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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.1986.tde-20220207-215631
Document
Author
Full name
Ila Maria de Aguiar Oliveira
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1986
Supervisor
Title in Portuguese
Efeito do tratamento térmico e da defecação simples do caldo de cana sobre a concentração de N, P e a fermentação alcoólica
Keywords in Portuguese
CALDO DE CANA
CLARIFICAÇÃO
FERMENTAÇÃO ALCOÓLICA
FÓSFORO
NITROGÊNIO
TRATAMENTO TÉRMICO
Abstract in Portuguese
Caldos de cana-de-açúcar foram submetidos a aquecimento a 100°C por 5 e 60 minutos e à defecação simples, também pelos mesmos períodos, e analisados, após tratamento e centrifugação, quanto aos teores de nitrogênio total, amoniacal, protéico, não protéico, fosfato inorgânico e contagem microbiana. Esses caldos foram a seguir submetidos à fermentação alcoólica por cerca de 24 horas, mediante a inoculação de uma suspensão acidulada a pH 2,5, contendo 25 g/100 ml de fermento prensado Fleischmann. Com a análise do vinho resultante, calcularam-se as eficiências de fermentação e de conversão. A remoção de nitrogênio total do caldo tratado e centrifugado, em ambos os tratamentos, foram de 20,78 a 26,14%. O nitrogênio amoniacal praticamente não é removido pelo aquecimento e o nível de redução, na defecação simples, é muito pequeno a pH 6,0. Ocorreu acréscimo de nitrogênio na fração não protéica do caldo submetido somente a aquecimento, embora permanecesse estável nos caldos tratados por defecação simples. Houve redução de fosfato inorgânico da ordem de 3,0 a 30,0%, respectivamente, para os tratamentos. O aquecimento reduziu drasticamente a população microbiana, em cerca de 99,9%. As variações na composição do caldo resultante dos tratamentos não influíram, todavia, nas eficiências fermentativa e de conversão, demonstrando que, aos níveis ensaiados, não ocorre prejuízo à qualidade do mosto que possa se refletir na eficiência do processo.
Title in English
Effect of sugar cane juice thermal treatment and single lime defecation on the alcoholic fermentation and nitrogen phosphorus contents
Abstract in English
Sugar cane juices were submitted to heating at 100°C and single lime defecation for 5 and 60 minutes. Samples of the treated juices were centrifuged and their total, ammoniacal, proteic and non-proteic nitrogen and inorganic phosphorus contents were determined as well as the total microbiological count. These treated juices submitted to alcoholic fermentation for 24 hours by the inoculation with Fleischmann pressed yeast suspension containing 25 g/100 ml (yeast/water) acidulated at pH 2.5. The fermentation and conversion efficiencies were calculated from the results of the wine analysis. The total nitrogen removal of the treated and centrifuged juices in both treatments varying from 20.78% to 26.24%. Ammoniacal nitrogen is not removed by heating and the reduction level during single lime defecation is very low at pH 6.0. There has been an increase in the non-proteic nitrogen fraction of the juices submitted to single lime defecation. Inorganic phosphorus was also reduced in 3% and 30% in the juices treated by heating and single lime defecation, respectively. Heating has drastically reduced the microbiological population in 9.9%. The variations in the treated juices composition did not influence in the fermentation and conversion efficiencies, showing that at the tested levels there is no harm to the wort quality that may reflect on the process efficiency.
 
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Publishing Date
2022-02-07
 
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