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Roles of reversible and irreversible aggregation in sugar processing.
1a USDA-ARS Southern Regional Research Center , New Orleans , Louisiana , USA.
Critical Reviews in Food Science and Nutrition
|June 13, 2015
Summary
Colloids in sugarcane/beet juice cause processing issues like turbidity and color. Understanding colloid aggregation kinetics is key to preventing these problems in sugar production.
Area of Science:
- Colloid and Surface Science
- Food Processing Technology
- Sugar Chemistry
Background:
- Colloids in sugarcane/beet juice stem from plant impurities and high-temperature processing.
- These colloids undergo aggregation, sorption, and transformation reactions, impacting juice quality.
- Both Derjaguin-Landau-Verwey-Overbeek (DLVO) and non-DLVO forces govern colloid stability.
Purpose of the Study:
- To investigate the nature and impact of colloidal impurities in sugarcane/beet juice.
- To understand the aggregation mechanisms controlling colloid stability.
- To identify factors influencing undesirable aggregate formation during sugar processing.
Main Methods:
- Analysis of colloid origins from plant materials and processing.
- Evaluation of DLVO and non-DLVO interactions affecting colloid stability.
- Examination of aggregation kinetics under varying process conditions (pH, ionic strength, temperature, sucrose concentration).
Main Results:
- Colloidal impurities lead to significant feedstock and end-product issues, including turbidity, viscosity, color, gelling, and heat transfer problems.
- Acid beverage floc in refined sugar is an example of DLVO-type aggregation.
- Irreversible aggregates like starch ghost and organomineral composites form at elevated temperatures.
Conclusions:
- Colloid aggregation significantly impacts sugar quality and processing efficiency.
- Fundamental knowledge of aggregation kinetics is crucial for predicting and mitigating undesirable aggregate formation.
- Controlling process parameters like pH, ionic strength, temperature, and sucrose concentration is essential for managing colloid behavior.
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