System and method for processing sugar cane
阅读说明:本技术 加工甘蔗的系统和方法 (System and method for processing sugar cane ) 是由 罗德尼·A·布朗 麦克斯韦·A·斯科特 马克·戴蒙德 于 2018-04-13 设计创作,主要内容包括:加工生甘蔗汁的方法,包括:将甘蔗汁的pH降低至基本上消除微生物活性的pH;从甘蔗汁中分离叶绿素;从甘蔗汁中分离直径大于0.5微米的颗粒;通过巴氏灭菌使甘蔗汁中的多酚氧化酶(PPO)变性;从甘蔗汁中分离所变性的多酚氧化酶。(A method of processing raw sugarcane juice comprising: reducing the pH of the sugarcane juice to a pH that substantially eliminates microbial activity; separating chlorophyll from sugarcane juice; separating particles having a diameter greater than 0.5 micron from the sugarcane juice; denaturing polyphenol oxidase (PPO) in the sugarcane juice by pasteurization; separating the denatured polyphenol oxidase from the sugarcane juice.)
1. A method of processing raw sugarcane juice comprising:
reducing the pH of the sugarcane juice to a pH that substantially eliminates microbial activity;
separating chlorophyll from the sugarcane juice;
separating particles having a diameter greater than 0.5 microns from said sugarcane juice;
denaturing polyphenol oxidase (PPO) in the sugarcane juice by pasteurization;
separating the denatured polyphenol oxidase from the sugarcane juice.
2. The method of claim 1, further comprising:
increasing the pH of the sugarcane juice after denaturing the PPO and prior to separating the denatured PPO from the sugarcane juice.
3. The method of claim 1, comprising: heating the reduced pH sugarcane juice to between 50 ℃ and 70 ℃ prior to separating the chlorophyll from the reduced pH sugarcane juice.
4. The method according to any one of claims 1 to 3, wherein one or more of the separation of chlorophyll from the sugarcane juice, the separation of particles having a diameter of greater than 0.5 microns, and the separation of the denatured polyphenol oxidase comprises centrifuging the sugarcane juice.
5. The method of any one of the preceding claims, wherein separating the particles having a diameter greater than 0.5 microns from the sugar cane comprises micro-filtering or centrifugal sterilizing the sugar cane juice.
6. The method according to any one of the preceding claims, wherein the pasteurization comprises one or more of the following:
a) performing heat pasteurization;
b) pulsed Electric Field (PEF) pasteurization;
c) and (5) high-pressure pasteurization.
7. The method of any one of the preceding claims, wherein lowering the pH comprises lowering the pH to between 3.8 and 4.2.
8. The method according to any one of the preceding claims, wherein reducing the pH of the raw sugarcane juice comprises reducing the pH to the isoelectric point of a core component of chlorophyll present in the raw sugarcane juice.
9. The method of any one of claims 2 to 8, wherein increasing the pH comprises increasing the pH to between 4.2 and 7.
10. The method of any one of the preceding claims, wherein lowering the pH comprises lowering the pH using citric acid.
11. The method of any one of claims 2 to 10, wherein increasing the pH comprises increasing the pH using sodium bicarbonate.
12. The method of any one of the preceding claims, wherein the separating of the particles comprises removing particles having a diameter greater than 0.2 microns.
13. The method according to any one of the preceding claims, wherein the pasteurising comprises heating the sugarcane juice to between 80 ℃ and 100 ℃ for between 10 seconds and 20 seconds.
14. The method according to any one of claims 2 to 13, wherein the pasteurising comprises heating the sugarcane juice; and wherein the sugarcane juice is cooled prior to increasing the pH of the pasteurized sugarcane juice.
15. The method according to any one of the preceding claims, wherein the sugarcane juice is agitated during one or more of the steps of lowering the pH, raising the pH, and pasteurizing.
16. The method of any of the preceding claims, further comprising:
concentrating the sugarcane juice by evaporation to form a concentrated sugarcane syrup.
17. The method of any of the preceding claims, further comprising:
cleaning the sugarcane;
extracting said raw sugarcane juice from said cleaned sugarcane.
18. The method of any one of the preceding claims, wherein the cleaning of the sugar cane comprises pressure washing, tumbling, and/or scrubbing the sugar cane.
19. The method of claim 17 or 18, wherein the cleaning of the sugar cane comprises:
rinsing the sugar cane with a biocide or a peroxide.
20. The method of claim 19, wherein the cleaning of the sugar cane comprises:
after rinsing with the biocide or peroxide, the sugar cane is rinsed with water at a predetermined temperature.
21. The method according to any one of claims 17 to 20, wherein said extracting comprises separating sugar cane fibers from the extracted sugar cane juice; and wherein the method further comprises drying the sugar cane fibers.
22. The method of claim 21, further comprising, prior to drying the sugar cane fibers, soaking and washing the sugar cane fibers to remove remaining sugar.
23. The method of claim 22, wherein the sugar cane fibers are dried using hot air.
24. The method of claim 22 or 23, further comprising removing excess moisture from the washed sugar cane fibers prior to drying the sugar cane fibers.
25. The method of any one of claims 21 to 24, wherein the sugar cane fibers are transported on a conveyor during the drying.
26. The method of any one of claims 21 to 25, further comprising grinding the dried sugar cane fibers into a powder.
27. The method of claim 26, wherein the dried sugar cane fibers are ground to between 1 micron and 2 microns.
28. The method according to any one of claims 21 to 27, wherein excess thermal energy generated during one or more steps of pasteurisation and isolation of the sugarcane juice is used to dry the sugarcane fibres.
29. A system for processing raw sugarcane juice, comprising:
an acidification unit for reducing the pH of the sugarcane juice to a pH that substantially eliminates microbial activity;
a first separation unit for separating chlorophyll from the sugarcane juice;
a second separation unit for separating particles having a diameter greater than 0.5 micron from the sugarcane juice;
a pasteurization unit for denaturing polyphenol oxidase (PPO) in the sugarcane juice by pasteurization;
a third separation unit for separating the denatured polyphenol oxidase from the sugarcane juice.
30. The system of claim 29, further comprising:
a neutralization unit for increasing the pH of the sugarcane juice after denaturing the PPO and before separating the denatured PPO from the sugarcane juice.
31. The system according to claim 29, comprising a heater for heating said reduced pH sugarcane juice to between 50 ℃ and 70 ℃ prior to separating said chlorophyll from said reduced pH sugarcane juice.
32. The system of any one of claims 29 to 31, wherein one or more of the first separation unit, the second separation unit, and the third separation unit comprises a centrifuge.
33. The system of any one of claims 29 to 32, wherein the second separation unit comprises a microfiltration unit.
34. The system of any one of claims 29 to 33, wherein the pasteurization unit comprises one or more of:
a) a thermal pasteurizer;
b) a Pulsed Electric Field (PEF) pasteurizer;
c) an autoclave.
35. The system according to any one of claims 29 to 34, wherein said acidification unit is configured to reduce said pH of said sugarcane juice to between 3.8 and 4.2.
36. The system according to any one of claims 29 to 35, wherein said acidification unit is configured to reduce said pH of said sugarcane juice to the isoelectric point of the core components of chlorophyll present in said sugarcane juice.
37. The system according to any one of claims 30 to 36, wherein said neutralization unit is configured to raise said pH of said sugarcane juice to between 4.2 and 7.
38. The system according to any one of claims 29 to 37, wherein said acidification unit is configured to reduce said pH of said sugarcane juice using citric acid.
39. The system according to any one of claims 30 to 38, wherein said neutralization unit is configured to reduce said pH of said sugarcane juice using sodium bicarbonate.
40. The system of any one of claims 29 to 39, wherein the second separation unit is configured to remove particles greater than 0.2 microns in diameter.
41. The system according to any one of claims 29 to 40, wherein said pasteurization unit is configured to heat the filtered sugarcane juice to between 80 ℃ and 100 ℃ for between 10 seconds and 20 seconds.
42. The system according to any one of claims 30 to 41, wherein said pasteurization unit is configured to heat said filtered sugarcane juice; and wherein the sugarcane juice is cooled prior to increasing the pH of the pasteurized sugarcane juice.
43. The system according to any one of claims 29 to 42, further comprising one or more agitators for agitating said sugarcane juice during one or more of the steps of lowering pH, raising pH and pasteurizing.
44. The system of any one of claims 29 to 43, further comprising:
a brix adjustment unit for concentrating the sugarcane juice by evaporation to form a concentrated sugarcane syrup.
45. The system of any one of claims 29 to 44, further comprising
A cleaning unit for cleaning the sugar cane; and
an extraction unit for extracting the raw sugarcane juice from the cleaned sugarcane.
46. The system of claim 45, wherein the cleaning unit is configured to pressure wash, tumble, and/or scrub the sugar cane.
47. The system of claim 45 or 46, wherein the cleaning unit is configured to:
rinsing the sugar cane with a biocide or a peroxide.
48. The system of claim 47, wherein the cleaning unit is configured to:
after rinsing with the biocide or peroxide, the sugar cane is rinsed with water at a predetermined temperature.
49. The system according to any one of claims 45 to 48, wherein said extraction unit is configured to separate sugar cane fibers from the extracted sugar cane juice; and the system further comprises a drying unit for drying the sugar cane fibers.
50. The system of claim 49, further comprising a preparation unit for soaking and washing the sugar cane fibers to remove remaining sugar prior to drying the sugar cane fibers.
51. The system of claim 50, wherein the sugar cane fibers are dried using hot air.
52. The system of claim 50 or 51, wherein the preparation unit is further configured to remove excess moisture from the washed sugar cane fibers prior to drying the sugar cane fibers.
53. The system according to any one of claims 49 to 52, further comprising a conveyor for transporting the sugar cane.
54. The system according to any one of claims 49 to 53, further comprising a grinding unit for grinding the dried sugar cane fibers into a powder.
55. The system of claim 54, wherein the grinding unit is configured to grind the dried sugarcane fibers to between 1 micron and 2 microns.
56. The system of any one of claims 49 to 55, wherein excess thermal energy generated during one or more steps of pasteurization and separation of the sugarcane juice is used to dry the sugarcane fibers.
Technical Field
The present disclosure relates to biomass processing, and in particular to processing of raw sugar cane.
Background
Sugarcane is a tall growing monocotyledonous crop that is cultivated in tropical and subtropical regions of the world, primarily because of its ability to store high concentrations of sucrose or sugar between stem nodes. Sorghum is a close relative of sugar cane and, like sugar cane, certain varieties of sorghum, known as "sweet sorghum," also accumulate large amounts of sugar in their stems. Near the time of granule maturation, sweet sorghum has 10% to 25% sugar in straw juice, with sucrose being the predominant disaccharide.
Typically, sugar cane is grown for 10 to 18 months prior to harvest, and mature cane is two to four meters tall and is ideally harvested when the sugar content is at its highest. In australia and other technologically advanced countries, sugar cane is harvested by various mechanical harvesters. The harvester cuts the sugar cane stalks at its bottom near the ground and feeds the sugar cane stalks through various cutting tools to produce sugar cane billets, which can be easily collected and transported to a mill for further processing.
The cane billets are typically collected in bins and transported to cane mills by various methods, such as diesel locomotives and the like. The sugar cane is typically processed such that the earliest harvested sugar cane is processed first to maintain a fresh supply of sugar cane to the mill. The sugar cane is then chopped, typically in a hammer mill, to chop the sugar cane into fibrous material. The chopped sugar cane is then typically fed through a series of pulverizers to extract sugar-rich juice from the fibrous material. The juice is then typically dewatered by boiling, leaving a dry crystalline sugar product.
It has been found that the non-sugar part of the juice has many positive health effects on consumption. This part of the juice is rich in vitamins and minerals including calcium, chromium, cobalt, copper, magnesium, manganese, phosphorus, potassium and zinc. It may also contain iron and vitamins A, C, B1, B2, B3, B5 and B6 as well as high concentrations of phytonutrients, antioxidants and other health promoting compounds.
After cutting the sugarcane, the nutritional value of the sugarcane juice decreases exponentially. Conventional methods of processing sugar cane into final food grade juice introduce significant delays during and between each step of the processing (from harvest to end product output), thereby reducing the quality and health benefits of the end product all the way. In addition, sugarcane juice produced by conventional processing methods discolors due to enzymatic browning.
Any discussion of documents, acts, materials, devices, articles or the like which has been included in the present specification is not to be taken as an admission that any or all of these matters form part of the prior art base or were common general knowledge in the field relevant to the present disclosure as it existed before the priority date of each claim of this application.
Disclosure of Invention
According to a first aspect of the present disclosure there is provided a method of processing raw sugarcane juice, comprising: reducing the pH of the sugarcane juice to a pH that substantially eliminates microbial activity; separating chlorophyll from sugarcane juice; separating particles having a diameter greater than 0.5 micron from the sugarcane juice; denaturing polyphenol oxidase (PPO) in the sugarcane juice by pasteurization; separating the denatured polyphenol oxidase from the sugarcane juice.
The method may further comprise increasing the pH of the sugarcane juice after denaturing the PPO and before separating the denatured PPO from the sugarcane juice.
The method may further comprise heating the reduced pH sugarcane juice to between 50 ℃ and 70 ℃ prior to separating chlorophyll from the reduced pH sugarcane juice.
The method may further comprise: the separation of the particles of one or more of chlorophyll, having a diameter greater than 0.5 microns, from the sugarcane juice and the separation of the denatured polyphenol oxidase involves centrifuging the sugarcane juice.
Separating particles having a diameter greater than 0.5 micron from sugar cane may include microfiltering the sugar cane juice or centrifuging sterilized (bactofuging) sugar cane juice.
Pasteurization may include one or more of the following:
a) performing heat pasteurization;
b) pulsed Electric Field (PEF) pasteurization; and
c) and (5) high-pressure pasteurization.
Lowering the pH may include lowering the pH to between 3.8 and 4.2.
Reducing the pH of the raw sugarcane juice can include reducing the pH to the isoelectric point of a core component of chlorophyll present in the raw sugarcane juice. Citric acid may be used to lower the pH.
The increase in pH may comprise increasing the pH to between 4.2 and 7. Sodium bicarbonate can be used to raise the pH.
Filtering may include removing particles greater than 0.2 microns in diameter.
Pasteurization may include heating the filtered sugarcane juice to between 80 ℃ and 100 ℃ for between 10 seconds and 20 seconds.
Pasteurization may include heating the filtered sugarcane juice. The sugarcane juice can be cooled prior to increasing the pH of the pasteurized sugarcane juice.
The sugarcane juice may be agitated during one or more of the steps of lowering the pH, raising the pH, and pasteurizing.
The method can further comprise concentrating the sugarcane juice by evaporation to form a concentrated sugarcane syrup.
The method may further comprise cleaning the sugar cane; and extracting raw sugarcane juice from the cleaned sugarcane. Cleaning of the sugar cane may include pressure washing, tumbling and/or scrubbing the sugar cane. Cleaning of the sugar cane may include flushing the sugar cane with a biocide or peroxide.
The extraction may include separating sugar cane fibers from the extracted sugar cane juice. The method may further comprise drying the sugar cane fibers.
The method may further comprise, prior to drying the sugar cane fibers, soaking and washing the sugar cane fibers to remove residual sugar. The sugar cane fibers may be dried using hot air.
The method may further comprise removing excess moisture from the washed sugar cane fibers prior to drying the sugar cane fibers.
The sugar cane fibers may be transported on a conveyor during drying.
The method may further comprise grinding the dried sugar cane fibers into a powder.
The dried sugar cane fiber may be ground to between 1 and 2 microns.
In some embodiments, excess thermal energy generated during one or more steps of pasteurization and separation of the sugarcane juice can be used to dry the sugarcane fibers.
According to yet another aspect, there is provided a system for processing raw sugarcane juice, comprising: an acidification unit for reducing the pH of the sugarcane juice to a pH that substantially eliminates microbial activity; a first separation unit for separating chlorophyll from sugarcane juice; a second separation unit for separating particles having a diameter greater than 0.5 micron from the sugarcane juice; a pasteurization unit for denaturing polyphenol oxidase (PPO) in the sugarcane juice by pasteurization; a third separation unit for separating the denatured polyphenol oxidase from the sugarcane juice.
The system may further comprise a neutralisation unit for increasing the pH of the sugarcane juice after denaturing the PPO and before separating the denatured PPO from the sugarcane juice.
The system may further comprise a heater for heating the reduced pH sugarcane juice to between 50 ℃ and 70 ℃ prior to separating chlorophyll from the reduced pH sugarcane juice.
One or more of the first separation unit, the second separation unit, and the third separation unit may include a centrifuge.
The second separation unit may comprise a microfiltration unit.
The pasteurization unit may include one or more of the following:
a) a thermal pasteurizer;
b) a Pulsed Electric Field (PEF) pasteurizer;
c) an autoclave.
The acidification unit may be configured to reduce the pH of the sugarcane juice to between 3.8 and 4.2.
The acidification unit may be configured to reduce the pH of the sugarcane juice to the isoelectric point of the core components of chlorophyll present in the sugarcane juice.
The neutralisation unit may be configured to raise the pH of the sugarcane juice to between 4.2 and 7.
The acidification unit may be configured to lower the pH of the sugarcane juice using citric acid.
The neutralization unit can be configured to reduce the pH of the sugarcane juice using sodium bicarbonate.
The second separation unit may be configured to remove particles having a diameter greater than 0.2 microns.
The pasteurization unit may be configured to heat the filtered sugarcane juice to between 80 ℃ and 100 ℃ for between 10 seconds and 20 seconds.
The pasteurization unit may be configured to heat the filtered sugarcane juice. The sugarcane juice can be cooled prior to increasing the pH of the pasteurized sugarcane juice.
The system may further comprise one or more agitators for agitating the sugarcane juice during one or more of the steps of lowering the pH, raising the pH, and pasteurizing.
The system may further comprise a brix adjustment unit for concentrating the sugarcane juice by evaporation to form a concentrated sugarcane syrup.
The system may further comprise a cleaning unit for cleaning the sugar cane; and an extraction unit for extracting raw sugarcane juice from the cleaned sugarcane.
The cleaning unit may be configured to pressure wash, tumble and/or scrub the sugar cane.
The cleaning unit may be configured to flush the sugar cane with a biocide or peroxide.
The cleaning unit may be configured to flush the sugar cane with water at a predetermined temperature after flushing with the biocide or the peroxide.
The extraction unit may be configured to separate sugar cane fibers from the extracted sugar cane juice.
The system may further comprise a drying unit for drying the sugar cane fibers.
The system may further comprise a preparation unit for soaking and washing the sugar cane fibres to remove residual sugar prior to drying the sugar cane fibres.
The sugar cane fibers may be dried using hot air.
The preparation unit may be further configured to remove excess moisture from the washed sugar cane fibers prior to drying the sugar cane fibers.
The system may further comprise a conveyor for transporting the sugar cane.
The system may further comprise a grinding unit for grinding the dried sugar cane fibers into a powder.
Excess heat energy generated during one or more steps of pasteurization and separation of the sugarcane juice is used to dry the sugarcane fibers.
Throughout this specification the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.
Drawings
Embodiments of the present disclosure will now be described, by way of non-limiting example, with reference to the accompanying drawings, in which:
fig. 1 is a schematic illustration of a sugar cane processing system according to an embodiment of the present disclosure;
FIG. 2 is a flow diagram of a process performed by a module of the system of FIG. 1;
FIG. 3 is a detailed schematic diagram of the fiber processing unit and the juice processing unit shown in FIG. 1;
fig. 4 is a detailed schematic diagram of the brix adjustment module shown in fig. 3.
FIG. 5 is a flow chart illustrating a method of processing raw sugarcane juice;
FIG. 6 is a flow chart illustrating a method of adjusting the Brix concentration of juice processed using the method shown in FIG. 5; and is
Fig. 7 is a flow chart of a process performed by the fiber treatment unit shown in fig. 1 and 3.
Detailed Description
Embodiments of the present disclosure encompass an overall process for sugarcane juice and fiber production that can achieve efficient conversion of freshly cut sugarcane into food grade stable sugarcane juice, syrup, and flour, thereby maximizing the maintenance of vitamin and mineral levels present in the sugarcane product. Embodiments described herein can help to increase the efficiency of processing sugar cane in a microbiologically controlled environment with little or no loss of health promoting compounds in the final product.
For example, the inventors have developed a two-stage process that includes a separate juice clarification step. In a first clarification step, cellulose and chlorophyll are aggregated and removed from the juice. In a second clarification step, polyphenol oxidase (PPO) is removed from the juice. Enzymatic browning is substantially eliminated by inactivating chlorophyll and PPO during the removal process. The resulting sugarcane juice product retains all of the flavonoid and mineral components present in the original raw sugarcane, while greatly improving its clarity and stability as compared to juices made by prior art processes.
Fig. 1 is a schematic illustration of a sugar
In order to maximize the retention of health promoting compounds in sugarcane, it is important to have as little delay as possible between harvesting and processing of the sugarcane. Thus, the
The raw sugar cane may be transported through the
Referring to fig. 2, a process 200 performed by the sugar
Farmers typically irrigate the sugar cane land prior to harvest. In doing so, the sugarcane absorbs bacteria from decaying plants on the field. It is preferred to remove as much of this bacteria as possible prior to extracting juice from the sugar cane. Thus, from the receiving
The cleaned cane is then transported to the
Once the juice and fiber are extracted and separated, the raw juice is output to the
The raw juice output to the
Referring to fig. 3, a detailed schematic of the
The components of the
The
It is advantageous to acidify the juice as early as possible to prevent the juice from undergoing enzymatic browning. Accordingly, an acidification unit 304 is provided to receive juice output from the
The
The first and
The microfiltration unit 310 is configured to remove fine particulate matter from the juice. Preferably, the microfiltration unit is operable to filter out particles larger than 0.5 micron in diameter. By doing so, bacteria and larger proteins (which cause discoloration of the juice) can be filtered out of the juice while allowing flavonoid and mineral components to pass through.
The
The
The
The
The operation of the
In
The strained sugarcane juice is then acidified by adding acid via
Preferably, the pH of the juice is lowered to substantially at the isoelectric point of chlorophyll. By doing so, the net charge of chlorophyll can be reduced to essentially zero, enabling chlorophyll to be more easily removed during clarification. Chlorophyll has an isoelectric point of about 3.86, but can vary depending on the amount of sugar present in the processed sugarcane, which in turn can depend on the maturity of the sugarcane (which is in its developmental cycle when harvested) and the amount of nitrate present in the soil. Accordingly, the target pH may be adjusted to account for seasonal and compositional variations of the sugar cane provided to the sugar
In addition to the above, lowering the pH of the juice to below 4.0 inactivates any polyphenol oxidase (PPO) enzyme present in the juice, thereby substantially reducing PPO-related enzymatic browning of the juice during subsequent processing steps; an additional benefit of acidifying the juice at the start of the process.
The inventors have found that adding a relatively weak acid at high concentrations allows for better control of the pH. An example of a suitable weak acid is ascorbic acid, which may be injected into the
As the pH of the sugarcane juice product is lowered to a point where a) microbial activity substantially ceases, b) PPO is inactivated and c) chlorophyll in the juice is substantially zero net charge, the juice may be heated to a temperature between 50 ℃ and 70 ℃, preferably 60 ℃ to 70 ℃ and more preferably 65 ℃ at
In
At
It is noted that the
The result of the microfiltration at
Thus, in
This
Although the embodiments described herein use high temperature, short time (HTST) heat treatment, in alternative embodiments, other heat treatment methods in place of or in addition to heat pasteurization may be implemented, including but not limited to pulsed electric field pasteurization and high pressure processing. The pasteurization step may include one or more of these pasteurization techniques. For example, pasteurization may employ a combination of heat pasteurization and pulsed electric field pasteurization.
Following the
Now that the PPO enzymes (and other enzymes present in the juice) are no longer viable, the pH of the juice can be raised at
Preferably, a weak base is used to raise the pH of the juice to prevent the sugars in the juice from burning when in contact with the base. In some embodiments, an 8% saturated solution of sodium bicarbonate (having a pH of 7.7) is used. Even with weak bases such as sodium bicarbonate, it is advantageous to agitate the juice base mixture to prevent burning of the molecular sugars in the juice and to ensure even distribution of the base in the solution. In other embodiments, a strong base may be used to neutralize the acidified juice. In this case, alkali may be added again to the juice using a turbo mixer or the like to prevent the sugar in the juice from burning.
It will be appreciated that in some embodiments, a final product having a pH of about 4 may be desired. The step of raising 416 the pH of the juice is optional and, thus, may not be included in the
Not only is juice prepared for brix adjustment, but raising the pH of the juice also causes the aggregation of the denatured PPO enzyme contained therein, which in turn increases the efficiency of removal of such PPO enzyme in subsequent process steps. To further improve the efficiency of separating PPO from the juice, the neutralized juice may be allowed to stand (without agitation) to allow the flocculated PPO enzyme to settle at the bottom of the tank. The juice may then be separated from the bulk of the PPO at
In
The resulting juice product after clarification at
After the juice has been clarified at
Referring now to fig. 6, if the desired end product is sugarcane juice, the brix concentration of the juice can be adjusted to between 8 ° Br and 12 ° Br by adding water at step 420. The final product is food grade, sterile sugarcane juice with high mineral and vitamin content. The juice can be discharged into bulk containers or refrigerated tanks via industry standard sterile filling machines, depending on the dispensing requirements. The final juice product can be packaged using any suitable process known in the art.
If the desired end product is sugar cane syrup, the juice is pumped into the
It will be appreciated that the concentrated sugar cane syrup produced in the
The concentrated syrup may optionally be pasteurized by heating to between 60 ℃ and 120 ℃ for between 10 seconds and 50 seconds. In various embodiments, the syrup can be heated to 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃, 105 ℃, 110 ℃, 115 ℃ or 120 ℃. The time that the syrup is held at any of those temperatures may be 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 35 seconds, 40 seconds, 45 seconds, or 50 seconds.
Whether or not the pasteurization step described above is performed, the syrup can then be discharged into a sterile filling machine for distribution (bottling, placement into bulk containers, refrigerated tanks, etc.) as desired.
If the desired end product is sugar cane powder in dry form, then at
In some embodiments, the atomizer is a two fluid nozzle atomizer. In this case, a pressurized gas, such as carbon dioxide, is provided as the second fluid, in combination with the syrup (first fluid).
It should be appreciated that the
In addition to producing refined sugarcane juice and/or syrup, the fibers separated at the
From the
It will be appreciated that the efficiency of the holding
It will be appreciated by persons skilled in the art that numerous variations and/or modifications may be made to the above-described embodiments without departing from the broad general scope of the disclosure. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive.
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