SPRI 2010 - SUGAR PROCESSING
CONFERENCE
The Dr. Margaret A. Clarke Award
for
|
|
March 30, 2010
Award Winner for the
Best Paper at the SPRI Conference.
DR HENRIQUE V AMORIM
FERMENTEC LTDA
PIRACICABA SP, BRASIL
|
The Dr. Margaret A. Clarke Award for Best Paper presented at the
International SPRI Conference on
Sugar Processing Research, was presented by Mr. Doug Emek, Chairman of SPRI to Dr. Henrique V. Amorim, representing Fermentec
Ltda, Piracicaba SP, Brasil, at the Iberville Suites/Ritz-Carlton Hotel, in New Orleans, Louisiana,
USA, on March 30,
2010.
SPRI wishes to thank Dr. Henrique
V. Amorim for his remarkable work presented at this year SPRI
Conference on Sugar Processing Research with the theme “Research in a
Changing Sugar Industry,” in New
Orleans, Louisiana, USA. As the sugar industry moves forward with new
processing and technologies in sugar research in sugarcane, sugarbeet and
ethanol production we were pleased to congratulate Dr. Henrique V. Amorim in
his interest and dedication to the sugar industry. Abstract of paper presented is listed below.
ABSTRACT OF THE BEST PAPER PRESENTED
Impact of Sugar Cane Juice Chemical
Composition on Clarification and VHP Sugar Quality, Henrique Amorim, Fermentec,
Antonia Pizzinato Sturion
Street 1155, Jd. Petropolis,
13420-640 Piracicaba SP, Brasil,
Tel: 55-192105-6100, Fax: 55-192405-6101, E-mail: amorim@fermentec.com.br
It is well known that the sugar cane
composition affects clarification and sugar recovery and quality. However, it
is not well known the levels of such variables in clarification and VHP sugar
quality. This research was performed in a
sugar and ethanol plant in Brazil
which crushes 4 millions ton of cane per season and 25,000 ton per day. Fifty four samples were collected in first
extraction juice, dosed juice and clarified juice during several weeks and also
samples of the VHP sugar, were analyzed.
The juices were analyzed for sucrose, glucose, fructose, lactic acid,
acetic acid, dextran and minerals. S was analyzed for
solid impurities, turbidity and color.
Positive correlations were found between phosphorus and clarification
efficiency and VHP color. The lactic and
acetic acids, as well glucose and fructose in juice, correlated negatively with
sugar quality (increase color). Dextran interferes in clarification and affects Honig-Bogstra indice. Knowing better the variables that affect
clarification and sugar quality, it is possible to improve the process.
