Use of Magnesium Compounds and Soda Ash in Cane Juice Clarification - Laboratory Studies

摘要

The use of magnesium compounds in clarification, either as a replacement for lime or as an adjunct to lime, has been considered in the sugar industry. In a series of laboratory experiments, lime, magnesium oxide, dolomitic hydrate, dolomitic quicklime, soda ash, and combinations with soda ash were examined for their effect on turbidity, color, polysaccharides, organic acids, purity, invert, settling rate, calcium and magnesium in cane juice. All combinations with calcium (lime, dolohydrate and dolomitic quicklime) decreased juice color, while clarification with magnesium alone or soda ash alone and in combination, increased color. Magnesium compounds and soda ash have potential in juice clarification, especially when there is a need to control calcium, but lime is generally superior in removing color, turbidity and polysaccharides.