Peroxidation process of VHP sugar for the refined sugar production: chemical implications, technological and microbiological

• Grant number: 14/03292-5
• Support type: Scholarships in Brazil - Master
• Effective date (Start): March 01, 2015
• Effective date (End): April 30, 2016
• Field of knowledge: Engineering - Chemical Engineering - Chemical Technology
• Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal researcher: Claudio Lima de Aguiar
• Grantee: Juliana Lorenz Mandro
• Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Currently, the sugarcane industry is becoming increasingly competitive, which in fact is encouraged mainly by the representative and demand requirements of foreign markets , especially with regard to crystal sugar and ethanol. When analyzing the production chain of white sugar, one can find barriers to its wide international acceptance, since this product has been associated with potential public health problems. Since 1 in every 100 people is sulfite -sensitive, and may have feelings of discomfort in the throat, hypotension, cough, etc. This problem happens due to the widespread use of sulfitation as a method of clarification of white crystal sugar, which brings to Brazil the need to develop new technologies and processes to ensure greater food security for white sugar available to the consumer. In this sense, about five years, the research group Hugot-Bioenergy has conducted studies on the implications of adopting new technologies to replace the sulfitation, without changing the quality of white sugar to be produced by gathering the patterns of acceptance of food and consumer industry. Given the assumption, this research project aims to evaluate the use of hydrogen peroxide business solution (35 % m / m) as an alternative reagent to sulfur dioxide to obtain white sugar with less ICUMSA color and analyze the chemical impacts microbiological and when used for reduction ICUMSA color in samples of syrup VHP sugar, as it has been used in Brazilian mills. (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)

JULIANA LORENZ MANDRO CAMPIOL; NATHÁLIA TORRES CORREA MAGRI; JULIANA APARECIDA DE SOUZA SARTORI; FELIPE IWAGAKI BRAGA OGANDO; CLAUDIO LIMA DE AGUIAR. Color reduction of raw sugar syrup using hydrogen peroxide. Brazilian Journal of Food Technology, v. 22, p. -, 2019.

JULIANA LORENZ MANDRO; NATHÁLIA TORRES CORREA MAGRI; JULIANA APARECIDA DE SOUZA SARTORI; CLAUDIO LIMA DE AGUIAR. Redução de cor ICUMSA em soluções concentradas de açúcar bruto por processo oxidativo com peróxido de hidrogênio. Brazilian Journal of Food Technology, v. 20, p. -, 2017.