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: | Juliana Lorenz Mandro Campiol, Nathália Torres Correa Magri, Juliana Aparecida de Souza Sartori, Felipe Iwagaki Braga Ogando, Claudio Lima de Aguiar |
---|---|
Format: | Article |
Language: | English |
Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2019-05-01
|
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 |
Similar Items
-
Processo de peroxidação de açúcar tipo VHP na produção de açúcar refinado: implicações químicas, tecnológicas e microbiológicas
by: Juliana Lorenz Mandro
Published: (2016) -
Processo de peroxidação de açúcar tipo VHP na produção de açúcar refinado: implicações químicas, tecnológicas e microbiológicas
by: Mandro, Juliana Lorenz
Published: (2016) -
Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
by: Ana Carla Borba de Azevedo, et al.
Published: (2019-02-01) -
Effect of incorporating alum in cane juice clarification efficiency and sucrose losses
by: Benard M. Kimatu, et al.
Published: (2015-04-01) -
Occurrence of Giardia cysts and Cryptosporidium oocysts in activated sludge samples in Campinas, SP, Brazil Ocorrência de cistos de Giardia e oocistos de Cryptosporidium em amostras de lodo ativado em Campinas, SP, Brasil
by: Luciana Urbano Santos, et al.
Published: (2004-04-01)