Study of variables, pH of the juice and temperature of the cooking end point (cutoff), in the muscovado quality

• Grant number: 12/20234-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2013
• End date: December 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Maria Teresa Mendes Ribeiro Borges
• Grantee: Raphael Della Maggiore Orlandi
• Host Institution: Centro de Ciências Agrárias (CCA). Universidade Federal de São Carlos (UFSCAR). Araras , SP, Brazil

Abstract

Because of poor quality of the handmade products derived from sugarcane and low returns that this fact leads to small producers, we intend to study the influence of pH correction of the juice, as well as the influence of temperature of massecuite removal of the process in the muscovado sugar quality. For this, muscovado sugars will be produced at the Laboratory of Analysis and Technology Simulation (LAST) of the Department of Technology and Socioeconomic Rural Agroindustrial, Center for Agricultural Sciences-UFSCar. The sugars will be produced with 8 L of juice per pan, on direct fire, at atmospheric pressure. The treatments to be studied are: A) adjusting the pH with the lime milk, until neutral pH (7.0) and heating the resulting concentration of the juice to a temperature of 118 ° C; B) pH adjustment with lime milk to neutral pH, and heating to 123 ° C; C) No pH adjustment (pH of natural juice) and heating to 118 º C; D) without pH adjustment and heating to a temperature of 123 ° C. These procedures will be performed at least three times, the final products are also collected and analyzed in triplicate regarding factors moisture, color, ash, polarization and Brix. The statistic will be a 2X2 factorial with k repetitions (k greater than or equal to 3). (AU)