Resumo

ZOSSI, B. Silvia; CARDENAS, Gerónimo J.; SOROL, Natalia  e  SASTRE, Marcos. Efficiency of the sulphitation process in removing non-sugar compounds from juices of sugar cane varieties in Tucumán (Argentina). Rev. ind. agric. Tucumán [online]. 2012, vol.89, n.2, pp.9-24. ISSN 1851-3018.

The efficiency of three clarification processes by sulphitation -acid sulphitation, alkaline sulphitation and hot sulphitation- in removing color and some compounds responsible for it was assessed. The trials were conducted using cane juice from the four most widely planted commercial sugarcane varieties in Tucumán, Argentina: LCP 85-384, TUCCP 77-42, RA 87-3 and CP 65-357. By means of sulphitation, 40% to 61% of color was removed, together with more than 40% of fenolic compounds. The results indicated that regardless of variety, juice clarified by hot sulphitation had the highest purity levels, with its color ranging between 5000 UI and 6800 UI, turbidity between 2.67 UA and 8.87 UA, and the highest removal rate of non sugar compounds. This was especially so in the case of silicon dioxide, which was removed in more than 87%. A method for studying the principal colorants in mixed and clarified sugar cane juices was adapted.

Palavras-chave : Sugar cane juice clarification; Sulphitation; Sugar and non sugar compounds.

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