{"title":"Effect of Addition of Separan at Different Concentrations as a Flocculants on Quality of Sugar Cane Juice","authors":"Ghada A. Abdel-Razig , Isam A. Mohamed Ahmed, Elfadil E. Babiker & Abu ElGasim A. Yagoub","volume":37,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":138,"pagesEnd":142,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/10766","abstract":"The study was designed to evaluate the use of low\r\nconcentrations of separan flocculent (Less than 3 ppm) on\r\nphysicochemical properties of sugar cane juice. Colour, pH, purity,\r\nturbidity, pol, brix, reducing sugars tannins and polyphenols of\r\ncrushed cane (green and burned) juice, mixed juice and clarified\r\njuice were studied. The results showed that pol, brix, reducing sugar\r\nand turbidity are higher in crushed cane juice. Clarified burned juice\r\nhad low turbidity, reducing sugars, pol and brix but had significantly\r\nlower pH, purity and colour when compared to crushed juice.\r\nPolyphenols of the crushed juice (1.19%) decreased significantly in\r\nthe clarified juice to 0.006%. Addition of separan at a concentration\r\nof 0.015 ppm reduced significantly colour, polyphenols and tannins\r\nand reducing sugar compared to the control.","references":"[1] Finar, I.L. and Franken, H. (1998). Organic chemistry, the fundamental\r\nprinciple, Vol. 110: p. 24.\r\n[2] SomaSekhar, M.S. (2001). Improving sugarcane juice quality benefits of\r\nthe ultra filtration techniques. Financial daily from the Hindu group of\r\npublications, business line, Pp. 30-42.\r\n[3] Srivastava,G.M(2006).A report on the potential of saparan compounds\r\nfor raw sugar decolorizing, Pp.17-23.\r\n[4] Mathur R.B.L. (1995). Hand book of Cane Sugar Technology, 2nd Ed,\r\nOxford and IBH Publishing Co, Pvt, Ltd, New Delhi, Pp. 621-632.\r\n[5] Spri, N.R. (2006). Sugar processing research institute, INC Technical\r\nreport, p. 13.\r\n[6] Konkani, J.K. (1998). Modernization of Indian sugar Industry. Arnold\r\npublishers, New Delhi, Bombay, Bangalore, Calcutta, Madras, Pp. 50-\r\n51.\r\n[7] ICUMSA methods (1994, 2005, 2007). International Commission for\r\nUniform Methods of Sugar. Pp. 234-2341.\r\n[8] John, G. (1988). Colour and constitution of organic molecules,\r\nJohn Wiley & Sons, New York. Pp. 44-45.\r\n[9] Steindl, R.J. (2005). Commodity utilization research annual report,\r\nprocessing of sugarcane and sugar product quality, Pp. 12-13.\r\n[10] Chen, James C.P, Chou and Chung Chi. (1993). Cane sugar handbook,\r\na manual for cane sugars manufacturers and their chemists. John Willey\r\nand Sons, Inc. New York, Chichester, Brisbane, Toronto, Singapore, Pp.\r\n401-403.\r\n[11] Griffiths, D.W. (1991). Condensed tannins. In: Toxic substances in\r\ncrop plants, J.P.F. Dmello, C.M. Duffus and J.H. Duffus (Ed.). Royal\r\nsociety of chemists, Cambredge, UK, Pp. 181-201.\r\n[12] Rein, R.W., Bento, L.M.S. and Cortes. (2007). International sugar\r\njournal volume Cix issue No 1301. The direct production of white sugar\r\nin cane sugar mill. Pp.5-12.\r\n[13] Perry's, R.H. (1988). Chemical Engineering Handbook. International\r\nstudent edition, Mc Graw, Pp. 23-34.\r\n[14] Spencer, A.S. and Meade, R.B. (2001). Control of colour and removal of\r\nimpurities by polymeric clarification technology, Pp. 208-212.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 37, 2010"}