Avaliação físico-química de melaço e melado

Abstract

Molasses can be a by-product of the manufacture of sugar in plants as a product of the concentration of the sugar cane juice at machine, he presents a range of applicability such as: production of alcohol, food, carbon source for micro-organisms, animal feed production among others. The quantityand quality of molasses is influenced by the steps of the process, quality of raw material and the way in which the process was conducted.The present study aimed to evaluate the physical and chemical quality of 8 samples of molasses, varying the production process, tags and lots. The characterization was done through analyses of° Brix, polarization, purity, reducing sugars (S.R), total reducing sugars(SRT) , starch, acidity, colour, sulphated ash% and% moisture. The results showed that the molasses showed variations of the physical-chemical analysis, particularly in relation to production form, observed by the S.R. content and S.R.T. As the other reviews of the molasses from the plants and machines non-conformities were detected when compared with literature and law, respectively. Therefore, evaluating the analyses of molasses was detected a low breakdown for samples of the plant and a low inversion for samples of machines, factors that can be optimized with the effective monitoring of the thermal conditions of the vacuum pan and plant pots in the artisan production of the devices.