REFINING OF RAW SUGARCANE JUICE USING BENTONITE: 2- DETEMINATION OF OPTIMUM QUANTITY OF GELATIN, TIME AND TEMPERATURE OF PROCESS WITH BENTONITE

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AGHA FARMANI B.; HADAD KHODAPARAST MOHAMMAD HOSSEIN; HESARI J.; REZAEI ARAGHI E.A.

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Journal: Iranian Food Science and Technology Research Journal Year:2006 | Volume:2 | Issue:1 Page(s): 63-75

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Title

REFINING OF RAW SUGARCANE JUICE USING BENTONITE: 2- DETEMINATION OF OPTIMUM QUANTITY OF GELATIN, TIME AND TEMPERATURE OF PROCESS WITH BENTONITE

Author(s)

AGHA FARMANI B. | HADAD KHODAPARAST MOHAMMAD HOSSEIN | HESARI J. | REZAEI ARAGHI E.A. | Issue Writer Certificate

Keywords

RAW SUGARCANE JUICEQ4

BENTONITE REFININGQ4

PURIFICATIONQ3

GELATINQ2

Abstract

The aim of this research was optimization of refining of RAW SUGARCANE JUICE using bentonite for production of natural liquid sugar or cane honey. Non-sugar substances of raw sugarcan juice contains: colorants, polysaccharides, gums, proteins, etc that affect on efficiency and quality of the final product and should remove from RAW SUGARCANE JUICE. GELATIN is a protein which is used as an aid clarifier in food industries. In order to make favorite PURIFICATION at BENTONITE REFINING, it is better that used GELATIN of A type for obtaining PURIFICATION and favorite density at bentonite sediments.In this study, the effects of conditions of RAW SUGARCANE JUICE refining using of bentonite accompanied by GELATIN (at 5 levels 0, 0.02, 0.04, 0.06 and 0.08 gr/l), time (at 6 levels 0, 30, 60, 90, 120 and 150 min) and temperature (at 6 levels 25, 40, 55, 70, 85 and 100oC) investigated.processing with bentonite compared to control sample were studed with respect to brix, sucrose percent, purity, ash, turbidity and color until optimum quantities of requirement to GELATIN, time and temperature of processing with bentonite for reach to desirable quantity were recognized.Experimental results indicated which 0.02 gr/l GELATIN in 100oC for 60 min processing with bentonite are optimum conditions for PURIFICATION of raw cane juice.

Cites

References

REFINING OF RAW CANE JUICE WITH BENTONIT: 1- DETERMINATION OF OPTIMUM QUANTITY OF BENTONIT & PH

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APA: Copy

AGHA FARMANI, B., HADAD KHODAPARAST, MOHAMMAD HOSSEIN, HESARI, J., & REZAEI ARAGHI, E.A.. (2006). REFINING OF RAW SUGARCANE JUICE USING BENTONITE: 2- DETEMINATION OF OPTIMUM QUANTITY OF GELATIN, TIME AND TEMPERATURE OF PROCESS WITH BENTONITE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 2(1), 63-75. SID. https://sid.ir/paper/143666/en

Vancouver: Copy

AGHA FARMANI B., HADAD KHODAPARAST MOHAMMAD HOSSEIN, HESARI J., REZAEI ARAGHI E.A.. REFINING OF RAW SUGARCANE JUICE USING BENTONITE: 2- DETEMINATION OF OPTIMUM QUANTITY OF GELATIN, TIME AND TEMPERATURE OF PROCESS WITH BENTONITE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2006;2(1):63-75. Available from: https://sid.ir/paper/143666/en

IEEE: Copy

B. AGHA FARMANI, MOHAMMAD HOSSEIN HADAD KHODAPARAST, J. HESARI, and E.A. REZAEI ARAGHI, “REFINING OF RAW SUGARCANE JUICE USING BENTONITE: 2- DETEMINATION OF OPTIMUM QUANTITY OF GELATIN, TIME AND TEMPERATURE OF PROCESS WITH BENTONITE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 2, no. 1, pp. 63–75, 2006, [Online]. Available: https://sid.ir/paper/143666/en

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