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Assessment of variables effects on sugar cane juice clarification by carbonation process
Authors:Fabiane Hamerski  Vítor R da Silva  Marcos L Corazza  Papa M Ndiaye  Arislete D de Aquino
Affiliation:Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, PO Box 19011, 81531980 Curitiba, Paraná, Brazil
Abstract: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.
Keywords:Carbonation  clarification  sugar cane juice
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