![]() ![]() In particular, sulphited carbonyls are prone to losing the sulphiter groups over time, as these compounds are slightly unstable.ī) Hence, as the sulphite is released as sulphur dioxide, the colour may return, as has been found when milky white sugar from a sulphitation process is stored. It is well-established (Getaz, 1989) that sulphitation will inhibit Maillard-type reactions, also by combining with carbonyl groups, although this reaction is reversible. This juice is subjected for continuous liming & sulphitation process to get sufficient removal of non- sugars and finally maintained neutral pH of 7.0 to 7.1.Īfter the addition of lime and SO2 gas, the sulphited juice heated slightly above the boiling point i.e 102 oC to 103 oC and it is passed to juice clarifier through the flash tank for setting the mud.Ī) The inhibition of colour formation is reportedly (Vercellotti and Clarke, 1997 and Chen, 1971) brought about by the combination of the sulphite group with reducing sugars, thereby blocking the carbonyl function which is necessary for caramel and melanoidin formation. The juice which is free of Bagacillo & weighed in the weighing tank of pH (5.2-5.3) is heated in the juice heater at 70 oC to 75 oC. This process generally used for clarification of sugar cane juice in planitation white sugar manufacturing industry. ![]() Juice Sulphitation is the process of purification of cane juice by employing lime and sulphur dioxide gas. Reactions and methods of sugar cane juice sulphitation process ![]()
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