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...

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Bibliographic Details
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

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