CHANGES IN COLOUR INDEX OF CLARIFIED SUGARCANE SYRUP DURING STORAGE IN PAN SUPPLY TANKS

Ngày nhận bài: 03-06-2014

Ngày duyệt đăng: 10-03-2015

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Số: Tập 13 Số 2 (2015)

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KỸ THUẬT VÀ CÔNG NGHỆ

Cách trích dẫn:

Hung, L., & Tuan, H. (2024). CHANGES IN COLOUR INDEX OF CLARIFIED SUGARCANE SYRUP DURING STORAGE IN PAN SUPPLY TANKS. Tạp Chí Khoa học Nông nghiệp Việt Nam, 13(2), 259–263. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/159

CHANGES IN COLOUR INDEX OF CLARIFIED SUGARCANE SYRUP DURING STORAGE IN PAN SUPPLY TANKS

Le Viet Hung (*) 1 , Hoang Quoc Tuan 2

  • 1 Lam Son Sugar Joint Stock Corporation
  • 2 Hanoi University of Science and Technology, School of Biotechnology and Food Technology, Department of Quality Management, Hanoi, Vietnam

    • Từ khóa

    Clarifier, colour, polyphenol, syrup, sugarcane, syrup

    Tóm tắt


    The total phenolic content and the colour index of clarified syrup were analyzed during 5 months of crushing season. There was positive correlation between total phenolic content and colour index of sugarcane syrup. The effect of storage time and pH on the colour index of clarified syrup was also was determined. The result showed that the colour development was significant during storage, especially, when the acidity of clarified syrup is high (low pH).

    Tài liệu tham khảo

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