Parametric Study on the Clarification of Sweet Sorghum (Sorghum bicolor L. Moench ‘SPV 422’) Juice for Syrup Production
Author : de Leon, Melvin Macalinao
Major Adviser : Demafelis, Rex B.
Committee Members : Guerrero, Gino Apollo M.; Dizon, Lisa Stephanie H.; Borines, Myra G.
Year : 2016
Month : June
Type : Thesis
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A parametric study on the clarification of sweet sorghum juice was conducted using a 3ᵏ full factorial design. Clarification is necessary to improve the storage life of the sweet sorghum syrup that will be produced after the process as well as to remove the impurities in the juice that inhibit the growth of the ethanol-producing microorganisms during fermentation. The factors were varied in three levels, namely: mixing speed, pH, and polycationic flocculant concentration, while holding the temperature constant at 65 °C with turbidity removal as a response. At 95% level of confidence, the effect of mixing speed (A), pH (B), interaction of mixing speed and flocculant concentration (AC), and interaction of all factors (ABC) were considered significant to the turbidity removal of the juice. The highest turbidity removal percentage was 94.59%, while the lowest was 23.69%. The combination of parameters that gave the best turbidity removal was 400 rpm mixing speed, pH 8, and 7 ppm flocculant concentration. A confirmatory run was performed to validate this result, achieving 95.37% turbidity removal using the best set of parameters. A turbidity removal mean of 92.74% was obtained using the same parameters during experimental runs which conformed to the results of the confirmatory run. Reducing and total sugars were also tested by using the raw and clarified juice that yielded 7.39% and 4.91% reduction, respectively.
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