Avaliação de coagulantes alternativos no processo de clarificação do caldo de cana-de-açúcar processado

Abstract

Sugarcane juice clarification is one of the major unit operations to obtain white sugar. In Brazil, the traditional method used for this process is sulphitation, a technique that uses sulfur dioxide (SO2) gas and lime. There are also a few clarification helpers of course, in the step of separating the synthetic polymers, which are generally characteristic of anionic, and the composition of the acrylamide, a substance that has the action of carcinogenic and neurotoxic in humans. The replacement of this auxiliary in the clarification of synthetic, by natural coagulating is relavant and requiring the study of a safe and efficient substance. Among the plants described in the literature, there is a naturally occurring substance with a coagulating effect, named Moringa oleifera and Hibiscus sabdariffa. To this end, the coagulation batch process of the Moringa and Hibiscus, has been evaluated in accordance with the operating parameters of the concentration of the coagulant, and the time of the settlement, as defined by a planning factor of 22, and variables of response to treatment, the apparent color and turbidity. There has been a significant reduction in the parameter control (95,2%) and apparent color (98,2%), with the coagulant of Moringa extracted with MgCl2, the fact that she owned most of the interactions with the compounds present in the liquid, promoting blood-clotting, possibly due to the presence of the protein in its seed, which is responsible for blood clotting. The optimal point is indicated from the planning for trial to the statement of a Moringa, obtained by a magnesium chloride (MgCl2) was at a concentration of clotting factor 0,0256 (g L-1) and the time of the settling of 102 min. Thus, the application of the coagulant in the natural base, the Moringa, showed to be satisfactory in the process of clarifying the juice of the sugar cane, and the characteristics of the stock are not changed, serving only to clarify and guarantee the food safety of the product. Based on the results obtained, they indicate the potential for the use of coagulant from Moringa extracted with MgCl2, as a step in the part process, the clarification of the juice of the sugar cane-of-sugar-is developed in industry for the production of sugar, with characteristics that are desirable to the consumer.