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Journal articles on the topic 'Sugar Technology'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Husiatynska, Nataliia, Nataliia Hryhorenko, Olha Kalenyk, Mykola Husiatynskyi, and Svitlana Teterina. "Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (August 30, 2021): 17–24. http://dx.doi.org/10.15587/1729-4061.2021.237785.

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The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25‒35 %, the yield of the pressed cake is 75‒65 % on average, with a sugar content exceeding 60 %. It has been experimentally established that the use of the anti-current process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials. The rational parameters for this process have been defined. At a temperature of 66–70 °C and a duration of 20 minutes, it is possible to obtain an extract whose content of solids is 13.0 %, total sugars ‒ 11.10 %, and whose purity is 85.38 %. The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.

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2

Trägårdh, Gun, and Vassilis Gekas. "Membrane technology in the sugar industry." Desalination 69, no. 1 (January 1988): 9–17. http://dx.doi.org/10.1016/0011-9164(88)80002-x.

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3

Reznichenko, Irina, and Mikhail Shcheglov. "Sugar Substitutes and Sweeteners in Confectionery Technology." Food Processing: Techniques and Technology 50, no. 4 (December 30, 2020): 576–87. http://dx.doi.org/10.21603/2074-9414-2020-4-576-587.

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Introduction. Targeted diabetic confectionery for people with carbohydrate metabolism impairment includes sugar substitutes or sweeteners instead of sugar. At the same time, modified carbohydrate composition should guarantee high sensory characteristics of the finished product, production technology and the raw materials being the main quality factors. Certain safety requirements are imposed on sweeteners and sugar substitutes, and their daily intake is regulated. Sweeteners and sugar substitutes have various technological and functional properties that are taken into account when developing specialized confectionery products. In this regard, the search for substitutes of non-sugar nature is a relevant matter. The research objective was to analyze, systematize, and generalize international and domestic experience in the use of sweeteners and sugar substitutes in the technology of confectionery products. Study objects and methods. The authors analyzed related scientific articles and legislative documents over the past ten years. The materials were obtained from Elibrary, Scimago Journal Country Rank, Scopus, and Scielo. The methods included analysis, systematization, and generalization. Results and discussion. Technological exclusion of sugar from formulations of flour and sugar confectionery is a difficult task. Each of the currently known sweeteners and sugar substitutes has its advantages and disadvantages. The authors analyzed their specific features, technological properties, and consumption rates. They identified sweeteners that are widely used in technologies of sugar and flour confectionery products and do not affect the sensory characteristics of the finished product. Conclusion. The range of sweeteners and sugar substitutes in confectionery technology is limited. The domestic and foreign experience of using sweeteners showed that stevioside and sorbitol are used both as sweeteners and in flour confectionery. Isomalt and lactitol proved effective in chocolate production, if used under optimal technological conditions. New scientifically based formulations and technologies for targeted confectionery for people with impaired carbohydrate metabolism and further research on the use of sweeteners and sugar substitutes will satisfy the increasing demand for these products and expand the range of healthy foods.

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4

Kryzhova, Yuliia, and Oleksandra Deiak. "Use of beet syrup in ketchup technology – the way to healthy nutrition." FOOD RESOURCES 9, no. 16 (June 25, 2021): 109–16. http://dx.doi.org/10.31073/foodresources2021-16-11.

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Interest of consumers to products with improved nutritional value, which contribute to eliminating vitamin deficiency, micro- and macroelements, other essential substances is due to the expansion of knowledge and understanding of biochemical functions of these nutrients. Subject: use of beet syrup and beets in ketchup technology has been substantiated in a work; a comparative analysis of the chemical composition of sugar and beet syrup, tomatoes and beets has been conducted; formulations of ketchups with replacement of sugar for beet syrups and tomatoes for beets have been developed; the advantages of new formulations for human health have been substantiated; sensorial, physical and chemical parameters of finished ketchup have been investigated. Results: beet syrup is an unconventional sugar source. Beet syrup contains 93.5% of dry matter, 47-48% of which of total sugar, the most of which is sucrose. Content of beet syrup sugars has been determined by the method of high-performance liquid chromatography, which is, g/100 g: fructose 13.99; glucose 14.18; sucrose 20.39; maltose 0.20.At a temperature of 20 ºС, beet syrup has a high viscosity that is 29.0 Pa•s, which, when heated, decreases and at a temperature of 60 ºC and is about 2.0 Pa•s. The developed samples had the same thick consistency, sweet-sour taste inherent to the control sample. The content of dry matter in the samples was: №1 29.99 %, №2 31.86 %, control 28.66 %, with a normative value of not less than 25 %. The active acidity of samples № 1 and № 2 was 4.2 and 4.1 respectively, which corresponds to the established norms for ketchup. According to the chemical composition, the sugar content was, g/100 g: in the sample №1 13.7, №2 11.8, control 23.9; protein content in the sample №1 1.2, №2 1.4, in the control 0.9. According to the content of vitamin C and fiber, sample number 2, which contains beets and beet syrup, significantly exceeds the control sample. In addition to reduced sugar content by 42.7% and 50,6%, the salt content was also reduced in the developed samples of ketchup, this being a criterion for healthy food products.

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5

Vasilchenko, Elena N., Tatiana P. Zhuzhzhalova, Tatiana G. Vashchenko, and Elena O. Kolesnikova. "THE TECHNOLOGY OF CREATING RESTITUTION SUGAR BEET LINES." VESTNIK OF VORONEZH STATE AGRARIAN UNIVERSITY 1, no. 56 (February 2018): 56–64. http://dx.doi.org/10.17238/issn2071-2243.2018.1.56.

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6

Brewer, Peter. "Separation technology: A solution for the sugar industry." Filtration & Separation 44, no. 6 (July 2007): 15–16. http://dx.doi.org/10.1016/s0015-1882(07)70178-7.

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7

Džoljić, Jovana, and Ljiljana Đorđević. "STEVIA PLANT - ALTERNATIVE SWEETNER IN FOOD TECHNOLOGY." Knowledge International Journal 28, no. 4 (December 10, 2018): 1213–17. http://dx.doi.org/10.35120/kij28041213j.

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Food and Agricultural Organization as a “sweeteners” consider products used for sweetening derived from sugar crops, cereals, fruits or milk, or that are produced by insects. Sweeteners, as an additive, have important role for technological functions of food, especially in providing texture, bulk and color, and also as preservative agents. Regardless the numerous sweeteners, alternative sweeteners to sucrose are in main focus for implementation in food industry. Nowadays Food and Agricultural Organization and World Health Organization Food standards, Codex Alimentarius Commission (2018) accepted list of 27 food additives that have the functional class “sweetener”. Nowadays, alternative sweeteners and their application in food technology are in main focus of scientist. Stevia plant stands for one of the most important natural intense sweetener, since stevia glycosides are almost 400 times sweeter than sucrose. Extracts of stevia represents a powerful tool for reducing sugars in food and beverages, which can be acceptable substitutes to full sugar versions of this products. Regarding the data of Euromonitor international, new food products containing stevia grew 10% from 2016 to 2017. The biggest increment in stevia use was noticed in categories of snacks, juice drinks, dairy, carbonated soft drinks and confectionery. Barriocanal et al. (2008) highlighted that safety studies reported no negative side effects of stevia use. Can be expected that in recent future use of S. rebaudiana as sweetener would be extended to almost all the world’s countries, regarding all discovered beneficial health effects.

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8

Yakubu, Haruna Gado, Zoltán Kovács, Flóra Vitális, and György Bázár. "Near-infrared spectroscopy: rapid and effective tool for measuring fructose content." Élelmiszervizsgálati Közlemények 67, no. 1 (2021): 3259–68. http://dx.doi.org/10.52091/jfi-2021/1-1-eng.

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Since high fructose intake was found to be associated with increased health risks, it is important to raise awareness towards the amount of this widely used sugar within foods and beverages. The rapid and accurate detection and quantification of sugar types is not an easy task using conventional laboratory technologies. Near-infrared (NIR) spectroscopy has been proven to be a useful tool in this regard, and the present study highlights the applicability of this rapid correlative analytical technology in the measurement of fructose concentration against that of other sugars in aqueous solutions of sweeteners. The presented NIR calibrations are accurate for the relative measure of °Brix (R2 = 0.84), and the direct measurement of the individual sugars (R2 > 0.90) even in solutions with multiple sugars.

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9

Aksonova, Olena, Sergey Gubsky, Dmitry Torianik, and Victoria Evlash. "The technology of curd cake with sucralose: a infrared spectroscopy analysis." BIO Web of Conferences 30 (2021): 01001. http://dx.doi.org/10.1051/bioconf/20213001001.

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The article presents the results of developing technology for the production of curd cake using a low-calorie sweetener sucralose. The implementation of this direction in the form of a partial replacement in the sugar formulation for effective sweeteners sucralose is proposed. As a prototype, a sugar-based recipe was used, in which a partial replacement (at the level of 50%) of sugar with sucrose was carried out. Sucralose was formulated as the commercial sweetener TM Splenda, which contains maltodextrin and sucralose. All samples, including the control on sugar, were subjected to organoleptic evaluation, which showed the absence of extraneous flavors in all samples and their similarity in terms of sweetness compared to control. IR spectra of the sweetener, curd cake with sugar, as well as curd cakes with 50% and 100% sugar substitution for sweetener were obtained and analyzed. The analysis showed the presence of identical characteristic bands on the spectra of the sweetener and samples of sucralose cakes, which suggests that the sweetener TM Splenda does not undergo thermal degradation when baking curd cake. However, the literature analysis indicates the danger of the formation of toxic gaseous substances that are obtained during the thermal treatment of products with sucralose.

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10

Kumar, Rupesh, and Surendra Kansara. "Information technology barriers in Indian sugar supply chain: an AHP and fuzzy AHP approach." Benchmarking: An International Journal 25, no. 7 (October 1, 2018): 1978–91. http://dx.doi.org/10.1108/bij-01-2017-0004.

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Purpose The purpose of this paper is to find out possible barriers of information technology (IT) applications in the supply chain system of sugar industry in India. All these barriers have their strategic importance for serving the supply chain partners in better way and also help in improving the Indian agrarian economy. The study is a blend of theoretical and practical frameworks, which would focus on those key factors or IT barriers leading to implementation of IT in the sugar supply chain. Design/methodology/approach The paper is based on theoretical exploration of potential barriers IT applications in the supply chain system of sugar industry in India and prioritizing these barriers by employing multi-criteria decision-making approach. Findings The findings of this paper are identification of barriers of IT applications in the supply chain system of sugar industry in India, and ranking of these barriers in terms of its severity. Research limitations/implications Potential barriers of IT applications in the supply chain system of sugar industry in India considered in to the study are 11 in total. There can be more barriers of IT applications in the supply chain system. Originality/value This study reveals the application of analytic hierarchy process (AHP) and fuzzy AHP to Indian sugar industry for prioritizing the IT barriers which influence the sugar supply chain.

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11

RYBÁŘOVÁ, J., and M. RUT. "Fodder yeast production from various sugar substrates using wasteless technology." Kvasny Prumysl 31, no. 5 (May 1, 1985): 105–8. http://dx.doi.org/10.18832/kp1985017.

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12

Barkukova, Alla, Natalya Chernysheva, Yanis Tosunov, and Kirill Sinyashin. "Melafen efficacy in the technology of sugar beet cultivation." Proceedings of the Kuban State Agrarian University 1, no. 71 (2018): 53–56. http://dx.doi.org/10.21515/1999-1703-71-53-56.

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13

常, 大伟. "Study on Processing Technology of Low Sugar Strawberry Jam." Hans Journal of Food and Nutrition Science 06, no. 03 (2017): 143–50. http://dx.doi.org/10.12677/hjfns.2017.63017.

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14

TRIBE, MICHAEL. "Sugar Processing: The Development of a Third World Technology." African Affairs 86, no. 342 (January 1987): 129–30. http://dx.doi.org/10.1093/oxfordjournals.afraf.a097864.

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15

Dan-min, Fan. "Study on Processing Technology of Low Sugar Rose Jam." IOP Conference Series: Earth and Environmental Science 330 (November 8, 2019): 042050. http://dx.doi.org/10.1088/1755-1315/330/4/042050.

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16

Tomich, Dale. "Sugar technology and slave labor in Martinique, 1830-1848." New West Indian Guide / Nieuwe West-Indische Gids 63, no. 1-2 (January 1, 1989): 118–34. http://dx.doi.org/10.1163/13822373-90002035.

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Examination of the transformation of the world and national sugar markets during the first part of the 19th century. At that time conditions for improvements in productive technique that developed this integration of agricultural and manufacturing processes to its fullest extent were created.

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17

Wang, Baohe, Peiqian Zhang, Qiming Lu, Shuang Chen, Jing Zhu, and Wenjie Luo. "The technology of straw sugar conversion to diol chemicals." RSC Advances 6, no. 68 (2016): 63525–31. http://dx.doi.org/10.1039/c6ra09670k.

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18

Rudd, Pauline. "New technology for analysis of sugar chain structure.2.Full-automatic glycoprotein sugar chain analysis system." Kagaku To Seibutsu 32, no. 10 (1994): 661–67. http://dx.doi.org/10.1271/kagakutoseibutsu1962.32.661.

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19

Muliarchuk, Oksana, Olena Koberniuk, Tetiana Bilyk, Petro Bezvikonnyi, and Valeriy Tarasyuk. "The influence of technology elements on the production of bioethanol from sugar sorghum." E3S Web of Conferences 154 (2020): 02005. http://dx.doi.org/10.1051/e3sconf/202015402005.

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The search for promising raw materials for the production of bioethanol is an urgent task of the present. An effective sugar crop for bioethanol production is sugar sorghum, which per hectare of crops provides 90-100 t / ha of biomass with sugar content of 18-20%. The article presents the results of the influence of mineral nutrition on the productivity and yield of bioethanol from sugar sorghum plants in the zone of the Western Forest-steppe of Ukraine. Investigation of the elements of the technology of cultivating sugar sorghum for the production of biofuels was conducted with the Sugar 1 variety and the Hybrid Honey F1 in three grades of nutrient backgrounds - no fertilizers, N90P90K90 and N120P120K120 using herbicide 2,4-D. For the introduction of sorghum herbicide 2,4-D in the steps of 1.5 l / ha in the phase of 3-4 leaves, there was a good increase in plant height and diameter of the stems. The increase in the yield of green mass of sorghum compared to non-fertilized control at the rate of N90P90K90 introduction into the Sugar 1 variety was 6.1 tons / ha, and the Hybrid Honey F1 was 6.5 tons / ha; for the norm N120P120K120 - respectively 7.9 and 8.6 t / ha. The yield of bioethanol by sorts of sorghum on the background of the introduction of N90P90K90 was respectively 2.18 and 2.27 t / ha, solid fuels - respectively 11.9 and 12.4 t / ha, bioenergy - respectively 243 and 254 GJ; on the background of the introduction of N120P120K120 and the application of 2,4-D herbicide, the bioethanol yield was 2.25 and 2.32 t / ha respectively, solid fuels - respectively 12.3 and 12.6 t / ha, bioenergy - respectively 252 and 259 GJ.

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20

ZHU, J. Y., M. SUBHOSH CHANDRA, ROLAND GLEISNER, WILLIAM GILLES, JOHNWAY GAO, GEVAN MARRS, DWIGHT ANDERSON, and JOHN SESSIONS. "Case studies on sugar production from underutilized woody biomass using sulfite chemistry." TAPPI Journal 14, no. 9 (October 1, 2015): 577–83. http://dx.doi.org/10.32964/tj14.9.577.

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We examined two case studies to demonstrate the advantages of sulfite chemistry for pretreating underutilized woody biomass to produce sugars through enzymatic saccharification. In the first case study, we evaluated knot rejects from a magnesium-based sulfite mill for direct enzymatic sugar production. We found that the sulfite mill rejects are an excellent feedstock for sugar production. In the second study, we presented SPORL (sulfite pretreatment to overcome the recalcitrance of lignocelluloses), a sulfite pretreatment process based on modified sulfite pulping for robust bioconversion of softwood forest residues. Sulfite pulping technology is well developed, with proven commercial scalability, and sulfite pretreatment is a strong contender for commercial adoption.

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21

Zeng, Guoming, Sijie He, Yan Li, Da Sun, Haonan Li, Xin Wen, and Jun Wang. "Pretreatment technology of lignocellulose." E3S Web of Conferences 271 (2021): 04010. http://dx.doi.org/10.1051/e3sconf/202127104010.

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Lignocellulose is the most abundant renewable biomass resource in nature. Pretreatment of lignocellulose can improve the accessibility of cellulase to cellulose raw materials, reduce the ineffective adsorption of cellulase, reduce the crystallinity and obtain higher reducing sugar. In this paper, several practical pretreatment technologies of lignocellulose are summarized, and the methods, principles, advantages and disadvantages of each pretreatment technology are summarized, and then the development prospect of lignocellulose pretreatment methods is prospected.

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22

Tekin, T., and M. Bayramoğlu. "Exergy analysis of the sugar production process from sugar beets." International Journal of Energy Research 22, no. 7 (June 10, 1998): 591–601. http://dx.doi.org/10.1002/(sici)1099-114x(19980610)22:7<591::aid-er360>3.0.co;2-d.

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23

Karpuk, L., A. Pavlichenko, V. Karaulna, L. Bogatyr, V. Polyakov, and M. Yermolaev. "Bioenergy efficiency of some elements of sugar beets growing technology." Agrobìologìâ, no. 1(146) (May 28, 2019): 13–19. http://dx.doi.org/10.33245/2310-9270-2019-146-1-13-19.

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The goal of the research is to assess the bioenergy efficiency of individual elements of sugar beet growing technology. Materials and methods. The experiment was conducted at the Training and Production Center (BCC) of Bila Tserkva National Agrarian University in 2015-2017. All field experiments were conduct on the background of the main fertilizer. Under the basic cultivation of the soil 40 t/h of manure and N120P100K140 mineral fertilizers (a.s.) were introduced, on the basis of the planned yield of 70 t/ha. Norms of organic and mineral fertilizers were calculated taking into account the presence of nutrients in the soil and the coefficient of their removal by sugar beet. The results of research. For the energy assessment of the elements of sugar beet cultivation technology in the central part of the Right-bank Forest-steppe zone of Ukraine, the cost of the total energy per unit area was determined by the technological maps, which were grouped and analyzed according to the following articles: seeds, fertilizers, fuels and lubricants, mechanized and manual work, and etc. The energy efficiency was determined by the energy efficiency ratio (Cee) – the ratio of the difference between the reproduced energy (energy consumption of the crop) and the consumed energy efficiency coefficient where the seed with the laboratory similarity was sown more than 95 % – (Cee = 5.51). When used for sowing seeds with a laboratory similarity of more than 91–95 %, the energy efficiency was slightly lower than that of sowing seeds more than 95 % and was 5.42. With the increasing of plant density to harvesting from 80–90 to 101–110 thousand/ha, the energy output from the harvest increased from 829521 to 905520 MJ, but due to higher yields in variants where the plant density was 101-110 thousand/ha of energy, comparatively before control was higher. The energy efficiency ratio tended to decrease both for the use of hybrids and for the introduction of trace elements in the feed and amounted to 5.57–6.08. Conclusions. It is proved that the developed agrotechnological measures for sugar beet cultivation in the line hybrid – the quality of the seeds – the plant stomatal density – fertilizers – the duration of the vegetation period, provide a high economic effect. The formation of optimal sugar beet seeding on the area provided the highest yield of energy with the yield on variants with double application of microfertilizers in the non-root nutrition. Key words: sugar beets, bioenergy efficiency, similarity of sown seeds, plant density, varietal composition, foliar nutrition, duration of vegetation period.

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24

Moreno, Antonio D., Aleta Duque, Alberto González, Ignacio Ballesteros, and María José Negro. "Valorization of Greenhouse Horticulture Waste from a Biorefinery Perspective." Foods 10, no. 4 (April 9, 2021): 814. http://dx.doi.org/10.3390/foods10040814.

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Greenhouse cultivation and harvesting generate considerable amounts of organic waste, including vegetal waste from plants and discarded products. This study evaluated the residues derived from tomato cultivation practices in Almería (Spain) as sugar-rich raw materials for biorefineries. First, lignocellulose-based residues were subjected to an alkali-catalyzed extrusion process in a twin-screw extruder (100 °C and 6–12% (w/w) NaOH) to assess maximum sugar recovery during the subsequent enzymatic hydrolysis step. A high saccharification yield was reached when using an alkali concentration of 12% (w/w), releasing up to 81% of the initial glucan. Second, the discarded tomato residue was crushed and centrifuged to collect both the juice and the pulp fractions. The juice contained 39.4 g of sugars per 100 g of dry culled tomato, while the pulp yielded an extra 9.1 g of sugars per 100 g of dry culled tomato after an enzymatic hydrolysis process. The results presented herein show the potential of using horticulture waste as an attractive sugar source for biorefineries, including lignocellulose-based residues when effective fractionation processes, such as reactive extrusion technology, are available.

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25

Abulafia, David. "Sugar in Spain." European Review 16, no. 2 (May 2008): 191–210. http://dx.doi.org/10.1017/s1062798708000148.

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Sugar has attracted attention from economic historians, particularly because of its significance in the organisation of labour – notably the role of sugar in the development of slavery in the New World. In a Mediterranean setting, the links to slavery are less obvious, but the gradual westward transfer of sugar technology from the Levant to Sicily (under Muslim rule, and later under Aragonese rule) and to Spain reflects seismic changes in the Mediterranean economy. This was a luxury product and, as demand in western Europe grew, European merchants sought sources of supply closer to home than the eastern Mediterranean. Their reluctance to trade in the Levant reflected political uncertainties in the period when Turkish power was rising in the region. In southern Spain, Valencia (under Christian rule) and Granada (under Muslim rule) became major suppliers to northern Europe by the 15th century. Paradoxically, the survival of the last Muslim state in Spain, Granada, was made possible through the injection of capital by Italian and other merchants trading in sugar. However, the discovery of the Atlantic islands, especially Madeira, gave the Portuguese an opportunity to develop sugar production on a massive scale, again targeting Flanders and northern Europe. The article concludes with the arrival of sugar in the Caribbean, in the wake of Columbus.

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26

Nikitin, I. A., M. V. Klokonos, N. G. Ivanova, N. A. Berezina, M. E. Avakyan, and D. Sh Mirsaitova. "Development of low sugar capacity baklava technology for personalized nutrition." Khleboproducty 29, no. 6 (2020): 33–37. http://dx.doi.org/10.32462/0235-2508-2020-29-6-33-37.

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27

Huang, Jian. "New Sugar Water Sweetness Measuring Instrument Based on Sensor Technology." Journal of Physics: Conference Series 1533 (April 2020): 032095. http://dx.doi.org/10.1088/1742-6596/1533/3/032095.

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28

UZAWA, Hirotaka. "Highly Sensitive Detection Technology for Biological Toxins Applying Sugar Epitopes." YAKUGAKU ZASSHI 129, no. 1 (2009): 93–106. http://dx.doi.org/10.1248/yakushi.129.93.

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29

Richard, Wekesa, M. Onguso Justus, A. Nyende Bernard, and S. Wamocho Leonard. "Sugarcane in vitro culture technology: Opportunities for Kenyas sugar industry." African Journal of Biotechnology 14, no. 47 (November 25, 2015): 3170–78. http://dx.doi.org/10.5897/ajb2015.14440.

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30

Rizkalla, Aida A., Awatef M. Badr-Elden, Mahmoud El-Sayed Ottai, M. I. Nasr, and Marwa N. M. Esmail. "Development of Artificial Seed Technology and Preservation in Sugar Beet." Sugar Tech 14, no. 3 (April 22, 2012): 312–20. http://dx.doi.org/10.1007/s12355-012-0146-0.

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31

Amosun, A., A. Gbabo, and A. C. Wada. "Open pan sugar processing technology : An option for developing countries." Sugar Tech 2, no. 1-2 (June 2000): 19–22. http://dx.doi.org/10.1007/bf02945739.

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32

Rengga, Wara Dyah Pita, Ria Wulansarie, Achmad Chafidz, Tuasikal M. Amin, Prima A. Handayani, Hanif Abdillah, and Mohammad Fariz Fauzan. ""Green" Bleaching Process of Sugar Palm (Arenga pinnata) Flour by Using Sodium Salt and Ozone Technology." Key Engineering Materials 805 (June 2019): 134–40. http://dx.doi.org/10.4028/www.scientific.net/kem.805.134.

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Sugar palm (Arenga pinnata) is one of important commodities in Indonesia. One method that has been used to whiten sugar palm flour is by bleaching process using chlorine (Ca(ClO)2). Unfortunately, the use of chlorine as a whitening agent is considered harmful to health and the environment. One of alternative methods that can be considered as “Green” bleaching process for sugar palm whitening is ozone technology. The effects of ozonation process and different concentrations of NaCl and Na2SO4 added in the ozonation process to the whiteness (i.e. L* and b* scale) and protein content of sugar palm flour were investigated. Suspension of sugar palm flour-water was contacted with ozone gas at rate of 325 mg/hour. The duration of ozonation process was varied for 30, 60, 90, 120, 150, and 180 minutes. The initial concentration or ratio of sugar palm and water was also varied, i.e. 1:2 (wt/wt); 1:3 (wt/wt); and 1:4 (wt/wt). To determine the effect of adding sodium salt; NaCl and Na2SO4 were added at different concentrations of 5, 10, and 15 g/L each. The test results showed that pH of the flour and b* value decreased, while L* value of sugar palm flour increased with the increasing ozonation time. The results also showed that the most significant increase of L* value was at the sample ratio (sugar palm:water) of 1:3 (wt/wt) and 30 minutes of ozonation time. The optimal NaCl addition concentration was 10 g/L with 150 minutes of ozonation time. Whereas, the optimal Na2SO4 addition concentration was 15 g/L with 150 minutes of ozonation time. The addition of Na2SO4 resulted in an increase of L* value greater than the NaCl. The protein content of sugar palm flour also decreased along with the increase of flour whiteness. A maximum decrease in protein content of 57% occurred in flour samples with initial concentration or ratio of 1:3 (wt/wt) and ozonation time of 30 minutes.

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Skalický, J. "Research of sugar-beet tubers mechanical properties." Research in Agricultural Engineering 49, No. 3 (February 8, 2012): 80–84. http://dx.doi.org/10.17221/4956-rae.

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Approach to the problems of sugar-beet tubers surface damage dependence on harvesting technology. Investigation of sugar-beet tubers damage when falling on wood and iron surfaces and in the next case tuber damage caused by their fall on the tuber heap. Research of damage rate dependence on the fall height. Evaluation of damage rate was carried by the I.I.R.B. method (method used by all sugar-beet growing countries of Western Europe). The results refer that no considerable differences in damage rate after the fall on the wood or iron bottoms have been ascertained. The height of 1.5 m can be considered in all cases as the limit value of the tubers fall, when share of heavily damaged tubers reached acceptable values of 10–15%, but that the share increases significantly at higher falling height. The lifting bodies construction requires also a knowledge of dependence between root depth and force for tuber release from soil in relation to the tuber weight. Medium force needed for tubers lifting ranges from 17 to 27 kp, maximum value 50 kp was found out for tubers of weight above 3 kg.

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Sayyida, Sayyida, Alwiyah Alwiyah, and Ika Fatmawati. "DIVERSIFIKASI OLAHAN DAN KEMASAN GULA KELAPA." Jurnal ABDIRAJA 1, no. 1 (November 12, 2018): 1–5. http://dx.doi.org/10.24929/adr.v1i1.632.

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The technology of coconut sugar making in the area of research is still elementary. To increase the selling price of coconut sugar, needed product diversification, and packaging of processed coconut sugar. The target of a program is KWT Al Cholihah and KWT Al Fatah at District of Dungkek. One of processed coconut sugar offered in this program is the product of brown sugar. Packaging provided in this program is a plastic pouch packaging with the label image so that it can increase the shelf life and consumer appeal. Through the program science and technology to the Community on KWT Al Cholihah and KWT Al Fatah at District of Dungkek, the outcomes expected are as follows: (1) skilled members of KWT in the manufacture of brown sugar in attractive packaging, (2) Products is a product produced in brown sugar and coconut sugar in beautiful packaging and (3) increase in sales of coconut sugar and brown sugar. Based on the results of the implementation, the response of KWT members is apresiasif and positive. Positive response is seen from the desire of members to resume the manufacture of brown sugar for the domestic industry. After the members of the training, the participants are motivated to produce and begin to be marketed in the neighborhood. Results of print in packaging sugar production and brown sugar are now sold in some modern stores in Sumenep like Alfamart and outside of Sumenep.

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Fiana, Risa Meutia, Wenny Surya Murtius, and Aurian Ming. "Pengaruh Perbandingan Serbuk Santan dan Gula dalam Pembuatan Manisan Instan Beras Rendang terhadap Penerimaan Konsumen dengan Analisis Sensori Uji Pembeda." Agroteknika 2, no. 1 (June 30, 2019): 1–10. http://dx.doi.org/10.32530/agtk.v2i1.29.

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This research has been carried out in the Laboratory of Chemistry, Agricultural Biochemistry and Food Nutrition, Laboratory of Technology and Agricultural Process Engineering Faculty of Agricultural Technology Laboratory of Animal Husbandry Biotechnology Faculty of Animal Husbandry, and Laboratory of Tablet Faculty of Pharmacy in July to August 2018. The aims of this study was to determine the ratio of coconut milk and sugar to the characteristics of instant beras rendang flour and find out the best ratio in organoleptic instant beras rendang product with a differentiation test. This research method used a completely randomized design with 5 treatments and 3 replications, which treatments A (35% coconut milk powder : 15% sugar), B (30% coconut milk Powder : 20% Sugar), C (25% coconut milk Powder : 25% Sugar), D (20% Coconut Milk Powder : 30% Sugar), E (15% Coconut Milk Powder : 15% Sugar). Tests carried out included sensory analysis by differentiating test.

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A. Irga Satrawati Taslim. "Strategy to Increase Sugar Production at PT. Perkebunan Nusantara (PTPN) XIV Takalar Sugar Factory." International Journal of Science, Technology & Management 2, no. 2 (February 9, 2021): 462–71. http://dx.doi.org/10.46729/ijstm.v2i2.180.

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This study aims to formulate priority strategies to increase the production of sugar is right for PTPN XIV PG. Takalar. This research uses qualitative and quantitative approaches. The research was conducted by distributing questionnaires and in-depth interviews to informants. Then the data were analyzed by using Analysis Hierarchy Process. The results of this study indicate factors that affect the strategy of enhacement production of sugar in PTPN XIV PG. Takalar is the potential for a broad area of planting sugar cane, machine factories were already old, the increase in demand for sugar, and the disputed land. The priority order of the strategy is the first to utilize the land potential and factory capacity as well as the development of plant cultivation technology to improve the quality and yield of sugar with a weight of AHP value (0.150). On Priority two is optimalisasi utilization of land and the capacity of the plant by weighting the value of AHP (0.112). On Priority three is maximizing spacious land with the utilization of the development of technology of cultivation of plants with value weights AHP (0.098). On Priority, fourth is coordination between the authorities and the factory with value weights AHP (0.095). On Priority Fifth is utilization infrastructure marketing with value weights AHP (0.089). At priority, sixth is to strive to repair or renewal the machine factory with value weights AHP (0.051).

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Cséfalvay, Edit, and Zoltán Bakacsi. "Chemical-free Processing of Sweet Sorghum Juice of Cultivar Sucrosorgho 506." Periodica Polytechnica Chemical Engineering 63, no. 1 (June 14, 2018): 36–50. http://dx.doi.org/10.3311/ppch.12056.

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The development of sweet sorghum syrup producing technology for the juice of cultivar Sucrosorgho 506 was completed. The applicability of different existing syrup production technologies including sugar beet-based sugar production technology, and sugar cane processing technology was also tested. The new chemical-free syrup production technology was realized at laboratory-scale and large laboratory-scale. The proposed technology offers a chemical free separation and concentration of carbohydrates, and consists of centrifugal separation; ultrafiltration extended with an approved sterilization followed by nanofiltration to separate carbohydrates and inorganics, and finally a vacuum evaporation to reach syrup state. By using this technology the initial glucose:fructose:sucrose ratio could be preserved in the syrup, therefore not limiting its further use. The possible food application was established by sensory analysis. It was revealed that the syrup produced via the developed process obtained the most attractive character that enables the opportunity to use as natural sweetener.

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Potjanajaruwit, Pisit. "THAILAND 4.0’S INNOVATION AND TECHNOLOGY: ANALYZING INDICATOR LEVEL." EUrASEANs: journal on global socio-economic dynamics, no. 2(15) (March 31, 2019): 19–29. http://dx.doi.org/10.35678/2539-5645.2(15).2019.19-29.

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The objective of the research titled ‘Innovation and Technology of Small and Medium Enterprises (SMEs) in Coconut Sugar Business in Thailand 4.0’ is to study the level of innovation and technology of Small and Medium Enterprises (SMEs) in the coconut sugar business in Samut Songkhram Province. This research is the Mixed Methods Research and the populations of this research consisted of entrepreneurs and executives as well as those who engage in the development of innovation and technology of Small and Medium Enterprises (SMEs) in the coconut sugar business in Samut Songkhram Province.The results showed that SMEs’ innovation and technology consisted of 3components including Innovation and Technology in Learning, Innovation and Technology in Communication and Innovation and Technology in Operational Support. Innovation and Technology in Communication was ranked as No. 1with the highest Mean, it was found that there are 3 areas of innovation and technology to be studied, including Innovation and Technology in Learning, Innovation and Technology in Communication and Innovation and Technology in Operational Support. Based on the data analysis for the rating scale on the innovation and technology, it was found that the rating scale on communication was ranked as No. 1 with the highest Mean (x̄= 4.40S.D. = 0.43), No. 2 was the innovation and technology in learning with the highest Mean (x̄= 4.38 S.D. = 0.44) and No. 3 was the innovation and technology on operational support with the highest Mean (x̄= 4.33 S.D. = .047). All variables are statistically significant influences.

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Nazarova, N. E., T. V. Zaletova, E. V. Zubova, and K. A. Kulagina. "Quality and biological value of wine from gooseberries, raspberries and black currants using vegetable sweetener." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (February 11, 2020): 131–37. http://dx.doi.org/10.20914/2310-1202-2019-4-131-137.

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The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

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García Alvarez, Alejandro. "Cuban Sugar in the Age of Mass Production: Technology and the Economics of the Sugar Central, 1899-1929." Technology and Culture 40, no. 3 (1999): 675–77. http://dx.doi.org/10.1353/tech.1999.0121.

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Knight, Franklin W. "Cuban Sugar in the Age of Mass Production: Technology and the Economics of the Sugar Central, 1899-1929." Hispanic American Historical Review 79, no. 3 (August 1, 1999): 566–67. http://dx.doi.org/10.1215/00182168-79.3.566.

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Романенко, Е. С., Е. А. Миронова, Т. С. Айсанов, М. В. Селиванова, Н. А. Есаулко, М. С. Герман, and А. Б. Володин. "Obtaining a concentrated sugar syrup from cell juice of new sugar sorghum varieties." Magarach Vinogradstvo i Vinodelie, no. 2(116) (June 25, 2021): 178–81. http://dx.doi.org/10.35547/im.2021.23.2.012.

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Представлены результаты исследования новых линий сортов сахарного сорго селекции ФГБНУ «Северо-Кавказский федеральный научный аграрный центр» для создания качественно новой комплексной безотходной технологии переработки экологически безопасной продукции растениеводства для производства функциональных напитков с улучшенными потребительскими свойствами. В зависимости от вида используемого сырья, можно получить новые интересные вкусовые характеристики напитка. В качестве натуральных ингредиентов использовали нетрадиционное растительное сырье - сахарное сорго. В статье представлены данные по морфологическим признакам и показатели содержания сахаров в соке стеблей новых линий сахарного сорго: Л.7812 (57), Л.8611 (58), Л.7813 (56), Л.7859 (60), Ларец 63 и расчетный выход сиропа с 1 га посева. Авторами подробно описана технология переработки растительного сырья и получения концентрированного сиропа. Впервые в практике научных исследований разработана комплексная, безотходная технология переработки сахарного сорго для производства концентрированного сахарного сиропа и дальнейшего его использования с целью получения функциональных напитков с улучшенными функциональными потребительскими свойствами. Актуальность работы и научно-техническая значимость состоит в подборе новых сортов сахарного сорго, технологии выделения клеточного сока из стеблей и приготовления концентрированного сахарного сиропа. Таким образом, на основании проведенных исследований были получены результаты, которые представляют интерес для использования сахарного сорго в сельскохозяйственном производстве (для корма животных и перерабатывающей промышленности, для производства продуктов питания, в том числе функционального назначения). Вся информация представлена в табличном виде с разделением изучаемых сортов, указаны основные морфологические признаки и показатели содержания сахаров в соке стеблей сортов сахарного сорго и расчетный выход сиропа с 1 га. This paper provides information about research on new lines of sugar sorghum varieties selected by the North Caucasian Federal Scientific Agrarian Center to create a brand new, innovative, integrated, waste-free technology for processing environmentally friendly crop products for the production of functional drinks with improved consumer properties. Depending on the type of raw materials used, you can get completely new interesting flavor characteristics of the drink. In the study, an unconventional plant raw material, sugar sorghum, was used as a natural ingredient. The paper presents data on morphological characteristics and indicators of sugar content in the juice of stems of new lines of sugar sorghum: L. 7812 (57), L. 8611 (58), L. 7813 (56), L. 7859 (60), Larets 63 and estimated yield of syrup from 1 hectare of sowing. The authors of the article described in details the technologies for processing plant raw materials and obtaining concentrated syrup. For the first time in the practice of scientific research, a comprehensive, waste-free technology for processing sugar sorghum has been developed for the production of concentrated sugar syrup and its further use for functional drinks with improved functional consumer properties. The relevance of the work and the scientific and technical significance lies in the selection of new varieties of sugar sorghum, technology for isolation of cell juice from stems of sugar sorghum and preparation of concentrated sugar syrup. Thus, on the basis of the studies carried out, promising results for the use of sugar sorghum in agricultural production for animal forage and the processing industry for food production, including functional purposes, were obtained. All information is presented in tabular form with the division of the studied varieties. Main morphological signs and indicators of sugar content in the juice of stems of sugar sorghum varieties and the estimated yield of syrup per hectare are indicated.

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Win, Thinzar, Dyah Wulan Sari, and Tri Haryanto. "ENERGY EFFICIENCY OF INDONESIA’S SUGAR INDUSTRY BASED ON ECONOMIC FRAMEWORK: STOCHASTIC METAFRONTIER ANALYSIS." Jurnal Akuntansi 11, no. 1 (February 28, 2021): 53–66. http://dx.doi.org/10.33369/j.akuntansi.11.1.53-66.

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This study investigates the efficiency of energy use and technology gap in the Indonesian sugar industry and the factors influencing energy efficiency. Using the firm-level data of sugar mills in 42 regencies in Indonesia from 2010 to 2014, this study applies the meta stochastic frontier based on the input distance function. The metafrontier analysis is applied in sugar mills in the East Java province and other provinces in Indonesia. All the data used in this study are the secondary data taken from the Indonesian Central Board of Statistics. The results reveal that there is a large room to save energy consumption in this industry. The mills in East Java provinces have higher energy efficiency, technology gap ratio, and metafrontier energy efficiency compared to the mills in other provinces. According to the metafrontier energy efficiency, energy inefficiencies in both groups come from operational inefficiency and technology gap. The size of the mills and age of the mills have a positive relationship with the energy efficiency of sugar mills and the size of the mills is positively related to the technology gap ratio. Meanwhile, the productivity of labor and the types of ownership do not affect the energy efficiency and technology gap.

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Volonchuk, S. K., I. V. Naumenko, and A. I. Rezepin. "JUSTIFICATION OF TECHNOLOGY FOR OBTAINING DRY FEED CONCENTRATE FOR FARM ANIMALS." Innovations and Food Safety, no. 1 (June 30, 2020): 79–87. http://dx.doi.org/10.31677/2311-0651-2020-27-1-79-87.

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The results of research on the justification of technology for obtaining feed concentrate for farm animals are presented. It was found that the use of subsurface whey in the process of obtaining feed molasses contributes to an increase in its sugar content in comparison with molasses obtained from acidified water according to the currently used technology, but increases the duration of the process and the cost of electricity. It has lower humidity due to the presence of dry matter in the serum. The duration of the process of obtaining molasses based on water is less due to the fact that the availability of the reaction mixture is higher than when obtaining molasses based on serum. Molasses with a high sugar content was used to produce the concentrate. It was mixed with bran in certain proportions: 1,5:1,0; 2,0:1,0; 2,5:1,0, which corresponds to the humidity of 40, 50, 60 %. Composite variants were dried at IR-radiation flux densities of 15, 17.5, 20 kW/m2. The dependence of the sugar content in the composite on its humidity and the density of the IR-radiation flux is established. Indicators of the feed value of the received product are determined. A flowchart for obtaining feed concentrate has been developed.

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Bhat, Sartaj Ahmad, Jaswinder Singh, and Adarsh Pal Vig. "Management of Sugar Industrial Wastes through Vermitechnology." International Letters of Natural Sciences 55 (June 2016): 35–43. http://dx.doi.org/10.18052/www.scipress.com/ilns.55.35.

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The present paper discusses the role of earthworms in recycling of sugar industrial wastes. The wastes generated from sugar industry are pressmud, bagasse, bagasse fly ash, sugar cane trash, sugar beet mud, sugar beet pulp, molasses etc. These wastes when mixed with other organic substrates become ideal mixtures for growth of earthworms. These wastes if stored in open field’s causes contamination in the environment and may cause several diseases in public health. But the governments have been unable to tackle the menace of solid waste pollution due to dearth of appropriate technologies, finance and space. Therefore, environment friendly and cost effective technologies for nutrient recycling or remediation of wastes are being advocated as an alternative means for conserving and replenishing natural resources of the ecosystems. Vermicomposting is one such technology that synergises microbial degradation with earthworm’s activity for reducing, reusing and recycling waste materials in a shorter span of time. Earthworm technology can convert sugar industrial wastes into valuable fertilizing material. The final product (vermicompost) produced during the process of vermicomposting is nutrient rich organic fertilizer with plant available nutrients such as nitrogen, potassium, calcium and phosphorus. In the present study an attempt has been made to document the role of earthworms in reuse of sugar industry waste.

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Mulyana, Dadang, Ani Sutiani, Novita Indah Hasibuan, and Andri Zainal. "PENINGKATAN KUALITAS GULA SEMUT MELALUI TEKNOLOGI DEHYDRATING BERBAHAN BAKAR GAS." JURNAL PENGABDIAN KEPADA MASYARAKAT 25, no. 4 (December 24, 2019): 206. http://dx.doi.org/10.24114/jpkm.v25i4.15864.

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Produksi gula aren merupakan salah satu produk unggulan dari Kabupaten Tapanuli Selatan. Produk gula aren selama ini masih dalam bentuk cetakan biasa, salah satu upaya diversifikasi produknya adalah membuat dalam bentuk gula semut. Diversifikasi dilakukan melalui program diseminasi teknologi melalui dehydrator berbahan bakar gas dan optimalisasi daya saing produk sehingga mampu meningkatkan produksi dan hasil usaha. Kegiatan diversifikasi teknologi ini akan mengatasi; (1) penggunaan biaya operasional yang cukup tinggi dalam hal pengeringan dapat diatasi dengan membuat alat kristalisasi gula semut dan alat pengering gula semut, dan (2) meningkatkan nilai jual dan ketertariakan akan kemasan dapat diatasi dengan memilih teknik pengemasan dan penyimpanan gula semut yang baik. Pelaksanaan kegiatan dilakukan melalui pendampingan secara bertahap terhadap mitra. Hasil akhir kegiatan secara umum melalui deseminasi teknologi dehydrator berbahan bakar gas mampu meningkatkan produk usaha gula semut dan meningkatkan hasil usaha mitra dengan kapasitas 30 kg/jam. Pendampingan melakukan sertifikasi produk sehingga memenuhi standar kualitas untuk produk gula semut, serta pengemasan melalui penggunaan brand nama usaha dan logo, pemilihan kemasan, perijinan, dan pemasaran merupakan upaya pengembangan usaha lainnya.Keywords: Gula Semut; Dehydrator; Kristalisasi Gula Semut; Diseminasi Teknologi.AbstractPalm sugar production is one of the superior products from South Tapanuli Regency. Palm sugar products are still in the form of ordinary molds, one of the efforts to diversify its products is to make in the form of ant sugar. Diversification is carried out through technology dissemination programs through gas-powered dehydrators and optimization of product competitiveness so as to increase production and business results. This technology diversification activity will overcome; (1) the use of relatively high operational costs in terms of drying can be overcome by making ant sugar crystallization equipment and ant sugar dryer, and (2) increasing the selling value and attractiveness of packaging can be overcome by choosing a good ant sugar packaging and storage technique. The activity is carried out through gradual mentoring of partners. The final results of the activities in general through the dissemination of gas-powered dehydrator technology can increase the ant sugar business product and increase the business results of partners with a capacity of 30 kg / hour. Assistance in conducting product certification so that it meets the quality standards for ant sugar products, and packaging through the use of brand names and logos, the choice of packaging, licensing, and marketing are other business development efforts.Keywords: Ant Sugar; Dehydrator; Crystallization Ant Sugar; Technology Dissemination.

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Kamate, S. C., and P. B. Gangavati. "Cogeneration in Sugar Industries: Technology Options and Performance Parameters—A Review." Cogeneration & Distributed Generation Journal 24, no. 4 (October 2009): 6–33. http://dx.doi.org/10.1080/15453660909595148.

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R. Sam and P. Ridd. "Sugar Cane Harvester Base-cutter Height Sensing Using Electromagnetic Induction Technology." Transactions of the ASAE 39, no. 6 (1996): 2291–97. http://dx.doi.org/10.13031/2013.27739.

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OHASHI, YOKO. "New technology for analysis of sugar chain structures.3.Mass spectrometry." Kagaku To Seibutsu 32, no. 11 (1994): 741–50. http://dx.doi.org/10.1271/kagakutoseibutsu1962.32.741.

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Oostindie, Gert, and Peter Boomgaard. "Changing sugar technology and the labour nexus: the Caribbean, 1750-1900." New West Indian Guide / Nieuwe West-Indische Gids 63, no. 1-2 (January 1, 1989): 3–22. http://dx.doi.org/10.1163/13822373-90002037.

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Discusses a number of arguments concerning the connection between technological development and changing labour relations in the Caribbean. The authors dissect 'the arguments as used in the literature, and found them wanting in many respects'.

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