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Medición in situ de los valores de las principales variables asociadas al proceso de fabricación de miel y panela de caña de azúcar (Saccharum spp. híhrido)

In order to standardize the production of syrup and sugar non centrifugal (brown cane sugar) some variables, temperature, total soluble solids (Brix degrees) and pH were measured during the actual manufacture process. In this way, it was possible to determine the range of values taken by these variables during each stage of the production. On one hand, this proposal constitutes a necessary first step to achieve standardized final product. At the moment the brown cane sugar production is typified by its empirical character and there is a lack of official regulations in Venezuela. On the other hand, this knowledge aims to improve the local industrial processes and would be related to the possibility of fast training of inexperienced workers

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