Color reduction of raw sugar syrup using hydrogen peroxide

Author(s)

Juliana Lorenz Mandro Campiol ^[1] ; Nathália Torres Correa Magri ^[2] ; Juliana Aparecida de Souza Sartori ^[3] ; Felipe Iwagaki Braga Ogando ^[4] ; Claudio Lima de Aguiar ^[5]

Affiliation

^[1] Universidade de Sao Paulo. Escola superior de agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil

^[2] Universidade de Sao Paulo. Escola superior de agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil

^[3] Universidade de Sao Paulo. Escola superior de agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil

^[4] Universidade de Sao Paulo. Escola superior de agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil

^[5] Universidade de Sao Paulo. Escola superior de agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil

• Document type: Journal article
• Source: Brazilian Journal of Food Technology; v. 22, 2019-05-20.

Abstract

Abstract A commercial H2O2 solution (35%, v/v) was evaluated as a clarifying agent for raw, type VHP (very high polarization) sugar syrup, using an experimental design applying artificial neural networks (ANN). Fifteen experimental runs were carried out and the samples were taken at the following time intervals: 0, 5, 10, 15, 20, 25, 30, 40, 50, 60, 75 and 90 min. The treatments were carried out using an experimental design consisting of three variables: H2O2 (X1: 0; 202.4; 500; 797.6 and 1.000 mg L-1); pH (X2: 3.32, 5, 7.5, 10 and 11.68) and temperature (X3: 16.4, 30, 50, 70 and 83.6°C). The theoretical and measured values fitted the analysis by artificial neural networks (ANN) well. A reduction in colour (ICUMSA method) was observed between 60 and 75 min, except for treatments # 11 (pH= 11.68; 50°C and 500 mgH2O2 L-1), # 13 (pH=7.5; 83.6°C and 500 mgH2O2 L-1) and #15 (pH= 7.5; 50°C and 1.000 mgH2O2 L-1), which showed a colour reduction after 30 min. In the treatments at pH 3.32 or 11.68, temperature of 83.6°C and H2O2 dose of 1.000 mg L-1, an average sucrose degradation of 55% was observed. The best colour reduction result was obtained with treatment # 9 (pH 7.5, 50 °C and 500 mgH2O2 L-1), although sucrose degradation of 26% was observed. (AU)

• FAPESP's process: 14/03292-5 - Peroxidation process of VHP sugar for the refined sugar production: chemical implications, technological and microbiological
• Grantee: Juliana Lorenz Mandro
• Support Opportunities: Scholarships in Brazil - Master