A Study on the Burnt Cane Juice Clarification by Different Clarificants

It is generally accepted that after cane has been cut or burnt, it immediately starts deterioration. Burnt cane is known to deteriorate faster than unburnt (green) cane. Burning directly destroys some sugar and also promotes chemical changes that facilitate degradation of sucrose levels and purity. On the other hand the accumulation of impurities, dextran in particular, that results from burning, directly affects the processing and recovery of sugar, with these difficulties increasing as the proportion of burnt cane increases. The present work made an attempt to assess the difference clarification parameters of the burnt cane juice obtained by different sugarcane varieties and applying different flocculants. Experiments have shown decrease in weight, pol, purity and pH and also increase in brix, settling time and turbidity of burnt cut cane juice.