Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela
The implementation of multi-effect evaporators on panela (unrefined whole cane sugar) production process requires, besides the technological adjustment, to maintain product characteristics; this condition revealed the lack of knowledge of the effect of evaporation pressure on the quality of panela. In order to fill part of this gap, this study sought to determine the effect of both theconcentration of antifoam and the use of a flocculant (Heliocarpus popayanensis Kunth) and an adjuvant (lime) on the quality of sugar honey and panela, when evaporation is performed at different atmospheric pressures. In order to achieve this, the present study worked on two completely randomized experimental designs with four replications, a density of evaporation heat flow of 27.78 kW/m2 and juice from the CC85-46 variety. In the first design, two variables were studied: evaporation pressure and use of flocculant and adjuvant with a 4x2x2 factorial arrangement without antifoam.In the second design, variables evaporation pressure and quantity of antifoam with a 4x3 factorial arrangement without flocculant nor adjuvant were studied. The results show that the quality of the product deteriorates in pressurized systems (glucoside coefficient increases up to 200%), is not affected by the use of 50 μL of antifoam per liter of clarified juice and improved by the use of flocculant (turbidity is reduced by 55%). Solidification and hardness improve with the addition of the adjuvant, but this increased 48% color and 24% turbidity.
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Corporación Colombiana de Investigación Agropecuaria (Agrosavia)
2014
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| Online Access: | http://revista.corpoica.org.co/index.php/revista/article/view/356 http://hdl.handle.net/20.500.12324/33926 |
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The implementation of multi-effect evaporators on panela (unrefined whole cane sugar) production process requires, besides the technological adjustment, to maintain product characteristics; this condition revealed the lack of knowledge of the effect of evaporation pressure on the quality of panela. In order to fill part of this gap, this study sought to determine the effect of both theconcentration of antifoam and the use of a flocculant (Heliocarpus popayanensis Kunth) and an adjuvant (lime) on the quality of sugar honey and panela, when evaporation is performed at different atmospheric pressures. In order to achieve this, the present study worked on two completely randomized experimental designs with four replications, a density of evaporation heat flow of 27.78 kW/m2 and juice from the CC85-46 variety. In the first design, two variables were studied: evaporation pressure and use of flocculant and adjuvant with a 4x2x2 factorial arrangement without antifoam.In the second design, variables evaporation pressure and quantity of antifoam with a 4x3 factorial arrangement without flocculant nor adjuvant were studied. The results show that the quality of the product deteriorates in pressurized systems (glucoside coefficient increases up to 200%), is not affected by the use of 50 μL of antifoam per liter of clarified juice and improved by the use of flocculant (turbidity is reduced by 55%). Solidification and hardness improve with the addition of the adjuvant, but this increased 48% color and 24% turbidity. |
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info:eu-repo/semantics/article |
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Prada Forero, Luz Esperanza García Bernal, Hugo Reinel Chaves Guerrero, Arlex |
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Prada Forero, Luz Esperanza García Bernal, Hugo Reinel Chaves Guerrero, Arlex Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela |
| author_facet |
Prada Forero, Luz Esperanza García Bernal, Hugo Reinel Chaves Guerrero, Arlex |
| author_sort |
Prada Forero, Luz Esperanza |
| title |
Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela |
| title_short |
Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela |
| title_full |
Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela |
| title_fullStr |
Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela |
| title_full_unstemmed |
Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela |
| title_sort |
effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela |
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Corporación Colombiana de Investigación Agropecuaria (Agrosavia) |
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2014 |
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http://revista.corpoica.org.co/index.php/revista/article/view/356 http://hdl.handle.net/20.500.12324/33926 |
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dig-bac-20.500.12324-339262020-07-08T21:24:50Z Effects of evaporation pressure and antifoam concentration and the use of a flocculant and adjuvant on the quality of sugar honey and panela Efectos de la presión de evaporación y la concentración de antiespumante y del uso de floculante y coadyuvante en la calidad de la miel y la panela Prada Forero, Luz Esperanza García Bernal, Hugo Reinel Chaves Guerrero, Arlex The implementation of multi-effect evaporators on panela (unrefined whole cane sugar) production process requires, besides the technological adjustment, to maintain product characteristics; this condition revealed the lack of knowledge of the effect of evaporation pressure on the quality of panela. In order to fill part of this gap, this study sought to determine the effect of both theconcentration of antifoam and the use of a flocculant (Heliocarpus popayanensis Kunth) and an adjuvant (lime) on the quality of sugar honey and panela, when evaporation is performed at different atmospheric pressures. In order to achieve this, the present study worked on two completely randomized experimental designs with four replications, a density of evaporation heat flow of 27.78 kW/m2 and juice from the CC85-46 variety. In the first design, two variables were studied: evaporation pressure and use of flocculant and adjuvant with a 4x2x2 factorial arrangement without antifoam.In the second design, variables evaporation pressure and quantity of antifoam with a 4x3 factorial arrangement without flocculant nor adjuvant were studied. The results show that the quality of the product deteriorates in pressurized systems (glucoside coefficient increases up to 200%), is not affected by the use of 50 μL of antifoam per liter of clarified juice and improved by the use of flocculant (turbidity is reduced by 55%). Solidification and hardness improve with the addition of the adjuvant, but this increased 48% color and 24% turbidity. La implementación de evaporadores multiefecto en el proceso panelero requiere, además del ajuste tecnológico, mantener las características del producto; esta condición develó el desconocimiento del efecto de la presión de evaporación sobre la calidad de la panela. Para llenar parte de este vacío, se buscó determinar el efecto tanto de la concentración de antiespumante como del uso de floculante (Heliocarpus popayanensis Kunth) y coadyuvante (cal) sobre la calidad de la miel y la panela, cuando la evaporación se realiza a presiones diferentes a la atmosférica. Para ello, se trabajó en dos diseños experimentales completamente al azar, con cuatro repeticiones, una densidad de flujo calórico de evaporación de 27,78 kW/m2 y jugo de la variedad CC85-46. En el primero se estudiaron las variables presión de evaporación y uso de floculante y coadyuvante, con un arreglo factorial de 4x2x2 y sin antiespumante. En el segundo, se estudiaron las variables presión de evaporación y cantidad de antiespumante, con un arreglo factorial de 4x3 y sin floculante ni coadyuvante. Los resultados permiten concluir que la calidad del producto se deteriora en sistemas presurizados (se incrementa el coeficiente glucósido hasta en 200%), no se afecta con el uso de hasta 50 μL de antiespumante por litro de jugo clarificado y mejora con el uso de floculante (se disminuye la turbidez en 55%). La solidificación y la dureza mejoran con el coadyuvante, pero este incrementa 48% el color y 24% la turbidez. 2018-11-06T20:41:32Z 2018-11-06T20:41:32Z 2014 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://revista.corpoica.org.co/index.php/revista/article/view/356 10.21930/rcta.vol15_num2_art:356 http://hdl.handle.net/20.500.12324/33926 reponame:Biblioteca Digital Agropecuaria de Colombia repourl:https://repository.agrosavia.co instname:Corporación colombiana de investigación agropecuaria AGROSAVIA spa http://revista.corpoica.org.co/index.php/revista/article/view/356/384 application/pdf Colombia Corporación Colombiana de Investigación Agropecuaria (Agrosavia) Corpoica Ciencia y Tecnología Agropecuaria; Vol 15 No 2 (2014); 153-172 Corpoica Ciencia y Tecnología Agropecuaria; Vol. 15 Núm. 2 (2014); 153-172 revista Corpoica Ciência e Tecnologia Agropecuária; v. 15 n. 2 (2014); 153-172 2500-5308 0122-8706 10.21930/rcta.vol15-num2 |