Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-23-00158

Satoshi Ohara, Yosuke Hamada, Yoshifumi Terajima, Tetsuya Ishida, Yasunori Kikuchi, Yasuhiro Fukushima, Akira Sugimoto

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引用次数: 0

Abstract

This study investigated the effect of single-boiling crystallization of high-yielding sugarcane on sugar and molasses production on a factory-plant scale compared with triple-boiling crystallization of conventional sugarcane. The sugar extraction at the roll-milling process was similar between high-yielding sugarcane KY01-2044 with high fiber and conventional sugarcane NiF8. The weight of sugar yield per sugarcane decreased by 32.6 % compared with the conventional system, whereas the yield of molasses and bagasse increased by 143.1 % and 11.5 %, respectively. The results indicated that sugar, molasses, and bagasse-derived electricity could increase simultaneously when the yields of high-yielding sugarcane were higher by a factor of 1.5 than conventional levels. Furthermore, A-molasses obtained by a single-boiling crystallization had less coloration and better fermentability and operability than conventional C-molasses. In conclusion, this study showed that combining high-yielding sugarcane and single-boiling crystallization could increase sugar production and generate high-quality molasses suitable for biofuel and bagasse-derived electricity production.

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高产甘蔗KY01-2044单沸结晶对糖和糖蜜产量的影响

本研究考察了高产甘蔗单次煮沸结晶与常规甘蔗三次煮沸结晶对制糖和糖蜜生产的影响。高纤维高产甘蔗KY01-2044与普通甘蔗NiF8滚磨过程中糖的提取相似。与常规体系相比，单株甘蔗产糖重量降低了32.6%，而糖蜜和甘蔗渣的产量分别提高了143.1%和11.5%。结果表明，当高产甘蔗的产量比常规水平高1.5倍时，糖、糖蜜和甘蔗渣衍生的电可以同时增加。与常规的c -糖蜜相比，单沸结晶法得到的a -糖蜜着色少，可发酵性和可操作性更好。综上所述，本研究表明，将高产甘蔗与单沸结晶相结合可以提高糖的产量，并产生适合生物燃料和甘蔗渣发电的优质糖蜜。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.