Effect Of pH in Clarification Sugar Cane Juice

Abstract

Juice clarification using lime is a standard established practice in the sugar industry all over the world. In order to remove impurities from juice, the juice is treated thermally and chemically. The main compound for chemical treatment is calcium oxide (CaO). In this study, the effect of different pHs were investigated for the clarification of sugar cane juice, also the processes used in sugar industry, chemicals used in treatment, preparation methods, the reactions that occur in the process of clarification of juice and the optimum conditions of the process of clarification sugar cane juice, the different methods of adding lime and identifying the types of clarifiers used in the process of clarification sugar cane juice, and the auxiliary factors in the clarification process were covered. Experiments were conducted at Kenana sugar factory lab in 2016-2017 season. Lime with 5 Be′ were added to the raw juice. In this study the Brix, pol, purity, color, turbidity, and reducing sugars were calculated for clear juice, experiments were repeated using different values of pH. Found that the optimum pH is equal to 7, for pH less than 7 the reducing sugar increase, and for pH more than 7 color and turbidity increase.