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Effects of Different Coagulants on Sweet Sorghum Juice Clarification

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Abstract

Sweet sorghum is a potential complementary crop for ethanol production in Brazil, United States and India. Since, phenols are playing inhibitory role in the process of ethanol production from extracted juice from sweet sorghum stalks, it's removal from juice is necessary for better ethanol yield. The aim of this research was to evaluate the use of magnesium oxide and calcium hydroxide as coagulant agents in different pH levels in the juice treatment. The experiment was arranged in a split-plot statistical design. Main treatments corresponded to the different coagulants and secondary treatments were the pH levels (6.0 and 7.0). Analysis of coagulant volume, juice pH, settling rate and sludge volume were performed during the decantation process. Clarified juice was analyzed as Brix, pH, ashes, phenolic compounds and starch. The use of magnesium oxide resulted in lower sludge volume, phenolic compounds and ashes. The use of calcium hydroxide decreased starch content, whereas clarification at pH 7.0 promoted higher sludge volume. Treating juice with magnesium oxide improved decantation dynamics of the process and clarified juice quality.

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Authors and Affiliations

  1. FCAV/UNESP, Jaboticabal, São Paulo, Brazil

    Gustavo Henrique Gravatim Costa, Lidyane Aline De Freita & Márcia Justino Rossini Mutton

  2. FATEC, Jaboticabal, São Paulo, Brazil

    Cristhyane Millena De Freita

Authors
  1. Gustavo Henrique Gravatim Costa
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  2. Cristhyane Millena De Freita
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  3. Lidyane Aline De Freita
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  4. Márcia Justino Rossini Mutton
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Correspondence to Gustavo Henrique Gravatim Costa.

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Costa, G.H.G., De Freita, C.M., De Freita, L.A. et al. Effects of Different Coagulants on Sweet Sorghum Juice Clarification. Sugar Tech 17, 210–213 (2015). https://doi.org/10.1007/s12355-014-0332-3

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  • DOI: https://doi.org/10.1007/s12355-014-0332-3

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