Posts Tagged ‘Clarification’
Abdul Aziz ABBARA1, Dr. Ali K. ABDEL-RAHMAN,
Prof. Dr. Mohamed R. BAYOUMI
Email:abdazizabbara@yahoo.com
Abstract
As we enter the new millennium, the sugar technologists are being under pressure to eliminate the industrial pollution, upgrading the quality of sugar with optimizing the energy consumption. This requires modification of the conventional production process using new techniques such as membrane technology. Membrane technology is currently a standard process in food and dairy industry, water purification, treatment of liquid effluent streams, and in the corn refining industry. In the few last years, researches have proven that the membrane technology could hold great promise in reducing energy usage, reduction, or elimination of chemical clarification and improved final product quality.
This paper reviews the potential application of membrane filtration to the sugar technology.
Keywords: Clarification, raw beet juice, raw cane juice, microfiltration, ultrafiltration.
for full paper please click the links bellow :
http://www.membrane.unsw.edu.au/imstec03/content/papers/DAI/imstec092.pdf
by :
M. OKUNO AND H. TAMAKI
E-mail: tamaki@kobe-u.ac.jp
Produce in processing sugar, sugar cane juice contains a variety of polyphenols, such as flavonoids, phenolic acids, phenolic glucosides, and phenylpropanoids. These compounds are the main source of colorants, essentially considered impurities. Removal of these polyphenols is generally done by using bone char.
Octadecylsilyl-silicagel (ODS) is widely used in reverse phase chromatography as a strong adsorbent of polyphenols. ODS can be regenerated by using alcohol, which can easily be recovered by evaporation. Hence, if ODS is used as the decolorizer of sugarcane juice, no liquid wastes will be produced from the clarification system. The objective of this study was to decolorize sugarcane juice by removing polyphenols with ODS adsorption, then recover these important polyphenol compounds from all fractions of the sugarcane juices. Read the rest of this entry »
