Chemical kinetic of decay of ICUMSA colour of sugarcane juice by oxidation reaction with hydrogen peroxide in reactors of homogeneous phase

• Grant number: 12/15618-7
• Support Opportunities: Scholarships in Brazil - Master
• Start date: February 01, 2013
• End date: February 28, 2014
• Field of knowledge: Engineering - Chemical Engineering - Chemical Technology
• Principal Investigator: Claudio Lima
• Grantee: Juliana Aparecida de Souza Sartori
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The process of clarification of sugar has been the subject of several research in order to improve the quality of the sugar obtained from both the standpoint of new technologies in equipment and processes, how about the study of the physicochemical properties of sucrose during decomposition the clarification. Our laboratory Quality Control of Sugar and Alcohol has been working on an ample study on the technological impact of other oxidative processes, in addition to sulfitation, to reduce color in sugarcane juice to produce white sugar. Some methods have been proposed for the clarification of the juice, decanted juice or syrup, applying a variety of methods to obtain a final product with low color and turbidity, as referred to accepted standards of food industry and consumer. In this sense, the POA's (advanced oxidation processes) have been applied, in particular, ozonization of the juice, and this design is to propose an alternative to the conventional sulfitation of the juice to obtain the sugar white crystal, by using peroxide hydrogen as a reducing agent of the color of juice and the impact on generating possible toxic compounds. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE SOUZA SARTORI, JULIANA APARECIDA; RIBEIRO, KATIA; SILVA COSTA TEIXEIRA, ANTONIO CARLOS; CORREA MAGRI, NATHALIA TORRES; MANDRO, JULIANA LORENZ; DE AGUIAR, CLAUDIO LIMA. Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 13, n. 2, p. 8-pg., 2017-02-01. (12/15618-7)

DE SOUZA SARTORI, JULIANA APARECIDA; RIBEIRO, KATIA; SILVA COSTA TEIXEIRA, ANTONIO CARLOS; CORREA MAGRI, NATHALIA TORRES; MANDRO, JULIANA LORENZ; DE AGUIAR, CLAUDIO LIMA. Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks. International Journal of Food Engineering, v. 13, n. 2, FEB 2017. (12/15618-7)

DE SOUZA SARTORI, JULIANA APARECIDA; GALAVERNA, RENAN; EBERLIN, MARCOS NOGUEIRA; CORREA, NATHALIA TORRES; MANDRO, JULIANA LORENZ; DE AGUIAR, CLAUDIO LIMA. ELUCIDATION OF COLOR REDUCTION INVOLVING PRECIPITATION OF NON-SUGARS IN SUGARCANE (SACCHARUM SP.) JUICE BY FOURIER-TRANSFORM ION CYCLOTRON RESONANCE MASS SPECTROMETRY. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 39, n. 6, p. 1826-1831, DEC 2015. (12/15618-7)

JULIANA APARECIDA DE SOUZA SARTORI; NATHÁLIA TORRES CORRÊA MAGRI; CLAUDIO LIMA DE AGUIAR. Clarificação de caldo de cana-de-açúcar por peróxido de hidrogênio: efeito da presença de dextrana. Brazilian Journal of Food Technology, v. 18, n. 4, p. 299-306, 2015-12-00. (12/15618-7)