Pérdidas de sacarosa en el proceso de elaboración de panela
Sucrose losses in the industry of unrefined brown sugar paste (panela) are due to a number of different situations, before and within the process as well. When sugar cane in stored for a period of 5 days it losses approximately 7.48'14 of its own weight and about 10% of the total sucrose content. During the process, sucrose losses take place in the extraction of the juice and its cleaning and also in the invertion to a reduced sugar when water evaporation and sugar concentration are ocurring. These losses are about 30% of the total sucrose content.
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| Main Author: | |
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| Format: | article biblioteca |
| Language: | spa |
| Published: |
Instituto Colombiano Agropecuario
1978
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| Subjects: | Elaboración y preservación de los alimentos - Q02, Panela, Sucrosa, Maduramiento, Procesamiento de alimentos, Transversal, |
| Online Access: | http://hdl.handle.net/20.500.12324/35480 |
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