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

作者：Hamerski Fabiane^*; da Silva Vitor R; Corazza Marcos L; Ndiaye Papa M; de Aquino Arislete D

来源：International Journal of Food Science and Technology, 2012, 47(2): 422-428.

DOI：10.1111/j.1365-2621.2011.02857.x

• Carbonation
• clarification
• sugar cane juice

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 degrees 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 degrees C.

• 出版日期2012-2