IMPROVEMENT OF THE METHOD OF SUGARS EXTRACTING FROM STEMS OF SORGHUM

Authors

  • N. Grigorenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • N. Stangeeva National University of Food Technologies, Kyiv, Ukraine

Keywords:

sweet sorghum, bagasse, sugar-containing product, juice extraction, water extraction, sugar

Abstract

The article presents results of studies aiming in improvement of sugar extraction from sorghum stems. It has been established that the combining the press method of extracting the sorghum juice with water extraction of sugars, more than 80% of the total sugars content can be removed from the stems of sorghum. Implementation of the developed method in the technology of complex processing of raw sugar from sorghum will significantly increase the output quality of products obtained.

Downloads

Download data is not yet available.

References

Григоренко Н.О. Шляхи пошуку розширення асортименту продукції цукрової галузі України / Н.О. Григоренко, В.О.Штангеєв, Л.М. Хомічак, І.Г. Гріненко // Цукор України. – К. – 2016. №6-7(126-127). – с.41-44.

Бурштейн А.И. Методы исследования пищевых продуктов / А.И. Бурштейн. ГосМедиздат УССР. – К.: 1963. – 587 с.

Бугаенко И.Ф. Качество сахара и методы его контроля / И.Ф. Бугаенко. – М.: ООО «Аведа». 2009. –125 с.

Карташов А.К, Коваль Е.Т. Реакция свекловичной ткани на различные воздействия / Сахарная промышленность, 1955. №2. – с.12-15.

Downloads

Published

2017-12-25

How to Cite

Grigorenko, N., & Stangeeva, N. (2017). IMPROVEMENT OF THE METHOD OF SUGARS EXTRACTING FROM STEMS OF SORGHUM. FOOD RESOURCES, 5(09), 150–153. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/204

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.