Color reduction of raw sugar syrup using hydrogen peroxide

Abstract

A commercial H2O2 solution (35%, v/v) was evaluated as a clarifying agent for raw, type VHP (very high polarization) sugar syrup, using an experimental design applying artificial neural networks (ANN). Fifteen experimental runs were carried out and the samples were taken at the following time intervals: 0, 5, 10, 15, 20, 25, 30, 40, 50, 60, 75 and 90 min. The treatments were carried out using an experimental design consisting of three variables: H2O2 (X1: 0; 202.4; 500; 797.6 and 1.000 mg L-1); pH (X2: 3.32, 5, 7.5, 10 and 11.68) and temperature (X3: 16.4, 30, 50, 70 and 83.6°C). The theoretical and measured values fitted the analysis by artificial neural networks (ANN) well. A reduction in colour (ICUMSA method) was observed between 60 and 75 min, except for treatments # 11 (pH= 11.68; 50°C and 500 mgH2O2 L-1), # 13 (pH=7.5; 83.6°C and 500 mgH2O2 L-1) and #15 (pH= 7.5; 50°C and 1.000 mgH2O2 L-1), which showed a colour reduction after 30 min. In the treatments at pH 3.32 or 11.68, temperature of 83.6°C and H2O2 dose of 1.000 mg L-1, an average sucrose degradation of 55% was observed. The best colour reduction result was obtained with treatment # 9 (pH 7.5, 50 °C and 500 mgH2O2 L-1), although sucrose degradation of 26% was observed.

Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process

“…According to Shah 26 , some important factors to minimize color formation during the evaporation process are: temperature, juice circulation, retention time and concentration levels. Campiol et al 27 managed to reduce the color of the VHP sugar syrup by 82% using hydrogen peroxide (H 2 O 2 ) solution (35%, v/v) at pH 7.5 and a temperature of 50 °C.…”

Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes

“…These conditions have intensified the search for alternative methods of cane juice treatment without sulfur use, such as hydrogen peroxide (Campiol et al, 2019;Sartori et al, 2017a;Mandro et al, 2017;Sartori et al, 2015;Nguyen & Doherty, 2011), ozone (Azevedo et al, 2019;Sartori et al, 2019;Rodrigues et al, 2018;Sartori et al, 2017b;Silva et al, 2015), radiation (Lima et al, 2016), ceramic membrane filtration (Shi et al, 2021;Vu et al, 2020;Akhtar et al, 2020a;Shi et al, 2019;Li et al, 2018;Nogueira & Venturini-Filho, 2007) and thermosonication (Medeiros et al, 2021). Electrocoagulation emerges as alternative clarifying technology to cane mills as showed previously by Ogando et al (2019).…”

Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process

“…Pigments that originate from sugarcanes are chlorophylls, anthocyanins, and polyphenols (Godshall & Grimm, ; Harborne, ; Paton, ) during the process, such as compounds from Maillard reactions and caramelization (Hayman, ). Flavonoids, polyphenols, and organic acids that contribute to the dark brown color of the juice are usually reported to be responsible for the color in the sugarcane juice (Campiol, Magri, Sartori, Ogando, & de Aguiar, ; Laksameethanasana, Somla, Janprem, & Phochuen, ; Lima et al, ; Mandro et al, ; Sartori, Angolini, Eberlin, & de Aguiar, ; Sartori, Magri, & de Aguiar, ; Sartori, Ribeiro, et al, ; Silva, Sartori, & de Aguiar, ) . Chandra, Bharagava, and Rai () reported that melanoidins might be discolored by the action of reactive oxygen species (ROS), such as hydrogen peroxide.…”

“…According to Mane, Phadnis, Jambhale, and Yewale (), the reduction of ICUMSA color in the sugarcane juice with hydrogen peroxide promotes the color stabilization of stored sugar for long periods. However, the ICUMSA color reduction of sugarcane juice with H 2 O 2 is associated with turbidity reduction, that is, there is a precipitation of nonsugars including pigments, not necessarily a color reduction by the degradation of sugarcane juice pigments according to Sartori, Magri, et al (), Sartori, Galaverna, et al (), Sartori, Ribeiro, et al (), Mandro et al (), Mandro, Magri, Sartori, and de Aguiar (), and Campiol et al ().…”