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Research Paper | Food Technology | Morocco | Volume 11 Issue 11, November 2022 | Rating: 4.5 / 10
Modelization and Optimization by Experimental Design Method of the Carbonation of Raw Sugar Juice
R. Lotfi | R. Diany | D. Zakarya [2]
Abstract: Carbonation by lime milk and carbon dioxide, used in the refining of raw sugar, was studied using a plan of experiments. This study allowed us to establish a mathematical model that describes the influence of the variables: carbon dioxide richness, alkalinity level, acidity level, Brix rate, sugar juice heating temperature and liming level and their interactions on the response: loss of loads. The use of this model in the space of variables allowed to define the optimal economic conditions (X1 = 3g/l, X2 = 0.07g/l, X3 = 44.73 p.p.m, X 4 = 64 Brix, X5 = 4.7g/l, X6 = 12 kg/h, and X7 = 87?C for obtaining clear refined sugar and with a pressure difference (?) maintained at 0.5 bars.
Keywords: Sugar juice, modelization, optimization, carbonation, experimental design
Edition: Volume 11 Issue 11, November 2022,
Pages: 494 - 497