Enzymatic clarification of sugarcane juice
| dc.contributor.advisor | Kumbhar, B.K. | |
| dc.contributor.author | Basu, Lasattanu | |
| dc.date.accessioned | 2019-12-02T04:46:27Z | |
| dc.date.available | 2019-12-02T04:46:27Z | |
| dc.date.issued | 2005-01 | |
| dc.description.abstract | Effects of parameters namely, enzyme concentration (0.0, 0.2, 0.4, 0.6, 0.8 and 1.0 %), incubation period (1, 1.5 and 2 h), centrifugation speed (4000, 4500 and 5000 RPM) and time of centrifugation (5, 7.5 and 10 min) on enzymatic clarification of sugarcane juice were studied. Boiling was incorporated as a pretreatment which reduced the amount of impurities in the juice. Soluble solids, total solids, optical density and percent transmittance were measured and used for determining the efficacy of enzymatic clarification of sugarcane juice. The type of pan (iron and stainless steel) used for boiling was also considered. Full factorial design was used for selecting the levels of parameters in the experiment. Full second order polynomial and best fit equations were developed to predict various responses and to study individual and interactive effects of parameters on the responses. The clarification efficiency ranged between 39.97–70.41 % and 57.09–85.54 % for non-enzymatic and enzymatic clarification of sugarcane juice in iron pan, respectively. Correspondingly, it varied between 38.60–72.08 % and 56.14–85.56 % in case of stainless steel pan. Optical density varied between 1.02 and 0.56 for non-enzymatic clarification and 0.95–0.24 for enzymatic clarification of sugarcane juice in iron pan. It was 0.93–0.48 and 0.79–0.17 for stainless steel, respectively. Minimum percent transmittance was 7 and maximum was 28 for non-enzymatic treatment in iron pan and correspondingly it was 11 and 58 for enzymatic clarification. In stainless steel pan experimentation, it varied from 12-33 and 16-68, for non-enzymatic and enzymatic clarification, respectively. Enzyme concentration had highly significant effect on clarification efficiency followed by centrifugation speed, incubation period and time of centrifugation in that order. However, centrifugation speed had highly significant effect on optical density and percent transmittance followed by enzyme concentration and time of centrifugation. Incubation period did not affect these responses. It was found that the type of pan did not affect the clarification efficiency and optical density. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810136591 | |
| dc.keywords | enzymes, clarification, sugarcane juice, food technology, food processing | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 141 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Sugarcane | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Processing | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Enzymatic clarification of sugarcane juice | en_US |
| dc.type | Thesis | en_US |