SPRI Presentations and
Abstracts
Publications presented by
The International Sugar Journal published a
Our sponsor in Brazil, Fermentec S/C Ltda, under the direction of Dr. Henrique Amorim invited Mary An Godshall and Dr. Gillian Eggleston to attend and present oral presentations at the 26th Annual Fermentec Technical Meeting in Sao Pedro, Brazil, on March 14-18, 2005. Abstracts posted below.
Ms. Godshall attended and presented an oral presentation at the 64th Annual Technical Conference of the Sugar Industry Technologists, Inc., in Dubai, U.A.E., on April 3-6, 2005. Abstract posted below.
Abstract
for an oral presentation at the
The
Sugar Processing Research
Institute, Inc.,
Sugar
Processing Research Institute (
Abstract
for an oral presentation at the
Floc Prediction in Refined White Cane Sugar: The
As
a result of research conducted by
Abstract
for an oral presentation at the
Testing
for Organic Matter in Raw Cane Sugar, Marianne McKee, Ronnie Triche,
Mary An Godshall, and Charley Richard, Sugar
Processing Research Institute, Inc.,
Recently
it has become obvious that some amount of organic matter can and does make its
way through the clarification and crystallization processes in the raw sugar
factory from samples tested in different parts of the world. While this has been seen before it would
appear that more examples of this problem are now appearing. This may be due to raw sugar factories
attempting to push more cane material through the factory than what the
capacity of the equipment can handle, problems associated with the
clarification equipment, or it may be due to a higher level of green cane
harvesting throughout the world. In any
event, when this situation occurs, problems in the refinery have been
seen. At the present time, there is no
readily available method for measuring organic matter in raw cane sugar. Tests conducted at
Abstract
for an oral presentation at the
The Impact of Sugar Crop Composition on the Production of
Sugar, Energy and By-Products, Charley Richard1, Marianne Mckee1, Ronnie
Triche1, Anna Hale2 and Mary An Godshall1, 1Sugar
Processing Research Institute, New Orleans, LA, Tel: 504-286-4343, Fax:
504-282-5387, Email: spri@ars.usda.gov 2USDA-ARS Sugarcane Research Unit,
Houma, LA
Previous data
published by
Abstract
for an oral presentation at the
Methods Matter – Wither Sugar Methods in the Twenty-First Century?, Mary An Godshalla,
Tere P. Johnsonb and Marianne McKeea
aSugar Processing Research Institute, Inc., New Orleans, LA, bSugarcane Growers Cooperative of Florida, Belle Glade, FL
In the early Twentieth
Century, the sugar industry was in the forefront of methods for quality control
in sugar production, for example, pH control, a necessity provoked by the
labile nature of the product. In fact,
the Carbohydrate Division of the American Chemical Society arose out of the sugar
industry. What method to use for any
particular situation has been a constantly moving target, as methods have
evolved and proliferated. With the world becoming smaller and more
interconnected, the need for modern, standardized methodology has never been
greater. It seems that today there is no
excuse to be using toxic chemicals (lead) or outdated gravimetric copper
reduction methods (USP method for invert in white sugar), and yet these methods
persist and are required by various official bodies. This talk will discuss areas where there is
still a need for better methods in the sugar industry, with an emphasis on the
Abstract for an oral presentation at the Sustainability
of Sugar and Sugar-Ethanol Industries -
Presidential Theme One-Day Symposium, 239th American
Chemistry Society – ACS, Spring 2010 National Meeting, San Francisco
Convention Center, San Francisco, CA, March 22, 2010
Value-Added Products for a Sustainable Sugar Industry, Mary An Godshall, Sugar Processing
Research Institute, Inc.,
Sugar
production, from both beet and cane, is energy and water-intensive. In today’s social and political
environment, industries strive to be environmentally sustainable and
“green,” while maintaining profitability. The sugar industry has three avenues for
achieving these goals: improving the over-all efficiency of the process; expanding
its market with a range of innovative edible products; and finally, entering
into the 21st century’s bio-based economy by developing
products to replace petrochemical-derived products. The industry has done well with the first two
of these, but has found barriers to exploiting the latter possibility. This presentation reviews some of the
industry successes with value-added products and the potential for further
development in the area of bio-based products.
Abstract for an oral presentation at the ISSCT XXVII Congress
in
Designing, Producing and Processing
“Ultimate” Varieties of Sugarcane.
Richard, C., Mckee, M. Triche, R.D. and Godshall, M.A. Sugar
Processing Research Institute, Inc.,
Many sugar industries, beet and cane, would
predict that in the future they will produce a wide range of products which
could include sugar. To realize this
prediction, new varieties must be designed, production practices improved and
alternative processing techniques developed.
Sugarcane breeding and selection has moved far beyond the "old days"
of crossing the best parents and hoping to select the best segregate as a
potential new variety. Modern breeding
procedures and biotechnology offer greater efficiency. Typically, varieties are selected on the
basis of high yield of sugar and characteristics important to agronomic
production and pest resistance in each growing region. It is anticipated that the
“ultimate” variety of the future will involve much more analysis
than the typically measured juice quality characteristics of brix and pol which along with
tonnage, stubbling ability and fiber content, can
predict yield of sugar per unit area.
Once produced, high yielding varieties for various products need to be
grown in a sustainable manner that provides maximum production with minimal
environmental and economic impact.
Processing of these varieties will need to accommodate the specific
product being produced whether sugar, energy or some other product. To demonstrate the importance of quality
characteristics of future varieties, Sugar Processing Research Institute has
investigated the presence of components that could either enhance or inhibit
production of various products from sugarcane.
Significant variability among and within species of sugarcane and
related genera have been found for starch, polysaccharides, ash, cations, anions, organic acids and other parameters. This presentation includes this data and the
potential importance of these parameters in future varieties, its importance in
a sustainable production system and its importance in processing needs.
Abstract for published paper in the Maple Syrup Digest,
October 2009; pp. 11-18
Metabolism
Off-Flavor in Maple Syrup – Part II: Remediation of metabolism off-flavor
in maple syrup, Abby K van den Berg1,
Timothy D. Perkins1, Mark L. Isselhardt1, Mary An Godshall2, and Steven W. Lloyd3. Published in the Maple
Syrup Digest, October 2009, pp. 11-18.
1 Proctor Maple Research Center, 2 Sugar Processing Research Institute, Inc., 3
‘Metabolism’ is an off-flavor
described as ‘earthy to bitter’ which significantly reduces the
economic value of maple syrup (Perkins et al. 2006). It periodically occurs in syrup
simultaneously over a wide geographic range, and in some years can affect up to
25% of the total annual maple syrup crop (Perkins and van den Berg in press). Research
on metabolism at the University of Vermont Proctor
Maple Research Center (PMRC) had two main objectives: 1) to identify the
primary compound or compounds responsible for metabolism off-flavor in maple
syrup, and 1) to develop a technique maple producers and packers could use to
effectively remediate the flavor of metabolized maple syrup.
The primary compound associated with
metabolism off-flavor was identified as 2,5-dimethylpyrazine
(2,5-DMP) (van den Berg et al. 2009a).
2,5-dimethylpyrazine is a naturally-occurring volatile flavor compound
found in a variety of heat-processed foods, including roasted beef, cocoa,
bacon, and coffee (Maga 1992), as well as maple syrup
(Alli et al. 1992, Akochi-K.
et at. 1997). In maple syrup with
metabolism off-flavor, however, 2,5-DMP occurs in much
greater concentrations (up to 40 times greater) than in syrup without the
off-flavor (van den Berg et al. 2009a).
In practice, producers and packers attempt to
blend out the off-flavor by mixing metabolized syrup in with good-tasting
syrup. Unfortunately, it takes a large quantity of non-metabolized syrup to
remove or reduce the metabolism off-flavor to a point where the taste is
acceptable. This limits effectiveness of
blending as a strategy to reduce the off-flavor.
With the responsible compound identified, the
objective of the current study was to examine several possible remediation
techniques to determine which, if any, was most effective in reducing or
removing metabolism off-flavor from maple syrup.
Abstract for published paper in the Maple Syrup Digest,
February 2009; pp. 15-18
Metabolism
Off-Flavor in Maple Syrup – Part I: Identification of the compound
responsible for metabolism off-flavor,
Abby K van den Berg1, Timothy D. Perkins1, Mark L.
Isselhardt1, Mary An Godshall2,
and Steven W. Lloyd3. Published in the Maple Syrup Digest, February 2009, pp. 15-18. 1 Proctor Maple Research Center, 2
Sugar Processing Research Institute, Inc., 3
The characteristic flavor of pure maple syrup
is derived from a complex mix of aroma and flavor compounds, including phenolic compounds, carbonyl compounds, alcohols and acids,
and pyrazines (Alli et al.
1992). Off-flavors which are not part of
this characteristic flavor profile can also occasionally develop in maple
syrup. When off-flavors occur they can usually
be attributed to some single or combination of factors, including some that are
intrinsic to maple sap and some that arise from external sources such as
contamination during production or storage (Perkins et al. 2006). “Metabolism” is a term often used
to describe a variety of maple syrup off-flavors. More specifically, however, the term
metabolism (also called ‘woody’) refers to a distinct off-flavor
described as ‘earthy to bitter which can develop at any time during the
season, and at times can occur simultaneously over a large regional scale
(Perkins et al. 2006). In some years it
can affect up to 25% of the total annual maple syrup crop (Perkins and van den
Berg in press). The presence of
metabolism off-flavors significantly reduces the economic value of maple syrup,
often causing syrup to be downgraded to commercial grade (Perkins and van den
Berg in press).
Research on metabolism off-flavor in maple
syrup at the
This paper addresses the first objective, to
identify the compound or compounds responsible for metabolism off-flavor in
maple syrup. A subsequent paper will
focus on efforts to reduce or remove metabolism off-flavor.
Abstract for published paper in the Journal of Food and
Agriculture 2009; vol. 89: pp. 1770-1774, accepted April 27, 2009
Air
injection into concentrated maple sap during processing: impact on syrup
composition and flavour, Abby K van den Berg1, Timothy D. Perkins1,
Mark L. Isselhardt1, Mary An Godshall2,
and Steven W. Lloyd3. Published in JSFA 2009, 89: 1770-1774. 1 Proctor Maple Research Center, 2
Sugar Processing Research Institute, Inc., 3
Background:
Air injection (Al) is a relatively new process
used during maple sap thermal processing to increase the profitability of maple
syrup production by increasing the production of more economically valuable
light-coloured syrup. The effects of
applying this technology in conjunction with existing practices employed to
increase the efficiency of maple production, such as reverse osmosis (RO), are
unknown. The main objective of this work was to investigate the effects of Al
on syrup chemical composition and flavour when applied to maple sap
concentrated by RO.
RESULTS:
The chemical composition and flavour of syrup produced simultaneously with the
without Al from a common source of maple sap concentrated by RO were
compared. The chemical composition of
maple syrup produced with Al was within ranges previously published for maple
syrup. Syrup produced with Al was
significantly lighter in colour than syrup produced with Al from the same sap
concentrate (P < 0.001). Although
syrup produced with Al contained fewer volatile flavour compounds and had a
flavour distinguishable from that of syrup produced without Al from the same
concentrated sap, the flavour properties of Al syrup were consistent with those
of light-coloured maple syrup.
CONCLUSION:
The results indicate that Al can be used in conjunction with RO to effectively
increase the economic efficiency of maple syrup production without detrimental
impacts on maple syrup properties.
Abstract for oral presentation to be presented at the
American Society of Sugar Cane Technologists, 39th Annual Joint
Meeting,
The
Performance of Polyaluminum Coagulants in Raw Sugar
Mills, Marianne McKee, Ronnie Triche,
Mary An Godshall and Charley Richard, Sugar Processing
Research Institute, Inc.,
At Sugar Processing Research
Institute (
Abstract for
technical paper published in the International Sugar Journal, Vol. 111, nr.
1321, January 2009, pp. 37-42
Effects
of air injection during sap processing on maple syrup color, chemical
composition and flavor volatiles, A.K.
van den Berg1, T.D. Perkins1, M.L. Isselhardt1,
M.A. Godshall2 and S.W. Lloyd3 1Proctor Maple Research
Center, The University of Vermont, P.O. Box 233, Underhill Ctr., VT 05290, USA.
2Sugar Processing Research Institute, Inc., 1100 Robert E. Lee
Blvd., New Orleans, LA 70124, USA. 3USDA-ARS
Southern
Abstract
Air injection (Al) is a maple sap processing
technology reported to increase the efficiency of maple syrup production by
increasing production of more economically valuable light-colored maple syrup
and reducing development of loose scale mineral precipitates in syrup and scale
deposits on evaporator pans. These
effects have not been evaluated, and the effects of Al on syrup chemistry and
flavor are unknown. The color, chemical
composition and flavor volaties of syrup produced
simultaneously with and without Al from a common source of maple sap were
compared. The chemical composition of
syrup produced with and without Al was within ranges previously published for
maple syrup. Syrup produce with Al was
significantly lighter in color than syrup produced simultaneously without Al
using the same maple sap (p < 0.0039), but contained fewer volatile flavor
compounds (p < 0.0015). The quantity
of loose scale produced or thickness of scale deposited on evaporator pans did
not differ significantly between the treatments (p < 0.1326, p < 0.9152).
The results indicate that Al produced syrup with chemical composition
consistent with pure maple syrup and increased production efficiency by
increasing the amount of light-colored syrup produced, but not by reducing loose
scale development of scale deposition.
Abstract for oral presentation to be presented at the Sugar
Industry Technologists, Inc., 68th Annual Technical Conference,
Transformation
of the Sucrose Molecule, Mary An
Godshall, Sugar Processing Research Institute, Inc., New Orleans,
Louisiana. Presented
at the SIT 2009 Symposium: Value-Added Products from Sugar Refining.
Refineries have the option of adding value to sucrose by producing a
wide variety of specialty sugars (1).
These can range from different crystalline forms, such as powdered or
agglomerated, liquid sugars, syrups, flavored sugars, and others, such as
compressible sugar or sugar with added ingredients, such as pectin, for niche
markets. In this forum, specialty products based on liquid sugar and molasses
will be discussed by other panelists.
Another possible arena for value-added edible sucrose products is to
utilize the products of the remelt house to make
sugars with special molasses and caramel flavors (2). There is no doubt that the range of
functionalized sucrose products will continue to expand. One needs only to browse the web sites of
different sugar companies to see the many creative ways sucrose is being made
into a novel ingredient. Sugar refiners
are in a good position to exploit the recent acceptance by the consumer of
sucrose as a natural and wholesome ingredient.
In the latter part of the 20th
Century, several enterprising sugar refiners created profitable new products by
transforming the sucrose molecule into new sweeteners. These include sucralose
(Tate & Lyle); palatinit and palatinose
(Sudzucker from beet sugar); and leucrose
(Pfeifer & Langen from beet sugar). Other value added enterprises that have been
considered or implemented on site are confectionery production (
Abstract for poster presentation to be presented at the
Sugar Industry Technologists, Inc., 68th Annual Technical
Conference,
The
Starch that occurs naturally
in the cane plant can lead to many problems in the refinery if present in
concentrations of approximately 250ppm or higher. These problems include filterability issues
arising from insoluble starch granules, higher phosphate levels in clarified
liquor using phosphatation refining, and poor
filterability after clarification in carbonatation
refining. Many methods exist for
measuring starch in raw sugars, but no standard method is in use throughout the
industry. Recently, Sugar Processing
Research Institute (
Abstract for
oral presentation to be presented at the 35th ASSBT Meeting,
Color increase during laboratory storage of sugarbeet processing streams. McKEE, MARIANNE, RONNIE TRICHE, MARY AN
GODSHALL, and CHARLEY RICHARD. Sugar Processing Research
Institute, Inc.,
Abstract
Color
increase of beet thick juice and molasses desugarization
extract during storage can lead to difficulties in processing when products are
returned to the beet sugar factory for crystallization. Recently Sugar Processing Research Institute
has studied the effect of storage under laboratory conditions on beet thick
juice and extract. Samples of thick
juice and extract were placed on the bench top and aliquots removed at specific
intervals for analysis. The analyses
performed on these samples included pH, brix, color,
turbidity, and organic acids such as lactic acid and acetic acid. Based on the samples analyzed, pH and brix remain constant over time and a very slight upward
trend in turbidity was observed. A
strong correlation between color and storage time was found. For thick juice, a 5.21 ICUMSA color unit
increase per day was noted and for extract, the color increase per day was
found to be 6.98 ICUMSA units per day.
These results along with the organic acids analysis will be
discussed.
Abstract of
paper to be published in the International Sugar Journal in early 2009
Potential Biomass Quantity
and Sugar Processing Quality of Trash and Stalk Tissues by Different U.S.
Sugarcane Varieties, Gillian Eggleston1*, Michael Grisham2,
Tom Tew2, Ron Triche3 and April Antoine1,
1* USDA-ARS-SRRC, New Orleans, LA 70124, U.S.A., Tel: + 1
504-286-4446, Fax: + 1 504-286-4367, E-mail: gillian.eggleston@ars.usda.gov
, 2USDA-ARS Sugarcane Research Laboratory
Houma, LA 70360, U.S.A., 3
Abstract
of the
world-wide change from burnt to unburnt
“green” sugarcane harvesting on biomass and sugar processing has
not been fully characterized, particularly quantity and quality differences
among trash tissues. Whole-stalks from the first ratoon
crop (12 months age) of five commercial Louisiana sugarcane varieties (LCP
85-384, HoCP 96-540, L 97-128, L 99-226, and L
99-233) with varying yield and harvest characteristics, including lodging and
leaf sheath adherence, were harvested mid-season. Four sample tissues from four replicates were
collected: brown, dry leaves (BL), green leaves (GL), growing point region
(GPR) or apical internodes, and stalk (S).
Juice was extracted from each tissue type. Total trash on a wet weight basis (GPR + GL +
BL) ranged from 16.4 to 19.8% with variety and generally reflected leaf sheath
adherence. Over one third (av. 36.3%) of the total dry biomass from sugarcane was
from the trash, with GL delivering the most biomass of all the trash
tissues. A strong negative correlation
(R2=-0.909) existed between ash in the BL and S juices which
suggests that before BL fell from the field stalk, soluble inorganic nutrients
were re-assimilated back into the S.
Thus, even though varieties ability to “self-remove” or
“shuck” BL in the field before harvesting is a minor selection
criterion in breeding programs, there may be no overall loss in inorganic nutrients being delivered to the
factory. Starch concentrations (ppm/Brix) in the S were low, but when calculated on a
percent tissue wet wt basis it was observed that the S delivers a considerable
amount of the starch to the factory just because of its much higher weight than
other tissues. Therefore, the impact of
starch in stalks delivered to the factory should not be underestimated. On
a percent tissue wet wt basis, S and GL delivered the most total soluble polysaccharides
to the factory. A significant correlation (R2=0.63, P<.05) only
existed between starch and total polysaccharides in the GL tissue, indicating
other polysaccharides than starch are predominant in S, GPR, and BL. This study should now be repeated across the
processing season to ascertain the full effect of maturity and environmental
conditions on the quantity and quality of biomass and sugar processing
parameters.
Abstract for
oral presentation to be presented at the
RICHARD, Charley, Godshall, Mary An, Mckee, Marianne,
For
years the International Sweetener community has largely focused almost solely
on sweetened products for direct consumption.
This was easily justified since these products provided the largest
economic return from sweetener crops.
However, as the sweetener industry continues to evolve in a globally
competitive world, some industries find that they must look beyond the
traditional. While improvement of
conventional sugarcane and sugarbeet manufacturing
processes continues to be important, research relative to the utilization of
intermediate and final products from the sweetener industry for alternative
products is now a major issue. Healthiness and safety of food products from
sweetener crops are critical in a troubled world; environmental concerns and
carbon footprints of agricultural production and processing of sweetener crops
is important in a sustainable program; uses of newer technologies such as
improved plant breeding schemes and biotechnology are important to economic
viability of sweetener crop production; production of energy from renewable
resources such as sweetener crops is crucial given escalating petroleum prices;
and designing new sweetener products to better serve modern consumers are all
researchable issues that Sugar Processing Research Institute (
Abstract for oral
presentation to be presented at the
GODSHALL,
Mary An1, Abby Van den Berg2, Steve Lloyd3,
Timothy Perkins4 and Mark Isselhardt5. Sugar Processing Research Institute, Inc.,
1100 Robert E. Lee Blvd., New Orleans, LA
70124, Tel: 504-286-4329, Fax: 504-282-5387, E-mail: ma.godshall@ars.usda.gov Recurring
Themes in Sugar Research, AWARD WINNER PRESENTATION
There is a charming saying that “the more
things change, the more they stay the same.” There is also the adage in scientific circles
that things are re-invented about every twenty years. In actuality, things are revisited about every
fifteen to twenty years because technology improves and new inventions create
new opportunities within the old paradigms.
In the last fifty years, we have seen mind-boggling advances in some
fields – communication, medicine, analytical methodology, molecular
biology, genomics.
In other fields, such as transportation, agriculture, food chemistry and
textile sciences, we have had, not huge advances, but rather, incremental
changes and improvements, which have resulted in better products, more efficient
production and economies of scale. As
with the production of almost all foodstuffs, the manufacture of sugar, both
cane and beet, falls into the second category, where we have seen the steady
advance of knowledge applied to new processes and products. As a starting point for this presentation on
recurring research themes, and what we have learned from them,
Abstract for oral
presentation to be presented at the
GODSHALL,
Mary An, 1Sugar Processing Research Institute, Inc., Abby van den
Berg, 2Proctor Maple Research Center, The University of Vermont, Underhill
Center, Vermont, Steven Lloyd, 3USDA Agriculture Research Service,
Southern Regional Research Center, New Orleans, LA, USA. The Influence of Processing Factors on Maple Syrup
Volatiles
Maples syrup is made from concentrated maple sap in
a traditional process that has changed little with time. The sap contains, on average, only 2 percent
sucrose, and this is concentrated to about 66-67 percent sucrose syrup by
evaporation in open pans. The sap from
the tree is colorless and odorless, but during evaporation and concentration,
volatile compounds are developed which produce the desirable flavor and color
of maple syrup. Sometimes a flavor, called “metabolic” will form,
which lowers the quality of the syrup.
The industry is highly regulated, and very few processing aids or new
technologies are allowed.
Abstract for oral
presentation to be presented at the
MCKEE, Marianne, Triche, R., Godshall, M.A., and Richard,
C. Sugar Processing Research Institute,
Inc.,
At Sugar Processing Research Institute (
Abstract for oral
presentation to be presented at the
RICHARD, Charley1 and Schwartz, Tom2. 1C.
Richard & Associates,
To feed the future world population agricultural production
systems must provide yields of food crops in unprecedented quantities and of
acceptable quality. This objective will
place considerable strain on natural resources.
Sustainable agricultural production systems incorporating biotechnology
will be useful to reduce poverty in developing countries and accomplish the
task of providing valuable food stocks to feed the ever expanding world
population while shielding the environment.
There has been a consistent and substantial increase in acreage since
the commercial inception of biotech crops in 1996 through today when there are
more than 280 million acres of biotech crops grown in 23 countries. Sugarcane is produced in more than 80
countries around the world. To date no
industry has commercial production of biotech sugarcane although there are
experimental plants growing in at least six countries. Numerous traits, including herbicide
resistance, are being evaluated and it is expected that commercial production
of sugar from biotech sugarcane plants could become reality in five years or
less. This paper addresses the world
situation with regard the use of biotechnology, the current status of sugarcane
biotechnology and efforts by the
Abstract for
oral presentation to be presented at the
RICHARD, Edward1,
Sugarcane can play a role in helping the
Abstract for oral
presentation to be presented at the 38th Annual Joint Meeting of the
American Society of Sugar Cane Technologists,
MCKEE, Marianne, Godshall,
M.A., Triche, R.D. and Richard, C. Sugar Processing Research Institute, Inc.,
New Orleans, Louisiana 70124.
Scale in the Sugar Industry
Two types of scale plague the sugar industry world wide. Scale is responsible for lowering heat transfer coefficients, causing decay in evaporators and heaters, and ultimately increasing the time and money costs of raw sugar manufacture. In this paper we will examine several scale samples from both juice heaters and evaporators focusing on the physical and chemical properties of each scale type.
Abstract for oral
presentation to be presented at the Sugar Industry Technologists, Inc., 67th
Annual Technical Conference,
RICHARD, Charley, and
Schwartz, Tom. Sugar Processing Research Institute, Inc.
In 2007 the total
biotech crop area in the world reached 114.3 million hectares (30 million
acres). This occurred in 23 countries
comprised of 12 developing countries and 11 industrial countries. The top 12 countries are the
The North American
beet sugar industry entered the world of biotechnology in 2006 with a
commercial demonstration in
The
Abstract for poster
presentation to be presented at the Sugar Industry Technologists, Inc., 67th
Annual Technical Conference,
MCKEE, Marianne, Triche, R. D, Godshall, M.A. and Richard, C., Sugar Processing Research
Institute, Inc.
At Sugar Processing Research Institute, Inc. (
Abstract for poster presentation to be presented at the
NOCS- 15th New Orleans Carbohydrate Symposium entitled: Characterization
of Filter Clogging Material in Raw and White Cane Sugar, New Orleans,
Louisiana, USA, April 10-12, 2008
GODSHALL, Mary An, McKee, M, Goynes2 , W.
Triche, R., and
Raw and refined sugar solutions were
sequentially filtered on Millipore membranes with pore sizes ranging from
60μ to 0.45μm, and the material on the membrane surface was examined
by electron microscopy. Membranes with
pore sizes of 1.2μm or smaller were completely coated with an amorphous,
gel-like material. This material
contributes color, turbidity and filtration impedance during sugar processing,
and may arise from highly degraded bagacillo.
Filtration studies showed that most refined cane sugar solutions will clog a
0.45μm membrane well before a solution containing 100g of sugar can be
completely filtered. Treatment of raw
sugar solutions with various enzymes improved filtration. The filter-clogging material on the membranes
was a polysaccharide-rich material high in mannose and glucose, indication a
different composition from the soluble indigenous cell wall polysaccharide of
sugarcane. The material also coats ion
exchange resin beads used in a sugar refinery, causing loss of process
efficiency.
Abstract for oral presentation to be presented at the ACS-
Carbohydrate Division Symposium entitled: Recent Innovations in the Production
of Sugar Fuel Alcohol from Sugarcane and Sugarbeet,
GODSHALL, Mary An, McKee, M, Triche, R., and
Clarification is a critical unit operation in
sugar manufacture. This is true for the manufacture of raw sugar from cane
juice, refined sugar from raw sugar, and beet sugar from sugarbeets. Traditional lime clarification has been in
use from the earliest days, but today, with greater demands for quality, newer
processes are being examined. The
purpose of clarification is to remove fine particles, turbidity and colloidal
material. Very good clarification, with
the use of some adjuncts, such as flocculents, has
the added benefit of removing significant amounts of color. Aluminum-based compounds may provide
potential improvement for clarification.
These have a long history of use in purification in other industries and
are primary chemicals used to treat drinking water. We report a series of laboratory and mill
experiments using cationic aluminum polymer blends with polyamine. These compounds showed dramatic improvements
in removal of turbidity, color and polysaccharides during traditional lime
clarification.
Abstract for oral presentation to be presented at the ASSCT – 37th
Annual Joint Meeting,
RICHARD, Charley, McKee, M, Triche, R., and Godshall, M. A. Sugar Processing Research Institute, Inc.,
There are numerous analytical
tests available for raw sugar processors and sugar refiners to use to measure
various quality and/or degradation aspects of sugarcane, juice, syrup,
molasses, sugar, bagasse, and water composition. Some raw sugar processors and refiners use
only procedures that are well established.
Other facilities use procedures that have been adapted for their own
use. Some procedures are methods
approved by ICUMSA, the International Commission for Uniform Methods of Sugar
Analysis. Problems can arise when
different procedures for the same test objective produce drastically different
values. An example is the “ICUMSA
method” for raw sugar color analysis used by some facilities and the
“Domino contract method” which is used by others. While sugar contracts may be handled on the
basis of one or the other method, the fact is that the color measured by one
may be twice as high as measured by the other method as determined from recent
analysis conducted by
Another example is the
Abstract
for oral presentation to be presented by first author Dr. Gillian Eggleston at
the ASSCT – 37th Annual Joint Meeting, New
Orleans, Louisiana, USA, June 13-15, 2007
EGGLESTON, Gillian 1, Grisham, M.2, Tew,
T.2, Antoine, A. 1 and Triche, R.D.3 1USDA-ARS-SRRC, 1100 Robert E.
Lee Blvd, New Orleans, LA, 70124, 2 USDS-ARS-SRRC Sugarcane Research
Unit, Houma, LA, 70360 3Sugar
Processing Research Institute, Inc., 1100 Robert E. Lee Blvd., New Orleans,
Louisiana, 70124. Delivery and Processing Quality of Trash by Different Sugarcane
Varieties.
Currently,
there is a shift world-wide from the harvesting of burnt to unburnt
(green) sugarcane. With increased
pressure from public and environmental agencies to further restrict or curtail
burning in the U.S. and many other countries, even more unburnt
sugarcane with extra impurities (trash, i.e., leaves and tops) are expected to
be delivered to factories, putting added burdens on processors to deal with
and/or remove them during processing.
The effect of changing to “green” harvesting on processing
has not been properly or fully characterized and, therefore, very few solutions
to minimize the detrimental processing effects of trash have been developed or
implemented. Sugarcane plants from the
first ratoon crop of five commercial sugarcane
varieties (LCP 85-384, HoCP 96-540, L 97-128, L
99-226, and L 99-233), with varying yield and harvest (including lodging and
leaf sheath adherence) characteristics, were harvested at the USDA Ardoyne Farm in Shriever, LA on
Nov 17, 2006. Four sample tissues from
four replicates were collected: brown, dry leaves (BL), green leaves (GL),
growing point region (GPR), and stalk (S).
Juice was extracted from each tissue type. There were significant
differences (P<.05) among the varieties for average stalk weight (range =
1.46-2.48 lb) but only L 99-233 had significantly less stalk TRS. Total trash (GPR + GL + BL) varied with variety
from 16.4 to 19.8% and, generally, reflected leaf sheath adherence
ability. A significant correlation (R2=0.63,
P<.05) only existed between starch and total polysaccharides in the GL
tissue, indicating other polysaccharides than starch are predominant in S, GPR,
and BL. Unlike for the other tissue,
there were no significant differences among the five varieties for ash in
BL. Clarification and other processing
properties of the different tissues are also discussed.
Abstract
for poster to be presented at the CITS – 23rd General Asssembly, Rostock/Warnemünde, Germany, May 13-16, 2007
– Joint Meeting with the German Sugar Technologists Association VDZ.
MCKEE, Marianne, Moore, Sara,
Triche, Ron,
Polyaluminum coagulants (PACs) currently used in water treatment
have generated some interest in the sugar industry as possible processing aids
for removal of color, polysaccharides, and turbidity. We have conducted several laboratory studies
using these PACs in the decolorization of sugarbeet juice, extract, and
molasses. Five polyaluminum
coagulants were tested with two composed of only aluminum compounds while three
were composed of a blend of cation aluminum polymers
with polyquaternaryamine. In this presentation we will discuss color
removal, polysaccharide removal, and turbidity results after treatment of
various sugarbeet processing products with PACs.
Abstract for poster to be presented at the 66th Sugar Industry Technologists – S.I.T., Meeting on May 6-8, 2007, at the Hyatt Regency Baltimore on the Inner Harbor, Baltimore, Maryland, USA
MCKEE, Marianne1,
Godshall, M.A.1, Triche, R.1, Richard, C.1,
and Goynes, W.2 1Sugar
Processing Research Institute, Inc., New Orleans, LA; 2Southern
Regional Research Center, USDA, New Orleans, Louisiana, USA Characterization
of Filter Clogging Material in Raw and White Cane Sugar
Solutions of raw and refined
sugar were sequentially filtered on Millipore membranes with pore sizes ranging
from 60μ to 0.45μ. The
material that coated on the membrane surfaces was examined by electron
microscopy. The microscopy images showed
that membranes with pore sizes of 1.2 μ or smaller were completely coated
with an amorphous, gel-like material. It
is speculated that this material contributes both color and turbidity during
sugar processing and may arise from highly degraded bagacillo. Filtration
studies showed that most refined cane sugar solutions will clog a 0.45μ
membrane before a solution containing 100 g of sugar can be completely
filtered. Enzyme studies showed that cellulase and hemicellulase treatment of
raw sugar solutions improved filtration. Hydrolysis and gas chromatographic
examination of the filter-clogging material showed a polysaccharide-rich
component that was high in mannose and glucose, indicating a different
composition from the soluble indigenous cell wall polysaccharide of cane. The
material was also shown to coat ion exchange resin beads used in a sugar
refinery.
Abstract
for paper to be presented at the 34th ASSBT Meeting on February 28
– March 3, 2007, at the Little America Hotel, Salt Lake City, Utah, USA
MCKEE, Marianne, Moore, Sara,
Triche, Ron,
Control of color, turbidity
and polysaccharides is important in sugarbeet and sugarcane processing. Controlling these parameters as early as
possible in the process will provide benefits to the manufacturer in terms of
lowered use of processing aids, improved filtration, better sugar recovery, and
higher quality products. Twenty-eight
commercial enzymes with targeted functionalities were examined for their
ability to reduce color, turbidity and/or polysaccharides in raw beet and raw
cane juice. Juices were treated with 500
ppm enzyme for 30 min at 50° C and monitored for reduction of color, turbidity and total
polysaccharide content. For beet juice,
enzymes with hemicellulase, pectinase, xylanase, and glucanase activity removed
significant color or polysaccharide. For
cane juice, enzymes with hemicellulase, cellulase, xylanase, and glucosidase
activity were the most effective.
Several enzymes also decreased turbidity.
Abstract
for paper to be presented at the 34th ASSBT Meeting on February 28
– March 3, 2007, at the Little America Hotel, Salt Lake City, Utah, USA
MCKEE, Marianne, Moore, Sara,
Triche, Ron,
There has been some interest
in polyaluminum coagulants (PACs) currently used in water treatment as
processing aids in sugar products. We
have conducted several laboratory studies using these PACs in the clarification
of sugarcane mixed juice, sugarbeet thick juice, and decolorization of beet
molasses. Five polyaluminum coagulants
were tested with two composed of only aluminum compounds while three were
composed of a blend of cation aluminum polymers with polyquaternaryamine. All showed significant removal of color,
polysaccharides, and turbidity when compared to control samples with no PAC
added.
Abstract
for a paper published by Sugar Journal, Vol. 69, Nr.8, January 2007, pp. 12-20
GODSHALL, Mary An, Sugar Processing Research Institute, Inc.,
New Orleans, Louisiana, USA. The Expanding World of
Nutritive and Non-Nutritive Sweeteners
The market for sweeteners is estimated to
grow at about 8.3 percent per year up to 2008. This growth is fueled in large
part by rising health concerns about diet and obesity. The sweetener industry
is composed of a complex and sometimes confusing array of nutritive and
non-nutritive sweeteners, which includes lower intensity sweeteners and very
high intensity sweeteners. Besides the traditional carbohydrate sweeteners,
sucrose, glucose and fructose, there are numerous sugar alcohols, new sugars,
such as tagatose, isomaltulose, palatinose, and at least one new very high
intensity sweetener, Neotame, 8000 times sweeter than sucrose. To complicate matters more, some of the
sweeteners go by several names or have brand names. Some of the newer sweeteners also have
additional functions as pre-biotics or as food fiber. The latest trend in sweeteners is the
production of blends, combinations of nutritive and non-nutritive sweetener
ingredients designed to produce the desired sweet taste with fewer calories or
slower digestibility and other functionalities. This paper provides an overview
of the different types of approved sweeteners on the market, their relative
sweetness and functionality, and will discuss some of the new commercial
blends. Mention of trade names and
commercial products in this article is solely for the purpose of providing
information and does not imply recommendation or endorsement by Sugar
Processing Research Institute, Inc.
Abstract
for paper to be presented at the
GODSHALL1, Mary An,
Wilton Goynes2, Marianne McKee1 and Ron Triche1
1Sugar Processing Research Institute, Inc., New Orleans, LA; 2Southern
Regional Research Center, USDA, New Orleans, Louisiana, USA. Filter Clogging Material
in Raw and White Cane Sugar
Raw and refined sugar solutions were sequentially filtered on Millipore membranes with different pore sizes, ranging from 60μ to 0.45μ, and the material that was trapped on the membrane surfaces was examined by electron microscopy. The results showed that filter clogging material was caught on membranes with a 1.2μ pore size or smaller. In the case of raw sugar solutions, membranes visually appeared to be covered with a uniform coat of light brown color; white sugar solutions may or may not have a small amount of color. Microscopic examination revealed an amorphous, gel-like material coating the membrane and partially embedded in it, completely covering all the pores. It is speculated that this material contributes both color and turbidity during sugar processing and may arise from highly degraded bagacillo. Filtration studies showed that most refined cane sugar solutions will clog a 0.45μ pore-size membrane before a solution containing 100 g of sugar can be completely filtered. Enzyme studies showed that enzymes associated with cellulose and hemicellulose degradation improved filtration of raw sugar solutions. Hydrolysis and gas chromatographic examination of the filter-clogging material showed a polysaccharide-rich component that was high in mannose and glucose, indicating a different composition from the soluble indigenous cell wall polysaccharide of cane. The material was also shown to coat ion exchange resin beads.
Abstract
for paper to be presented at the
GODSHALL, Mary An. Sugar Processing Research Institute, Inc., New Orleans, Louisiana, USA. The Potential of Vinasse
The production of ethanol from cane molasses has provided many benefits to the sugar industry. However, disposal of the vinasse that remains after distillation constitutes a large environmental challenge. From 10 to 15 tons of vinasse is produced for every ton of alcohol. It is high in potassium, BOD and COD and lacks valuable constituents that other types of vinasse have, such as those from wine, beets and corn. This talk will discuss the various uses for vinasse and will highlight what is done in China, India and Brazil. The composition of vinasse will be outlined. Some newer ideas on disposal include anaerobic digestion, bio-composting, and on-site incineration as an additional fuel source. Some work done with Colombian vinasse will be highlighted.
Abstract
for paper to be presented at the
MCKEE, Marianne, Sara Moore, Ron Triche and Mary An Godshall, Sugar Processing Research Institute, Inc., New Orleans, Louisiana, USA. Effect of Enzymes on Color, Turbidity and Total Polysaccharides in Sugarcane and Sugarbeet Juice,
In sugar processing, low color is an important quality requirement for sugar manufacturers and consumers. Sucrose produced from either sugarcane or sugarbeet begins the isolation process in a raw juice that has high color and polysaccharide content, and many processing steps are required to clarify and decolorize the solution to obtain the final white sugar product. In this research, we examined the effect of targeted enzymes on reducing the color and polysaccharide concentration in raw cane and beet juices. The juices were treated with 28 commercially available enzymes and monitored for color, turbidity, and total polysaccharide content. For sugarcane juice, enzymes with hemicellulase, cellulase, xylanase and glucosidase activity were the most effective against color and/or polysaccharides. Hemicellulase, pectinase, xylanase, and glucanase were active against color and/or polysaccharides in beet diffusion systems.
Abstract for paper to be presented at the Andrew van Hook Symposium on March 23, 2006, at the University of Reims, France
GODSHALL, MARY AN. Sugar Processing Research Institute, Inc., New Orleans, Louisiana 70124. The Quality of White Sugar Required in Beverage Industry.
In recent years, the
beverage industry, under the auspices of the Sucrose Subcommittee of the
International Society of Beverage Technologists (ISBT) has undertaken to
harmonize quality guidelines and testing procedures for white sugar used in
beverages. The working group consisted
of representatives from all the major beverage manufacturers in North America
and Europe, as well as from cane sugar refiners, beet sugar producers, and an
analytical consulting organization (
Whenever possible, ICUMSA methods were used, and when an ICUMSA method was not available, the best possible test in common use was chosen. Attempts were made to verify the validity of each method. In some cases, this work is still ongoing. Analytes to test were chosen for their effect one or more of three reasons: Process capability, regulatory requirements, and sensory impact
Concerns periodically arise about items not specifically included in the guidelines because harmonized methods are not yet available, or the problem is rare and restricted to a limited area. Among these concerns are the carry-over into white sugar of quaternary ammonium compounds, Vitamin A from fortification in some countries, filter aids which contribute to sediment, carbonates which may contribute to floc, heavy metals and pesticides.
Aside from beverage
manufacturers, there are also additional quality issues for confectionery and
condiment manufacturers. Dextran, for
example, is of concern to makers of hard candies, such as life savers, as a
high amount perturbs the crystal shape and deforms the candy.
Abstract for paper to be presented at the ACS Symposium on "Industrial Application of Enzymes on Carbohydrate Based Materials" on August 29-30, 2005, in Washington D.C., USA
MCKEE, MARIANNE, MOORE, SARA, TRICHE, RON AND GODSHALL, MARY AN. Sugar Processing Research Institute, Inc., New Orleans, Louisiana 70124. Effect of Enzymes on color, turbidity and total polysaccharide content in sugarcane and sugarbeet juice.
In sugar processing, low color is an important quality requirement for sugar manufacturers and consumers. Sucrose produced from either sugarcane or sugarbeet begins the isolation process in a raw juice that has high color and polysaccharide content, and many processing steps are required to clarify and decolorize the solution to obtain the final white sugar product. In this research, we examined the effect of targeted enzymes on reducing the color and polysaccharide concentration in raw cane and beet juices. The juices were treated with 28 commercially available enzymes and monitored for color, turbidity, and total polysaccharide content. For sugarcane juice, enzymes with hemicellulase, cellulase, xylanase and glucosidase activity were the most effective against color and/or polysaccharides. Hemicellulase, pectinase, xylanase, and glucanase were active against color and/or polysaccharides in the beet diffusion juice systems.
This paper goes in more detail on the effects enzymes have on color and polysaccharides in sugarcane and sugarbeet juice.
Abstract for paper to be presented at the American Society of Sugar Cane Technologists Meeting at the Bay Point Marriott in Panama City, FL, USA, on June 23-24, 2005
MCKEE, MARIANNE, and GODSHALL, MARY AN. Sugar Processing Research Institute, Inc., New Orleans, Louisiana 70124. Bagasse Fly Ash as a Potential Adsorbent for Waste Materials
Bagasse fly ash, the material remaining after bagasse has been burned in the boilers during sugarcane processing, is considered a waste product. Recent literature has shown that fly ash may have the potential for use as an adsorbent trap for many different organic and inorganic materials such as pesticides, dyes, and metals. This makes way for a new value-added product for the sugar industry. In this study, we have examined the usefulness of the bagasse fly ash as an adsorbent for textile waste dyes and heavy metals. We also examined the composition of the bagasse fly ash from a Louisiana mill over two seasons. Promising preliminary results have been observed with the bagasse fly ash removing 99.8 % of textile waste dyes upon treatment of the waste textile dye solution at 55° C and pH 3. The heavy metals tested include arsenic, cadmium, chromium, mercury, and lead. The effectiveness of the bagasse fly ash at removing the metals varied from 7.5% removed for arsenic to 99.9% removed for chromium, mercury, and lead.
Abstract for paper to be presented at the 64th Annual Sugar Industry Technologists, Inc. Technical Conference, Dubai, U.A.E., April 3-6, 2005
GODSHALL, MARY AN*, Sugar Processing Research Institute, Inc., 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Understanding and Controlling Color Developments in Mills and Refineries.
Control and removal of color is the predominant goal of sugar production. Refineries have mostly perfected the art/science of color removal, but the process is capital and equipment intensive, and, in order to simpligy the process, refiners have required that more of the color removal work be done by the mills producing the raw sugar they buy. Color can be controlled in a beriety of ways: (1) Don't make it in the firest place. This would involve using low color cane varieties and processes that present enzymatic color formation in cane juice and degradative color formation in processes. (2) Improve clarification by the use of flocculents and coagulants that remove existing color molecules, along with turbidity and polysaccharides. (3) Change the nature of the color molecules so that they are no longer colored or will no longer transfer into the crystal. This involves the use of agents such as sulfite, hydrogen peroxide and ozone. (4) Physically remove the color molecules. This involves adsorptive processes, such as ion exchange resin, activated or powdered carbon, and bone char. Today, there is a lot of interest is making high quality white sugar at the mill. In the end, creative combinations of several of the above processes will lead to better control of color.
This paper goes into detail on color.
Abstract for paper to be presented at the 26th Annual Fermentec Technical Meeting, Grand Hotel Sao Pedro, Sao Pedro, Brazil, March 14 - 18, 2005
WHAT CAN YOU MAKE FROM SUGAR? Industrial Applications of Sugar, Mary An Godshall, Sugar Processing Research Institute, Inc., New Orleans, Louisiana, USA
ABSTRACT
What can you make from sugar? More than 10,000 chemicals and chemical intermediates have been reported. Some of these compounds have been successfully commercialized and some have future potential. Sucrose can be transformed by chemical synthesis, by microbial fermentation and by enzymatic processes. Some successful commercial sucrose derivatives include Sucralose (a high intensity sweetener), Olestra (a fat substitute), sucralfate (a pharmaceutical), sucrose esters (many uses ranging from surfactants, detergents, food additives and even pesticides), fructo-oligosaccharides (functional food ingredients) and Palatinit (sugar substitute). There are, however, a number of important constraints to the use of sucrose as an industrial raw material, and these include: (1) The high reactivity of the sucrose molecule: Its many hydroxyl functional groups make reactions difficult to control; (2) Competition from other low-cost agricultural biomass, such as, in the United States, corn or glucose; (3) Availability of lower-cost alternatives from petrochemical feedstocks. Therefore, one wishes to find products for which sucrose is the preferred or only substrate or for which sucrose can compete successfully with other agricultural or petrochemical processes.
Decisions must also be made as to what is the best sugar source to use -- cane juice, molasses, raw sugar, white sugar, high test molasses, or evaporator syrup? Different end products will require higher or lower purity of the starting sugar-containing material. One hopes to find a product or products that will utilize a lot of sucrose (such as a fermentation process) to produce a high-volume industrial chemical, or one that will result in a very high value product, even though it may not use up much sucrose (such as Sucralose).
This presentation will outline some of the more promising compounds that can be made from sugar and outline their preparation and potential for future growth. The technologies already exist for making the most promising compounds, and some are protected by patents. Therefore, company decisions about whether to license certain technologies and where to set up manufacturing infrastructure are vitally important.
Another way to add value to sucrose is by making new types of sucrose. Although this is not within the scope of this paper, it will be mentioned in passing, as this has proven profitable for many refineries. Added value sugar products include organic sugar, vitamin- or mineral-fortified sugar, and sugar that has been modified as to its crystal size and shape for specific food uses, or by addition of other ingredients, such as color, flavor, starch, maltodextrin, etc., to provide new functionalized sugars for specialized recipes.
Abstracts for papers to be presented at the American Society of Sugar Beet Technologists 33st Biennial Meeting, Palm Springs, CA, USA, March 2 - 5, 2005
GODSHALL, MARY AN*; McKEE, MARIANNE; MOORE, SARA and TRICHE, RON, Sugar Processing Research Institute, Inc., 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Examination of oligosaccharides, organic acids and high molecular weight components in beet processing.
Beet raw juice is a "soup" that contains many components that enter the sugar manufacturing process along with the sucrose. These include organic acids, anions, cations, oligosaccharides, fatty acids, nitrogenous compounds, reducing sugars, enzymes, polyphenolics and polysaccharides. The stages of purification are intended to remove the majority of these constituents, but a portion remains to go through the process and to interact to form color and other interaction products. Color is created during carbonation under the high temperature and pH conditions. The color formed during beet sugar processing tends to be very reactive and subject to increasing over time, which could be considered an "auto-catalytic" effect. In this study, the polysaccharides, oligosaccharides and organic acids in various processes were measured, and their tendency to interact and form color is discussed.
______________________________
EGGLESTON, GILLIAN, 1 POLLACH, GUENTER2 , and TRICHE, RON3, 1USDA, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, 2 ZuckerforschungTulln Gesellschaft Tulln, Austria, 3Sugar Processing Research Instititute, New Orleans, 70124. Differentiating cane white sugar from beet white sugar using ion chromatography profiles.
Recently in Europe, there have been reports of illegal trading in Serbia and Montenegro, whereby the origin of white, refined su gar could not be certified. Other countries in Europe and other parts of the world have also most likely suffered from illegal intermixing of beet white sugar (BWS) with cheaper to produce cane white sugar (CWS) . A method is, therefore, urgently needed t hat is (a) capable of distinguishing between CWS and BWS, and (b) can measure the percentage of CWS in a CWS/BWS mixture (final goal). Raffinose and theaderose have been advocated as differential markers. However, raffinose is present in both BWS and CW S (although to a much lesser extent in CWS). Pure theanderose is not available, and small IC-IPAD (ion chromatography with pulsed amperometric detection) peaks have been found in BWS samples where theanderose eluted in CWS samples. Low raffinose in conjun ction with numerous cane marker peaks across IC-IPAD 45min profiles of 7ºBrix blind BWS/CWS samples were successfully used to detect 20% CWS adulteration. Increasing the ºBrix to 10 allowed detection of 10% CWS adulteration. Chromatography libraries of CWS, BWS and CWS/BWS samples for direct comparisons will aid adulterant detection. Further studies using chemometric modeling are to be undertaken to enhance adulterant detection. At the least, the current use of IC profiles can be used as a screening method before verification and quantification with more sophisticated techniques such as DSC and NMR.
Abstract in English and Spanish for the paper to be published by International Sugar Journal, Vol. 107, Issue no. 1273, January 2005, pp. 53-60.
Enhancing the Agro-Industrial Value of the Cellulosic Residues of Sugarcane, Mary An Godshall
ABSTRACT
The cane sugar industry needs a vision for the future that will utilize its vast agricultural resources to help replace reliance on petroleum and petroleum-based products. An aspect of achieving this vision is the bio-refinery concept, in which the cane sugar factory is no longer considered a sugar-producing factory, as much as it is a producer of products, of which sugar is one, but not necessarily the major product. In the bio-refinery, the entire sugarcane stalk is brought to the factory and separated into valuable components, cellulose, hemicellulose and lignin. Energy canes, hybrids with maximum biomass production, are considered for this scenario. In order to utilize bagasse, separation technologies are needed to :&actionate bagasse, and the NREL clean :&actionation process is described. Products :&om bagasse include various forms of fuel and energy and also products and chemicals. This paper focuses on the lignocellulosic residues of sugarcane production - bagasse and field trash.
Realzar el Valor Agro-Industrial de los Residuos Celulósicos de la Caña de Azúcar, Mary An Godshall
RESUMEN
La industria de azúcar de caña necesita una visión para el futuro que utilizará sus recursos agrícolas extensos para substituir el petróleo y los productos basados en el petróleo. Un aspecto de alcanzar esta visión es el concepto de la bio-refineria, en el cual la fábrica del azúcar de caña ya no más se considera solamente como una fábrica productora de azúcar, tanto como es un productor de productos, de los cuales el azúcar es uno, pero no necesariamente el producto principal. En la bio-refineria, el tallo entero de la caña se trae a la fábrica y se separa en componentes valiosos - celulosa, hemicelulosa y la lignina. Las cañas de la energía, híbridos con una producción máxima de la biomasa, se consideran para este panorama. Para utilizar el bagaso, nuevas tecnologías de separación son necesarias para fraccionar el bagaso, y se describe el proceso limpio del fraccionamiento de NREL. Los productos del bagaso incluyen las varias formas de combustible y la energía y también productos, algunas de las cuales se describen. Este papel se enfoca en los residuos lignocelulósicos de la caña de azúcar - el bagaso y los residuos del campo.
