Decolorization of turbid sugar juice from sugar factory using waste powdered carbon

Résumé

Carbon decolorization still extensively applied in the field of food production such as sugar refining to remove color precursors from different types of juice (Bourzutsckky 2005 ; Chou 2010 ). The reactions that take place during the production are the main reason for such colored compounds in the sugar manufacturing. Furthermore, it is not possible to determine the chemical structure of the relevant coloring compounds and difficult to control in many cases. Melanin, melanoidins and caramel types are the most proper colored components formed during sugar carbonation process (Singh et al. 2011 ). There are twenty-one phenolic compounds in the cane sugar plantation according to Farber and Carpenter, who also reported, four colored types in refined sugar, and nearly ten in raw sugar (Farber and Carpenter 1971 ). Moreover, the red-colored quinones, indole and melanin derivatives, result from the oxidation of phenolic compounds. Therefore, we can conclude that the polyphenols are responsible for color formation in sugar processing (Gross and Coombs 1976 ). With increasing energy costs related to the sugar production and environmental impacts, it is highly important to re-estimate the old decolorization technologies with respect to their virtues. These techniques include affination, carbonation or phosphatation that are classified as a primary decolorization stage, and secondary expensive decolorization technique-based ion-exchange resins (Singh et al. 2011 ). Moreover, treatment with hydrogen peroxide or sulfur dioxide have some toxic effect overdose; therefore, to produce high juice clarity and good-quality white sugar products, a new cost-reduction material used for treatment of juice like powdered activated carbon is developed (van der Poel et al. 1998 ).

Citer ce document

Accès au document

Ce document est hébergé sur son dépôt institutionnel d'origine.

Auteur(s)

Statistiques

Consultations : 2

Téléchargements : 0