Descripción de un proceso tecnificado para la elaboración de piloncillo a partir de caña de azúcar
ABSTRACT This paper describes a technical process to make unrefined brown sugar from sugarcane juice maintaining the characteristics of the traditional process with the purpose of keeping the identity of the product, considering it a natural food with minimum processing. A semi-continuous process has been developed to make unrefined sugar, keeping its original quality and characteristics for human consumption. The process consists of three stages: extraction of juice from sugarcane, a juice clearing and concentration stage, and the molding of piloncillo blocks/cones. The hardness of piloncillo is one of the most important characteristics since it rates the quality of the product, and it is directly linked to the concentration of Direct Reducing Sugars (ARD) during the process. Applying very high temperatures for long periods of time may result in a significant increase of ARD concentration. A close relation between ARD concentration and piloncillos hardness indicates that the lower the ARD concentration the harder piloncillo is
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ABSTRACT: Multiple active lower molecular weight forms from Leuconostoc mesenteroides B512F dextransucrase have been reported. It has been suggested that they arise from proteolytic processing of a 170 kDa precursor. In this work, the simultaneous production of proteases and dextransucrase was studied in order to elucidate the dextransucrase proteolytic processing. The effect of the nitrogen source on protease and dextransucrase production was studied. Protease activity reaches a maximum early in the logarithmic phase of dextransucrase synthesis using the basal culture medium but the nitrogen source plays an important effect on growth: the highest protease concentration was obtained when ammonium sulfate, casaminoacids or tryptone were used. Two active forms of 155 and 129 kDa were systematically obtained from dextransucrase precursor by proteolysis. The amino termini of these forms were sequenced and the cleavage site deduced. Both forms of the enzyme obtained had the same cleavage site in the amino terminal region (F209-Y210). From dextransucrase analysis, various putative cleavage sites with the same sequence were found in the variable region and in the glucan binding domain. Although no structural differences were found in dextrans synthesized with both the precursor and the proteolyzed 155 kDa form under the same reaction conditions, their rheological behaviour was modified, with dextran of a lower viscosity yielded by the smaller form.Antonie van Leeuwenhoek 03/2005; 87(2):131-41. DOI:10.1007/s10482-004-2042-4 · 2.14 Impact Factor
Article: Handbook of cane sugar engineering[Show abstract] [Hide abstract]
ABSTRACT: The handbook has included the description of cane sugar manufacture, mills, diffusers, boilers and other factory machinery, calculation methods of capacity for every piece of equipment, and process and manufacturing techniques. This new edition has been revised and information that is either obsolete or of little interest has been deleted or shortened. Additions have been made in chapters dealing with recently developed equipment and a completely new chapter covers automation and data processing. Numerous figures, graphs, drawings, photographs, tables and formulae are provided.
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ABSTRACT: Sugar cane bagasse, a renewable and cheap bioresource, was hydrolyzed at 100 degrees C using phosphoric acid at different concentrations (2, 4, or 6%) and reaction times (0-300 min) to obtain fermentable sugar solutions, which have a high concentration of sugars (carbon source for microorganism growth) and a low concentration of growth inhibitors (acetic acid and furfural). Xylose, glucose, arabinose, acetic acid, and furfural were determined following the hydrolysis. Kinetic parameters of mathematical models for predicting these compounds in the hydrolysates were obtained. Derived parameters such as efficiency of hydrolysis or purity of hydrolysates were considered to select as optimal conditions 6% phosphoric acid at 100 degrees C for 300 min. Using these conditions, 21.4 g of sugars L(-)(1) and <4 g of inhibitors L(-)(1) were obtained from the hydrolysis with a water/solid ratio of 8 g of water g(-)(1) of sugar cane bagasse on a dry basis.Journal of Agricultural and Food Chemistry 06/2004; 52(13):4172-7. DOI:10.1021/jf035456p · 3.11 Impact Factor