Location:Home / Journals / Article Detail

International Journal of Food Science and Agriculture

DOI:http://dx.doi.org/10.26855/ijfsa.2021.03.026

PDF Download

Effect of Ozonation Time on the Clarification of Juice of Sugarcane Varieties

Marilisa Flávia Pereira Di-Tanno1,*, Dora Inês Kozusny-Andreani1, Maria Teresa Mendes Ribeiro Borges2, Alessandra de Lourdes Ballaris1, Renato Amaro Zângaro3,4

1Universidade Brasil, Campus of Fernandópolis, Fernandópolis, São Paulo, Brazil.

2Federal University of São Carlos, Center of Agricultural Sciences, Araras, São Paulo, Brazil. 

3Universidade Anhembi Morumbi, São José dos Campos, São Paulo, Brazil. 

4Center of Innovation, Technology and Education (CITE), São José dos Campos, São Paulo, Brazil.

*Corresponding author: Marilisa Flávia Pereira Di-Tanno

Date: March 31,2021 Hits: 175

Abstract

The process of sugar clarification has been the subject of several studies in order to improve the quality of the obtained sugar both from the point of view of new technologies of equipment and processes and regarding the study of physico-chemical properties and reduction of residues in sucrose during the clarification process. The aim of this study was to characterize some physicochemical properties of sugarcane juice when clarified with ozone during different ozonation times. Three tests were carried out using the juice extracted from the sugarcane varieties RB 867515, RB 855453, and SP 891115. The following technological variables were analyzed: pH, acidity, ICUMSA color, reducing sugars (RS), total soluble solids (Brix%), polarization (Pol%), and sugarcane juice. The physico-chemical characteristics of the sugarcane juice were influenced by the ozonation time and crop variety. An average reduction of 77% was observed in the color without changing significantly the content of TSS and Pol%. However, changes were observed in the pH, acidity, and reducing sugars. The variables that most contributed to explaining the dynamics of sugarcane juices as a function of ozonation time in the three varieties under study were pH, color, acidity, and air.

References

[1] Conab. National Supply Company. (2018). Monitoring of the Brazilian harvest: sugar cane, third survey, 2017/18. https://www.conab.gov.br/info-agro/safras/cana.

[2] Morilla, C. H. G., Alves, L. R. A., and Aguiar, C. L. (2015). Process of clarification of sugarcane juice by sulfitation: commercial barriers of economic impacts. Economia em Revista, 24, 1-10. http://dx.doi.org/10.4025/aere.v24i1.24595.

[3] Sartori, J. A. S., Magri, N. T. C., and Aguiar, C. L. (2015). Clarification of sugarcane juice by hydrogen peroxide: effect of the presence of dextran. Braz. Journal of Food Science and Technology, 18, 299-306. http://dx.doi.org/10.1590/1981-6723.4215.

[4] Favero, D. M., Ribeiro, C. S. G., and Aquino, A. D. (2011). Sulphites: importance in the food industry and its possible harm to the population. Segurança Alimentar e Nutricional, 18, 1-20. http://dx.doi.org/10.20396/san.v18i1.8634684.

[5] Ferreira, F. S. (2015). Food additives and their adverse reactions in child consumption. Revista da Universidade Vale do Rio Verde, 13, 397-407.

[6] Silva, R. B., Wolquird, C. S., and Silva, F. S. (2008). Application of cleaner production in the process of clarifying sugarcane juice for sugar production. XXVIII National Meeting of Production Engineering. The integration of production chains with the sustainable manufacturing approach. Rio de Janeiro, Brazil.

[7] Silva, W. S., Sartori, J. A. S., and Aguiar, C. L. (2015). Combination effect of ozone and heat treatment for the color reduction in sugarcane juice. Chemical and Process Engineering Research, 35, 75-84.

[8] Fernandes, A. C. (2000). Calculations in the sugarcane agribusiness. STAB - Sugar, Alcohol and by-products, Piracicaba, Brazil.

[9] Franco, A. (2003). Sugarcane grown in soil fertilized with sewage sludge and vinasse: nitrogen in the soil-plant system, prod-uctivity and technological characteristics. Dissertation (Master in Agronomy). Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Jaboticabal, Brazil.

[10] Lopes, C. H. and Borges, M. T. M. R. (2012). Chemistry of sugar and alcohol processing. 2nd Edition. EDUFSCar, São Carlos, Brazil.

[11] Fonseca, C. R. (2017). Ozonização: uma alternativa para clarificação do caldo de cana-de-açúcar. PhD Thesis. Universidade de São Paulo, São Paulo, Brazil.

[12] Ridesa. Interuniversity Network for the Development of the Sugarcane Sector. (2015). 45 years of RB varieties of sugar cane: 25 years of Ridesa. http://socicana.com.br/2.0/wp-content/uploads/45-anos-variedades.pdf.

[13] Copersucar. Cooperativa Brasileira de Açúcar e Álcool. (2015). Agronomic characteristics of varieties. http://www.gestaonocampo.com.br/biblioteca/caracteristicas-agronomi cas-das-variedades-sp.

[14] Hair, J. F., Black, W. C., Babin, B. J., Anderson, R. E., and Tatham, R. L. (2005). Mutivariate date analysis. 5th Edition. Bookman, Porto Alegre, Brazil.

[15] Kaiser, H. F. (1958). The varimax criterion for analytic rotation in factor analysis. Psychometrika, 23, 187-200. http://dx.doi.org/10.1007/BF02289233.

[16] Chen, J. C. P. and Chou, C. (1993). Cane Sugar Handbook: a manual for cane sugar manufacturers and their chemists. 12th Edition. John Wiley & Sons, New York, USA.

[17] Chou, C. C., Iqbal, K., Min, Y. G., Gao, D. W., and Duffaut, E. (2006). SAT Process as a replacement for sulfitation in mill white sugar production. International Sugar Journal, 108, 247-253.

[18] Rein, P. (2007). Cane sugar engineering. Verlag Dr. Albert Bartens KG, Berlin, Germany.

[19] Vercellotti J. R. and Clarke, M. A. (1997). Color removal—chemical treatment. Sugar Processing Research Institute, 56, 272-281.

[20] Davis, S. B., Moodley, M., Singh, I., and Adendorff, N. W. (1998). The use of ozone for colour removal at the Malelane refinery. South African Sugarcane Research Institute, 72, 255-260.

[21] Moodley, M., Davis, S. B., and Abendorff, M. (1999). Full Scale decolourisation trials with ozone. International Sugar Journal, 101, 165-170.

[22] Polívka, L., Fendric, E., and Skarka, B. (2002). Influence of ozone on properties of jams. Czech Journal of Food Sciences, 20, 113-115.

[23] Soja, G., Reichenauer, T. G., Eid, M., Soja, A.-M., Schaber, R., and Gangl, H. (2004). Long-term ozone exposure and ozone uptake of grapevines in open-top chambers. 2004. Atmospheric Environment, 38, 2313-232. http://dx.doi.org/10.1016/j.atmosenv.2003.12.038.

[24] Larrahondo, J. E. (1995). Sugarcane quality. In: Cassalett, C., Torres, J., Isaacs, C. Eds., The cultivation of the sugar cane in the sugar zone of Colombia. Research Center of Sugar Cane of Colombia, Calle, Colombia, 337-354.

[25] James, C. E., Hough, L., and Khan, R. (1989). Sucrose and its derivatives. Progress in the Chemistry of Organic Natural Products, 55, 117-184.

[26] Cesar, M. A., Delgado, A. A., Camargo, A. P., Bissoli, B. M. A., and Silva, F. C. (1987). Capacity of natural and artificial phosphates to increase the content of phosphorus in the sugarcane juice (cane-plant), aiming at the industrial process. STAB: Açúcar, Álcool e Subprodutos, 6, 32-38.

Full-Text HTML

Effect of Ozonation Time on the Clarification of Juice of Sugarcane Varieties

How to cite this paper: Marilisa Flávia Pereira Di-Tanno, Dora Inês Kozusny-Andreani, Maria Teresa Mendes Ribeiro Borges, Alessandra de Lourdes Ballaris, Renato Amaro Zângaro. (2021) Effect of Ozonation Time on the Clarification of Juice of Sugarcane VarietiesInternational Journal of Food Science and Agriculture5(1), 199-209.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.03.026