This paper reports a study of sugar cane juice carbonation and the evaluation of variables effects such as pH, carbonation time and temperature on industrially relevant parameters for the quality of sugar cane juice. Three different batches of sugar cane juice were evaluated using a complete two-level factorial design with central point performed in triplicate. From results in this work, it can be seen that the higher sucrose concentrations and lower percentage of total soluble solids and reducing sugars were obtained in clarified juices with the maximum values for pH, time and reaction temperature (9.5, 60 min and 80°C). The temperature favoured the removal of starch, phosphate and turbidity. Colour removal reached a maximum of 88-93% among the batches. The optimum clarification condition using carbonation procedure can be achieved between 20 and 40 min, at pH values between 8.0 and 9.5 and temperature condition at 80°C.

Summary Obtaining pectin through traditional precipitation processes requires a large amount of organic solvent. A reduction in solvent consumption may be achieved by incorporating a cross‐flow microfiltration step in which the extraction solution is removed and pectin is concentrated. In this study, we used α‐alumina tubular membrane (0.44 μm) in two operation modes: total recycle mode to evaluate the effect of temperature, initial concentration of pectin and transmembrane pressure on the permeate flux and pectin coefficient rejection; and batch mode to evaluate the degree of concentration and loss of pectin. It was observed that pectin coefficient rejection varied from 93.4 ± 0.7% to 97.8 ± 0.3%, and a maximum permeate flux of 238.69 ± 6.48 kg m−2 h−1 with 0.12 MPa at 50 °C and 1.0 g kg−1. Using the optimum conditions, the flux observed at the end of the process was 32.8% lower than the flux in the total recycle mode, enabling a final concentration of pectin in the retained solution of 61.04 ± 0.87% with an average pectin loss in the permeate stream of 8.18%.

As an alternative technology for the production of cachaça, fermented sugar cane must was clarified by ceramic α‐alumina membranes, followed by water removal by pervaporation using a silk sericin/polyvinylalcohol (PVA) non‐porous membrane. The high solute content in the fermented must resulted in fouling and concentration polarisation in both microfiltration and pervaporation. The hydrophilicity of the sericin/PVA blends was exploited in ethanol and aroma concentration, at an optimal temperature of 20°C, resulting in a separation factor and permeation flux of 3.7 and 958.3 g/m2 h. An aroma profile was performed using GC SPME/headspace and GC‐MS, analysing the content of ethanol, 3‐methyl‐1‐butanol, 2‐methyl‐1‐butanol, ethyl lactate, isoamyl acetate, ethyl octanoate and ethyl laurate. The results show that the volatiles present in the fermented sugar cane must were concentrated, with recoveries of 93.9 and 94.3% of the principal aromatic compounds. © 2019 The Institute of Brewing & Distilling