Sugar extraction from cane

Sawant (1993) quantified amino acids in protein extracted from cane sugar after hydrolysis, derivatization with dansyl chloride, and silica gel HPTLC with a mobile phase of 5% EDTA-butanol-diethyl ether (5 10 35). 

Ethanol, C H OH, is the most widely used of the homologous series of alcohols. The sugar extracted from crops such as sugar cane and sugar beet can be fermented with yeast to make ethanol. Ethanol is a biofuel and burns with a clean flame. This process is becoming increasingly important as our supplies of crude oil diminish and cleaner, easier to produce biofuels are needed to take the place of petrol and diesel. 

In production of sugar, the juice extracted from the sugar cane or sugar beets is treated with a suspension of Ca(OH)2, which neutralizes the symp acidity and precipitates calcium sucrate, leaving impurities ia the solution. This is filtered and the calcium sucrate is converted to sugar and CaCO by reaction with CO2. 

The final chapter, by Clarke, Edye, and Eggleston (New Orleans, Louisiana), deals with the centuries-old technological problem of maximizing yield in the extraction of sucrose from cane or beet juice. Somewhat remarkably, important misconceptions about the fundamental aspects of alkaline degradation of sucrose still persist. The authors of this chapter effectively interpret traditional sugar technology, based largely on empirical art, in clear terms of accepted fundamental principles of chemistry. 

Sucrose, a disaccharide containing a-glucose and y6-fructose, is extracted from sugar cane. 

Starch and fatty acids are the main food constituents of biomass. Sugar is derived from starch by hydrolysis or directly by extraction from sugar cane or beet. Fermentation converts sugars into alcohol that can be directly used as fuel, or in principle can be used as the raw material of a bioreftnery plant for further upgrading. Triglycerides, derived from oil seeds, are used to be converted into biodiesel through transesterification processes (Fig. 1.14). 

The major adulteration problem in fruit products is addition of sugar. The simplest method of extending a fruit juice is to add inexpensive sugar and dilute with water to rebalance sweetness. Since most juices are extracted from C4 plants (813C 15%o), and adulterating sugars from corn syrup or cane sugar are from C3... 

Seme years ago a method was patented by,Mr. Micuiel for extracting the sugar from cane without the nsa of the mill it was proposed to cut the canes into thin slices and treat them with lime water. The ooject of this was to render the nitrogenous constituents of the... 

Over the past 30 years, extensive research has been carried out to find ways to detect the adulteration of fruit juices. The approaches have developed from simple procedures, such as measuring the potassium and nitrogen contents of juices, to the use of highly sophisticated and expensive equipment to detect the most recent approaches that unscrupulous suppliers may be using to extend their products. Such adulteration often involves the substitution of some of the fruit juice solids by sugars derived from beet, cane, com or inulin, or the addition of cheaper juices or second extracts of the fruit. 

Traditionally, raw sugar is produced at the cane mill and refined sugar is produced at a refinery, usually far removed from the source of the raw sugar, and close to areas of consumption. Figure 35.1 is a generalized flow diagram for the manufacture of raw cane sugar. In summary, the juice is extracted from the harvested cane stalks, the juice is purified (clarified), concentrated by vacuum evaporation, and crystallized. The several steps are described in the sections that follow. 

Evaporation is a quick and efficient means of separating solvents and solutes. It is used in extracting sugar from cane syrup and in purifying salt. The process, when followed by condensation, is called distillation, as you know, and is used to purify water for special purposes. 

Thus, as first indicated, the salting-out effect on impurities of concentrated sugar solutions will allow the refining of a sugar syrup by simple evaporation of a sugar juice expressed from cane to a total solids content of more than 50% and subsequent extraction with acetone, either at the point of production or at a refinery to which the raw syrup is shipped in tankers. A refined syrup or sugar then can be made mode cheaply than by present methods. 

Use of bagasse (i.e. the dry pulp remaining after the juice has been extracted from sugar cane) and cane trash as fuels in a BIG-GT process. 

Derivation (a) By dehydration of citric acid with sulfuric acid (b) extraction from sugar cane bagasse, aconitum napellus, and other natural sources. 

During the colonial period, cane was king, driving Caribbean economies until beet sugar emerged a century ago and made extracting sugar from cane increas-... 

Furfural—found in com cobs, oat hulls, rice hulls, cotton seed hulls, and extracted from residue from sugar cane and sugar beets—undergoes hydrolysis to form furan and C02 and H2 as byproducts. This step is carried out at 400°C in the presence of ZnCr02 and MnCr02 catalyst. The furan is then hydrogenated to form THF. This has been accomplished with either Ni or Pd catalyst [115,117]. 

General Statement.—Liqueurs and Cordials constitute a group of alcoholic beverages of a somewhat exotic nature. They are usually made from rectified alcohol, refined cane sugar and flavoring and aromatic substances extracted from fruits, herbs, seeds and roots. On account of their high content of sugar they are rarely consumed in any quantity and serve either as appetizers or as after dinner relishes. 

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