Refining of raw sugarcane juice using bentonite:2- Detemination of optimum quantity of gelatin, time and temperature of process with bentonite

Document Type : Research Article

Authors

Biouk Farmani ¹

Mohammad Hossein Hadad Khodaparast ²

Javad Hesari ³

Ezatollah Rezaei Iraqi ⁴

¹ Ferdowsi University of Mashhad

² Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³ Tabriz University

⁴ Industries and Sugarcane Development of Tehran Side Vector Industrial Company

https://doi.org/10.22067/ifstrj.v2i1.226

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 100C◦) 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 100C° for 60 min processing with bentonite are optimum conditions for purification of raw cane juice.

Key words: Raw sugarcane juice, Bentonite refining, Purification, Gelatin.

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