Effect of Calcium on Coagulation and Precipitation in Extracted Sugarcane Juice
Keywords:
sugarcane juice, coagulation, precipitation, calcium phosphate, FTIRAbstract
Sugarcane juice clarification is well known for raw sugar production. The principle based on coagulation precipitation of soluble solid and sedimentation to make a clear juice. Aim of this work to investigate the effect of calcium on pH which affected coagulation precipitation of extracted sugarcane juice. The sugarcane juice was incubated at 75°C, then lime saccharate with various calcium hydroxide content was added for adjusting the pH of the juice solution. The sample solutions in the range of pH 6.5-8.5 were boiled and kept for further analysis, comparing with the control sample. Regarding to the experiment, the sample solutions with pH 7.5 or higher was an appropriated for 321 mg/kg phosphate, phosphate removal 90.9% and turbidity 0.013 abs with less sucrose losses. Moreover, the results of the FTIR profile showed that main species of calcium phosphate compounds and calcium carbonate were accelerate in lime juice. Although the particle size of suspension in the sample and control solutions were similar, this profile was not detected in the control sample.
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