And Sucrose Losses (original) (raw)

2015

Abstract

The eect of incorporating alum in the clarication stage of raw juice in sugarcane processing on the juice quality and sucrose loss was investigated. Alum was incorporated in both intermediate and hot liming clarication processes of cane juicing. One portion of the cane juice was used for With Pretreatment Treatment (WPT) while the other portion constituted No Pre-treatment (NPT) juice. Alum at levels of 0 mg L 1 , 50 mg L 1 , 100 mg L 1 and 150 mg L 1 was incorporated in both intermediate and hot liming clarication processes in each of the two cane juice portions. Sugar concentration (sucrose, glucose and fructose), Brix, pH, colour, settling performance (initial settling rates (ISR), nal mud volume (MV1), and turbidity) and residual aluminium ion concentration were evaluated. Any signicant variations (p < 0.05) in these parameters were assessed. The study found signicantly lower (p < 0.05) sucrose losses in claried juice from intermediate liming of WPT after alum treatment th...

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