Effect of temperature and level of P205 on clarification of sugarcane juice

Date

10-1970

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ramon Samaniego

Abstract

Four mixed juice samples supplied by the Canlubang Sugar Mills were analyzed for pol, Bx, pH, clarity and P205 content. The P205 content of the samples were adjusted to 300 ppm, 350 ppm and 400 ppm and the temperature of heating was varied from 70°C to 75°C to 80°C. The samples were limed and clarified. The clarified juice was analyzed for pol, Bx, pH and clarity. The effect of the variation in the P205 content and temperature of heating on purity, clarity and settling rate was determined. The purity was found not to be significantly affected by the variation both in P205 content and temperature. The settling rates showed no appreciable differences between temperature and P205 levels. The clarity increased significantly from 41.5 at Control (natural P205 content) to 44.6 at 300 ppm, 61.3 at 350 ppm and 50.7 at 400 ppm. There was no significant increase in clarity with variation in temperature. On the basis of these findings, it is not necessary to adjust the P205 content and to increase the temperature of Canlubang mixed juice during clarification.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1970 A13 M34

Document Type

Thesis

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