An Overview Encompassing the Present Status of Jaggery Processing

This work investigated the single-droplet drying kinetics of sugar cane syrups obtained from a noncentrifugal sugar cane (jaggery) process. Initially, equilibrium moisture content of syrup solids was measured, and it ranged from 1.7 to 15.6% wt. inbetween 333 to 423 K. Data were correlated with an exponential Separation Processes Service (SPS) model suitable to compute limiting drying conditions during spray drying modeling. Then, drying kinetics were experimentally studied by mean of intrusive levitation experiments conducted at different temperatures (333−413 K), air velocities (0.5−1.5 m/s), solids content in syrups (38− 66°Brix), and initial droplet volumes (1−10 μL), and assessing their effect on droplet mass (m d ), diameter, and temperature over time (t). Kinetic profiles allowed for the identification of the drying mechanisms at play: evaporation occurs below 365 K, vaporization occurs above 365 K, and a combination of evaporation and vaporization occurs above the glass transition temperature of the solids. In the last case, a plastic-like shell formed around the droplets, leading to cyclic inflation and collapse during drying. The obtained data were correlated with a four-parameter exponential model (m d = aExp −bt + cExp −dt ) suitable for further spray drying modeling and design.

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An Overview Encompassing the Present Status of Jaggery Processing

Cited by 2 publications

References 46 publications

Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life

Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life

Single-Droplet Drying Kinetics of Noncentrifugal Sugar Cane Syrups: Mechanistic Insights from Intrusive Levitation Experiments

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