Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks
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Juliana Aparecida de Souza Sartori
,
Katia Ribeiro
Abstract:
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 (ANN) models are proposed to predict the effects of different variables (peroxidation time, temperature, pH, H2O2 dosage, and initial °Brix) on sugarcane juice color removal and sucrose content. Experimental results and the ANN 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 °C, whereas in the pH range of 5.0–6.3, absorbance decreased only at about 50–62 °C, regardless of the amount of hydrogen peroxide used. On the other hand, the remaining sucrose content after peroxidation was influenced by the initial °Brix and by pH.
Funding statement: This work was supported by the São Paulo Research Foundation (FAPESP) [grant #2014/ 03512-5; #2009/54635-1 and #2012/15618-7] and National Council for Scientific and Technological Development (CNPq).
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Articles in the same Issue
- Articles
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- Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy
- Modeling of Tea Infusion Kinetics Incorporating Swelling Kinetics
- The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
- Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification
- Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks
- The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature
- Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips
- Pulverization Using Liquid Nitrogen Significantly Improves Physical Properties of Powder and Extraction Yield of Polysaccharides of Astragalus mongholicus
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Articles in the same Issue
- Articles
- The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread
- Studies of Boil Treatment on Methanol Control and Pilot Factory Test of Jujube Brandy
- Modeling of Tea Infusion Kinetics Incorporating Swelling Kinetics
- The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
- Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification
- Sugarcane Juice Clarification by Hydrogen Peroxide: Predictions with Artificial Neural Networks
- The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature
- Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips
- Pulverization Using Liquid Nitrogen Significantly Improves Physical Properties of Powder and Extraction Yield of Polysaccharides of Astragalus mongholicus
- Use of Iranian Milkweed Seed Oil to Increase Oxidative Stability of Olive Cultivar Roghani Oil
