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IJSTR >> Volume 10 - Issue 5, May 2021 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Analysis Of Factors Affecting The Level Of Sacrose In Manufacturing Sugarcane Panel (Saccharumofficinarum)

[Full Text]

 

AUTHOR(S)

Roman Montaña Ramírez, Danny Villegas Rivas, César Osorio Carrera, Manuel Milla Pino, Pedro Córdova Mendoza, Teresa Barrios Mendoza, Isis Córdova Barrios, Alex Llaque Sánchez, Luis Ramírez Calderón, Wilfredo Ruiz Camacho

 

KEYWORDS

2K-1 factorial design, controllable factors, interaction, sucrose, sugar cane panela.

 

ABSTRACT

The objective of this article was to determine the factors that affect the% sucrose during the process of making sugar cane panela (Saccharumofficinarum). The sugarcane material used corresponded to variety V 78-1, harvested at the optimal time of maturity for the production of panela, using a fractional factorial design6-1, considering 32 observations, where the effect of 6 factors on the % sucrose: purity, investment time, cooling time, ° Brix, vacuum pressure and cooking temperature; applying the analysis of variance using the statistical program R. A significant effect (p≤0.05) of the purity and ° Brix factors was found, in addition to the interactions purity * ° Brix, inversion time * ° Brix and purity * pressure cooling vacuum; selecting the factors purity, investment time, ° Brix and vacuum pressure, as the predominant ones in the process of making panela from sugar cane. The application of the 2K-1 fractional factorial design allowed the selection of the factors purity, investment time, ° Brix and cooling vacuum pressure, from the total of factors initially addressed, which affect the% sucrose of sugar cane panela. sugar; In this way, it is proposed to consider these 4 factors when seeking to standardize the sucrose content in the final product and thus guarantee its quality, to reach higher value markets.

 

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