Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks

Author(s)

de Souza Sartori, Juliana Aparecida ; Ribeiro, Katia ; Silva Costa Teixeira, Antonio Carlos ; Correa Magri, Nathalia Torres ; Mandro, Juliana Lorenz ; de Aguiar, Claudio Lima

• Document type: Journal article
• Source: INTERNATIONAL JOURNAL OF FOOD ENGINEERING; v. 13, n. 2, p. 8-pg., 2017-02-01.

Abstract

Hydrogen peroxide has been studied as an alternative for sulfur in the white sugar industry. Sulfur has been associated to allergic diseases, mainly asthma. In this study, artificial neural network (Lambda NN) models are proposed to predict the effects of different variables (peroxidation time, temperature, pH, H2O2 dosage, and initial degrees Brix) on sugarcane juice color removal and sucrose content. Experimental results and the Lambda NN models revealed that temperature showed the greatest influence on the decrease of juice color; nevertheless, the effect of temperature depended on pH: at pH<5.0 a decrease in juice absorbance was observed at temperatures close to 38 degrees C, whereas in the pH range of 5.0-6.3, absorbance decreased only at about 50-62 degrees C, regardless of the amount of hydrogen peroxide used. On the other hand, the remaining sucrose content after peroxidation was influenced by the initial degrees Brix and by pH. (AU)

• FAPESP's process: 12/15618-7 - Chemical kinetic of decay of ICUMSA colour of sugarcane juice by oxidation reaction with hydrogen peroxide in reactors of homogeneous phase
• Grantee: Juliana Aparecida de Souza Sartori
• Support Opportunities: Scholarships in Brazil - Master