A Study of Decolorization of Sugar Cane Syrup Using Electrolysis Process
Keywords:
Decolorization, Sugar cane syrup, Electrolysis processAbstract
This research presents a study of decolorization of sugar cane syrup using electrolysis process to study the solution for decolorizations, and energy consumption. The experiments use the DC power supply voltage of 12 V, current of 100 mA, and discharge for 1 hours into the 600 ml of sugar syrups, and sugar cane juice before boiling. The experimental results with the best colour values were in the experiments, discharging into sugar cane juice and then boiled, the type of electrode is aluminium. The best colour value was 3,414.00 ICUMSA, the colour values were lower than those in other conditions and compared to the standard colour of syrup or sugar in the raw sugar production process with the colour values of 1,000-3,500 ICUMSA.
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3. Okuno M, Tamaki H. A Novel Technique for the Decolorization of Sugarcane Juice. Journal of Food Science. 2002; 67(1): 236-238.
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5. Mudoga HL, Yucel H, Kincal NS. Decolorization of sugar syrups using commercial and sugar beet pulp based activated carbons. Bioresource Technology. 2008; 99(9). 3528-3533.
6. Saska M, Zossi BS, Liu H. Removal of colour in sugar cane juice clarification by defecation, sulfitation and carbonation. International Sugar Journal. 2010; 112(1337). 26-33.
7. Barakat MA, Ismat-Shah S. Utilization of anion exchange resin Spectra/Gel. Arabian Journal of Chemistry. 2013; 6(1). 307-311.
8. Ihara I, Kanamura K, Shimada E, Watanabe T. High Gradient Magnetic Separation Combined With Electrocoagulation and Electrochemical Oxidation. IEEE Transactions on Applied Superconductivity for the Treatment of Landfill Leachate, June 2004; pp.1558-1560.
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15. Eastern Sugar And Cane Public Company Limited. Brown. Raw Sugar. [Internet] 2015 Available from http://www.esgroup.co.th/th/business/sugar
