The influence of impurities on calcium phosphate floc structure and size in sugar solutions

Acidity rectified aggregation behaviour of colloids in sugarcane juice

“…This corresponds to a reduction in the total colloid content under alkaline conditions and the negativity of the zeta potential decreased with increasing pH. The presence of Mg 2+ in calcium phosphate solutions reduces the solubility of tricalcium phosphate, as it can partially replace Ca 2+ in the lattice to form calcium magnesium phosphate since Mg 2+ forms stronger complexes with phosphate than Ca 2+ (Grossl & Inskeep, 1991; Thai et al ., 2016). In addition, Mg 2+ can precipitate magnesium hydroxide under alkaline conditions, which is the reason for the significant Mg 2+ content reduction at pH 9.0 and 9.5.…”

Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process

“…Then, the efficiency of color removing of 85% and 55% reached by 65 and 55 V essays are very promising, especially because this work did not use any flocculant or additives, as is normally used in sugarcane industry to achieve better results. Even though electrolytes can be added to improve results (Tak et al 2015;Nassef, 2014;Kabdasli et al, 2012;Tena-Zaera et al;2007), in this work it was not necessary once sugarcane juice already has a rich electrolytes content (Delgado and Cesar, 1977) and also has phosphoric acid which stimulates the flocculation with the formation of better floc structure (Thai et al, 2016).…”

“…In addition there was an increase of monomeric species of Al 3+ (more flocs) in the solution, therefore improving the coagulation capacity. More monomeric species stimulated the formation of a network of flocs after aggregation; normally this net has a good shape that improve flocculation (Thai et al, 2016;Nassef, 2014).…”