Technological improvement of the Sorghum saccharatum syrup production by membrane technologies

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dc.contributor.authorChibrikov, Vadym
dc.contributor.authorVakuliuk, Polina
dc.contributor.authorHryhorenko, Nataliia
dc.contributor.authorGunko, Sergiy
dc.contributor.authorSobczuk, Henryk
dc.date.accessioned2022-10-25T17:22:26Z
dc.date.available2022-10-25T17:22:26Z
dc.date.issued2022
dc.description.abstractEasy-to-handle and effective methods of juice clarification and concentration by membrane technologies are still under exploration. The current article presents results of research on the technological development of an alternative natural sweetener of high biological value and improved organoleptic properties. Sorghum saccharatum stem juice is used in research. It is pre-clarified enzymatically with α-amylase and glucoamylase, clarified by ultrafiltration, and concentrated by the direct contact membrane distillation in various temperature ranges. The study shows the efficacy of membrane methods for improving juice purity, total soluble solids (TSS), and total sugar (TS) content in the syrup obtained. Clarification depends on membrane characteristics at the beginning of the process, as there are no differences at the end of it. Juice concentration at high-temperature differences allows to accelerate the process by approx. 60% comparing to low-temperature differences. A lower temperature difference (ΔТ = 20–30°С) in the concentration process results in a longer process and syrup acidisation, whereas a higher temperature difference (ΔТ = 70°С) affects physicochemical properties of syrup due to local overheating and formation of Maillard reaction products. The juice concentration at ΔТ = 50–60°С allows to obtain high values of total soluble solids without significant degradation of physicochemical and organoleptic properties.en_US
dc.identifier.citationTechnological improvement of the Sorghum saccharatum syrup production by membrane technologies / Vadym Chibrikov, Polina Vakuliuk, Nataliia Hryhorenko, Sergiy Gunko, Henryk Sobczuk // Journal of Water and Land Development. - 2022. - No. 54 (VII–IX). - P. 131-137. - https://doi.org/10.24425/jwld.2022.141564en_US
dc.identifier.issn2083-4535
dc.identifier.urihttps://doi.org/10.24425/jwld.2022.141564
dc.identifier.urihttps://ekmair.ukma.edu.ua/handle/123456789/23930
dc.language.isoenuk_UA
dc.relation.sourceJournal of Water and Land Developmenten_US
dc.statusfirst publisheduk_UA
dc.subjectjuice clarificationen_US
dc.subjectjuice concentrationen_US
dc.subjectmembrane distillationen_US
dc.subjectSorghum saccharatumen_US
dc.subjectsweet sorghum syrupen_US
dc.subjectultrafiltrationen_US
dc.subjectarticleen_US
dc.titleTechnological improvement of the Sorghum saccharatum syrup production by membrane technologiesen_US
dc.typeArticleuk_UA
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