Pérdidas de sacarosa en el proceso de elaboración de panela
Sucrose losses in the industry of unrefined brown sugar paste (panela) are due to a number of different situations, before and within the process as well. When sugar cane in stored for a period of 5 days it losses approximately 7.48'14 of its own weight and about 10% of the total sucrose conten...
- Autores:
-
García B., Hugo R.
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 1978
- Institución:
- Agrosavia
- Repositorio:
- Agrosavia
- Idioma:
- spa
- OAI Identifier:
- oai:repository.agrosavia.co:20.500.12324/35480
- Acceso en línea:
- http://hdl.handle.net/20.500.12324/35480
- Palabra clave:
- Elaboración y preservación de los alimentos - Q02
Panela
Sucrosa
Maduramiento
Procesamiento de alimentos
Transversal
- Rights
- License
- Attribution-NonCommercial-NoDerivatives 4.0 International
| Summary: | Sucrose losses in the industry of unrefined brown sugar paste (panela) are due to a number of different situations, before and within the process as well. When sugar cane in stored for a period of 5 days it losses approximately 7.48'14 of its own weight and about 10% of the total sucrose content. During the process, sucrose losses take place in the extraction of the juice and its cleaning and also in the invertion to a reduced sugar when water evaporation and sugar concentration are ocurring. These losses are about 30% of the total sucrose content. |
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