August 2015
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Publisher’s Corner
Volume 78, Number 3
This month we feature the Brazilian sugar
industry, which has had its challenges for the past
few years due to the political situation, economic
issues and drought. In Susan Buchanan’s article, she
writes about the production of ethanol vs. cane sugar as a food source
due to the challenges mentioned above.
We have two interesting technical articles from Brazil; one
discussing a robust yeast strain for ethanol production, and the second,
a study on using hydrogen peroxide and not sulfur dioxide to whiten
sugar.
We have also included an article by Marvin Greenstein concerning
the basic filtration process using filter leaves in the refinery.
Since many make their plans for 2016 in advance, we thought we
would report on the dates of several important meetings now for those
of you would like to include them in their schedule.
The Louisiana ASSCT will hold their meeting on February 1 - 3
in Lafayette LA - ASSCT.org. Soon after, the SPRI meeting will be
February 21 -24 in Walnut Creek, CA-SPRIINC.com. Plans are to
tour the C&H Sugar Refinery and a post conference tour to the Napa
wine area. The SIT will be celebrating their 75th anniversary at their
conference May 15 - 18 in New York City-sucrose/sit.com. The Joint
ASSCT will take place June 13 - 15 at the Tradewinds in St Pete, FLassct.org.
And there will be many more meetings in 2016, including the
XXIX ISSCT Congress to take place in Chiang Maai, Thailand,
in December. Stay tuned to Sugar Journal to find out the latest
information and visit SugarJournal.com to be in the know. While you
are there, be sure to sign up for our free E-newsletter, Sugar & Energy
Notes, which is delivered to your email box two times a month.
Beauregard
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New Orleans, LA 70119 USA
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Editorial Staff
Editor Romney Kriedt-Richard
[email protected]
Executive Editor Charley Richard, Ph.D.
[email protected]
Editor, Brazil and Latin America Guilherme Rossi Machado Jr.
[email protected]
Contributing Editors, Latin America
Juliusz Lewinski, Ph.D. Luis Rivas
Contributing Editor, Africa Peter Lyne
Technical Editor Steve Clarke, Ph.D.
Business Staff
Publisher Romney Kriedt-Richard
[email protected]
Production Manager
Mindy Walker
[email protected]
Circulation Manager
Debbie Helmstetter
[email protected]
Accounting
Carol Helmstetter
[email protected]
Advertising Representative
Scott Walker
[email protected]
Advertising RepresentativeLatin America
Adriano Cupello [email protected]
Photo by Andy Baker
SUGAR JOURNAL (ISSN #0039-4734) is published monthly by Kriedt Enterprises, Ltd.
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4 SugarJournal.com
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August 2015
Columns
6 Sugar Around the World
7 People and Places
29 What’s Cookin’–
Spinach and Artichoke Dip with Crabmeat
8
10
17
22
26
Features
Brazil Uses More Cane for Fuel after
Gasoline Prices are Hiked
By Susan Buchanan
Selection of a Robust Yeast Strain Tailored
for Ethanol Production
By Fernando Antônio da Costa Figueiredo Vicente,
Henrique Amorim, Mario Lucio Lopes, Roberto da Silva
and Silene de Lima Paulillo
Economic and Financial Feasibility Analysis
of Sugarcane Juice Clarification: A Case Study
of Sulfur Dioxide Replaced by Hydrogen Peroxide
Análise de Viabilidade Econômico-Financeira
da Clarificação do Caldo de Cana-de-Açúcar:
Estudo de Caso da Substituição da Sulfitação
Pelo Uso de Peróxido de Hidrogênio
By Cecilia Higa Gonzales Morilla,
Lucílio Aparecido Rogério Alves, Claudio Lima de Aguiar
Leaves and the Basic Filtration Process
By E. Marvin Greenstein
Departments
4 Publisher’s Corner
30 Advertisers’ Index
30 Coming Meetings
Cover
unloading cane in a Brazilian
sugar factory
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Sugar Around the World
John Opelka
John J. Opelka devoted his entire
career of 45 years to various water
technology applications in industrial
plants, including the sugar industry.
He received his B.S. Degree in
Chemistry/Engineering from the
University of Illinois. After serving as
an officer in the U.S. Army, he entered
the water technology field as a sales
engineer. In 1981, Opelka became
president of Associated Chemicals
and Services, Inc., the umbrella
that included Midland Research
Laboratories, Inc., in Lenexa, Kansas,
among other subsidiaries.
For over 30 years, Midland Research
Laboratories worked to support the
sugar industry through innovative
research to develop new chemical
technology, which increased efficiencies
and recoveries. Due to his commitment
to education and training, Midland
supported the Raw and Refiners
Technical Courses at Nichols State
University as well as taking an active
roll in distributing new technology
to the industry through technical
papers presented at sugar forums and
publications.
John Opelka, as the President
and CEO of Midland Research
Laboratories, committed his life to the
worldwide sugar industry, reaching
to over 30 countries throughout the
world, providing superior product
quality and technical excellence to all
segments of the industry. The staff of
Sugar Journal sends our thoughts and
prayers to his wife and children.
SPRI Conference
Confernece Theme - The Science and
Technology of a Sustainable Sugar
Industry
Sugar Processing Research Institute
has announced that their conference
will be held February 21 - 24 at the
Marriott Hotel in Walnut Creek, CA
USA.
The venue is mid-way between San
Francisco and Napa and the conference
includes a tour of the nearby American
Sugar Refinery C&H facility in
Crockett, CA. A post conference tour
of the California wine country in Napa
is being planned. San Francisco is
also a short drive or BART ride from
Walnut Creek for those wanting to
tour this famous city by the bay.
The 2016 SPRI Conference begins
with an evening reception on Sunday,
February 21. Monday and Tuesday
consists of technical presentations
and poster demonstrations along with
vendor displays. If you are interested
in presenting a paper or poster at the
conference, please keep in mind the
theme of the conference, “The Science
and Technology of a Sustainable Sugar
Industry.”
Email your title and a short abstract
to [email protected] in
Word format, keeping it under 250
words by September 30, 2015. The
staff of SPRI will contact you once
accepted. Wednesday, February 24 will
be the tour of the C&H Refinery along
with a lunch. Thursday will be post
Conference tours of the wine area of
California.
6 SugarJournal.com
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People and Places
Vladimir Chopik
For over three decades, Dr. Vladimir
Chopik proudly served the cane sugar
industries of North, Central, and South
America. Vladimir passed away earlier
this year. His life’s passion was the
friendship of his sugar colleagues and
their families.
The V. Chopik Company, Inc. will
continue on with the third generation
of the Chopik family in the sugar
industry. The family would like to extend
a warm thank you to all those who
worked with him over the years. There
is no interruption in the delivery of the
highest quality products and personal
service. They will continue to be your
trusted partner in the sugar industry.
USDA: Sweetener Outlook
The USDA lowered total projected
U.S. sugar supplies by 78,000 short
tons, raw value (STRV) for 2014/15.
Projected domestic production remains
unchanged as an increase in projected
cane sugar from Texas was offset by
lower projected beet sugar due to a
revised expectation for the 2015/16
sugar beet crop. Projected imports for
2014/15 are lowered 78,000 STRV.
Imports from Mexico are lowered
100,000 STRV to 1.426 million STRV,
based on pace-to-date shipment data,
relative competitiveness with raw sugar
from TRQ countries, and the current
stock levels of U.S. sugar refiners.
Imports under quota are increased
22,000 STRV based on an announced
increase of the 2015 specialty sugar
quota. Total use for 2014/15 remains
unchanged.The projected stocks-touse ratio for 2014/15 is 14.3%, down
from the previous month’s. Projected
U.S. production for 2015/16 is raised
45,000 STRV, as projected beet sugar
production declined 60,000 STRV and
cane sugar production increased 105,000
STRV.
Both changes were based on harvested
acreage estimates reported by the
National Agricultural Statistics Service’s
Acreage report. Projected imports under
quota for 2015/16 are increased 121,000
STRV based on the announced specialty
sugar quota for 2016.
Imports from Mexico are increased
27,000 STRV due to the increased
calculated U.S. Needs formula, as
specified in the suspension agreement
signed by the U.S.and Mexico.
Mexican sugar production for
2014/15 is projected at 5.985 million
MT, increased 45,000 MT from the
previous month based on updated
weekly production data. Exports
were lowered 136,000 MT to 1.370
million MT based on pace-to-date
data for shipments to both the U.S.
and third countries. Changes in the
2014/15 outlook translate to a 180,000
MT increase to beginning stocks for
2015/16.
August 2015
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Brazil Uses More Cane for Fuel after
Gasoline Prices are Hiked
By Susan Buchanan
Brazil’s ethanol output from cane
has grown slightly this season while
internal sales of the biofuel have
swelled. Ethanol sales have benefited
from higher Brazilian gasoline
prices, following tax hikes on petrol
nationally and in several states since
early 2015, technical director Antonio
de Padua Rodrigues of the centersouth growers’ group Unica said
in late June. The nation’s fossil-fuel
imports should decline this year as
a result. Brazil reaps environmental
rewards when drivers tank up with
cane ethanol rather than gasoline,
Rodrigues said. Most Brazilian cars
have engines that run on ethanol,
gasoline or a mix of the two.
Years of low Brazilian gasoline
prices, which in mid-2014 were
18% below world prices, left the
nation’s cane ethanol sector in crisis.
Dependence on oil imports grew.
In Brazil’s sugar arena, more than
75 mills closed from 2008 to early
this year, mainly because of antiinflationary policies that kept gasoline
cheap.
Another blow to Brazil’s sugar
sector was the 2012/13 drought, the
worst in 50 years.
Gasoline Taxes Hiked; Ethanol
Blend in Gasoline Raised
On February 1, the Brazilian
government raised petrol taxes.
Taxes on gasoline and diesel, known
as PIS/COFINS–or Contribution
to the Social Integration Program/
Contribution for Financing Social
Security, were hiked. And the CIDE
tax–or Contribution for Intervention
in Economic Domain--on those fuels
was reintroduced, raising fossil-energy
prices at the pump.
What’s more, the government
increased the mandated ethanol
blend in gasoline “Ethanol’s content
in Brazilian gasoline was raised to
27% in March from 25%, and is the
highest percentage ever,” Unica
spokeswoman Mariana Anauate said
in June.
The sugar sector’s production mix
is more heavily weighted to ethanol
now as a result. From the start of
the crush in April to mid-June, 61.1
percent of processed cane in the main
center-south growing region was used
for ethanol, versus 57.9 percent in the
year-ago span, Unica said.
Center-south sugar production
from April to mid-June totaled 6.75
million tons and was down by more
than one million tons from a year
ago. Meanwhile, the region’s ethanol
output to mid-June was slightly
higher on the year, with hydrous
ethanol up and anhydrous down.
Ethanol production totaling 6.58
billion liters from April to mid-June
included 4.50 billion liters of the
hydrous type and 2.08 billion of
anhydrous.
In mid-June, 264 sugar-ethanol
units were operating in the center
south, versus 271 a year earlier. From
the season’s April start to mid-June,
the crush totaled 153.90 million tons,
down 3.11% from the same year-ago
span. Cane quality is lower so far this
year. In the season to mid-June, the
center-south’s total recoverable sugar
was 118.40 kilograms per ton–more
than 3 kilograms below the year-ago
rate.
Weather in Brazil’s center south
in the months ahead will determine
the size of the year’s crush, Unica’s
Rodrigues said in late June.
Internal Sales of Hydrous
Ethanol Grow
From April 1 through midJune, center-south ethanol sales by
producers totaled 5.63 billion liters,
a 16.13% rise from the same 2014
period. Hydrous sales to the internal
market surged 43.1% to 3.66 billion
liters from a year ago.
Brazilian drivers can fill their tanks
with hydrous ethanol–a pure alcohol
fuel–or gasoline, which contains a
mandated blend of anhydrous ethanol.
In general, when the ethanol-gasoline
price ratio is below 70%, drivers
tank up with ethanol. And when it’s
above above 70%, they’re likely to buy
gasoline.
Brazil’s Ethanol Exports
on the Decline
Brazilian ethanol exports shrank
last year and could fall to 1 billion
liters this season, according to
Unica. That’s less than half of what
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Usina Sao Joao, Brazil
they were in 2013. In recent years,
Brazil’s top ethanol markets have been
the United States, Jamaica, South
Korea, Japan and El Salvador. Brazil
exports cane ethanol to the United
States, and it imports American corn
ethanol.
From January to May of this year,
Brazil imported 357 million liters
of U.S. ethanol, up 26% from the
same 2014 span, the Brazilian Trade
Ministry reported. Most of it was for
use in Brazil’s northeast. Brazilian
officials in late June were expected to
raise tariffs on imported ethanol.
Brazil’s sugar exports in 2015/16
are forecast at 24.35 million metric
tons, raw value, a bit below last season,
according to the USDA. Raw sugar
should account for over 19 million
tons, in raw value, of exports, with the
rest refined sugar. China, Bangladesh,
Algeria, Russia and Egypt have been
Brazil’s main sugar customers in
recent years.
World raw sugar prices, impacted
by a global glut, sank to six-year lows
in June. A strong U.S. greenback and
a weak Brazilian currency reduce the
dollar-denominated cost of sugar in
Brazil.
Energy Yields from Cane
Ethanol are High
Brazil’s cane sector is the world’s
second-largest ethanol producer after
the United States, which churns out
corn ethanol. The cane-based fuel
yields more energy than corn ethanol,
however, according to USDA analysts
and others.
Susan Buchanan is a New Orleans
based business writer specializing in
economics, international agriculture,
commodity markets and post-Katrina
rebuilding. She has a masters degree
in agricultural economics from Cornell
University
August 2015
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Selection of a Robust Yeast Strain Tailored
for Ethanol Production
By Fernando Antônio da Costa Figueiredo Vicente, Henrique Amorim, Mario Lucio Lopes, Roberto da
Silva and Silene de Lima Paulillo
Abstract
This work describes the main steps of selection and
results obtained from a robust yeast strain, tailored for
ethanol production with a goal to improve the industrial
yield. The UAM yeast strain was selected from industrial
fermentation of the mill Alta Mogiana (State of São Paulo,
Brazil). Besides the selection of a tailored yeast strain, other
improvements made at the mill included management of
industrial process, its control and equipment that became
possible to obtain better technical and economical results.
Among the main achievements that can be highlighted are
the increasing alcoholic content of fermentations from 8
to 10% v/v (some weeks this strain worked above 11% v/v
of ethanol in wine), a higher industrial efficiency of sugar
recovery (88.8 % to 92.4%), reduction of vinasse volume
(1.2 liter less vinasse per liter of ethanol produced), and
saving US$ 614,400 per year with costs of transport. But
the main result was the high capacity of UAM to reduce
the contamination by wild Saccharomyces that may cause
huge losses to the process. During four consecutive years,
UAM was the dominant yeast in the fermentation process.
These results demonstrate the feasibility for each distillery
to obtain and ferment with its own customized yeast strain.
Introduction
The production of ethanol in Brazil is based on fast
fermentations (6-12hours) that use high concentrations
of yeast cells (8-15% w/v) in relation to wine volume of
large fermentation tanks (250,000 to 3,000,000 liters). At
the end of each fermentation, the wine containing yeast
cells is centrifuged to separate and concentrate the yeast
that receives a treatment with diluted sulfuric acid (pH
2.0-2.5 for 1 to 3 hours) before being used again in a new
fermentation cycle (Amorim et al., 2011). However, this
process is subject to contamination by wild Saccharomyces
that may cause serious problems to industries, such as, low
fermentation yield, flocculation, difficulty to concentrate
the yeast cells during the centrifugation step, loss of
stability of the process, excess of foam, high concentrations
of residual sugars in the wine and longer fermentations
(Basso et al., 2008). Moreover, there are only a few robust
strains available to industries and capable to avoid the
contamination by other yeasts (Amorim and Lopes, 2013).
The objective of this research was to select a new yeast
strain, more robust and adapted to conditions of Alta
Mogiana fermentation that could improve the industrial
performance. Alta Mogiana is among the five biggest
sugarcane mills in the country, producing around 160
million liters of ethanol per sugar cane harvesting season.
For this work, we considered the premise that the best
way to discover a customized yeast would be the natural
selection of dominant and persistent strains that arise in
industrial fermentations.
Methodology
The process for selection of a customized yeast
started with 1) monitoring the population of dominant
and persistent strains in industrial fermentation using
molecular techniques of karyotyping for chromosomal
fingerprinting, 2) evaluation of strains for their
fermentative abilities in bench scale, 3) re-introduction
of the best strain in the industrial fermentation and 4)
evaluation of the performance of the industry.
Results and Discussion
Three yeast strains were selected from industrial
fermentation (L1, L2 and UAM) during the period
between 2007 to 2010. These strains presented in common
the characteristics of dominance and persistence to
fermentation process of Alta Mogiana (Figure 1). On
the other hand, traditional strains as PE2 and CAT1
were dominant only at the beginning of the season and
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Figure 1. Dominance of different yeast strains monitored by karyotyping in the industrial process of Alta Mogiana mill at the first month of
fermentation (0 – 25 days), between 26 to 130 days and end of season (131 to 245 days) of four consecutive years (2007, 2008, 2009 and 2010).
replaced by other strains more robust and tolerant to
stressful conditions of fermentation process. Despite
high fermentative performance of industrial yeast strains
such as PE2 and CAT1, wild Saccharomyces may present
undesirable characteristics that affect the industrial
performance such as fermentation yield, concentration of
yeast cells during centrifugation step, time of fermentation,
concentration of residual sugars left in the wine without
fermenting, reduction of ethanol concentration in wine.
As a result of low performance yeast strains, the industry
spends more time, energy and bagasse to adjust the process.
In consequence, the global yield of the industry regarding
the sugar recovery will be affected. However, to identify
yeast strains with high fermentative performance it was
necessary to carry out an evaluation in bench scale under
well-controlled conditions that reproduce the industrial
conditions of the mill. In the second step, these industrial
strains were evaluated in bench-scale concerning their
characteristics of fermentation and compared to PE2 or
CAT1 used as reference. Despite the robustness of L1
and L2, both strains were not recommended for further
industrial applications because of poor performance in
comparison with reference yeast strains (data not shown).
On the other hand, UAM showed superior characteristics
in relation to CAT1 during the fermentation recycles
carried-out in small-scale trials with molasses from the mill
Alta Mogiana. However, despite a very good fermentation
performance, UAM was more foaming than CAT1 but this
characteristic was not different from other contaminant
yeast strains selected from the mill. Once UAM presented
a high fermentative performance and robustness, this
strain was introduced in the fermentation process of Alta
Mogiana mill with a mix of traditional yeast strains as PE2
and CAT1. The population of this strain was monitored
during successive years, as well as the benefits to the
industrial process of alcoholic fermentation.
Introduction of UAM
After winning the first challenge for selection and
confirmation of fermentative traits of UAM, this strain
began to be introduced in the industrial process of
alcoholic fermentation since 2011 (in 2009 and 2010,
UAM arose spontaneously in the fermentation). At the
beginning of each season (0 – 70 days), UAM shared the
dominance with selected yeast strains (PE2, CAT1) that
were used as “protective yeast” whose goal is to avoid a
contamination by wild Saccharomyces while the population
of UAM is low. With advancement of the season (71-130
August 2015
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Figure 2. Dominance of yeast strain UAM at the beginning (0 – 70 days), middle (71 – 130 days) and end (131 – 238 days) of four consecutive
sugar cane harvesting seasons (2010, 2011, 2012 and 2013).
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12 SugarJournal.com
A member of SPGPrints Group
Sugar Journal August 2015.indd 12
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Figure 3. Increasing of industrial yield (RTC) during successive years. Dashed red lines represent the average of years without UAM strain (20022008) while dashed green lines represent the average of four years working with UAM (2010-2013). It is important to consider the intermediate
result observed for 2009, when UAM arose naturally by the first time in the fermentation process of Alta Mogiana mill (red arrow).
days), the population of UAM replaced the traditional
yeast strains and remained dominant until the end of
season (Figure 2). There were no contaminations by
wild Saccharomyces since the introduction of UAM in
2011. These results demonstrated the successful use of a
robust yeast, adapted to the conditions of each distillery,
to prevent or reduce the possibility of contamination by
wild yeasts, which may cause serious problems to the
fermentation process. Besides ethanol production, tailored
yeast strains have also been selected for other applications
such as the production of wine (Pretorius, 2000).
Increasing the industrial yield
The results obtained from Alta Mogiana mill during 12
successive years presented two distinct periods. The first
one, without UAM strain and the second with presence
and dominance of UAM in the industrial process of
alcoholic fermentation. The results of industrial yield
(RTC) represent the percentage of sugar recovery from
sugarcane taking in consideration the mix of production
(ethanol/sugar) by the industry. Each dot in Figure 3
represents the average RTC for each sugarcane harvesting
season. During the period between 2002-2008 the
industrial yield presented an average of 88.8% while for
the period between 2010-2013 it was observed a higher
industrial yield (92.4%) in relation to the early period.
The gain in efficiency was 3.6% and had an important
contribution from fermentation yield but unfortunately
it was not possible to measure separately what was due
to the yeast. Furthermore, it is important to stress that
UAM had a great contribution to achieve these results but
it would not be possible without a good management of
fermentative process, analytical control and improvement
of the mill. The combination of these factors allowed us to
obtain the results presented here.
Reduction of vinasse volume
Another very important aspect to be considered is
the volume of vinasse produced per liter of ethanol. The
results showed that the dominance of the UAM yeast
allowed to work with a higher alcohol content in the
fermentation tanks and consequently, reducing the volume
of wine to be distilled and vinasse. This reduction was 1.2
August 2015
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Figure 4. Reduction of vinasse volumes per liter of ethanol produced in function of increasing ethanol concentration in wine. Dashed red lines
represent the average of eight consecutive years without a dominant tailored yeast strain. Dashed green lines represent the average of four
years working with UAM (2010-2013). More than 2,500 analyzes were performed during this period. Observation: the circle represents the four
years that UAM was the dominant yeast strain without contamination by wild Saccharomyces during the sugarcane harvesting season. It
is important to consider the close result observed from 2009, when UAM arose naturally for the first time in the fermentation process of Alta
Mogiana mill.
liters of vinasse per liter of ethanol produced (Figure 4).
Considering a production of 160 million liters of ethanol,
it represents a reduction of 192 million liter of vinasse per
season. Considering a cost of transport and application
for each liter of vinasse is US$ 0.0032 it was possible to
save US$ $ 614,400 per year. Alcoholic fermentations with
low concentrations of ethanol in wine increase the costs
of production once these fermentations consume much
more bagasse and steam for distillation than processes
fermenting with higher alcoholic contents. In addition, low
concentrations of ethanol in wine generate large volumes
of vinasse. In average, the Brazilian distilleries generate 12
liters of vinasse for each liter of ethanol produced which
corresponds to around 8.5% of ethanol concentration in
wine.
Knowledge of the Fermentation Process
Despite a famous phrase of Louis Pasteur “Messieurs, c’est
les microbes qui auront le dernier mot” (Gentlemen, it is the
microbes who will have the last word) we demonstrated
here that the selection of a natural and tailored yeast strain
(UAM) and its industrial use was a reality in the harvests
2010-2013. We can say that this strain contributed
significantly to reduce the possibility of contamination
by other undesirable strains as well as for a better control
of the fermentation process, once the characteristics and
behavior of UAM are stable and well known. This gives
us a fermentation and better management conditions to
seek a greater efficiency with the lowest consumption of
chemicals, saving energy, as well as reducing the possibility
of contamination by wild Saccharomyces.
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Conclusion
The results obtained allow us to conclude that this
procedure can be used for selection of tailored yeast
strains, more adapted for ethanol production according to
characteristics of each industrial process. We believe that
this work opens a new way for a near future, where each
distillery will have it owns tailored yeast strain for ethanol
production.
References
Amorim HV, Lopes ML, Oliveira JVC, Buckeridge M,
Goldman GH. Scientific challenges of bioethanol
production in Brazil. Applied Microbiology and
Biotechnology, Berlin, v. 91, n. 5, p. 1267-1275, 2011.
Amorim, HV and Lopes ML. Ciência e tecnologia na
seleção de leveduras para produção de etanol. In: Anais
do Simpósio Microrganismos em Agroenergia: da Prospecção
aos Bioprocessos, 11., 2013, Brasília. Anais... Brasilia:
EMBRAPA, 2013, p.42-59.
Basso LC, Amorim HV, Oliveira AJ, Lopes ML. Yeast
selection for fuel ethanol production in Brazil. FEMS
Yeast Research, v. 8, p.1155-1163, 2008.
Pretorius IS, Tailoring wine yeast for the new millennium:
novel approaches to the ancient art of winemaking. Yeast,
v.16, p.675-729, 2000.
Fernando Antônio da Costa Figueiredo Vicente - fernando@
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Economic and Financial Feasibility Analysis of
Sugarcane Juice Clarification: A Case Study of
Sulfur Dioxide Replaced by Hydrogen Peroxide
By Cecilia Higa Gonzales Morilla, Lucílio Aparecido Rogério Alves, Claudio Lima de Aguiar
Abstract
The consumption of healthier food
products, without pesticides, toxic
waste and preservatives, is one of the
demands of agribusiness production
chains. There is a need of sulfur-free
white sugar without residues derived
from the use of sulfur dioxide in juice
clarification. Alternative methods
have been suggested, such as the use
of hydrogen peroxide. This study
investigated the economic viability
of hydrogen peroxide to replace the
current method, in terms of operating
costs of clarification of mixed
juices process in extraction mills.
Hydrogen peroxide is an agent that
oxidizes color-producing molecules
through irreversible reactions with
permanent destruction of colorants.
It decomposes into water and oxygen
through temperature, light, metal ions
and heavy metals, turning it into an
efficient oxidizer that minimizes ash
content and decreases viscosity, while
increasing syrup purity by removing
non-sugars. Hydrogen peroxide at the
ratio of 0.6 g/kg showed favorable
results with cost savings, compared to
sulfur dioxide and hydrogen peroxide
at the ratio 1 g/kg.
1. Introduction
Sulfated broth is used in
clarification of mixed juice to reduce
color and facilitate the following
process (decantation) in sugar mills.
The Codex Alimentarius establishes
a limit of 15 mg/kg of SO2 in white
sugar, however, there is a trend to
reduce this content to 10 mg/kg due
to possible association with allergenic
reactions among other factors
(OLIVEIRA, 2007). Sulphitation
causes problems of irregularity and
operational difficulties during the
sugar production process, namely
sucrose loss and high sulfur dioxide
concentration (CHOU et al., 2006).
The treatment of sugarcane juice
by sulphitation, designed for white
sugar production, pollutes the
environment due to sulfur toxicity
and its derivatives, thus, other
clarification methods (broth or syrup)
have been proposed to reduce the
emission of intermediary toxics and
those aggregated to the final product.
Consumers have increasingly opted
for food products without pesticides,
toxic waste, manufacturing processes
and preservatives (ARAUJO, 2007).
The application of hydrogen
peroxide in the sugar industry began
in the mid-1970s, used as a sanitizing
agent to replace formaldehyde,
proving its potential as a clarifying
agent to reduce color formation in
sugar. Furthermore, hydrogen peroxide
did not generate toxic compounds
nor contributed to the formation of
non-sugars. Besides, there was no
need to implement major changes in
the installed infrastructure of the mill
and the low cost of peroxide used as a
bleaching agent in the sugar industry,
which drew interest from producers
(MADSEN et al., 1978).
Hydrogen peroxide is an efficient
oxidant and easily handled with a
wide application range, especially
in effluent treatment. Oxidation of
phenolic compounds using hydrogen
peroxide is more efficient than
oxidation with molecular oxygen,
for example, due to the oxidizing
properties of hydrogen peroxide
(BRITTO and RANGEL, 2008).
The reaction conditions required to
use hydrogen peroxide are similar
ambient conditions, that is, 0.1-0.5
pressure and temperature MPa lower
than 80°C, allowing the reduction
of organic compounds without
increasing energy consumption
(BARRAULT et al., 1998).
The first studies on the subject
already indicated the efficiency of
hydrogen peroxide on the reduction
of color in diluted juice, attributed
to the rapid oxidation of enzymatic
intermediate for melanin formation,
where the generated oxidized products
were easily removed from the process
during the carbonation (NIELSEN,
1980; ACCORSI et al., 1988).
The studies showed that hydrogen
peroxide is an effective bleaching
agent for raw juice, clarified juice and
syrup. It also influences positively,
the color of the final sugar promptly
establishing the stability of the
product final color. Hydrogen peroxide
interferes with compounds such as
melanoidins, melanin, caramel, starch,
amino acids and polyphenols, which
are formed during the process to make
sugar, transmitting color to the juice
and syrup, which reflects on the color
shade of final sugar.
Hydrogen peroxide facilitated the
removal of these color-promoting
substances, already present in the
August 2015
Sugar Journal August 2015.indd 17
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7/22/15 4:57 PM
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juice or formed during processing, in
sulfitation processes (ACCORSI et
al., 1988; MANE et al, 1992;. 1998;
2008 ).
The use of hydrogen peroxide
can reduce, or even eliminate, SO2
content in sugar in the sulfitation
processes, reflecting a better quality
product, in terms of negative effects
of the remaining sulfur on sucrose
regarding human health and the
environment. From a technological
point of view, there is a reduction
in the formation of non-sugars and
in sucrose inversion, because H2O2
decomposition and the juice or syrup
pH treated with peroxide (pH ~ 6.0)
is higher compared to sulfited pH
(pH: 4.5), thereby decreasing the
acid hydrolysis. Moreover, hydrogen
peroxide also decreases ash contents
and viscosity, increasing syrup purity
by removing non-sugars. These
effects provide white crystal sugar
or refined with less color intensity
and, therefore, with better quality
(MANE et al., 1998 and 2008).
In sugarcane juice, H2O2 reduced,
on average, contents of amino acid
(12.5%), reducing sugars (37.5%),
starch (50%) and polyphenols (45%),
when compared to conventionally
treated juices. Significant reduction
of color levels of low molecular
weight precursors is also observed,
which are oxidized and, consequently,
treated broths are clearer and more
transparent (MADSEN et al., 1978;
MANE et al., 2008; 1998).
Additional benefits are attributed
to the use of hydrogen peroxide,
such as the color of the final sugar
remains unchanged for long storage
periods and reduction in the amount
of fresh water use and effluents
generated during sugar production
(MANE et al., 2008). In a recent
study, Bourzutshcky (2005) reported
that hydrogen peroxide was used
in crystal white sugar production
for direct product consumption.
The author used repressive or color
preservation additives that were
injected in the juice or applied
during the refining process. Another
advantage described by Mendoza and
Espejo (2002) refers to the successful
combination of hydrogen peroxide
applied to sugar with ion exchange
resin, representing additional
discoloration and reduction in the use
of hydrogen peroxide when compared
to using only hydrogen peroxide. The
remaining hydrogen peroxide in the
sugar solution does not damage the
resin (BENTO, 2008).
Thus, hydrogen peroxide is
a bleaching agent that oxidizes
molecules that produce color, causing
partial or total degradation. Peroxide
reactions are irreversible, causing the
permanent destruction of colorants
substances. Hydrogen peroxide is
used as a normal process agent or as
an emergency input color removal
(MADSEN et al., 1978; ACCORSI
et al., 1988; MANE et al., 2008).
It oxidizes colored compounds
that promote partial or complete
degradation of these compounds.
This bleaching effect has already
been observed in sugarcane juice,
although it oxides invert sugar as
well. Hydrogen peroxide can also
decompose unsaturated bonds
and ketones in pigments forming
carboxylic acids. In all cases, the
result is the loss of coloring in the
product, allowing to apply in the
bleaching of pigments in syrup, juice,
and white crystal sugar (MANE et.
al., 1992).
In foods, the dosage of hydrogen
peroxide is controlled to ensure that
only a minimal amount of hydrogen
peroxide remains at the end of the
process and the residue should be
decomposed in subsequent processing
steps such as drying, in case of sugar.
In cases where there is residual excess
of H2O2 after processing, catalase
can be added to destroy it. Table 1
presents information on the toxicity
of hydrogen peroxide in different
concentrations.
Due to the physical and chemical
characteristics and its applicability,
the use of hydrogen peroxide is most
18 SugarJournal.com
Sugar Journal August 2015.indd 18
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value of sulfur dioxide used for the
2011/2012 season. It was considered
that the production mix (70/30), and
the specific mass, yielding a value of
88.932.039 tons of H2O2. Through the
use range, we have 0.6g H2O2 directly
proportional to 1kgjuice (minimum
consumption), obtaining 53.359 kg
H2O2 at R$26.679.500. Regarding the
value of 1 kg of H2O2, we have the
proportional value of 88.932.039 kg
H2O2 and the cost of R$ 44.466.000.
Table 1 - Information on toxicity of hydrogen peroxide in
different concentrations
H2O2 concentration
Doses that promote DL50
10 %DL50 > 5000 mg kg-1 orally (rats)
35 %DL50 1232 mg kg-1 orally (rats)
DL50 >2000 mg kg-1 dermal (rats)
60 %DL50 841 mg kg-1 orally (rats)
DL50 >2000 mg kg-1 dermal (rats)
70 %DL50 804 mg kg-1 orally (rats)
DL50 >2000 mg kg-1 dermal (rats)
Source: Solvay (2005)
likely to be accepted in the sugar
industry. However, due to numerous
possible questions during the process,
or even quality change of produced
sugar, studies are needed on its
application, efficiency and mainly
adverse effects on the clarification
process to obtain white crystal sugar
(MANE et. al, 1992).
2. Material and Methods
We considered a case study of a
medium-sized plant in the state of
São Paulo, which produces sugar
from sugar cane using sulfur dioxide
for clarification. On an average
crop of 180 days, we considered the
amount of 1,150 ton/hectare of sugar
cane. The amount of sulfur dioxide
used in clarification was 250g/ton.
Thus, the sulfur dioxide used in the
harvest amounted 287 kg/hectare.
The daily amount was obtained from
the sulfur dioxide value in the yield
multiplied by the value of daily hours,
considering the amount of sulfur
dioxide purity 90%, we obtained
the value of 6.210 kgSO2/day. We
considered the cost of sulfur dioxide
of R$42.00/kg, totaling R$ 2,604.00/
day for this input. The average
production value of sugar cane in the
2011/2012 harvest (UNICA, 2012)
and the production mix (70/30)
reached 168 million tons of sugar
regarding the amount of sugar cane.
Similarly, an amount of 42 million
kg SO2/ton was obtained from sugar
3. Results
cane in the harvest, and thereafter,
R$1,587,600,000/ton.
Concerning hydrogen peroxide,
we considered the use range between
600 and 1000g/106g or 600 and
1000ppm (juice), juice density of
1.06ton/m3, the cost of R$500.00/
kg, and H2O2 concentration between
35-50%. The amount (m3) juice/
tonjuice of 50% to obtain 279,660,500
m3 juice considered the production
The comparative analysis on the
use of sulfur dioxide and hydrogen
peroxide showed favorable results
for the use of this replacement. In
the season, the amount of sulfur
dioxide input was R$1,587,600,000,
while hydrogen peroxide input
was R$44.466.000 compared to
the use track of 1kg of H2O2 and
R$26.679.500 in relation to 0.6g
H2O2.
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Sugar Journal August 2015.indd 19
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7/22/15 4:57 PM
4. Conclusion
The substitution of sulfur dioxide by
hydrogen dioxide showed satisfactory
results when the isolated input
values were considered. However,
infrastructure issues were not
addressed, as well as the availability of
enough hydrogen peroxide to meet the
demand of sugar mills. Preliminary
results are satisfactory; however,
further studies to investigate other
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technological, environmental and
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Acknowledgments
The authors wish to thank FAPESP,
CNPq and CAPES for the financial
support.
References
ACCORSI, C. A.; PERETTI, M.;
FONTANA, P. Additives and colour
formation: effects on hydrogen
peroxide (H2O2). Zuckerindustrie,
Berlin, v. 113, n.4, p. 299-303, 1988.
ARAÚJO, F.A.D. Revista Ciências e
Tecnologia, 1(1): 1-6, 2007.
BARRAULT, J.; BOUCHLOULE,
C.; ECHACHOUI, K.; FRINISRASRA, N. TRABELSI, M.;
BERGAYA, F. Catalytic wet peroxide
oxidation (CWPO) of phenol over
mixed (AlCu)-pillared clays 1998.
Apllied Catalyses B: Environmental,
Amsterdam, v. 15, p. 269-274, 1998.
BENTO, L. B. Activated Carbons:
adsorption of sugar solourantes and
cheminal regenetarion. Proc. Of SIT
Conf. Zuckerindustrie, 2008.
BRITTO, J. M., e RANGEL, M. C.
Processos avançados de oxidação de
compostos fenólicos em efluentes
industriais. Quim. Nova, Vol. 31, No.
1, 114-122, 2008.
MANE, J. D.; PACHPUTE, S.
P.; PHADNIS, S. P. Effects of
hydrogen peroxide treatment on
cane syrup. International sugar
journal, London, v. 100, n. 1193, p.
210-212, 1998.
Sugar Processing Research Institute
is your answer for research
in the cane, beet and sorghum
industries for processing
and refining challenges related
to sugar quality & energy issues.
For membership information, call
504.286.4343
SPRI @ars.usda.gov
MANE, J. D.; PHADINS, S.P.
JADHAV, S. J. Effects of hydrogen
peroxide on cane juice constituents.
International Sugar Journal,
London, v. 94, n. 1128, p. 322-324,
1992.
MANE, J. D.; PHADNIS, S.P.;
JAMBHALE, D. B.; YEWALE,
A.V. Mill scale evaluation of
hydrogen peroxide as a processing
aid: quality improvement
in plantation white sugar.
Internationals Sugar Journal,
London, v. 102, n. 1222, p. 530-533.
2000.
MADSEN, R. F. KOTFODNIELSEN, W.; WINSTROMOLSEN, B.; NIELSEN, T. E.
Formation of colour compounds
in production of sugar from sugar
beet. Sugar Technology Reviews,
Amsterdam, v.6, n.1, p.49-115, 1978.
MENDOZA, J.; ESPEJO, D. Updates
on the use of hydrogen peroxide at
Central El Palmar, S.P.R.I. Conf.
2002.
NIELSEN, D. R.; BIGGAR, J. W.;
MAC INTYRE, J. & TANJI, K. K.
Field investigations of water and
nitrate – nitrogen movement in
Yolo Soil. In: International Atomic
Energy Agency, Viena, Austria. Soil
nitrogen as fertilizer or pollutant.
Viena, 1980. P145-68.
SOLVAY. Peróxidos do Brasil.
Available at: <http://www.
higieneocupacional.com.br/
download/agua-iqbc.pdf>. Accessed
at: 10 Dec 2012.
UNICA. União da Indústria de Canade-Açúcar. Available at: <http://
www.unica.com.br/dadosCotacao/
estatistica>. Accessed at: 24 Jun
2008.
Prof. Claudio Lima de Aguiar, Ph.D.
Universidade de São Paulo Escola Superior
de Agricultura “Luiz de Queiroz”
[email protected]
20 SugarJournal.com
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Sugar Journal August 2015.indd 21
7/22/15 4:57 PM
Análise de Viabilidade Econômico-Financeira da
Clarificação do Caldo de Cana-de-Açúcar: Estudo
de Caso da Substituição da Sulfitação Pelo Uso de
Peróxido de Hidrogênio
Por Cecilia Higa Gonzales Morilla, Lucílio Aparecido Rogério Alves, Claudio Lima de Aguiar
Resumo
O consumo de produtos
alimentícios mais saudáveis, isentos
de agrotóxicos, de resíduos tóxicos
e de conservantes constitui uma das
demandas das cadeias produtivas
agroindustriais. Necessita-se, então,
de um açúcar branco isento de
resíduos de enxofre, consequentes
do uso de dióxido de enxofre na
clarificação do caldo. Métodos
alternativos têm sido propostos, como
o uso de peróxido de hidrogênio. A
viabilidade econômica desse método
em substituição ao método corrente
é o objetivo do presente trabalho,
levantando custos operacionais do
processo de clarificação do caldo
misto obtido a partir da extração por
moendas. O peroxido de hidrogênio
é um agente que oxida moléculas
que produzem cor, por meio de
reações irreversíveis, com destruição
permanente de substâncias corantes. É
decomposto em água e oxigênio, pelo
efeito da temperatura, da luz, de íons
metálicos e de metais pesados, sendo,
um oxidante eficiente, diminuindo
teores de cinza e de viscosidade, com
aumento de pureza do xarope pela
remoção de não açúcares. O peróxido
de hidrogênio na proporção 0,6g/kg
apresentou resultados favoráveis, com
redução de custos, em comparação
ao dióxido de enxofre, assim como o
peróxido de hidrogênio na proporção
1g/kg.
Palavras-chave: açúcar, dióxido
de enxofre, peróxido de hidrogênio,
clarificação.
1. Introdução
A clarificação do caldo misto
ocorre por meio do caldo sulfitado,
visando atenuar a cor, bem como
facilitar o processo seguinte –
decantação, nas usinas açucareiras.
O Codex Alimentarius estabelece o
limite de 15mg/kg de SO2 no açúcar
branco, embora exista tendência de
redução desse teor para 10mg/kg, em
decorrência de possível associação
com reações alergênicas, dentre
outros fatores (OLIVEIRA, 2007).
A sulfitação ocasiona problemas de
irregularidade ao longo do processo de
produção de açúcar, em conjunto com
certa dificuldade operacional, além de
perdas de sacarose e alta concentração
de dióxido de enxofre (CHOU et al.,
2006).
Dado que o processo de tratamento
do caldo de cana-de-açúcar por
sulfitação, destinado à fabricação do
açúcar branco, polui o meio ambiente
devido à toxidade do enxofre e de
seus derivados, outros métodos de
clarificação, tanto do caldo quanto
do xarope têm sido propostos numa
tentativa de reduzir a emissão de
intermediários tóxicos e agregados
ao produto final. Os mercados
consumidores tendem, cada vez mais,
a optar por produtos alimentícios
isentos de agrotóxicos, de resíduos
tóxicos, de processos de fabricação e
de conservantes (ARAUJO, 2007).
A aplicação de peróxido de
hidrogênio na indústria de açúcar
teve início em meados dos anos
70, quando foi usado como agente
sanificante em substituição ao formol,
sendo evidenciado seu potencial
como agente clarificante, capaz de
reduzir a formação de cor no açúcar.
Ademais, também foi constatado
que o peróxido de hidrogênio não
originava compostos tóxicos e não
contribuía para a formação de não
açúcares. Ainda, a não necessidade de
grandes modificações na infraestrutura
instalada e o baixo custo despertaram
o interesse pelo emprego do peróxido
como agente branqueador para a
indústria de açúcar (MADSEN et al.,
1978).
O peróxido de hidrogênio é
um oxidante eficiente e de fácil
manipulação, possuindo uma ampla
área de aplicação, sobretudo no
tratamento de efluentes. A oxidação
de compostos fenólicos, utilizando
o peróxido de hidrogênio é mais
eficiente que a oxidação que usa, por
exemplo, o oxigênio molecular, em
função das propriedades oxidantes do
peróxido de hidrogênio (BRITTO
e RANGEL, 2008). As condições
de reação requeridas para o uso do
peróxido de hidrogênio são próximas
às condições ambientais, ou seja, 0,10,5 MPa de pressão e temperaturas
menores que 80°C, permitindo o
abatimento de uma série de compostos
orgânicos sem um elevado consumo
energético (BARRAULT et al., 1998).
Os primeiros trabalhos publicados
sobre o assunto já apontavam a
eficiência do peróxido de hidrogênio
na redução da cor do caldo diluído. A
explicação deste efeito era atribuída
à rápida oxidação das reações
enzimáticas intermediárias à formação
de melaninas, em que os produtos
oxidados gerados eram facilmente
22 SugarJournal.com
Sugar Journal August 2015.indd 22
7/22/15 4:57 PM
removidos do processo durante a
carbonatação (NIELSEN, 1980;
ACCORSI et al., 1988). Com
as pesquisas, foi constatado que
o peróxido de hidrogênio é um
eficiente agente branqueador
para o caldo bruto, o caldo
clarificado e o xarope, além de
afetar positivamente a cor do
açúcar final, permitindo maior
estabilidade da cor do produto
durante o armazenamento.
A aplicação deste reagente
interfere em compostos tais
como: melanoidinas, melaninas,
caramelos, amido, aminoácidos e
polifenóis, os quais são formados
durante o processo de obtenção
do açúcar, transmitindo cor ao
caldo e ao xarope, refletindo na
tonalidade da cor do açúcar final.
A remoção destas substâncias
promotoras de cor, se já presentes
no caldo ou se formadas durante
o processamento, em processos
com sulfitação eram facilitadas
em presença de peróxido de
hidrogênio (ACCORSI et al.,
1988; MANE et al., 1992; 1998;
2008).
O teor de SO2 presente
no açúcar obtido a partir de
processo com sulfitação pode
ser diminuído, ou até mesmo
eliminado, com a aplicação do
peróxido de hidrogênio, refletindo
na elaboração de um produto
de melhor qualidade, quando se
considera os efeitos negativos do
enxofre remanescente na sacarose
sobre a saúde e a contaminação
ambiental. Do ponto de vista
tecnológico, pode ser ressaltado
que há redução na formação de
não açúcares e na inversão de
sacarose, isso porque o H2O2
sofre decomposição e o pH do
caldo ou xarope tratado com o
peróxido (pH~6,0) é mais elevado
em comparação ao pH daquele
sulfitado (pH~4,5), diminuindo,
assim, a hidrólise ácida. Ocorre,
ainda, a diminuição nos teores
de cinza e de viscosidade, com
aumento da pureza do xarope pela
remoção de não açúcares. Esses
efeitos conduzem a obtenção de
açúcar cristal branco ou refinado
com menores intensidades de
cores e, portanto, detentores de
melhor qualidade (MANE et al.,
1998 e 2008).
Em caldo de cana tratado com
H2O2 as reduções médias nos
teores de aminoácidos, açúcares
redutores, amido e polifenóis
são de 12,5%, 37,5%, 50% e
45%, respectivamente, quando
comparado aos caldos tratados
convencionalmente. Também é
notável a redução nos teores de
precursores de cor de baixo peso
molecular, os quais são oxidados
e, por consequência, os caldos
tratados são mais límpidos e
transparentes (MADSEN et al.,
1978; MANE et al., 2008; 1998).
Benefícios adicionais são
atribuídos ao uso do peróxido
de hidrogênio, tais como: a cor
do açúcar obtido permanece
por longos períodos de
armazenamento sem sofrer
alteração; ocorre diminuição
da quantidade de água doce e
de efluentes gerados durante a
fabricação do açúcar (MANE
et al., 2008). Em publicação
recente Bourzutshcky (2005) faz
referência ao uso do peróxido
de hidrogênio em produção
de açúcar cristal branco –
produto de consumo direto,
no qual se usaria repressores
ou aditivos de preservação de
cor que seriam injetados no
caldo ou no processo de refino.
Outra vantagem descrita por
Mendoza e Espejo (2002) se
refere ao êxito da combinação
de peróxido de hidrogênio
aplicado ao açúcar com a resina
de troca iônica, representando
descoloração adicional e redução
do uso de peróxido de hidrogênio
comparado ao uso unicamente
do peróxido de hidrogênio.
O peróxido de hidrogênio
August 2015
Sugar Journal August 2015.indd 23
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7/22/15 4:57 PM
remanescente na solução açucarada
não prejudica a resina (BENTO,
2008).
Logo, o peróxido de hidrogênio
é um agente branqueador que oxida
moléculas que produzem cor, levandoas a parcial ou total degradação. As
reações de peróxido são irreversíveis,
ocorrendo destruição permanente
das substâncias corantes. Ela é usada
como um agente normal de processo
ou como um insumo emergencial na
remoção de cor (MADSEN et al.,
1978; ACCORSI et al., 1988; MANE
et al., 2008). Oxida compostos
coloridos que promovem degradação
parcial ou total destes compostos.
Este efeito descolorante já tem sido
observado em caldo de cana-deaçúcar, embora também oxide açúcar
invertido. O peróxido de hidrogênio
também pode decompor ligações
insaturadas e cetonas em pigmentos,
formando ácidos carboxílicos. Em
todos os casos o resultado é a perda
de coloração nos produtos, sendo
possível aplicação na descoloração de
pigmentos presentes no xarope, no
caldo, e no açúcar cristal branco
(MANE et. al., 1992).
Em alimentos, a dosagem do
peróxido de hidrogênio é controlada
para assegurar que somente uma
quantidade mínima de peróxido de
hidrogênio permaneça ao final do
processo; sendo que, esse residual
deverá ser decomposto em etapas
subsequentes ao processamento,
tais como a secagem, no caso
do açúcar. Nos casos em que há
excesso do residual de H2O2 após o
processamento, a adição de catalase
pode destrui-lo. A Tabela 1 apresenta
informações sobre a toxidez de
peróxido de hidrogênio em diferentes
concentrações.
Devido às características físicas
e químicas bem como em relação à
aplicabilidade, o uso de peróxido de
hidrogênio tem grande possibilidade
de aceitação na indústria açucareira.
No entanto, devido a inúmeros
questionamentos possíveis, durante
o processo, ou ainda, alterações de
Tabela 1 − Informações sobre a toxidez de peróxido de
hidrogênio em diferentes concentrações
Concentração Dose que promove DL50
de H2O2
10 %
DL50
> 5000 mg kg-1 via oral (ratos)
35 %
DL50
1232 mg kg-1 via oral (ratos)
DL50
>2000 mg kg-1 via dérmica (ratos)
60 %
DL50
841 mg kg-1 via oral (ratos)
DL50
>2000 mg kg-1 via dérmica (ratos)
70 %
DL50
804 mg kg-1 via oral (ratos)
DL50
>2000 mg kg-1 via dérmica (ratos)
Fonte: Solvay (2005)
qualidade do açúcar produzido, são
necessários estudos sobre aplicação,
eficiência e, principalmente, efeitos
adversos no processo de clarificação
para obtenção de açúcar cristal branco
(MANE et. al, 1992).
2. Material e métodos
Considerou-se estudo de caso, de
uma usina de médio porte, no estado
de São Paulo, que produz açúcar
proveniente de cana-de-açúcar,
utilizando dióxido de enxofre na
clarificação. Na safra média, composta
por 180 dias, foi considerada a
quantidade de 1.150 ton/hectare de
cana-de-açúcar. O valor utilizado de
dióxido de enxofre na clarificação foi
de 250g/ton. Dessa forma, tem-se o
valor de dióxido de enxofre na safra –
287 kg/hectare. A quantidade diária
foi obtida com o valor de dióxido de
enxofre na safra multiplicada pelo
valor de horas diárias, considerando,
ainda, o valor da pureza de dióxido
de enxofre de 90%, obteve-se o valor
de 6.210 kgSO2/dia. Considerou-se
o custo de dióxido de enxofre de R$
42,00/kg, obtendo-se, então, o valor
de R$ 2.604,00/dia referente a esse
insumo. Do valor médio de produção
de cana-de-açúcar na safra 2011/2012
(ÚNICA, 2012) e do mix de produção
(70/30), tem-se o valor de 168 milhões
ton. de açúcar referentes à quantidade
de cana-de-açúcar. De forma análoga
ao descrito, obteve-se o valor de 42
milhões kg SO2/ton. cana-deaçúcar na safra, e posteriormente, de
R$1.587.600.000/ton.
Em relação ao peróxido de
hidrogênio foi considerada a faixa
de uso 600 a 1000g/106g ou 600 a
1000ppm (caldo), a densidade de caldo
de 1,06ton/m3, o custo de R$500,00/
kg e a concentração de H2O2 na faixa
de 35% a 50%. Foi considerado o
valor de produção na safra utilizado
para o dióxido de enxofre 2011/2012
e a quantidade (m3) de caldo/ton caldo
de 50%, obtendo-se, então, o valor de
279 660 500 m3 caldo. Considerouse o mix de produção (70/30) e a
massa específica, obtendo-se o valor
de 88.932.039 ton H2O2. Por meio
das faixas de uso, tem-se valor de 0,6g
H2O2 diretamente proporcional a 1
kgcaldo (consumo mínimo), obtendose o valor de 53.359 kg H2O2, com
custo de R$ 26.679.500. Em relação
ao valor de 1kg H2O2, tem-se o valor
proporcional de 88.932.039 kg H2O2 e
o custo de R$ 44.466.000.
3. Resultados
Da análise comparativa relativa
ao uso de dióxido de enxofre e de
peróxido de hidrogênio, os resultados
obtidos foram favoráveis ao uso deste
em substituição aquele. Na safra, o
valor do insumo dióxido de enxofre foi
de R$1.587.600.000, enquanto o valor
do insumo peróxido de hidrogênio foi
de R$44.466.000 em relação à faixa de
24 SugarJournal.com
Sugar Journal August 2015.indd 24
7/22/15 4:57 PM
uso de 1kg H2O2, e de R$26.679.500
em relação à 0,6g H2O2.
4. Conclusão
A substituição do dióxido de
enxofre pelo dióxido de hidrogênio
apresentou resultados satisfatórios
quando o valor isolado do insumo
foi considerado. Todavia, questões de
infraestrutura não foram abordadas,
assim como a disponibilidade de
peróxido de hidrogênio suficiente
para atender a demanda das usinas
açucareiras. Observam-se resultados
preliminares satisfatórios, embora
exista a necessidade de estudos
relacionando outros aspectos de ordem
tecnológica, ambiental e econômica.
Agradecimentos
Os autores agradecem o suporte
financeiro da FAPESP, CNPq e
CAPES.
Referências
ACCORSI, C. A.; PERETTI, M.;
FONTANA, P. Additives and color
formation: effects on hydrogen
peroxide (H2O2). Zuckerindustrie,
Berlin, v. 113, n.4, p. 299-303, 1988.
ARAÚJO, F.A.D. Revista Ciências e
Tecnologia, 1(1): 1-6, 2007.
BARRAULT, J.; BOUCHLOULE,
C.; ECHACHOUI, K.; FRINISRASRA, N. TRABELSI, M.;
BERGAYA, F. Catalytic wet peroxide
oxidation (CWPO) of phenol over
mixed (AlCu)-pillared clays 1998.
Apllied Catalyses B: Environmental,
Amsterdam, v. 15, p. 269-274, 1998.
BENTO, L. B. Activated Carbons:
adsorption of sugar solourantes and
cheminal regenetarion. Proc. Of SIT
Conf. Zuckerindustrie, 2008.
BRITTO, J. M., e RANGEL, M. C.
Processos avançados de oxidação de
compostos fenólicos em efluentes
industriais. Quim. Nova, Vol. 31, No.
1, 114-122, 2008.
MANE, J. D.; PACHPUTE, S. P.;
PHADNIS, S. P. Effects of hydrogen
peroxide treatment on cane syrup.
International sugar journal, London,
v. 100, n. 1193, p. 210-212, 1998.
MANE, J. D.; PHADINS, S.P.
JADHAV, S. J. Effects of hydrogen
peroxide on cane juice constituents.
International Sugar Journal, London,
v. 94, n. 1128, p. 322-324, 1992.
MANE, J. D.; PHADNIS, S.P.;
JAMBHALE, D. B.; YEWALE, A.V.
Mill scale evaluation of hydrogen
peroxide as a processing aid: quality
improvement in plantation white
sugar. Internationals Sugar Journal,
London, v. 102, n. 1222, p. 530-533.
2000.
UNICA. União da Indústria de Canade-Açúcar. Disponível em: <http://
www.unica.com.br/dadosCotacao/
estatistica>. Acesso em: 24 jun 2008.
Prof. Claudio Lima de Aguiar, Ph.D.
Universidade de São Paulo Escola Superior
de Agricultura “Luiz de Queiroz”
[email protected]
MADSEN, R. F. KOTFODNIELSEN, W.; WINSTROMOLSEN, B.; NIELSEN, T. E.
Formation of colour compounds
in production of sugar from sugar
beet. Sugar Technology Reviews,
Amsterdam, v.6, n.1, p.49-115, 1978.
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MENDOZA, J.; ESPEJO, D. Updates
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August 2015
Sugar Journal August 2015.indd 25
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Leaves and the Basic Filtration Process
By E. Marvin Greenstein
Liquid-Solid filtration, simply stated, is the separation of
one or more solids from a liquid process stream. It is a “unit
operation, in that it operates on the stream and changes its
characteristics. The filter is the process device responsible
for this operation.
The filter accepts incoming fluid (influent liquor) and
discharges the liquor (effluent or filtrate) clear of its
previous contaminant. The contaminant remains on the
filtering surface within the filter, for either discharge to an
approved waste disposal site or saved if of value.
The filter, therefore, consists of a vessel which houses
the internal filter surfaces. It is these surfaces or filter
components that we are concerned with; the most common
component being the “Filter Leaf.”
The type, size and style of the filter and filter leaves
are determined by many factors. Governing factors
include the type of process, importance of cake or filtrate,
particulate type and level, process hydraulics, temperature
and pressure. It is not the author’s intention to assist in
the choice of filter equipment, but rather to discuss the
importance of the filter leaf, with filter aid, that performs
the actual filtration. Various filter leaf styles are illustrated
in Figure #1.
The primary goal of the filter leaf is to provide a
screening surface to which a filter aid is applied. It is the
filter aid coating (pre-coat) on the screen that performs
the actual retention. Specifications of the filter aid are
determined by the condition and size of the contaminant
(or particulate if retained). The retention and type of weave
of the filter cloth on the leaves is then determined by the
type and specifications of the filter aid.
With the leaves pre-coated, the influent liquor is
admitted to the filter. The contaminant is retained on the
pre-coat surface while the clear liquor passes through. This
then, is the actual Filter cycle.
Many filter operations also utilize a body feed. This
is the insertion of small amounts of filter aid to the
influent during the filter cycle. This serves to separate
the contaminant particles and prevent them from
conglomerating and sealing off the surface of the pro-coat
layer which would prevent further flow. Body feed (also
termed Admix) creates a continuous addition of porous
material between the non-porous contaminants allowing
the influent to weave its way around the contaminants.
The filtration cycle is complete when:
A. The Batch of influent liquor is exhausted.
B. The resistance (pressure differential) across the leaves
increases, as a result of contaminant build-up, making
further filtration impractical or
C. The “Cake” buildup of pre-coat, contaminate and
body-feed reaches a maximum thickness. This would
be determined by the spacing between the filter leaves.
The cleaning of the leaves will vary according to lifter
type and design. Some have internal sluicing devices to
spray off the cake. Others will reverse the flow (backwash)
and blow off the cake. Many are simply opened and hosed
down. Vibrators are also used to aid in the cake removal
Filter Leaf Requirements
Considering the filtration process, it becomes clear that
the filter leaf is a major factor in determining the efficiency
of a filter. In summary, it is the responsibility of the filter
leaf to:
1. Retain the pre-coat media (filter aid) evenly on the
Filter Cloth screening surface
The actual alloy Filter Cloth specifications are
determined by the type of filter aid employed which in
turn is dictated by the process requirements. 24 x 110
Dutch Weave is the most commonly used metallic woven
screening surface. It provides the strength, retention and
surface characteristics for most of the filter-aids employed.
It can withstand backwash and surface cleaning. It is rigid
and has a smooth surface for ease of cake release. Also
used are 60 x 60 and 80 x70 Twill Weave, 30 x 40 Braided
Weave and 20 x 250 Dutch Weave. Typical filter cloth
styles are illustrated in Figure #2.
Filter cloth is often “Calendered” to improve retention
and cake release properties. This is a process where the
Filter Cloth is fed through rollers which “Flatten” and
smooth the material.
Depending on methods of manufacture, Filter Leaves”
can be economically rescreened when worn or damaged.
Synthetic woven and nonwoven media are also
commonly used when conditions are appropriate. They
offer the ability to rescreen in the field and can be an
economical alternative. A properly designed chamber is
of particular importance with synthetic media to avoid
“Bottoming” of the cloth as it flexes, effectively reducing
the collection ability of the chamber screen and will result
in shorter filtration cycles and premature bag failure.
2. Allow uniform resistance to flow
A properly designed filter leaf incorporates chamber
26 SugarJournal.com
Sugar Journal August 2015.indd 26
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screens that offer uniform filtrate collection across the
entire face of the filter leaf filtering surface. If the chamber
does not allow for uniform collection, the effluent will
have a greater flow rate (least resistant) nearest the outlet.
The result will be uneven cake build-up and shorter filter
cycles. Typically, these instances in a vertical filter leaf
arrangement, will cause a “Pear” shaped cross sectional
cake. See Figure #3 for illustration.
Filter leaf spacing within the filter is normally in the
3”-4” range. As this filtration progresses, the resultant
cake will “Bridge” from leaf to leaf nearest the leaf outlet.
“Bowing” and distortion of the filter leaves is a common
result. As the uneven pressures continue to build, the
leaves can permanently distort. Chambers that provide for
uniform cross-sectional lateral flow of the filtrate to the
outlet will minimize these conditions. In larger leaves (36”
and greater) drain tubes can also be employed within the
chamber to further collect and “Direct” the flow uniformly.
3. Remain rigid and flat during operation
As the filtration process progresses from pre-coat to
filtration to ad-mix, there is a natural tendency for pressure
fluctuation. It is paramount that the Filter Leaf maintain
its shape and rigidity during these fluctuations. Flexing
of the leaf will interfere with the integrity of the filter
cake. As the leaf flexes, the cake will “break” and allow
contaminant to penetrate to, and possibly through, the
screen surface. Continuous flexing will result in either
a contaminated filtrate or clogged screens. As above, a
properly designed chamber screen and binder combination,
reduces the possibility of flexing. In larger leaves, the
addition of a drain tube reinforcing structuring also helps
to eliminate this condition.
4. Ease of cleaning
The ability to quickly and efficiently clean the filter
leaves and initiate a new filtration cycle needs to be
repeatable and predictable. All that has been discussed is
important to assure the efficiency of the cleaning process.
Downtime needs to be minimized. The chosen filter cloth
needs to provide an impregnable surface to the filter aid
and needs to allow for quick cake release. A rigid leaf
with an even cake buildup will clean easier and more
effectively. The chamber screen needs to allow, in the case
of backwashing, an even distribution of the backwash fluid.
In the case of an inefficient flow chamber the backwash
fluid will exit at the path of least resistance and effectively
shut down the process on the balance of the leaf.
It is important the leaf/filter cloth design withstand
cleaning and washing. In the event the cake/contaminant
is more tenacious, calendering of the filter cloth should be
considered.
Filter leaf filtration is, by its nature, a “Batch” operation
and therefore requires repetitive set-ups, cleanings etc. It
is for this reason that a properly engineered Filter Leaf is
imperative. Many factors need to be accounted for in the
initial installation of a batch filtration process including
size, corrosion, hydraulics and mechanical considerations.
After these considerations and initial installation is
complete, it is the filter leaf that deals with the day to day,
maintenance and product quality details. It quickly and
ultimately becomes the predominant feature in the process
determining success or not.
E. Marvin Greenstein is Director of Engineering at Newark
Wire Cloth Company, [email protected]
Figure 1
Figure 2
Twill Weave
Dutch Weave
Figure 3
August 2015
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Sugar Journal August 2015.indd 28
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What’s Cookin’
Spinach and
Artichoke Dip
with Crabmeat
1 tablespoon olive oil
Add the olive oil to a pan set over high heat. Add onions
1/2 large onion, chopped fine
and garlic and sauté for 2 minutes, until wilted. Reduce
1 clove garlic, minced
heat to low and add cream cheese and sour cream. Blend
1 8-ounce package cream cheese
until melted. Add the spinach and crabmeat. Stir gently
1/2 cup sour cream
and cook for 10 to 15 minutes until blended and heated
1 10-ounce box chopped spinach, thawed and
through. Add the Monterey Jack cheese and cover.
squeezed dry
Allow the cheese to melt, fold in the artichoke hearts,
1/2 pound Louisiana crabmeat, white or claw, picked
and cook until heated through, about 5 minutes. Adjust
3 ounces Monterey Jack cheese w/peppers, cubed
seasonings.
1 can artichoke hearts, quartered and drained
Transfer mixture to a dish and top with Parmesan cheese;
cayenne pepper, to taste
serve with crackers or pita chips.
Your favorite Cajun or Creole seasoning, to taste
Parmesan cheese, grated
crackers or pita chips for serving
August 2015
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7/22/15 4:57 PM
Consultants
Coming Meetings
August 24-28, 2015 | ISSCT Agricultural Engineering, Agronomy &
Extension Workshop, near Durban, South Africa issct2015.com
September 14-18, 2015 | ISSCT XI Pathology & IX Entomology Workshops,
Guayaquil, Ecuador cincae.org
September 14-18, 2015 | X Colombian Sugar Technologists Congress, Cali,
Colombia www.cvent,com/events/x-congreso-itecnica-a-2015
October 5-9, 2015 | International Congress on Sugar and Sugarcane
Derivatives, La Habana, Cuba icidca.cu
2016 February 1-3, 2016 | Louisiana ASSCT, Lafayette, LA ASSCT.org ❋
February 21-24, 2016 | SPRI, Walnut Creek, CA SPRIINC.com ❋
December 5-8, 2016 | XXIX International Society of Sugar
Cane Technologists (ISSCT) Congress, Chiang Maai, Thailand
http://29issctthailand.com/ ❋
❋ Publisher will be attending. To arrange a meeting, email: [email protected]
Contact
Scott Walker 513.233.0631
[email protected]
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Gabino Velásquez-Robles
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Experience on Operation of
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Sugar Journal August 2015.indd 30
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2015.indd 31
Evaporator
8x10,5
inches.indd
1
7/22/15
PM
01/07/154:57
11:26
MAXIMUM
SECURITY
2
Pro 4/7
tec
tio
n
ADB Bearing
Temperature Sensor
Adjustable Depth
Bearing Protection!
•ScrewinPositiveMountInstallation
•GreaseZerkforBearingLubrication
•1/2”NPTConduitEntry(SteelBody)
•NTCorPT100-RTDTypes
•CSAClassII,Division1Approved
P800 Inductive
Underspeed Switch
Simple, Versatile and
Reliable Protection!
•Monitorsshaftspeedonrotatingequipment
•Alsodetectspositionofdoors,slidesandgates
•Non-contacting,detectstargetsupto8mmaway
•CSAClassII,Division1Approved
TouchSwitch™
A Safer and More
Efficient Belt Alignment
Monitoring Device!
Nothing Slips Past
Watchdog ™ Elite
Place Your Elevators and
Conveyors Under 24-Hour
Guard!
• Bearing Temperature
• Belt Underspeed
• Belt Alignment
• Head Pulley Alignment
• Plug Condition
•Sensoristriggeredbythe
forceofbeltcontact
•Requiresnoheatbuild-up
soit’ssaferandmoreefficient
•Hardenedstainlesssteelface U.S. Pat. 6,731,219
•Externaltestknob
•CSAClassII,Division1Approved
Auto-Set™
Flush Probe
Plugswitch
Set-It and Forget It!
•Detectslevelorplug
conditionsinbulk
granularsolidsorliquids
•Oncecalibrated,itneverhastobere-calibrated
•Automaticallycompensatesfordustbuild-up
•CSAClassII,Division1Approved
4B Components Ltd. • Morton, IL USA • 309-698-5611 • www.go4b.com/usa
Watchdog
Wrap
V2 - SJ.indd
1 32
Sugar Journal
August
2015.indd
12/5/2013
11:07:32
AM
7/22/15
4:58 PM