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I-SEEC2011
Abstract
The objective of this research was to study the process of sugarcane syrup production for the community. The
clarification process was required to reduce particles in sugarcane juice before heating to produce syrup. In this work,
we analyzed the turbidity, color, pH and sensory evaluation to determine the clarification effect due to three
clarifying agents: lime, bentonite and activated carbon. The study of clarification by liming showed that adding lime
to pH 7 reduced the turbidity more effective than those to pH 8 and 9, and the study of adding bentonite at 3% (w/w)
resulted in turbidity that was not significantly different (p>0.05) from those adding at 4 and 5% (w/w). Further
clarification by powder activated carbon at 0.1 0.2 and 0.3 % (w/w) after liming to pH 7 and 3% bentonite indicated
that the increase in activated carbon content led to the decrease in turbidity and color. After the clarification, the
juices were heated directly to obtain syrup of 68oBrix total solid content. The syrup from juice treated with 3%
bentonite and 0.3% activated carbon gave the lowest absorbance value at 420 nm corresponding to the lightest color
with 52.4% sucrose. Sensory evaluation revealed the color likeness of syrups from juices clarified by 4 different
treatments was in the range of 4.78-5.84 from the scale of 7.
2010 Published by Elsevier Ltd. Selection and/or peer-review under responsibility of I-SEEC2011
Keywords: Sugarcane syrup; Sugarcane juice clarification; Lime; Bentonite; Activated carbon
1. Introduction
Sugarcane is one of the major crops in Thailand and produces are primarily sold to sugar
manufacturers [1]. In fact, sugarcane could be processed to syrup, a potential sugarcane products which
could be produced in the community level. Other than sugar, sugarcane juice after coarse filtration of
extracted juice contains small particles of bagasse and soluble substances such as salts of acids, acids,
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proteins and polysaccharides. The small amount of flavonoids, polyphenolics and organic acids present in
juice are contributed to dark brown color of juice [2]. These compounds should be removed or reduced in
order to produce clear and light syrup. Therefore, the clarification process is required to reduce particles in
juice before syrup production.
In sugar industry, the clarification or purification commonly uses lime and in case of white sugar
process, carbonation, sulfitaion or activated carbon addition is followed [2]. There are several studies on
clarification and decolorisation of sugar beet juice, apple juice, date juice, wine, and cactus pear syrup
treated with lime, activated carbon and bentonite [3-7].
In this study, three clarifying agents which are lime, bentonite and activated carbon were used to study
the process of sugarcane syrup production. This simple process is possibly applied to community
production scale required basic equipment.
2. Materials and Methods
Fresh cane stalks were obtained from Salatuek community in Nakhon Pathom province during the
harvest season in Febraury 2010. After washing and chopping, they were milled by a small cane juice
miller. The raw juice was filtered with a strainer and muslin cloths, then it was kept frozen at -18oC. The
frozen juice was thawed at the room temperature about 30oC before the experiments. In this study, the
four clarification methods were carried out and the clarified juices were filtered with muslin instead of
filter press, filter paper or centrifuge. Clear juices clarified by each of the four methods were heated at
100-102oC with a hot plate and magnetic stirrer to obtain 68oB syrup
2.1. Clarification by liming
Raw juices were limed with the suspension of Ca(OH)2 (AR grade) to pH 6.4 and heated to 93oC with
a hot plate and magnetic stirrer. The heated juices were limed to pH 7.0, 8.0 and 9.0 and heated to 100oC
[8]. Let them cool down for 30 min and filter with muslin cloths.
2.2. Clarification by liming and activated carbon
Raw juices were treated by lime as mentioned in 2.1 with the second liming done at pH 7.0. After
filtration with cloths, powder activated carbons were added at 0.1, 0.2 and 0.3% (w/w) and heated to
70oC. Allowed to settle for 30 min before filtration with cotton wools.
2.3. Clarification by adding bentonite
Raw juices were clarified by bentonite concentrations of 3, 4, and 5% (w/w) then heated to 80oC [9].
Let them cool down and filtered with muslin cloths.
2.4. Clarification by adding bentonite and activated carbon
Raw juices were clarified by 3% bentonite (w/w) and activated carbons were added at 0.1, 0.2 and
0.3% (w/w) and heated to 70oC. Allowed to settle for 30 min before filtration with cotton wools.
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(a)
(b)
Fig. 1. Effect of lime added to certain pH values on (a) absorbance and (b) sensory quality
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Sensory evaluation of the juices after treated with lime was shown in Fig. 1(b). The juices treated to
pH 9 were rated the highest scores in all of the attributes, whereas the scores of the juices with pH 7 and 8
were not significantly different (p> 0.05) in likeness of most of attributes.
3.2. Clarification by liming and activated carbon
Raw juices were treated with lime to pH 7.0 as mentioned previously followed by decolorization by
activated carbon. The comparative results of juices with activated carbon levels at 0.1, 0.2 and 0.3%
(w/w) were presented in Fig. 2. Higher amounts of activated carbon resulted in juices with lower
absorbance at both 900 and 420 nm indicating more clarity and lighter color. The most significant
colorants formed during sugar processing are melanoidin, and melanin. In white sugar production,
decolorization of cane juice by activated carbon as adsorbent is an alternative to produce clear syrup [2].
The ability of activated carbon to adsorb organic substances is raised with increasing surface areas [11].
(a)
(b)
(a)
(b)
Fig. 2. Effect of activated carbon concentration after liming on (a) absorbance and (b) sensory quality
When the activated carbon was added at 0.3%, the likeness related to color, clarity, sourness and
overall quality was significantly greater than that at 0.1%. Although the level of activated carbon
increased, the flavor scores were not significantly different (p> 0.05).
3.3. Clarification by bentonite
Results of juice quality after bentonite addition were presented in Fig. 3. The clarified juices with
higher amount of bentonite had slightly darker color than those with less bentonite. On the other hand,
there was no significant difference in turbidity of juices with different concentrations of bentonite.
Bentonite was used in sugar beet manufacture to remove color and turbidity of juice. Adsorption of
colorants and organic molecules like protein on bentonite reduced raw juice color and turbidity. The
reduction in color and turbidity should be observed for increasing concentration of bentonite due to the
greater adsorption surface [3]. However, the results were different in this experiment probably due to the
effect of pH on color. The pH of clarified juices with 3, 4, and 5% bentonite were 5.63, 5.70, and 5.84.
With increasing pH, phenol colorants are less adsorbed because of reduced ionization [12].
Sensory evaluation of the juices after treated with bentonite was shown in Fig. 3(b). The lighter color
of juice treated with 3% bentonite was liked significantly more than the color of juice of 5%. The scores
of likeness in flavour, sourness, and overall of three juices were not significantly different (p> 0.05).
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(a)
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Fig. 3. Effect of bentonite concentration on (a) absorbance and (b) sensory quality
(a)
(b)
Fig. 4. Effect of activated carbon concentration after bentonite addition on (a) absorbance and (b) sensory quality
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likeness. Liming gave the higher sucrose content in syrups, but lower glucose and fructose content than
those adding bentonite. This resulted from more sugar hydrolysis occurring at lower pH [10].
Table 1. Characteristics of syrups from different clarification methods
Clarification method
L pH7
L pH7 and 0.3% AC
B 3%
B 3% and 0.3% AC
pH of syrup
Absorbance
Glucose
Fructose
Sucrose
Color likeness
5.80a0.01
540 nm (color)
2.8542a0.0002
%
2.50c0.10
%
1.75c0.98
%
52.24c2.31
5.84a0.35
5.85 0.07
b
5.15 0.05
b
5.14 0.08
1.9544 0.0011
b
2.4241 0.0023
d
1.3038 0.0012
1.95 0.17
a
3.73 0.21
b
3.66 0.14
55.28 1.80
5.42ab0.19
51.91 0.50
4.78b0.84
5.27ab0.72
1.54 0.17
2.88 0.33
3.13 0.31
52.40 0.79
Means with different letters in the same column are significantly different (p 0.05).
L = liming, B = bentonite addition, AC = activated carbon addition.
4. Conclusion
The clarification by liming showed that adding lime to pH 7 led to less turbid juice than those to pH 8
and 9. The clarified juices by bentonite at 3% (w/w) resulted in turbidity that was not significantly
different (p>0.05) from those adding at 4 and 5% (w/w). Further clarification by powder activated carbon
after liming or adding bentonite indicated that the increase in activated carbon content led to the decrease
in turbidity and color. Then, the clarified juices by four methods were directly heated to obtain syrup of
68oBrix. The syrup from juice treated with 3% bentonite followed by 0.3% activated carbon gave the
lowest color measurement, while that treated with lime to pH 7 showed the darkest color. Liming
contributed to higher sucrose content, but lower glucose and fructose content than adding bentonite due to
sugar hydrolysis. The color likeness of syrup was the highest in syrup treated with lime only and the
lowest in syrup treated with bentonite only. Our results suggest that juice treated with 3% bentonite and
0.3% activated carbon gave the best clarification process in terms of color and sensory quality.
Acknowledgements
The authors would like to thank Research and Development Institute, Nakhon Pathom Rajabhat
University for financial support and the residents of Salatuek community for cooperation.
References
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