Dextranas em açúcares do estado de São Paulo

Aquino, Francisco Wendel Batista de; Franco, Douglas Wagner

doi:10.1590/s0100-40422008000500016

Cited by 5 publications

(2 citation statements)

References 11 publications

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“…The analysis also represents a parameter to evaluate the microbiological contamination due to its higroscopicity (capacity of absorbing water from an environment that offers relative humidity greater than balance) [3] [19]- [22]. This property of sucrose is undesirable in function of dextran formation, polymeric material secreted by bacteria of genus Leuconostoc that transforms sucrose in glucopyranosyl (Figure 1) [19] [21]. The humidity range to sugar is 0.1% to 3.3% depending of the type sugar, being tolerated until 5% to raw sugar [18] [19] [23].…”

Section: Importance Of the Chemical Analysis For Sugar Quality Controlmentioning

confidence: 99%

Brazilian Sugar in Domestic Retail: The Quality of Sugar Consumed in the State of Sao Paulo

Silva¹,

Cruz²

2016

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Brazil is the largest producer of sugarcane and its derivatives in the world, and one of the largest consumers of sugarcane derivatives. Sugar places a position of great prominence in Brazilian feed, either by direct consumption or as a component of industrialized products, from increasing consumption in the country. Sugar samples taken from local market were analyzed as the quality of table sugar consumed in the state of São Paulo (Brazil). The analysis of the parameters and basic attributes of characterization of sugar was according to the methodology developed by ICUMSA (2005; 2011) and ICUMSA modified by Copersucar (2002). Samples of sugar from this region showed that medium-low quality. It can be observed in fundamental aspects such as purity and insoluble residues, which were below the standard. In addition, it should be noted the difficulty of obtaining information about the limit values for each attribute, by virtue of Legislation not be assertive to the product and, also, the scientific studies have not been unified to present the specifics for each type of sugar. 161obtained by the processing of saccharine raw materials, such as sugarcane, sweet sorghum and sugar beet [1]- [3].The sugar is obtained from sugarcane through four main steps: the juice extraction in mills or diffusers; then the juice following for the treatment in order to remove impurities such as sand and bagasse debris and adjust the pH of the sugarcane juice [4] [5]. The next step is the concentration of the treated sugarcane juice by heating to remove water and the final one is the drying [4] [5]. The differences in conducting these steps promote the achievement of different types of sugar with specifications and standards different. The characteristics acquired during obtaining sugar impact the taste, flavor, color, smell and other attributes like purity and humidity [6].Brazil is the largest producer of sugarcane in the world due to its production [7] [8]. This production was 632 million metric tons in the 2014/2015 crop, which originated 35 million metric tons of sugar [7]. Brazil is responsible for around 75% of all sugar produced in the world and about 70% is exported as a raw material [8] [9]. It is estimated that around 10 million metric tons are consumed in the country like table sugar or as an ingredient of food industry [9]- [11].The fragile structure of Brazilian sugar specification led to the sugar mills to establish their own quality parameters. The specifications of sugar quality parameters are set by buyers and it is up to the industry operating to serve them, it happens when the products are for exportation or for large customers in the food market (major industries). For consumers, the Brazilian laws are being reviewed with the aim of promoting the characterization of all sugar types cold in the country.The aim of this paper is to evaluate the physical-chemical parameters of four different types (crystal, refined, demerara and brown) of sugar acquired in markets of Piracicaba's region (Sao Paulo, Brazil). These paramete...

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Section: Importance Of the Chemical Analysis For Sugar Quality Controlmentioning

confidence: 99%

Brazilian Sugar in Domestic Retail: The Quality of Sugar Consumed in the State of Sao Paulo

Silva¹,

Cruz²

2016

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“…No entanto, a quantidade de dextrana presente no caldo de cana-de-açúcar difere, por exemplo, em relação ao tipo de solo o qual a variedade foi plantada, produção de sacarose da variedade, períodos chuvosos de colheita, tipo de colheita e taxa de infestação pela bactéria Leuconostoc spp. (NICHOLSON;HORSLEY, 1959;AQUINO;FRANCO, 2008; SOUZA SILVA; DA CRUZ, 2016).…”

Section: Concentraçõesunclassified

Interferentes analíticos provenientes da colheita, carregamento e transporte nas análises tecnológicas de caldo de cana-de-açúcar

Manarim¹

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Analytical interfering from harvest, charging and transporte at technological analyses of sugarcane juice The analytical techniques employee in sugarcane quality determination are very important to industrial process of that raw material, once it is de efficient thing to determinate the quantity of sucrose, glucose, fructose and fibers that come to process. For sugarcane suppliers it is time to receive the payment for the quantity and quality of sugarcane ship to process. The Sugarcane, Sugar and Alcohol Board Producers of São Paulo State-Portuguese initials: CONSECANA, determinate the analytical methods of raw material quality and the payment calculations for sugarcane suppliers. Whit the burn prohibition since 2014 in a mechanical areas the sugarcane in a industrial process has characteristics, how increase of starch associated to top leaves composition, that could to influence analytical results and cause reading deviations for currents equipments of polarimetry and refractometry. Thus starch, the presence of dextran in a sugarcane juice could also cause reading deviations. In this scenario and the interesting of Sucroderivatives Technology Hugot Laboratory at ESALQ-USP to provide studies and methods to determinate sucrose, glucose and fructose how analytical parameters in a evaluation system of raw material (sugarcane) quality to chromatography and spectroscopy techniques; this project aims to bring complementary contribution to sugarcane mills of São Paulo State.

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Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cachaça

Aquino

Franco

2009

Food Chemistry

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Dextranas em açúcares do estado de São Paulo

Cited by 5 publications

References 11 publications

Brazilian Sugar in Domestic Retail: The Quality of Sugar Consumed in the State of Sao Paulo

Brazilian Sugar in Domestic Retail: The Quality of Sugar Consumed in the State of Sao Paulo

Interferentes analíticos provenientes da colheita, carregamento e transporte nas análises tecnológicas de caldo de cana-de-açúcar

Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cachaça

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