No abstract

No abstract

During processing and low-temperature storage, pH change affects the stability of sugarcane juice. This study investigated the colloidal stability and aggregation mechanisms of membrane-filtered sugarcane juice at the pH range of 2.5-9.5. The mechanisms of aggregate formation were speculated based on the compositional variations in sugarcane juice at different pH. When pH was lower than 6.03, aggregation was driven by the electrostatic effect, wherein proteins, polysaccharides and phenolic compounds interact, hence increase the average particle size and turbidity. The absolute value of the zeta potential of the juice was decreased and found an isoelectric point at the pH range of 3.0-3.5. However, under alkaline conditions, calcium phosphate mesh flocs, which are the dominant components of the aggregate, attract colloidal impurities in the juice, eventually resulting in a sharp increase in turbidity and the rapid formation of enormous precipitates, further increasing particle size. This work provides new clues to control aggregation issues commonly encountered by the sugarcane beverage industry.

Drying is an important part of noncentrifugal cane sugar (NCS) processing. The moisture population and migration are key factors that affect the drying rate. This study investigates the drying kinetics and changes in moisture in NCS during hot‐air drying. NCS kinetics were analyzed, and effective diffusivity was calculated. The effective diffusivity increased from 1.65 to 4.51 × 10−10 m2 s−1 along with an increasing temperature. An Arrhenius relation with an activation energy value of 30.15 kJ/mol expressed the effect of temperature on diffusivity. The experimental data were fitted to three empirical kinetic models, with the Page model showing the best simulation. Low‐field nuclear magnetic resonance technology was used to evaluate moisture status and distribution. Two moisture statuses were detected, namely, bound water and semi‐bound water, and the relationship between moisture status and structural properties was used to construct a moisture distribution model during drying. Novelty impact statement This study intends to contribute in modeling of drying kinetic and understanding the behavior of drying rate degradation. The effect of moisture migration on the structural properties of noncentrifugal cane sugar was investigated by low‐field nuclear magnetic resonance technology, which could provide valuable information to improve their drawbacks and recommend it for sugar industry.

No abstract