Comparative analysis on the effects of cold liming, hot liming and fractional liming and double heating techniques in clarification of sugarcane (Saccharum officinarum) juices.

Date

2012

College

College of Engineering and Agro-Industrial Technology (CEAT)

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

In this study, analyses of the three liming techniques namely cold liming, hot liming, and fractional liming and double heating (FLDH) in terms of their effects on pH, Brix and amount of reducing sugars using three sugarcane varieties (VMC 86550, VMC 87599, and CP 55-38) was done to determine the most suitable liming method for each of these varieties. Analyses of the results at 5% level of significance indicated thatFLDH was the best liming method since it showed the lowest increase in reducing sugars and gave the highest clarified juice yield-i.e., 44.12% increase in reducing sugars and clarified juice yield of 84.71% for VMC 86550, 120.69% increase in reducing sugars with clarified juice yield of 90.23% for CP 55-38. Due to gradual heating of the juice, FLDH also gave moderate increase in pH and rendered higher Brix concentration of the clarified juice compared with the other liming methods.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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