Efectos de la presión de evaporación y la variedad de caña en la calidad de la miel y la panela

Abstract

Para citar este artículo: Prada-Forero LE, Chaves-Guerrero A, García-Bernal HR. Efecto de la presión de evaporación y la variedad de caña sobre la calidad de la miel y la panela. Corpoica Cienc Tecnol Agropecu. 16(2):153-165 ResumenAl implementar el uso de evaporadores múltiple efecto (EME) al proceso panelero, además del ajuste tecnológico, se requiere mantener la calidad del producto. Esta condición develó el desconocimiento de aspectos como el aporte de las diferencias composicionales en las variedades de caña a las características de la panela. A fin de llenar parte de este vacío tecnológico, el objetivo del trabajo que aquí se presenta fue determinar el efecto de la presión de evaporación y la variedad de caña sobre la calidad de la panela. Para lograrlo, se trabajó la presión de evaporación y la variedad de caña en un diseño experimental completamente al azar con arreglo factorial de 4x3 y cuatro repeticiones, las variedades CC 85-46, RD 75-11 y PR 61-632, sin floculante, coadyuvante, ni antiespumante y una densidad de flujo calórico en evaporación de 27,778 kW/m 2 . Los resultados mostraron un comportamiento similar para las variedades estudiadas. Así, las mieles y panelas del sistema presurizado presentaron coloraciones oscuras, tonalidades rojizas, alta turbidez, coeficiente glucósido entre 60 % y 70 % y no solidificaron; y las mieles y panelas de los sistemas al vacío presentaron la mayor turbidez, coloraciones claras, tonalidades amarillentas, buena solidificación y coeficientes glucósidos menores al 12 %.Palabras clave: jugo de caña de azúcar, evaporación, calidad del producto, variedades, procesamiento de alimentos AbstractWhen multi-effect evaporators (EME) are implemented at the process of panela -besides of technological adjustment-to maintain the quality of the product is also required. This state unveiled a technology gap, and issues such as the contribution of compositional differences in the varieties of cane on panela. To fill part of this technological gap, the objective of this work is to determine the effect of pressure evaporation and the varieties of cane on quality of honey and panela. To achieve this, the evaporation pressure and sugarcane varieties in one experimental design completely randomized with 4x3 factorial arrangement and four replications was implemented: varieties CC 85-46, RD 75-11 and PR 61-632, without flocculant, without coadjuvant and was evaporated with a heat flux of 27,778 kW/m 2 and without antifoam. The results showed a similar behavior for the studied sugarcane varieties. So honeys and panelas in the pressurized system presented dark coloration, reddish tone, high turbidity, a glycoside coefficient between 60 % and 70 % and they did not solidified. Honeys and panelas in vacuum systems presented a greater turbidity, clear colorations, yellowish tones, and good solidification and coefficients glycosides under 12 %. Efectos de la presión de evaporación y la variedad de caña en la calidad de la miel y la panela 153-165 IntroducciónLa evaporación del jugo de caña en ...

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar

“…This is one of the most critical consumer acceptance aspects of UNCS, but it is also one of the most complex variables to control and standardize. Many factors affect color, including the sugarcane variety and its chemical composition (sugars, flavonoids and organic acids), the agro-ecological conditions, the presence of diseases, the type and concentration of the clarifying extracts, the temperature profile, the residence times, and the efficiency of the clarification processes (Demera et al., 2015; Prada-Forero et al., 2015; Asikin et al., 2016; Lara and Clavijo, 2016; Gutiérrez et al., 2018; Rozo, 2017). Nevertheless, this study showed that the manufacturing technology did not affect this feature; on the contrary, the sugarcane variety showed marked significant differences in color parameters evaluated in UNCS samples from varieties CC 8475 and RD 7511 (Table 2).…”

“…This indicates that the operating conditions during juice clarification in the traditional production facility are more demanding when for example, clarifying mucilaginous extracts (e.g., Guazuma ulmifolia Lamark, Ochroma lagopus SW, or Triumfetta lapull ). Further, this is also the case when adding lime (CaO); although lime is usually added to increase the pH until values around 5.7 ± 0.1 to reduce the formation of reducing sugars (Prada-Forero et al., 2015), this increase contributes to destabilize, agglomerate and remove colloid and pigmented materials that reduce the final UNCS quality. Hence, it seems that a higher amount of lime was added to the juice from the RD7511 variety, as it showed the highest amount of impurities when it came out from the mill (Fig.…”

“…(2018) on the different types of UNCS production facilities, as well as other studies published by García et al. (2017), Prada-Forero et al. (2015), Chaves et al.…”

“…One of the research lines is focused on identifying varieties that combine high production per hectare with high UNCS quality, maintaining good flavor, color, texture, and solubility (López, 2013; Ramírez et al., 2014; Ordoñez et al., 2013). However, the UNCS production process has been the line that has achieved the most significant advances (Asikin et al., 2016; Prada-Forero et al., 2014, 2015; Torregrosa et al., 2016). Rodriguez et al.…”

“…These illustrate the progress achieved in combustion and heat transfer, which have increased the efficiency of the process and have managed to reduce the environmental impact. Conditions for extraction, cleaning, and clarification operations have also been improved, leading to better color and appearance of the final UNCS (López, 2013; Prada-Forero et al., 2015; Asikin et al., 2016). In addition, good manufacturing practices (GMP) in the UNCS industry and new product presentations, such as granulated or powder UNCS, have been proposed (Ordoñez-Díaz and Rueda-Quiñónez, 2017; Bustamante and Intriago, 2015) as new market strategies to improve its competitiveness (Contreras et al., 2016) and reach higher-value markets (Castellano, 2014).…”