The Effect Of Hydrodynamic Cavitation On The Change Of Typical Components In Sugarcane Juice And The Clean Performance

Natural sugarcane juice is a kind of colloid solution with complex composition and properties.In addition to sucrose,there are reducing sugar,polysaccharide,nitrogenous compounds,organic acids,pigments and so on.In the sugar production process,these components are not stable.Especially during the clarification process,they can have many complex chemical changes,and then affect the whole process of sugar production.It found that hydrodynamic cavitation can reduce the residual amount of Ca²⁺and SO₃^2-in the juice to reduce the surface tension of Ca SO₃precipitation of raw sugar solution,improve the adsorption ability,strengthen the sugar juice decoloring effect etc..The research results based on the previous research group.In order to better hydrodynamic cavitation application in industrial practice of sugar.The effect of hydraulic cavitation on typical components,content changes and detergency of sugarcane juice was studied.The main research contents and results are as follows:?1?To study the changes of sucrose content of sugar in the hydraulic cavitation treatment of different pressure,temperature,initial concentration and reaction time,under the condition of p H.The concent of sucrose in sugar solution was determined by high performance liquid chromatography?HPLC?.The results show that the hydraulic cavitation can strengthen the hydrolysis reaction of sucrose and increase the loss of sucrose.When the concentration of sucrose is 50 g/L,the solution p H is 7.0,the temperature is 50?,the pressure is 0.4 MPa,and the cavitation time is 60 min,the loss rate of sucrose is 0.57%.With the decrease of solution p H,the increase of cavitation time,the increase of pressure,the increase of temperature or the initial concentration of sucrose,the loss rate of sucrose will increase.?2?The effects of hydraulic cavitation treatment on typical pectin in sugarcane juice at different pressure,temperature,initial concentration,p H and action time were studied.The effect of hydrodynamic cavitation on pectin was evaluated by the decreasing rate of viscosity.The molecular weight distribution of pectin before and after treatment was analyzed by gel permeation chromatography?GPC?.The results showed that when the concentration of pectin was 1 g/L,the p H of the solution was 5.0,the pressure of the population was 0.1 MPa,the temperature was 50?and the treating time was 30 min,the viscosity of the pectin decreased by 15.8%.The GPC analysis showed that the average molecular weight decreased from 70515 Da to 57408 Da.?3?The effect of hydraulic cavitation on chlorogenic acid in sugarcane juice was studied under different inlet pressure,temperature and time.The content of chlorogenic acid in the solution was analyzed by spectrophotometry at the absorption wavelength of324 nm.The colorimetric analysis of chlorogenic acid solution was carried out at a wavelength of 560 nm.With the increase of pressure,temperature and time,the content of chlorogenic acid in the solution decreases and the color of the solution increases.When the pressure is 0.4 MPa,the temperature is 50?and the cavitation time is 300 min,the concentration of chlorogenic acid decreases by 67.7%,and the chroma of solution increases to 0.305.?4?According to the typical components in sugarcane juice ratio were prepared with different sugar composition of pectin,dextran,starch,chlorogenic acid,aconitic acid or asparagine and sucrose,glucose and fructose.The simulated sugarcane juice containing all the ingredients is then prepared.To investigate the changes of their viscosity in hydrodynamic cavitation conditions or chroma and sucrose content,and Study on the clarification of the influence on the color colored sugar after cavitation.The results show that under certain conditions the hydraulic cavitation treatment,the viscosity of sugar containing pectin,dextran,starch were decreased by 15.2%,4.1%and 5.3%;the chroma containing asparagine,aconitic acid,chlorogenic acid sugar increased.After the lime treatment,the chromaticity decreased by 21.9%,34.7%and 20.0%,respectively.The viscosity of simulated cane juice decreased by 15.6%.After clarification,the chroma decreased by 10.7%.When the hydraulic cavitation effect on sucrose containing non sugar substances or simulated cane juice,may be the first in the non sugar substances,which reduce the loss of sucrose hydraulic cavitation.?5?The effects of different pressure,cavitation time and temperature on the clarification properties of sugarcane juice were investigated.The results show that when the temperature is 50?,the pressure is 0.4 MPa,the cavitation time was 30 seconds,cane juice processing and then clarify the hydrodynamiccavitation color value reduced from8028.6 IU to 1560.4 IU,while the purity increased from 65.9%to 74.5%.The results of this study show that hydrodynamic cavitation can reduce the chlorogenic acid,asparagine and aconitic acid content in mixed sugar.Hydrodynamiccavitation can reduce contain pectin,starch or dextran solution viscosity.The colored sugar after clarification,the color value decreased.After hydraulic cavitation treatment,the color value of sugarcane juice decreased and its purity increased after clarification.In addition,the sucrose containing non sugar components,hydraulic cavitation may be in non sugar,reduce loss of sucrose.This provides an important reference for the application of hydraulic cavitation in sugar industry.