Optimisation of process parameters for the removal of hydroxycinnamic acids in sugar solutions
Contribuinte(s) |
Bruce, Robin C. |
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Data(s) |
2012
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Resumo |
Colour is one of the most important parameters in sugar quality and its presence in raw sugar plays a key role in the marketing strategy of sugar industries worldwide. This study investigated the degradation of a mixture of colour precursors using the Fenton oxidation process. These colour precursors are caffeic acid, p–coumaric acid and ferulic acid, which are present in cane juice. Results showed that with a Fe(II) to H2O2 molar ratio of 1:15 in an aqueous system at 25 °C, 77% of the total phenolic acid content was removed at pH 4.72. However, in a synthetic juice solution which contained 13 mass % sucrose (35 °C, pH 5.4), only 60% of the total phenolic acid content was removed. |
Formato |
application/pdf |
Identificador | |
Publicador |
Australian Society of Sugar Cane Technologists |
Relação |
http://eprints.qut.edu.au/50485/2/50485.pdf http://www.assct.com.au/assct_main.php?page_id=210 Nguyen, Danny M.T. & Doherty, William O.S. (2012) Optimisation of process parameters for the removal of hydroxycinnamic acids in sugar solutions. In Bruce, Robin C. (Ed.) Proceedings of the Australian Society of Sugar Cane Technologists 2012, Australian Society of Sugar Cane Technologists, Novotel Rockford Resort, Palm Cove, QLD. |
Direitos |
Copyright 2012 The Authors & Queensland University fo Technology |
Fonte |
School of Chemistry, Physics & Mechanical Engineering; Centre for Tropical Crops and Biocommodities; Science & Engineering Faculty |
Palavras-Chave | #010401 Applied Statistics #030108 Separation Science #030605 Solution Chemistry #039903 Industrial Chemistry |
Tipo |
Conference Paper |