BEHAVIOR OF COLOR OF SUGARCANE JUICE TREATED BY ELECTROCOAGULATION

• Grant number: 18/01452-6
• Support type: Scholarships abroad - Research Internship - Doctorate
• Effective date (Start): March 19, 2018
• Effective date (End): September 13, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Claudio Lima de Aguiar
• Grantee: Felipe Iwagaki Braga Ogando
• Supervisor abroad: Francisco Jose Heredia Mira
• Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Research place: Universidad de Sevilla (US), Spain
• Associated to the scholarship: 16/05123-1 - SUGARCANE JUICE CLARIFICATION SULFUR FREE BY ELECTROCHEMICAL OXIDATION WITH E-FENTON, BP.DR

Abstract

Color is the main quality parameter of sugarcane juice since it is directly connected to crystal sugar value. However, color control (sulfitation) and monitoring (laboratory analysis) by sugar mills have problems. Electrocoagulation is an alternative process due to non-generation of residues and successful application in other components. While for monitoring, visual computation and inline system would brought greater competitiveness for the sector. Then, the research internship abroad aims to evaluate color reduction of sugarcane juice treated by electrocoagulation, using state of the art-technology. Three color degradation kinetics (1h period) will be evaluated using 25, 30 and 35V, with sample collection every 10 min. The samples will be scanned in spectrophotometer covering visible wavelenght (380-780 nm) and then it will be determined color space L*a*b (CIELAB) to color monitoring. The phenolic compounds quantification and identification (sugarcane juice pigment) will be performed by the liquid chromatography with UV-Vis diode-array detector and C18 column. Folin-Ciocalteu will be used to determine the total phenolic compounds concentration. The results will be analyzed through Tukey test (p < 0.05) and descriptive statistical analysis and decision tree will be applied to discriminate samples along electrocoagulation process kinetics.

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)

OGANDO, FELIPE IWAGAKI BRAGA; DE AGUIAR, CLAUDIO LIMA; NAPOLITANO VIOTTO, JOAO VITOR; JOSE HEREDIA, FRANCISCO; HERNANZ, DOLORES. Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process. Food Research International, v. 122, p. 643-652, AUG 2019. Web of Science Citations: 2.