Physical and chemical quality of sugarcane on ozonation process of juice in sustainable reduction of color ICUMSA and vegetal impurities

• Grant number: 14/03512-5
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: September 01, 2014
• End date: February 28, 2017
• Field of knowledge: Engineering - Chemical Engineering - Chemical Technology
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• 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 quality of the raw material (sugarcane) is of paramount importance to obtain a final product (white sugar) with high quality. After the processing of sugarcane, through the preparation and extraction of the juice, the juice clarification step is responsible for the removal of impurities from the juice with the aim of obtaining a low ICUMSA color sugar. In the conventional process for the production of white sugar clarification step is accomplished by using sulphiting, which has as main drawback the presence of residual sulphite in the final product. It is argued that sulfite can bring health risks since part of the population can be sensitivity. Thus, ozonation is already being used as an alternative procedure to the use of sulfitation in various mills. There are no available studies in the literature that relate the quality of the raw material with the use of ozone as a clarifying agent. The aim of this study is to evaluate the influence of the quality of sugarcane in the efficiency of the ozonation process, relating both climatic conditions, management of the harvesting system by composition of the broth, as the presence of starch, dextran, aconitic acid and compounds phenolics. It is expected by the end of this research project to establish the relationship between the quality indicators and the ozonation process, as their efficiency in reducing ICUMSA color. Using the information obtained, it is expected to obtain which the main quality indicators that should be considered during the ozonation processes using the juice, can serve as an indication of situations where there is the need to use a greater amount of ozone. (AU)

Scientific publications

(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; FIGUEIREDO ANGOLINI, CELIO FERNANDO; EBERLIN, MARCOS NOGUEIRA; DE AGUIAR, CLAUDIO LIMA. Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation. Food Chemistry, v. 225, p. 181-187, JUN 15 2017. (14/03512-5)

SARTORI, JULIANA A. S.; FIGUEIREDO ANGOLINI, CELIO F.; EBERLIN, MARCOS N.; AGUIAR, CLAUDIO L.. Reactions Involved in Phenolics Degradation from Sugarcane Juice Treated by Ozone. OZONE-SCIENCE & ENGINEERING, v. 41, n. 4, p. 369-375, JUL 4 2019. (14/03512-5)