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Mémoire de Maîtrise
DOI
Document
Auteur
Nom complet
Octavio Antonio Valsechi
Adresse Mail
Unité de l'USP
Domain de Connaissance
Date de Soutenance
Editeur
Piracicaba, 1995
Directeur
Titre en portugais
Avaliação da qualidade tecnológica da cana-de-açúcar após o corte, em início de safra-cultivar RB765418
Mots-clés en portugais
CANA-DE-AÇÚCAR
CORTE
QUALIDADE TECNOLÓGICA
SAFRA
Resumé en portugais
O objetivo deste estudo foi avaliar a qualidade tecnológica da cana-de-açúcar, cultivar RB765418, após o seu corte, em início do período de moagem no Estado de São Paulo. Foram realizadas análises tecnológicas durante seis dias consecutivos, com os seguintes tratamentos: cana crua com ponta, cana crua sem ponta, cana queimada com ponta e cana queimada sem ponta. Para o caldo, determinaram-se analiticamente brix, pol, açúcares redutores, cinzas e pH. Ainda calcularam-se para o caldo os valores referentes à pureza e aos coeficientes glicósico e salino e, para a cana, a fibra, a pol, o índice de qualidade comercial e o açúcar provável. Este trabalho permitiu as seguintes principais conclusões: - observou-se uma perda de qualidade tecnológica em todos os tratamentos; e, - o maior índice de qualidade comercial da cana ocorreu no tratamento "cana queimada sem ponta".
Titre en anglais
Sugar cane technological quality evaluation after cutting at the beginning of the harvesting season - cultivar RB765418
Resumé en anglais
The aim of this study was to estimate the evaluation of technological quality in sugar cane, cultivar RB765418, after cutting, at the beginning of the harvesting season in the São Paulo State, Brazil. Technological analysis were accomplished during six days, with the treatments: unburned sugar cane including the top, unburned sugar cane without top, burned sugar cane including the top and burned sugar cane without topo Data were obtained for the following parameters: brix of juice, pol of juice, juice reducing sugar, ash of juice and pH of juice. It was determinated the value of: purity of juice, glucose coefficient of juice, ash coefficient of juice, fibre of sugar cane, pol of sugar cane, commercial quality index of sugar cane and recovery sugar probable. The following main conclusions can be withdrawn: - technological quality losses were observed in all treatments; - the highest commercial quality index of sugar cane was verified in the burned sugar cane without top.
 
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Date de Publication
2019-11-08
 
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