankolib selections: AnkNyala and Ank36 were identified as having juice quality traits suitable for syrup production. The exotic varieties: BlueRibbon, KansasCollies and Brawley were identified for sugar (jaggery) production. It was concluded that interaction of variety x season and yield parameters for juice, grain and stover should be considered when determining the choice of the variety. Future research should focus on developing multi-purpose varieties capable for concurrent production of syrup/sugar, grain and stover.

scholarly journals Recommendations for Expounding Evaluation of Biological (Specific) Activity of Biotechnological Products in Product Specification Files

2018 ◽  
Vol 18 (3) ◽  
pp. 168-174
Author(s):  
O. V. Golovinskaya ◽  
S. L. Lysikova ◽  
Yu. N. Lebedeva ◽  
N. A. Alpatova ◽  
A. A. Movsesyants ◽  
...  
Keyword(s):  
Laboratory Testing ◽  
Specific Activity ◽  
General Structure ◽  
Quality Parameters ◽  
Test Methods ◽  
Test Method ◽  
Additional Information ◽  
Biotechnological Products ◽  
Specific Safety ◽  
Product Specification

Biotechnological products, like all other medicinal products, have to comply with efficacy, safety and quality requirements. Quality evaluation of medicines includes assessment of test methods used to control medicinal product quality (described in product specification files provided by the manufacturer), laboratory testing of samples using these methods, as well as assessment of the registration dossier materials, including materials on test method validation included into the product specification files. One of the most important quality parameters of biotechnological products is biological activity, i.e. specific ability of a product to induce a desired biological effect. The article presents the results of a detailed analysis of methods used for determination of biological (specific) activity that are described in product specification files of various biotechnological products. The aim of the study was to demonstrate the importance of proper presentation of methods used for assessment of biological (specific) activity of biotechnological products and familiarise specialists engaged in elaboration of product specification files with the principles of presenting data in the «Biological (specific) safety» section. The analysis of documentation helped summarise the most common mistakes and omissions, formulate general recommendations concerning the description of methods, develop a general structure of the «Biological (specific) safety» section with detailed guidance on what to include in each of the subsections. Rationalisation of information presented in this part of the product specification files will help reduce the number of expert body’s requests for additional information/documents and will help ensure that laboratory testing is performed at a high professional level and within a prescribed period of time.

Benchmarking and improving sugar recovery from final molasses

2020 ◽  
pp. 166-171
Author(s):  
Ross Broadfoot
Keyword(s):  
Shear Rate ◽  
Close Approach ◽  
Maintenance Cost ◽  
Sugar Recovery ◽  
Coil Design ◽  
Factors Affecting ◽  
Raw Sugar ◽  
Actual Loss ◽  
Design Experience ◽  
Sucrose Loss

The sucrose loss in final molasses in raw sugar manufacture is the largest loss. One factor that typically limits the extent of sucrose recovery from final molasses is that cooling crystallizers are high capital and maintenance cost items. The target purity of the final molasses is the commonly used benchmark to assess the effectiveness of exhaustion of final molasses. However, this benchmark does not relate to an actual loss of sucrose. A benchmark that calculates the Target Sucrose Loss (TSL) in molasses for the factory is proposed. Factories would aim to maintain the sucrose loss in final molasses to within 1 unit of the TSL. A close approach to the target purity is still required as part of the drive to achieve this result. An advantage of the TSL is that it considers the influence of the quantity of soluble impurities in the cane supply on the actual sucrose loss in molasses. Data from Australian factories are presented to demonstrate the application of the TSL. Several factors affecting the exhaustion of final molasses are discussed, including the effects of Cmassecuite purity, crystallizer station performance and shear rate on the massecuite within the crystallizers. Some Australian factories have recently refurbished horizontal, rotating coil crystallizers with designs incorporating fixed cooling elements and rotating paddles to provide high shear rate conditions and overcome maintenance issues associated with the coil design. Experience shows that the fixed-element design is an economical way to provide strong exhaustion performance.

Regulation of starch and sugar levels in tobacco leaves by gibberellic acid

1969 ◽  
Vol 47 (10) ◽  
pp. 1595-1598 ◽  
Author(s):  
T. T. Lee ◽  
N. Rosa
Keyword(s):  
Gibberellic Acid ◽  
Reducing Sugars ◽  
Amylase Activity ◽  
Leaf Tissue ◽  
Tobacco Plants ◽  
Tobacco Leaves ◽  
Green Leaves ◽  
Specific Activities ◽  
Sugar Levels ◽  
Hydrolysis Of

Gibberellic acid (GA3) significantly reduced the level of starch in green leaves of tobacco plants. The total α-amylase activity and the specific activities of α-amylase and invertase were increased by GA3 treatment. Hydrolysis of starch during flue-curing contributed greatly to the increased level of reducing sugars in cured leaf tissue; decreasing the level of starch in green leaves by GA3 effectively lowered the level of reducing sugars after curing.

SELECTION FOR MALT β-GLUCANASE ACTIVITY IN BARLEY BREEDING PROGRAMS

1976 ◽  
Vol 56 (2) ◽  
pp. 225-229 ◽  
Author(s):  
V. M. BENDELOW
Keyword(s):  
Reducing Sugars ◽  
Quality Parameters ◽  
Glucanase Activity ◽  
Breeding Programs ◽  
Barley Breeding ◽  
Breeding Material ◽  
Selection For ◽  
Semiautomated Method

A semiautomated method, based on the production of reducing sugars by the action of malt extracts on soluble laminarin, was found to be a satisfactory alternative to impractical viscosimetric techniques for the assay of endo-β-glucanase activity in barley breeding material. The method is rapid and requires 5 g of the laboratory malt that is prepared for measuring other quality parameters. The substrate is commercially available, whereas substrates for viscometry are not.

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