GB2113247A - Purifying sugar juice - Google Patents
Purifying sugar juice Download PDFInfo
- Publication number
- GB2113247A GB2113247A GB08201334A GB8201334A GB2113247A GB 2113247 A GB2113247 A GB 2113247A GB 08201334 A GB08201334 A GB 08201334A GB 8201334 A GB8201334 A GB 8201334A GB 2113247 A GB2113247 A GB 2113247A
- Authority
- GB
- United Kingdom
- Prior art keywords
- juice
- sugar
- sugar juice
- raw
- ultrafiltration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/16—Purification of sugar juices by physical means, e.g. osmosis or filtration
- C13B20/165—Purification of sugar juices by physical means, e.g. osmosis or filtration using membranes, e.g. osmosis, ultrafiltration
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/14—Ultrafiltration; Microfiltration
- B01D61/145—Ultrafiltration
Landscapes
- Engineering & Computer Science (AREA)
- Water Supply & Treatment (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Sugar juice is purified by recovering raw juice from sugar cane and ultrafiltering the raw juice, e.g. through a semi-permeable membrane.
Description
SPECIFICATION
Method of making purified sugar juice from sugar cane.
This invention relates to a method of making purified sugar juice from sugar cane.
In a conventional method of making raw sugar juice from sugar cane the sugar cane is passed through a roll mill to squeeze sugar juice out of it.
In some sugar producing countries raw sugar juice is prepared on small sugar cane presses which are placed in the streets and at market places and the juice thus produced is ordinarily consumed on the spot. Such raw juice is cloudy and has a bitter taste. Furthermore, it is ordinarily contaminated with bacteria which may cause serious health problems.
It has now been found that a sparklingly clear sugar juice having no bitter taste and being essentially free from harmful bacteria can be obtained by ultrafiltering the raw sugar juice.
Accordingly, the present invention provides a method of making purified sugar juice from sugar cane, comprising recovering raw sugar juice from the sugar cane, and ultra-filtering the raw sugar juice.
Surprisingly it was found that the ultrafiltration results in the removal of both the components of the raw sugar juice which are responsible for the cloudiness, such as waxes, and those which are responsible for the bitter taste of conventional sugar juice as well as the bacteria without interfering with the desired properties, inter alia the sweetness, flavour and taste of the juice.
The ultrafiltration is preferably carried out at a pressure of from 2 to 10 bars and at a temperature of from 20 to 1 000C. A temperature range of from 60 to 1 000C and specifically a temperature of about 800C is particularly preferred because of the high ultrafiltration capacity and reduced bacteriological contamination of the apparatus used at such high temperatures. Furthermore, the quality of the ultrafiltered juice is high at temperatures below 1000C.
Semipermeable membranes suitably used in the ultra-filtration preferably have a cut off value of about 25,000 in order to effectively reject the undesired high molecular components and to allow the passage of the desired components through the membrane and into the filtrate (permeate). However, in some cases membranes having cut off values of up to 70,000 are also suitable.
The term "cut off value" defines the molecular
weight of the smallest compunds which are
rejected by the membrane.
Examples of semi-permeable membranes
which are suitable for effecting the ultrafiltration
of the raw sugar juice in the method of the
invention are commercially available under the
trade name DDS GR6lPP (sold by DDS RO Division, Nakskov, Denmark).
In cases where the raw juice is strongly
coloured, the ultrafiltered juice may be slightly coloured and in such cases it may be preferable to adjust the pH of the ultrafiltered juice to a value within the acid range in order to further reduce the colour of the juice.
The ultrafiltered juice obtained by the method
of the invention and which ordinarily contains 12~15% by weight of sugar can be used directly
as a beverage. Thus, it may be packed in cartons
or be bottled as such. However, in order to
increase the stability of the ultrafiltered juice, it is
preferably sterilized by conventional methods or
by the UHT-method (ultra high temperature
method) before it is packed in cartons or is bottled.
The ultrafiltered sugar juice is also suitable as a
sweetener in the conventional production of
beverages in which crystalline (white) sugar or
sugar syrups (liquid sugar) ordinarily are used as
sweeteners. Thus, it is customary to add
crystalline or liquid sugar to beverages in an
amount to provide a sugar concentration within
the range of 10~20% by weight.
The production of crystalline or liquid sugar is
an energy consuming process in which the major
proportion of the engery is used for the
evaporation of purified sugar juice and for the
crystallisation of the concentrated juice.
When using ultrafiltered sugar juice obtained by
the method of the invention as a sweetener, the
energy consuming evaporation and crystallization
steps are avoided and the natural taste and flavour
are retained and are transferred to the beverages
to be sweetened.
By using ultrafiltered sugar juice obtained by
the method of the invention as a sweetener
instead of the conventional white sugar, the sugar
contained in the raw sugar juice can be more
efficiently utilized. Thus, in the conventional
production of white sugar part of the sugar, i.e.
12-1 5%, is lost in the molasses.
In the method of the invention less than 5% of the sugar of the raw sugar juice is lost in the
concentrate formed.
When the ultrafiltered sugar juice obtained by
the method of the invention is to be used as a
sweetener, it may be desirable to adjust its sugar
concentration and/or dry solids content as well as
its pH at predetermined values. Such adjustment
of the sugar concentration and/or dry solids
content (standardization) may be effected by
methods which are well known per se. Thus, the
standardization may be effected by evaporation or
by filtration through semipermeable membranes
which only permit the passage of water
molecules.
The concentrate obtained by the method of the
invention contains small amounts of sugar, i.e.
about 5% by weight of the sugar present in the
raw juice. This concentrate which additionally
contains high molecular compounds rejected by
the semipermeable membrane typically has a dry
substance content of 15~20% by weight. This
liquid product is preferably evaporated and dried
to form a dry solid which is suitable as an animal
feed or an animal feed component.
The raw juice used in the method of the invention may be prepared by milling sugar cane by conventional methods. However, it may also be obtained by cutting sugar cane into small pieces and by extracting the product thus obtained with water or an aqueous solution. Such an extraction is preferably effected in an extractor of the type comprising an inclined trough having mounted therein one or more screw conveyors capable of moving the pieces of sugar cane introduced at the lower end of the trough towards its upper end counter-currently with water or aqueous solution introduced at its upper end. After having passed through the sugar cane being moved from the lower end of the trough towards its upper end, the sugar containing water or aqueous solution is discharged from the lower end of the trough in the form of a sugar juice.
If the raw sugar juice contains substantial amounts of suspended particles, it is preferable to remove such particles therefrom, e.g., by conventional filtration techniques or by decantation in a clarifier before the juice is ultrafiltered.
When removing the suspended particles in a clarifier, the settling of such particles in the form of a sludge may be accelerated by neutralizing the juice with lime and/or by heating the juice, e.g. to a temperature of about 10000.
In case the raw juice is recovered by extraction, the settled sludge may be separated and introduced into the extractor.
It is well known to subject purified sugar juice obtained from raw sugar cane juice to ultrafiltration in order to remove therefrom high molecular weight compounds, such as pectins and proteins, cf. US patent specification No.
3 799 806. However, hitherto it has been considered impossible to ultrafilter raw sugar cane juice because of its content of undissolved contaminants. Thus, it was assumed that these contaminants would black the pores of the semipermeable ultrafiltration membranes and thus reduce the filtration capacity to such a degree that the ultrafiltration would be uneconomical.
The invention will be further described with reference to the following illustrative Example.
Example
Unburnt sugar cane was introduced into a roller crusher, so as to produce 400 litres of juice. The juice thus obtained had a pale orange colour and a high content of suspended solid particles. In order to remove these suspended particles the juice was sieved through two wire gauges with openings of 5 mm2 and 2 mm2, respectively. Finer particles were removed by filtration through a fine nylon filter bag.
In order to reduce oxidation and fermentation during the following steps, the pH of the juice was lowered from 5.1 to 4.7 by the addition of a 50% citric acid solution. The juice was then processed
in an ultrafiltration apparatus (type DDS UF35-2.25) equipped with DDS GR61PP membranes at a temperature of 8000 and at a pressure of 4.4 bars.
The ultrafiltration resulted in 320 litres of permeate and 80 litres of concentrate. The permeate was immediately cooled to below 50C under sterile conditions. The concentrate was discharged. The Brix value (i.e. the content of dry matter) of the permeate was 21% by weight. This juice was too sweet and heavy to be used directly as a beverage and therefore water was added in an amount to provide a more suitable Brix value of
13%. Ascorbic acid (vitamin C) was added in an amount of 0.1 5 g/litre.
After pasteurization at a temperature of 9500 the product was bottled in ordinary disposable bottles which could be stored at 5000 for more than one month without spoilage. The juice thus obtained was fully satisfactory as a beverage.
Claims (12)
1. A method of making purified sugar juice from sugar cane, comprising recovering raw sugar juice from the sugar cane, and ultrafiltering the raw sugar juice.
2. A method as claimed in Claim 1, wherein the ultra-filtration is effected at a pressure of from 2 to
10 bars.
3. A method as claimed in Claim 1 or 2,
wherein the ultrafiltration is effected at a
temperature of from 20 to 1 0000.
4. A method as claimed in Claim 3, wherein the
ultrafiltration is effected at a temperature of from 60 to 10000.
5. A method as claimed in any of Claims 1 to 4,
using an ultrafiltration membrane having a cut off
value of about 25,000.
6. A method as claimed in any of Claims 1 to 5,
wherein the pH of the ultrafiltered juice is adjusted
to a value of below 7.
7. A method as claimed in any of Claims 1 to 6,
wherein the raw sugar juice has been obtained by
extraction of sugar cane.
8. A method as claimed in any of Claims 1 to
7, further comprising removing suspended
particles from the raw sugar juice prior to the
ultrafiltration.
9. A method as claimed in Claim 8, wherein the
suspended particles are removed by filtration or by
decantation in a clarifier.
10. A method according to Claim 1 of making
purified sugar juice, substantially as herein
described in the foregoing Example.
11. A purified sugar juice prepared by the
method as claimed in any of Claims 1 to 10 for
use as a beverage.
12. A purified sugar juice prepared by the
method as claimed in any of Claims 1 to 10 for
use as a sweetener for beverages.
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB08201334A GB2113247B (en) | 1982-01-18 | 1982-01-18 | Purifying sugar juice |
ZA83105A ZA83105B (en) | 1982-01-18 | 1983-01-07 | Method of making purified sugar juice from sugar cane |
MX10196283U MX7443E (en) | 1982-01-18 | 1983-01-11 | PROCEDURE FOR PURIFICATION OF CANA JUICE BY ULTRAFILTRATION |
EG33/83A EG16452A (en) | 1982-01-18 | 1983-01-17 | Method of making purified sugar juice from sugar cane |
SG374/85A SG37485G (en) | 1982-01-18 | 1985-05-18 | Beverage or beverage sweetener at least partially consisting of sugar juice prepared from sugar cane |
HK575/85A HK57585A (en) | 1982-01-18 | 1985-08-01 | Beverage or beverage sweetener at least partially consisting of sugar juice prepared from sugar cane |
MY147/86A MY8600147A (en) | 1982-01-18 | 1986-12-30 | Beverage or beverage sweetener at least partially consisting of sugar juice prepared from sugar cane |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB08201334A GB2113247B (en) | 1982-01-18 | 1982-01-18 | Purifying sugar juice |
Publications (2)
Publication Number | Publication Date |
---|---|
GB2113247A true GB2113247A (en) | 1983-08-03 |
GB2113247B GB2113247B (en) | 1985-03-13 |
Family
ID=10527690
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB08201334A Expired GB2113247B (en) | 1982-01-18 | 1982-01-18 | Purifying sugar juice |
Country Status (6)
Country | Link |
---|---|
EG (1) | EG16452A (en) |
GB (1) | GB2113247B (en) |
HK (1) | HK57585A (en) |
MY (1) | MY8600147A (en) |
SG (1) | SG37485G (en) |
ZA (1) | ZA83105B (en) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4523999A (en) * | 1983-12-16 | 1985-06-18 | Ajinomoto Co., Inc. | Ultrafiltration method |
FR2776304A1 (en) * | 1998-03-23 | 1999-09-24 | Jabour Henri Jean Jose Bichara | Production of long-life sugarcane juice |
EP0944742A1 (en) * | 1996-11-15 | 1999-09-29 | Amalgamated Research, Inc. | A process for sugar beet juice clarification |
WO2000058525A1 (en) * | 1999-03-29 | 2000-10-05 | Institut National De La Recherche Agronomique | Method for obtaining a sugarcane-based fruit juice, juice thus obtained and drink containing said juice |
WO2001014596A1 (en) * | 1999-08-19 | 2001-03-01 | Tate & Lyle Industries, Limited | Process for production of extra low color cane sugar |
WO2001016380A1 (en) * | 1999-08-28 | 2001-03-08 | Hoy Products, Inc. | Method for producing stable sugar cane juice |
US6245153B1 (en) | 1999-08-28 | 2001-06-12 | Hoy Products, Inc. | Method for producing sugar cane juice |
WO2003079823A1 (en) * | 2002-03-26 | 2003-10-02 | Council Of Scientific And Industrial Research | Process for preparing ready-to-drink shelf stable sugarcane juice beverage |
FR3018080A1 (en) * | 2014-03-03 | 2015-09-04 | Jean Patrick Turpin | PROCESS FOR OBTAINING FRESH SUGAR CANE JUICE |
WO2018203310A1 (en) * | 2017-05-05 | 2018-11-08 | Fredianelli S.R.L.S. | Improved beverage |
-
1982
- 1982-01-18 GB GB08201334A patent/GB2113247B/en not_active Expired
-
1983
- 1983-01-07 ZA ZA83105A patent/ZA83105B/en unknown
- 1983-01-17 EG EG33/83A patent/EG16452A/en active
-
1985
- 1985-05-18 SG SG374/85A patent/SG37485G/en unknown
- 1985-08-01 HK HK575/85A patent/HK57585A/en unknown
-
1986
- 1986-12-30 MY MY147/86A patent/MY8600147A/en unknown
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4523999A (en) * | 1983-12-16 | 1985-06-18 | Ajinomoto Co., Inc. | Ultrafiltration method |
EP0944742A1 (en) * | 1996-11-15 | 1999-09-29 | Amalgamated Research, Inc. | A process for sugar beet juice clarification |
EP0944742A4 (en) * | 1996-11-15 | 2001-01-24 | Amalgamated Res Inc | A process for sugar beet juice clarification |
FR2776304A1 (en) * | 1998-03-23 | 1999-09-24 | Jabour Henri Jean Jose Bichara | Production of long-life sugarcane juice |
WO2000058525A1 (en) * | 1999-03-29 | 2000-10-05 | Institut National De La Recherche Agronomique | Method for obtaining a sugarcane-based fruit juice, juice thus obtained and drink containing said juice |
FR2791702A1 (en) * | 1999-03-29 | 2000-10-06 | Agronomique Inst Nat Rech | PROCESS FOR OBTAINING FRESH SUGAR CANE JUICE WITH IMPROVED PROPERTIES AND CORRESPONDING PRODUCTS |
WO2001014596A1 (en) * | 1999-08-19 | 2001-03-01 | Tate & Lyle Industries, Limited | Process for production of extra low color cane sugar |
WO2001016380A1 (en) * | 1999-08-28 | 2001-03-08 | Hoy Products, Inc. | Method for producing stable sugar cane juice |
US6245153B1 (en) | 1999-08-28 | 2001-06-12 | Hoy Products, Inc. | Method for producing sugar cane juice |
WO2003079823A1 (en) * | 2002-03-26 | 2003-10-02 | Council Of Scientific And Industrial Research | Process for preparing ready-to-drink shelf stable sugarcane juice beverage |
FR3018080A1 (en) * | 2014-03-03 | 2015-09-04 | Jean Patrick Turpin | PROCESS FOR OBTAINING FRESH SUGAR CANE JUICE |
WO2018203310A1 (en) * | 2017-05-05 | 2018-11-08 | Fredianelli S.R.L.S. | Improved beverage |
Also Published As
Publication number | Publication date |
---|---|
MY8600147A (en) | 1986-12-31 |
HK57585A (en) | 1985-08-09 |
GB2113247B (en) | 1985-03-13 |
SG37485G (en) | 1986-01-17 |
ZA83105B (en) | 1983-10-26 |
EG16452A (en) | 1989-01-30 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PCNP | Patent ceased through non-payment of renewal fee |