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Master's Dissertation
DOI
10.11606/D.11.2017.tde-16082017-152118
Document
Author
Full name
Jessica Rodrigues Jambassi
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2017
Supervisor
Committee
Aguiar, Claudio Lima de (President)
Marques, Marcos Omir
Kamogawa, Marcos Yassuo
Title in Portuguese
Aspectos da qualidade do açúcar: impactos de diferentes condições de armazenamento e método de classificação por espectroscopia Raman
Keywords in Portuguese
Açúcar
Armazenamento
Espectroscopia
Qualidade
Abstract in Portuguese
A agroindústria canavieira no Brasil exerce grande influência no mercado especialmente pelos produtos como, por exemplo, o açúcar que é de consumo diário de todos. Devido à crescente demanda por produtos que combinem uma boa qualidade e maior durabilidade na residência do consumidor e/ou armazenamento, faz-se necessários estudos na área de forma a estabelecer variáveis que possam inibir os processos de degradação/deterioração em função do tempo e das variações do ambiente. Assim, este trabalho objetivou avaliar a alteração do açúcar durante o armazenamento e utilizar a técnica de espectroscopia Raman para classificar os açúcares a partir dos seus espectros. Foram medidos a cada 7 dias durante 70 dias de armazenamento amostras de açúcar cristal branco tipo 1, açúcar refinado amorfo e açúcar VHP, quanto a sua cor ICUMSA, umidade, açúcares redutores, sacarose e contagem de bactérias mesófilas e de bolores e leveduras, de modo a avaliar a alteração destes fatores durante um período de armazenamento sob condições de temperatura de 30, 40 e 50 °C e umidade relativa do ar de 50, 60, 70 e 80%. Todas as amostras apresentaram aumento na umidade, cor e açúcares redutores, enquanto que os níveis de sacarose e o crescimento biológico permaneceram estáveis ao final dos 70 dias de armazenamento. As isotermas de sorção calculadas mostraram a perda de umidade para a atmosfera em umidades relativas abaixo de 60% e o ganho de umidade do açúcar em umidades relativas acima de 70%. Para a análise com espectroscopia Raman foram utilizadas amostras dos açúcares cristal branco tipo 1, refinado amorfo, VHP, orgânico cristal branco, orgânico cristal dourado e mascavo, de maneira a classificá-los quanto a sua identidade.
Title in English
Aspects of sugar quality: impacts of different storage conditions and method of classification by Raman spectroscopy
Keywords in English
Quality
Spectroscopy
Storage
Sugar
Abstract in English
The sugarcane agroindustry in Brazil exerts a great influence in the market especially by the products, for example, the sugar that is of daily consumption of all. Due to the increasing demand for products that combine good quality and durability in consumer residence and / or storage, studies are needed in the area to establish variables that can inhibit degradation / deterioration processes as a function of time and Variations. Thus, this work aimed to evaluate the sugar alteration during storage and to use the Raman spectroscopy technique to classify the sugars from their spectra. Samples of type 1 white sugar, amorphous refined sugar and VHP sugar were measured every 7 days for 70 days of storage for their ICUMSA color, moisture, reducing sugars, sucrose and counting of mesophilic bacteria and mold and yeast, of To evaluate the change of these factors during a storage period under temperature conditions of 30, 40 and 50 ° C and relative humidity of 50, 60, 70 and 80%. All samples presented increase in moisture, color and reducing sugars, while sucrose levels and biological growth remained stable at the end of the 70 days of storage. The calculated sorption isotherms showed the loss of moisture to the atmosphere at relative humidity below 60% and the moisture gain of the sugar at relative humidity above 70%. Samples of white crystalline type 1, amorphous refined, VHP, organic white crystal, organic gold and brown crystals were used for the analysis with Raman spectroscopy, in order to classify them as to their identity. The principal component analysis was performed, which showed that the technique is efficient in the separation of these types of sugars.
 
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Publishing Date
2017-08-23
 
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