Estudo da degradação do açúcar no processo de evaporação através do teste de pH diluído

Abstract

The objective of this study was to investigate sugar degradation during the evaporation process of clarified juice at a sugar and ethanol industry in the state of São Paulo, using the diluted pH test as a rapid diagnostic tool. The research is justified by the relevance of controlling sucrose inversion in the pre-evaporation and evaporation stages, since sugar degradation reduces industrial efficiency, compromises syrup quality, and directly impacts the subsequent stages of cooking, centrifugation, and crystal sugar recovery. The results showed that pH variation throughout the effects is directly linked to operating conditions, mainly temperature, vapor pressure, and retention time. The study showed that proper pH control, combined with maintaining the recommended thermal and hydraulic conditions, significantly reduces the formation of reducing sugars and degradation products, contributing to a more stable process, with less sucrose loss and higher quality syrup production. Thus, the diluted pH test proved to be an effective tool for identifying operational problems, immediate decision-making, and optimization of the evaporation process.