Elucidation of Color Reduction Involving Precipitation of Non-Sugars in Sugarcane (S accharum sp.) Juice by Fourier-Transform Ion Cyclotron Resonance Mass Spectrometry

Abstract

This work aimed to evaluate the effect of hydrogen peroxide on the composition of sugarcane juice through mass spectrometry. The sugarcane juice was treated with different doses of hydrogen peroxide (1,000 and 50,000 ppm) and samples were collected during 2 h. The color reduction occurred only at a dose of 50,000 ppm and the peroxide promotes sedimentation of non-sugars in sugarcane juice under the conditions studied as there was increased relative abundance of sucrose within the ranges with increased reaction time. PRACTICAL APPLICATIONSIn this paper, we studied the mechanism of color reduction of sugarcane juice as a new innovative technology to crystal sugar production as a substitute for sulfur use, which was related to health problems.

Color reduction of raw sugar syrup using hydrogen peroxide

“…Studies on the use of H2O2 in sugarcane juice or sugar beet clarification have been carried out (Mane et al, 2000;Sartori et al, 2015a;Sartori et al, 2015b;Mandro et al, 2015), and the action of H2O2 on compounds such as melanoids, melanins, caramels, polyphenols, starch and amino acids, which are present during the processes used to obtain sugar, reported. H2O2 can also act during the purification/clarification step of Very High Polarization (VHP) or Very Very High Polarization (VVHP) raw sugar syrup during sugar refining (Mandro et al, 2017).…”

Clarificação de caldo de cana-de-açúcar por peróxido de hidrogênio: efeito da presença de dextrana

“…Estudos anteriores determinaram os efeitos do peróxido de hidrogênio na composição do caldo de cana-de-açúcar. O peróxido de hidrogênio promoveu a sedimentação de não açúcares do caldo de cana-deaçúcar, sem degradação da sacarose (SARTORI et al, 2015). Com o uso de um planejamento fatorial é possível avaliar as influências de diferentes variáveis experimentais de interesse e os efeitos de interação na resposta (TEÓFILO et al, 2006).…”

Research of color characteristics of sugar production intermediates

“…Навеску кристаллов смешивали с раствором белого сахара массовой долей 82% при температуре 70 °С в течение 1, 2, 3, 5, 10, 15, 20 мин с последующим центри-фугированием в течение 5 мин со скоростью 5000 мин -1 . Получали аффинированный сахар и аффинационный оттек, в которых можно определять интенсивность окраски различ-ными методами [5,6].…”

“…Для стандартизации результатов и исключения погрешности цветопе-редачи сканирование проводили в присутствии белого листа с нанесенной спектральной шкалой Color of the syrup, units / Purity of the syrup, % и шкалой яркости (для автоматического опре-деления баланса белого). Образцы помещали в кювету для спектрофотометрии с толщиной поглощающего слоя 5,0 см и сканировали с помощью специальной приставки [6,7]. Цифровое изображение обрабатывали при помощи программы ImageJ 1.46.…”