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Assessment of variables effects on sugar cane juice clarification by carbonation process

Hamerski, Fabiane, da Silva, Vítor R., Corazza, Marcos L., Ndiaye, Papa M., de Aquino, Arislete D.
International journal of food science & technology 2012 v.47 no.2 pp. 422-428
carbonation, clarification, color, pH, phosphates, reducing sugars, starch, sucrose, sugarcane juice, temperature, total soluble solids, turbidity
This paper reports a study of sugar cane juice carbonation and the evaluation of variables effects such as pH, carbonation time and temperature on industrially relevant parameters for the quality of sugar cane juice. Three different batches of sugar cane juice were evaluated using a complete two‐level factorial design with central point performed in triplicate. From results in this work, it can be seen that the higher sucrose concentrations and lower percentage of total soluble solids and reducing sugars were obtained in clarified juices with the maximum values for pH, time and reaction temperature (9.5, 60 min and 80 °C). The temperature favoured the removal of starch, phosphate and turbidity. Colour removal reached a maximum of 88–93% among the batches. The optimum clarification condition using carbonation procedure can be achieved between 20 and 40 min, at pH values between 8.0 and 9.5 and temperature condition at 80 °C.