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Secado por aspersión de concentrado de caña panelera - Una tecnología apropiada para mejorar la competitividad de la cadena

Spray drying is a widely used technique to produce a broad range of food industrial powders. The aim of the research was to obtain a powder of sugarcane (Saccharum officinarum L.) from slurry of sugarcane juice supplied by a mill from Antioquia. The conditions of spray drying process were: inlet air temperature (130°C), outlet air temperature (75°C), spray disk speed (22000 rpm). Product was assessed by its physicochemical properties (moisture, water activity, pH, acidity, solubility) and the solid yield or recovery. The results showed a product with a moisture content of 1.11 ± 0.03%, water activity 0.184 ± 0.001, pH 5.80 ± 0.01, acidity 0.01 ± 0.00%, solubility 98.05 ± 0.01% and yield 98.72 ± 0.04%. Quality attributes of the sugarcane powder showed a good stability and a potential use as direct consumption or for reconstitution (sugarcane water), sweetener or as an ingredient for other food industry sectors

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