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Modelación de la solubilidad de panela granulada y otros edulcorantes en agua

In this study, the experimental and artisanal samples of granulated panela were used. Also, for comparison: sucrose, fructose, glucose, and commercial sugars were used. The effect of independent variables (sugarcane genotype, heating temperature and sanitary condition of the sugarcane) on solubility constants of experimental panela samples was evaluated. For all samples, the solubility in water was determined from 0 to 92 °C, and using the experimental data of solubility against temperature values, the modeling of the solubility was computed by simple regression. Variance analysis was performed focusing two main aspects: first, the effect of the granulated panela treatments and second, the influence of the all samples on the solubility constants. No included glucose, the reciprocal-Y model was selected in order to predict the solubility as a function of temperature. Concerning to glucose, the square root-X was selected. The goodness of the constants of fitting solubility models evaluated in terms of regression statistics and coefficients. Only, the sanitary condition of sugarcane showed significant effect on the solubility constant b. On the other hand, the statistic comparison including the remaining samples exhibited significant differences by solubility between granulated panela and sugars with high refinement. These differences were due to composition of granulated panela which in aqueous solution became a multicomponent system instead of a single liquid solution like sugar-water

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