Color reduction of raw sugar syrup using hydrogen peroxide
Abstract A commercial H2O2 solution (35%, v/v) was evaluated as a clarifying agent for raw, type VHP (very high polarization) sugar syrup, using an experimental design applying artificial neural networks (ANN). Fifteen experimental runs were carried out and the samples were taken at the following ti...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2019-05-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100422&lng=en&tlng=en |