Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD ENGINEERING; v. 13, n. 2, p. 8-pg., 2017-02-01.

Resumo

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)

• Processo FAPESP: 12/15618-7 - Cinética química do decaimento de cor ICUMSA de caldo de cana-de-açúcar por reação de oxidação com peróxido de hidrogênio em reatores de fase homogênea
• Beneficiário: Juliana Aparecida de Souza Sartori
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 09/54635-1 - Uso sustentável de processo livre de compostos reduzidos de enxofre (TRS) na clarificação do caldo de cana-de-açúcar decantado ou xarope na cadeia produtiva do açúcar cristal branco
• Beneficiário: Claudio Lima
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores