Effects of different coagulants on sweet sorghum juice clarification

Página do item simplificado
dc.contributor.authorCosta, Gustavo Henrique Gravatim [UNESP]
dc.contributor.authorFreita, Cristhyane Millena de
dc.contributor.authorFreita, Lidyane Aline de [UNESP]
dc.contributor.authorMutton, Márcia Justino Rossini [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionFATEC
dc.date.accessioned2015-10-22T07:09:11Z
dc.date.available2015-10-22T07:09:11Z
dc.date.issued2015-06-01
dc.description.abstractSweet sorghum is a potential complementary crop for ethanol production in Brazil, United States and India. Since, phenols are playing inhibitory role in the process of ethanol production from extracted juice from sweet sorghum stalks, it's removal from juice is necessary for better ethanol yield. The aim of this research was to evaluate the use of magnesium oxide and calcium hydroxide as coagulant agents in different pH levels in the juice treatment. The experiment was arranged in a split-plot statistical design. Main treatments corresponded to the different coagulants and secondary treatments were the pH levels (6.0 and 7.0). Analysis of coagulant volume, juice pH, settling rate and sludge volume were performed during the decantation process. Clarified juice was analyzed as Brix, pH, ashes, phenolic compounds and starch. The use of magnesium oxide resulted in lower sludge volume, phenolic compounds and ashes. The use of calcium hydroxide decreased starch content, whereas clarification at pH 7.0 promoted higher sludge volume. Treating juice with magnesium oxide improved decantation dynamics of the process and clarified juice quality.en
dc.description.affiliationFaculdade de Ciências Agrárias e Veterinárias (FCAV), Universidade Estadual Paulista (UNESP), Jaboticabal, SP, Brasil
dc.description.affiliationFATEC, Jaboticabal, SP, Brasil
dc.description.affiliationUnespFaculdade de Ciências Agrárias e Veterinárias (FCAV), Universidade Estadual Paulista (UNESP), Jaboticabal, SP, Brasil
dc.format.extent210-213
dc.identifierhttp://link.springer.com/article/10.1007%2Fs12355-014-0332-3
dc.identifier.citationSugar Tech. New Delhi: Springer India, v. 17, n. 2, p. 210-213, 2015.
dc.identifier.doi10.1007/s12355-014-0332-3
dc.identifier.issn0972-1525
dc.identifier.lattes2663920223082171
dc.identifier.orcid0000-0002-3542-8440
dc.identifier.urihttp://hdl.handle.net/11449/129792
dc.identifier.wosWOS:000351099400015
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofSugar Tech
dc.relation.ispartofjcr0.807
dc.relation.ispartofsjr0,441
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectSorghum bicoloren
dc.subjectSimple defecationen
dc.subjectMagnesium oxideen
dc.subjectCalcium hydroxideen
dc.titleEffects of different coagulants on sweet sorghum juice clarificationen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.lattes2663920223082171
unesp.author.orcid0000-0003-1620-5767[3]
unesp.author.orcid0000-0002-3542-8440

Arquivos

Coleções

Artigos