International Sugar Journal

Optimisation of process parameters for the removal of hydroxycinnamic acids in sugar solutions* [Full subscriber]

Colour is one of the most important parameters in sugar quality and its presence in raw sugar plays a key role in the marketing strategy of sugar industries worldwide. This study investigated the degradation of a mixture of colour precursors using the Fenton oxidation process. These colour precursors are caffeic acid, p–coumaric acid and ferulic acid, which are present in cane juice. Results showed that with a Fe(II) to H2O2 molar ratio of 1:15 in an aqueous system at 25°C, 77% of the total phenolic acid content was removed at pH 4.72. However, in a synthetic juice solution which contained…

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