Sugar: Processing, Production and Uses

Fredrick Caras (Editor)

Series: Food Science and Technology
BISAC: TEC003030



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones. In this collection, the authors present the cross-section of results on sugar composition, obtained by contemporary analytical methods used in honey authentication.

The following chapter addresses how sago fronds can be used to produce sugar, which contains cellobiose and glucose as the main sugars at about 10 g/L and 5 g/L, respectively. SFS has been used as the complete fermentation medium for the production of L-lactic acid using L. lactis IO-1 without the need for further amendment.

Next, the authors address the impact of processing on the physicochemical characteristics (moisture, pH, acidity, color, ash, polarization, absorbance at 420 nm and melting point) and on elemental composition of brown sugar produced by distinct brands and different lots of each brand. The variability on the samples evaluated for these characteristics showed that there is no quality control in the production of this food and that the processing has a great influence on the composition of the brown sugar. Thus, the standardization of processing and production stages is important for a wider application of this sugar as an ingredient in the food industry as well as for providing to the consumer a better quality product.

The typical process of producing solid sugar from sugarcane and mapping by-products and residues that are generated at each stage is presented. By-products are characterized and the technologies prominent in energy reuse are addressed.

Recent studies, applications, trends, challenges and constraints for the future use of sucrose and sucrochemistry derivatives are also discussed. This represents a diversification-promising productive concept of green organic chemistry, based on an accessible, low-priced, ecological and renewable source, which stands in the short and long terms as the best opportunity to compete economically with petrochemicals. In addition, several factors related to the sustainability production of sugar as a raw material, that include innovative production processes, natural and artificial substitute sweeteners, geopolitics, medical research and new end uses are discussed.
The concluding work seeks to examine the changes in the properties of elastomeric compounds as a consequence of the change of conventional additives such as zinc oxide and stearic acid by sugar cane bagasse, a green option for obtaining environmentally friendly elastomeric compounds.
(Imprint: Nova)


Chapter 1. Sugars as a Possible Indicator of Honey Authenticity
(Dušanka Milojković-Opsenica, Jelena Trifković, Tomislav Tosti and Aleksandra Radoičić, University of Belgrade, Faculty of Chemistry, Belgrade, Serbia, and others)

Chapter 2. Production of Sugars from Sago Palm
(K.B. Bujang, D.S.A. Adeni and N. Suhaili, Faculty of Resource Science and Technology
Universiti Malaysia Sarawak, Kota Samarahan, Sarawak, Malaysia)

Chapter 3. The Impact of Processing on Physicochemical Characteristics, Including Metal Ions of Brazilian Brown Sugar
(Camila K. de Andrade, Giseli Ducat, Maria L. Felsner, Sueli P. Quináia, Claudio H. Lopes, Maria T. M. R. Borges and Adrilene S. Adriano, Departamento de Química, Universidade Estadual do Centro-Oeste Unicentro, Guarapuava, PR, Brazil, and others)

Chapter 4. Sugarcane Production: Reuse of By-Products for Energy Purposes
(Otávio José de Oliveira, Andréia Marize Rodrigues, Marcelo Girotto Rebelato, Isabel Cristina Rodrigues and Fabrício Pinto Neto Filho, São Paulo State University (UNESP), Campus of Guaratinguetá, Brazil, and others)

Chapter 5. Development of Sustainable Biorefineries of Sucrose from Sugarcane and Beet
(Noe Aguilar-Rivera, Ricardo Serna-Lagunes, Maria Elena Galindo-Tovar, Rosalia Nuñez-Pastrana and Luis Alberto Olvera-Vargas, Universidad Veracruzana. Faculty of Biological and Agropecuary Sciences. Peñuela-Amatlan de los Reyes Road, Cordoba, Veracruz, Mexico, and others)

Chapter 6. Sugar Cane Bagasse as a Green Additive in the Production of Environmentally Friendly Elastomeric Compounds
(Aline Zanchet and Fabiula Danielli Bastos de Sousa, Polytechnic School of Civil Engineering, IMED, Rua Senador Pinheiro, Passo Fundo, RS, Brazil)


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