Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela

When multi-effect evaporators (EME) are implemented at the process of panela —besides of technological adjustment— to maintain the quality of the product is also required. This state unveiled a technology gap,and issues such as the contribution of compositional differences in the varieties of cane o...

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Autores Principales: Prada Forero, Luz Esperanza, Chaves Guerrero, Arlex, García Bernal, Hugo Reinel
Formato: Artículo (Article)
Lenguaje:Español (Spanish)
Publicado: Corporación Colombiana de Investigación Agropecuaria (Agrosavia) 2018
Acceso en línea:http://hdl.handle.net/20.500.12324/33934
id ir-20.500.12324-33934
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spelling ir-20.500.12324-339342020-07-08T21:24:55Z Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela Efectos de la presión de evaporación y la variedad de caña en la calidad de la miel y la panela Prada Forero, Luz Esperanza Chaves Guerrero, Arlex García Bernal, Hugo Reinel When multi-effect evaporators (EME) are implemented at the process of panela —besides of technological adjustment— to maintain the quality of the product is also required. This state unveiled a technology gap,and issues such as the contribution of compositional differences in the varieties of cane on panela. To fill part of this technological gap, the objective of this work is to determine the effect of pressure evaporation and the varieties of cane on quality of honey and panela. To achieve this, the evaporation pressure and sugarcane varieties in one experimental design completely randomized with 4x3 factorial arrangement and four replications was implemented: varieties CC 85-46, RD 75-11 and PR 61-632, without flocculant, without coadjuvant and was evaporated with a heat flux of 27,778 kW/m2 and without antifoam. The results showed a similar behavior for the studied sugarcane varieties. So honeys and panelas in the pressurized system presented dark coloration, reddish tone, high turbidity, a glycoside coefficient between 60 % and 70 % and they did not solidified.Honeys and panelas in vacuum systems presented a reater turbidity, clear colorations, yellowish tones, and good solidification and coefficients glycosides under 12 %. Al implementar el uso de evaporadores múltiple efecto (EME) al proceso panelero, además del ajuste tecnológico, se requiere mantener la calidad del producto. Esta condición develó el desconocimiento de aspectos como el aporte de las diferencias composicionales en las variedades de caña a las características de la panela. A fin de llenar parte de este vacío tecnológico, el objetivo del trabajo que aquí se presenta fue determinar el efecto de la presión de evaporación y la variedad de caña sobre la calidad de la panela. Para lograrlo, se trabajó la presión de evaporación y la variedad de caña en un diseño experimental completamente al azar con arreglo factorial de 4x3 y cuatro repeticiones, las variedades CC 85-46, RD 75-1 y PR 61-632, sin floculante, coadyuvante, ni antiespumante y una densidad de flujo calórico en evaporación de 27,778 kW/m2. Los resultados mostraron un comportamiento similar para las variedades estudiadas. Así, las mieles y panelas del sistema presurizado presentaron coloraciones oscuras, tonalidades rojizas, alta turbidez, coeficiente glucósido entre 60 % y 70 % y no solidificaron y las mieles y panelas de los sistemas al vacío presentaron la mayor turbidez, coloraciones claras, tonalidades amarillentas, buena solidificación y coeficientes glucósidos menores al 12 %. 2018-11-06T20:41:33Z 2018-11-06T20:41:33Z 2016 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://revista.corpoica.org.co/index.php/revista/article/view/364 10.21930/rcta.vol16_num2_art:364 http://hdl.handle.net/20.500.12324/33934 reponame:Biblioteca Digital Agropecuaria de Colombia repourl:https://repository.agrosavia.co instname:Corporación colombiana de investigación agropecuaria AGROSAVIA spa http://revista.corpoica.org.co/index.php/revista/article/view/364/328 application/pdf Colombia Corporación Colombiana de Investigación Agropecuaria (Agrosavia) Corpoica Ciencia y Tecnología Agropecuaria; Vol 16 No 2 (2015); 153-165 Corpoica Ciencia y Tecnología Agropecuaria; Vol. 16 Núm. 2 (2015); 153-165 revista Corpoica Ciência e Tecnologia Agropecuária; v. 16 n. 2 (2015); 153-165 2500-5308 0122-8706 10.21930/rcta.vol16-num2
institution Agrosavia
collection DSpace
language Español (Spanish)
description When multi-effect evaporators (EME) are implemented at the process of panela —besides of technological adjustment— to maintain the quality of the product is also required. This state unveiled a technology gap,and issues such as the contribution of compositional differences in the varieties of cane on panela. To fill part of this technological gap, the objective of this work is to determine the effect of pressure evaporation and the varieties of cane on quality of honey and panela. To achieve this, the evaporation pressure and sugarcane varieties in one experimental design completely randomized with 4x3 factorial arrangement and four replications was implemented: varieties CC 85-46, RD 75-11 and PR 61-632, without flocculant, without coadjuvant and was evaporated with a heat flux of 27,778 kW/m2 and without antifoam. The results showed a similar behavior for the studied sugarcane varieties. So honeys and panelas in the pressurized system presented dark coloration, reddish tone, high turbidity, a glycoside coefficient between 60 % and 70 % and they did not solidified.Honeys and panelas in vacuum systems presented a reater turbidity, clear colorations, yellowish tones, and good solidification and coefficients glycosides under 12 %.
format Artículo (Article)
author Prada Forero, Luz Esperanza
Chaves Guerrero, Arlex
García Bernal, Hugo Reinel
spellingShingle Prada Forero, Luz Esperanza
Chaves Guerrero, Arlex
García Bernal, Hugo Reinel
Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela
author_facet Prada Forero, Luz Esperanza
Chaves Guerrero, Arlex
García Bernal, Hugo Reinel
author_sort Prada Forero, Luz Esperanza
title Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela
title_short Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela
title_full Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela
title_fullStr Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela
title_full_unstemmed Effects of Evaporation Pressure and the Variety of Cane on the Quality of Sugar Honey and Panela
title_sort effects of evaporation pressure and the variety of cane on the quality of sugar honey and panela
publisher Corporación Colombiana de Investigación Agropecuaria (Agrosavia)
publishDate 2018
url http://hdl.handle.net/20.500.12324/33934
_version_ 1672081258983718912
score 11,887996