Abstract (Introduction): Vinasse is generated as a residue in the production of ethanol by fermentation-distillation of molasses/sugar cane juice, at a rate of 13 L/L of ethanol. It is an acid liquid, brown in color, characterized by high mineralization and Chemical Oxygen Demand (COD) values of up to 150 000 mg/L, being highly polluting. (Objective): The objective of this research was to evaluate a vinasse treatment process with hydrogen peroxide as a source of hydroxyl radicals at laboratory scale. (Methodology): The vinasse samples, from different distilleries in the province of Tucumán, were characterized following standardized techniques of Standard Methods. The oxidation tests were carried out with different peroxide/vinasses ratios, in a semi-batch reactor, under ambient conditions, measuring COD as an indicator parameter of the treatment. (Results): After 5 days, an 85 % decrease in COD and an increase in the Biodegradability Index were achieved. The kinetics of the oxidative reaction was first order with respect to COD, with an apparent rate constant of 0.3694 1/day. (Conclusions): Although the COD values allowed by local regulations (250 mg/L) were not reached, the proposed treatment is encouraging due to its simplicity, representing a potential option to the environmental challenge represented by vinaze in Latin America.

Resumen (Introducción): La vinaza se genera como residuo en la producción de etanol por fermentación-destilación de melazas/jugos de caña de azúcar, a razón de 13 L/L de etanol. Es un efluente líquido, ácido caracterizado por una elevada mineralización y valores de demanda química de oxígeno (DQO) de hasta 150 000 mg/L, siendo altamente contaminante. (Objetivo): Ealuar un proceso de tratamiento de vinazas con peróxido de hidrógeno, como fuente de radicales hidroxilos, en escala laboratorio. (Metodología): Las muestras de vinazas, de destilerías de la provincia de Tucumán, se caracterizaron según técnicas normalizadas de Standard Methods. Los ensayos de oxidación se realizaron con distintas relaciones de peróxido/vinaza, en un reactor semibatch, en condiciones ambientales, midiendo DQO como parámetro indicador del tratamiento. (Resultados): Al cabo de cinco días se logró una disminución de DQO del 85 % y un aumento del Índice de Biodegradabilidad. La cinética de la reacción oxidativa fue de primer orden respecto de DQO, con una constante aparente de velocidad de 0.3694 1/día. (Conclusiones): Si bien no se lograron los valores de DQO permitidos por la normativa local (250 mg/L), el tratamiento propuesto es alentador por su simpleza, representando una opción potencial al desafío ambiental que representan las vinazas en América Latina.

ABSTRACT This study aims to evaluate the effect of sugarcane juice and the addition of commercial yeast Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) during the fermentation of coffee to the beverage’s sensory characteristics and the coffee bean’s chemical composition. A completely randomized experimental design with two replicates is carried out for four treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition (0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo (0.12 g) and iv) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Color (0.12 g). After fermentation and drying, the samples were subjected to medium roasting and analyzed using infrared spectroscopy and sensory analysis according to the methodology of the Specialty Coffee Association. The implementation of organic additives directly affected the attributes and sensory notes, allowing coffee to be classified as a specialty coffee with a score above 80 points. Adding sugar cane juice or a combination of sugar cane juice and Saccharomyces cerevisiae showed promising results in improving coffee beverage quality. Additionally, chemometric analysis of the infrared spectrum showed that the chemical characteristics of roasted coffee were affected, which correlated with the sensory results. The addition of cane juice only (T2) and the Oenoferm® Freddo yeast strain (T3) presented the best sensory quality. var ≥ ( 101 cfu/g cfug cfu g beverages s beans bean composition treatments follows i 0.78 078 0 78 (0.7 kg, kg , ii iii Oenoferm 0.12 012 12 (0.1 iv g. . drying Association notes 8 points quality Additionally T2 T (T2 T3 (T3 10 0.7 07 7 (0. 0.1 01 (T 0. (0

RESUMO O objetivo deste estudo foi avaliar o efeito do caldo de cana-de-açúcar e da adição levedura comercial Saccharomyces cerevisiae var. bayanus (≥ 1 × 1010 cfu/g) durante a fermentação do café nas características sensoriais da bebida e na composição química do grão de café. Foi realizado um experimento completamente aleatório com duas repetições para quatro tratamentos, distribuídos da seguinte forma: i) adição de água (0.78 kg), ii) adição de caldo de cana-de-açúcar (0.78 kg), iii) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Freddo (0.78 kg) e iv) adição de caldo de cana-de-açúcar (0.78 kg) combinado com a levedura Oenoferm® Color (0.78 kg). Após fermentação e a secagem, as amostras sáo submetidas à torrefação média e analisadas por espectroscopia de infravermelho e análise sensorial de acordo com a metodologia da Specialty Coffee Association. A implementação de aditivos orgânicos afetou diretamente os atributos e as notas sensoriais, permitindo que o café fosse classificado como um café especial com uma pontuação acima de 80 pontos. A adição de suco de cana-de-açúcar ou de uma combinação de suco de cana-de-açúcar e Saccharomyces cerevisiae apresentou resultados promissores na melhorar da qualidade da bebida do cafe. Além disso, a análise quimiométrica do espectro infravermelho mostrou que as características químicas do café torrado foram afetadas, o que se correlacionou com os resultados sensoriais. A adição apenas de suco de cana (T2) e da cepa de levedura Oenoferm® Freddo (T3) apresentou a melhor qualidade sensorial. canadeaçúcar açúcar var ≥ ( 101 cfu/g cfug cfu g tratamentos forma i 0.78 078 0 78 (0.7 kg, kg , ii iii Oenoferm iv kg. . secagem Association 8 pontos cafe disso afetadas T2 T (T2 T3 (T3 10 0.7 07 7 (0. (T 0. (0

Abstract The goal of this research was to evaluate the flooding tolerance of sugarcane genotypes under recurring floods of both plant and ratoon canes. Control and recurring flood conditions were compared using 10 sugarcane genotypes. As a result of the flooding, cane height increased and tillering decreased. Flooding reduced cane yield and commercial cane sugar (CCS) yield, as well as the percentage of polarization (POL), purity, and CCS in sugarcane juice. Sugarcane flood tolerance varied by genotype, with KPS01-4-29 and SP94-2-483 having the highest flooding tolerance index and KK07-037, K95-84, and KK07-599 having the highest yield under flooded conditions. Furthermore, under flooded conditions, a relationship between yield traits, cane height, and cane number was observed in sugarcane (r = 0.45* to 0.92**). As a result of our research, flood-tolerant sugarcane genotypes could be selected. Sugarcane genotype selection for flooding tolerance could include cane height and cane number as indirect traits. canes 1 decreased (CCS POL, POL , (POL) purity juice KPS01429 KPS KPS01 4 29 KPS01-4-2 SP942483 SP SP94 2 483 SP94-2-48 KK07037, KK07037 KK KK07 037, 037 KK07-037 K9584, K9584 K K95 84, 84 K95-84 KK07599 599 KK07-59 Furthermore traits r 045 0 45 0.45 0.92**. 092 0.92** . 92 0.92**) floodtolerant tolerant selected (POL KPS0142 KPS0 KPS01-4- SP94248 SP9 48 SP94-2-4 KK0703 KK0 03 KK07-03 K958 K9 8 K95-8 KK0759 59 KK07-5 04 0.4 09 0.92* 9 KPS014 KPS01-4 SP9424 SP94-2- KK070 KK07-0 K95- KK075 5 KK07- 0. 0.92 KPS01- SP942 SP94-2 0.9 SP94-

ABSTRACT Dextran is a homopolysaccharide of glucose, formed in sugarcane juice during post-harvest and is responsible for the low yields of evaporation and crystallization in the sugar industry. The enzymatic saccharification of dextran has been noted for its satisfactory yields; However, this enzymatic process requires an adequate selection of the enzyme and its concentration, as well as the control of the environmental conditions of the biocatalysis. The objective of the present investigation was to optimize the process of enzymatic hydrolysis of dextran from sugarcane juice using the response surface methodology. A central composite rotational design with three independent factors of five levels was used: enzyme concentration, reaction time and temperature, and as a response variable: reducing dextran concentration. The commercial enzyme Dextranfree Xe was used which was kinetically characterized. The experiment consisted of two stages, first a simulated cane juice medium was used to determine the optimal conditions and these were then applied to the real sugar cane juice. The optimal environmental conditions for dextran hydrolysis in the simulated cane juice turned out to be: enzyme concentration 224 ppm, reaction time 32 minutes and reaction temperature 36 °C, to achieve 70 % dextran reduction. Finally, the optimized conditions were validated by applying them to the sugarcane juice, obtaining a reduction of 69.2 % in dextran concentration; said process being effective for its application in the industry.

RESUMEN El dextrano es un homopolisacárido de glucosa, formado en el jugo de caña de azúcar durante la postcosecha y es responsable de los bajos rendimientos de la evaporación y cristalización en la industria azucarera. La sacarificación enzimática del dextrano se ha destacado por sus rendimientos satisfactorios; sin embargo, dicho proceso enzimático requiere de una adecuada selección de la enzima y su concentración, así como el control de las condiciones ambientales de la biocatálisis. El objetivo de la presente investigación fue optimizar el proceso de hidrólisis enzimática de dextrano del jugo de caña de azúcar mediante la metodología de superficie de respuesta. Se utilizó un diseño central compuesto rotacional con tres factores independientes de cinco niveles: concentración de enzima, tiempo y temperatura de reacción y como variable respuesta: la reducción de la concentración de dextrano. Se utilizó la enzima comercial Dextranfree Xe la cual fue caracterizada cinéticamente. El experimento consistió en dos etapas, primero se utilizó un medio simulado de jugo de caña para determinar las condiciones óptimas y éstas aplicarlas después al jugo real de caña de azúcar. Las condiciones ambientales óptimas de hidrolisis del dextrano en el simulado de jugo de caña resultaron ser: concentración de enzima 224 ppm, tiempo de reacción 32 minutos y temperatura de reacción 36 °C, para alcanzar un 70 % de reducción de dextrano. Finalmente, las condiciones optimizadas fueron validadas aplicándolas al jugo de caña de azúcar, obteniéndose una reducción del 69.2 % de concentración de dextrano; siendo dicho proceso efectivo para su aplicación en la industria.

ABSTRACT Introduction: In order to improve the quality of raw sugar in the sugar industry and to increase the investment efficiency related to the alternative production of torula yeast, an analysis of the effect and cost of cane payment for its quality is carried out. This is determined, by the results obtained in the laboratory, from the calculation of the yield per cane (RPC). Objective: To determine the effect of cane payment on raw sugar quality and on the investment efficiency of a torula yeast plant in two Cuban sugar mills A and B. Materials and Methods: The global process modeling method is used by means of matrix aggregation of the models of the technological processes’ stages of raw sugar and final molasses production, in two different industrial facilities, using Statgraphics Centurion Software. The evaluation of alternatives of per cent extraction of the juice from the filters in the investments is included. Results and Discussion: When analyzing two types of sugarcane, it is observed that increasing its quality improves both the levels of raw sugar production and the brix of the final honey. This raises profits in the yeast plant in both sugar mills. Conclusions: The importance of cane payment for its quality was demonstrated by increasing the profits of the yeast plant and the sugar mill by1604101.69 USD/year, which exceeds the increase in cane payment, which is 447210.44 USD/year.

RESUMEN Introducción: Para mejorar la calidad del azúcar crudo en la industria azucarera y elevar la eficiencia inversionista relacionada con la producción alternativa de levadura de torula, se realiza un análisis del efecto y costo del pago de la caña por su calidad. Esta está determinada, por los resultados obtenidos en el laboratorio, a partir del cálculo del rendimiento por caña (RPC). Objetivo: Determinar el efecto del pago de la caña en la calidad del azúcar crudo y en la eficiencia inversionista de una planta de levadura torula en dos centrales azucareros cubanos A y B. Materiales y Métodos: Se utiliza el método de modelación del proceso global mediante la agregación matricial de los modelos de las etapas de los procesos tecnológicos de producción de azúcar crudo y miel final, en dos instalaciones industriales diferentes, empleando el SoftwareStatgraphics Centurion. Se incluye la evaluación de alternativas de por cientos de extracción del jugo de los filtros en las inversiones. Resultados y Discusión: Al analizar dos tipos de caña se observa que al aumentar su calidad aumentan los niveles de producción de azúcar crudo y se incrementa el brix de la miel final. Esto eleva las ganancias en la planta de levadura en ambos centrales azucareros. Conclusiones: Se demostró la importancia del pago de la caña por su calidad al aumentar las ganancias de la planta de levadura y del central azucarero de 1604101,69 USD/año, que supera el incremento en pago de la caña que es de 447210,44 USD/año.

ABSTRACT Cachaça is a typical Brazilian spirit of significant economic and social relevance. The spirit may contain organic and inorganic contaminants that impair its quality, such as ethyl carbamate (EC), which is potentially carcinogenic. The study of factors that cause EC incidence is extremely important to produce cachaça with good physicochemical and sensory quality and for public health reasons. Therefore, this study aimed to analyze and quantify nitrogen (N) in sugarcane juice and correlate it with the EC levels, with copper (Cu) as precursor, in cachaça from stills, produced from the sugar of three different sugarcane varieties (RB857515, RB966928 and RB855453). We used the plantation systems without fertilization and with organic and conventional fertilization. The EC and Cu levels were below the legislation threshold and the N levels were correlated with EC formation in different planting systems.

RESUMO Objetivou-se neste estudo avaliar a influência da fração de lixiviação nas características biométricas, produtivas e na qualidade tecnológica do caldo de variedades de cana-de-açúcar cultivadas em solo salino no Semiárido brasileiro. O delineamento experimental foi em blocos casualizados, com três repetições, em esquema fatorial 2 × 3 × 3, sendo dois ciclos de cultivo da cana-de-açúcar: cana planta e cana soca; três variedades de cana-de-açúcar: RB72454, SP943206 e VAT90212; e, três frações de lixiviação da água de irrigação: 0; 9,1; e 16,6%. Avaliou-se número de folhas vivas, número de entrenós, área foliar, diâmetro do colmo, altura da planta, número de perfilhos, produtividade, teor de sólidos solúveis totais (°Brix), porcentagem de fibra industrial, pureza do caldo, Pol% do caldo, Pol% da cana e açúcar total recuperável. Ao final dos dois ciclos da cultura foi determinada a eficiência do uso de água. As variedades SP943206 e VAT90212 demonstraram maior produtividade sob fração de lixiviação da água de irrigação de 9,1% nos dois ciclos e maiores eficiência do uso de água foram observadas na variedade VAT90212. A aplicação de frações de lixiviação para reduzir a salinidade do solo não proporciona alterações na qualidade tecnológica das variedades RB72454, SP943206 e VAT90212 de cana-de-açúcar.

ABSTRACT The objective of this study was to evaluate the influence of leaching fraction on the biometric and production characteristics and technological quality of the juice of sugarcane varieties grown in saline soil in the Brazilian semiarid region. The experimental design was in randomized blocks, with three repetitions, in a 2 × 3 × 3 factorial scheme, corresponding to two sugarcane cultivation cycles: plant cane and ratoon cane; three sugarcane varieties: RB72454, SP943206 and VAT90212; and, three leaching fractions of irrigation water: 0; 9.1; and 16.6%. Number of living leaves, number of internodes, leaf area, stem diameter, plant height, number of tillers, yield, total soluble solids content (°Brix), percentage of industrial fiber, juice purity, juice Pol%, cane Pol% and total recoverable sugar were evaluated. At the end of the two crop cycles, water use efficiency was determined. The varieties SP943206 and VAT90212 showed higher yield under leaching fraction of irrigation water of 9.1% in both cycles, and higher water use efficiency values were observed for the variety VAT90212. Application of leaching fractions to reduce soil salinity does not promote changes in the technological quality of the sugarcane varieties RB72454, SP943206 and VAT90212.

Determination of quality parameters in sugar cane juice, such as brix, pol, sucrose, glucose and fructose by wet chemistry in the large number of daily samples that are processed in the laboratory takes time and reagents. Because of that Estación Experimental Agroindustrial Obispo Colombres (EEAOC) began to implement Near Infrared Spectroscopy (NIRS) to study sugarcane quality. Multivariate calibration methods were developed (selecting different pre-processing algorithms and wavelength ranges) for the above variables, obtaining satisfactory standard errors of cross validation (SECV), and of prediction (SEP), and correlation coefficients (RSQ) for brix, pol and sucrose. For glucose and fructose, lower RSQ and larger errors (SECV and SEP) were obtained, possibly because of the low concentrations of these sugars in the majority of the samples. The results agreed with those found in the literature.

La determinación de parámetros de calidad en jugos de caña de azúcar tales como brix, pol, sacarosa, glucosa y fructosa, mediante química húmeda en la gran cantidad de muestras diarias que se procesan en el laboratorio, insume tiempo y reactivos. Es por eso que en la Estación Experimental Agroindustrial Obispo Colombres (EEAOC) comenzó a implementarse la Espectroscopía de Infrarrojo Cercano (NIRS) para estudiar la calidad en jugos de caña de azúcar. Se desarrollaron métodos de calibración multivariada (seleccionando distintos algoritmos de pre-procesamiento y rangos de longitudes de onda) y se eligieron modelos definitivos para cada variable bajo estudio, obteniéndose resultados satisfactorios de error estándar de validación cruzada (SECV), error estándar de predicción (SEP) y coeficiente de correlación (RSQ) para brix, pol y sacarosa. Para glucosa y fructosa se obtuvieron RSQ más bajos y errores (SECV y SEP) más altos, posiblemente debido a las bajas concentraciones de estos azúcares en la mayoría de las muestras analizadas. Los resultados obtenidos presentaron concordancia con los valores encontrados en la literatura.

Resumo A caleagem [adição de Ca(OH)2] e a sulfitação (adição de HSO3-) são etapas do tratamento convencional do caldo de cana (CCA) em usinas para a produção de açúcar cristal. Embora a geração de sulfito esteja associada a problemas de saúde humana, essa etapa industrial manteve-se intocável, sendo que poucos estudos foram feitos para alterar esse cenário. Este trabalho teve como objetivo avaliar as variáveis que influenciam o desempenho da eletrocoagulação na purificação de CCA como um processo alternativo à produção de açúcar cristal sem uso de enxofre. Um planejamento fatorial fracionário com a metodologia de resposta de superfície foi utilizado para avaliar a influência da tensão, do pH, dos sólidos solúveis totais (Brix), da temperatura e da distância entre os eletrodos no processo de eletrocoagulação do caldo de cana. As respostas avaliadas foram turbidez, cor do caldo, teor aparente de sacarose (como pol%caldo) e açúcares redutores (AR). O alumínio residual foi analisado por voltametria, para avaliar a liberação de alumínio no caldo tratado. A eletrocoagulação reduziu a cor e a turbidez, em especial em pH baixo (=2,5), tensão mais alta (=25 V) e distância mínima do eletrodo (=1,0 cm). Verificou-se, contudo, que, nessas condições, a sacarose foi parcialmente convertida em AR, indicando hidrólise. Neste trabalho, a maior parte do alumínio residual foi para as fases flotada e precipitada (76,8% e 18,1%, respectivamente), enquanto apenas 5,1% permaneceram no CCA clarificado. A eletrocoagulação/eletroflotação mostrou-se uma técnica potencial como substituto à sulfitação no tratamento de CCA, o que garante a produção de alimentos seguros para a população.

Abstract The liming (Ca(OH)2 addition) and sulfitation (HSO3- addition) is the conventional treatment for purification of sugarcane juice (SCJ) in sugar cane mills to crystal sugar production. Although, the sulfite has been associated to human health problems, this industrial step kept untouchable or few studies have been made to change this scenery. This work aimed to evaluate the variables which influence the electrocoagulation performance on the SCJ purification as a sulfur-free crystal sugar process. A fractional factorial design with the surface response methodology was used to evaluate the influence of voltage, pH, soluble solids total (Brix), temperature and distance between the electrodes in the electrocoagulation process. The outputs were turbidity, juice color, sucrose contents (as pol%juice) and Reducing Sugars (RS). Residual aluminum was analyzed by voltammetry to control de aluminum releasing into the treated juice. The electrocoagulation reduced color and turbidity, in special at low pH (2.5), highest voltage (25 V) and minimal distance of electrode (1.0 cm). Although in this conditions, sucrose was converted into RS indicating partial hydrolysis. In this work, the most part of residual aluminum went to floated and precipitated phases (76.8% and 18.1%, respectively), whereas only 5.1% remained in the SCJ clarified. Electrocoagulation/electroflotation proved to be a potential technique as a substitute for sulfitation in SJC treatment, which ensures the production of safe food for humans.

ABSTRACT Introduction: It is necessary to search for new alternative products for the clarification of sugar cane juices that allow for diversification in the Cuban sugar industry. Objective: To evaluate different alternatives for the clarification of sugarcane juices through the use of natural mineral substances such as Bentonite and Zeolite. Materials and Methods: To evaluate the sedimentation behavior of the cane juice under study, the test of sedimentation in a test tube, chemical analysis at laboratory level and the statistical software Statgraphics were used as fundamental methods, using mineral agents and laboratory instruments. Results and Discussion: As fundamental results, different values of sedimentation rates are obtained, as well as: brix, pol, purity, color, ash, phosphoric content, reducers and the turbidity of the juices, which served as support in the selection of the adequate treatment for them. Based on this, a clarification alternative is proposed in which alkalinity is used at a pH of 8.2 and zeolite is used as a mineral clarifying agent. Conclusions: Juice treatment with zeolite presents favorable results when alkalized at pH close to 8.2, showing sedimentation rates of 1.65E-04 m/s and acceptable turbidity values of 35 UTF, which constitutes a novel and diversifying alternative, since it offers the possibility of using the sludge from the process in the subsequent formulation of animal feed or in the fertilization of land for cultivation.

RESUMEN Introducción: Es preciso la búsqueda de nuevos productos alternativos para la clarificación de jugos de caña que permitan una diversificación en la industria azucarera cubana. Objetivo: Evaluar diferentes alternativas de clarificación de jugos de caña por medio de la utilización de sustancias minerales naturales como la Bentonita y la Zeolita. Materiales y Métodos: Para evaluar el comportamiento sedimentacional del jugo de caña objeto de estudio, se utilizó como método fundamental la prueba de sedimentación en probeta, los análisis químicos a nivel de laboratorio y el software estadístico Statgraphics, utilizando para ello, agentes minerales e instrumentos de laboratorio. Resultados y Discusión: Como resultados fundamentales se obtienen diferentes valores de velocidades de sedimentación, así como de: brix, pol, pureza, color, ceniza, contenido de fosfórico, reductores y la turbidez de los jugos, los cuales sirvieron de apoyo en la selección del tratamiento adecuado para los mismos, partiendo de ello se propone una alternativa de clarificación en la cual se alcaliza a un pH de 8,2 y se utiliza la zeolita como agente mineral clarificante. Conclusiones: El tratamiento de los jugos con Zeolita presenta resultados favorables cuando se alcaliza a pH cercanos a 8,2, mostrando velocidades de sedimentación de 1,65E-04 m/s y valores de turbidez aceptable de 35 UTF, lo que constituye una alternativa novedosa y diversificadora, pues ofrece la posibilidad de emplear los lodos provenientes del proceso en la posterior formulación de alimento para animales o en la fertilización de tierras para el cultivo.

ABSTRACT Introduction: It is needed to explore the CaCO3 from Tanque Viña deposit in Remedios as a possible alkalizing agent in cane juice alkalization intensification and its influence on sediment calcium content for animal feed and/or fertilizer use. Objective: To study the use of CaCO3 as an alkalizing agent in the intensification of the purification of cane juices in the sugar industry. Materials and Methods: An experimental explanatory investigation was structured, using a tube sedimentation test at laboratory level and the statistical software Statgraphics Centurion XVI.II. Cane juice and mineral agents (CaCO3 and Ca(OH)2) were used in laboratory test. Results and Discussion: Different analytical results are obtained such as: brix, pol, purity, turbidity, and clarified juices color, as well as sedimentation speed and alkalization pH. These results were the support to determine the best treatment for cane juices and to propose the best alternative. Conclusions: It is concluded that the juice treatment with a mixture of 1-1 (1 of CaCO3 -1 of Ca(OH)2) presents favorable results when it is used at values close to 8ºBe of alkalization, showing color values of 148 UTF, turbidity of 38 UTF and a sedimentation rate of 1.58E-04m/s. although it does not exceed the conventional strategy of clarification implemented in sugar plants, it is presented as a novel and diversifying alternative, due to the possibility of using the obtained sediments in animal feed formulations because they are rich in minerals.

RESUMEN Introducción: Existe la posibilidad de explorar el CaCO3 del yacimiento Tanque Viña, de Remedios, como posible agente alcalinizante en la intensificación de la alcalinización del jugo de caña y su influencia en el contenido de calcio del sedimento para uso como alimento animal y/o fertilizante. Objetivo: Estudiar la utilización del CaCO3 como agente alcalinizante en la intensificación de la purificación de los jugos de caña en la industria azucarera. Materiales y Métodos: Se estructuró una investigación experimental, utilizando la prueba de sedimentación en probeta, análisis a nivel de laboratorio y el software estadístico Statgraphics Centurion XVI.II, utilizando para ello, jugo de caña, agentes minerales (CaCO3 y Ca(OH)2). Resultados y Discusión: Se obtienen resultados analíticos como Brix, Pol, Pureza, Turbidez, Color de los jugos clarificados así como la velocidad de sedimentación y el pH de alcalinización los cuales sirvieron de apoyo para determinar el mejor tratamiento para los jugos de caña y proponer la alternativa de mejores resultados. Conclusiones: El tratamiento de los jugos con la mezcla de 1-1 (1 de CaCO3 -1 de Ca(OH)2) presenta resultados favorables utilizando a valores cercanos a 8oBe de alcalización, manifestando valores de color 148 UTF, turbidez de 38 UTF y velocidad de sedimentación 1,58 E-04 m/s. Aunque no supera la estrategia convencional de clarificación implementada en los centrales azucareros, se presenta como una alternativa novedosa y diversificadora, debido a la posibilidad de emplear los sedimentos obtenidos en la formulación de alimento para animales por ser ricos en minerales.

This paper describes the monitoring of ethyl carbamate concentration in sugar cane spirit from industrial distilleries in Brazil. In total, 18 distilleries from Minas Gerais and São Paulo states were evaluated, with, a total of 336 samples from August 2017 to August 2019. The ethyl carbamate was analyzed using a previously validated mass spectrometric method. Analytical curves presented coefficient of determination (R2) values higher than 0.99, and quality control samples showed a relative standard deviation (RSD) below 9%. Concentrations of ethyl carbamate ranged from not detected to 1608 µg L-1, with mean values of 294.2, 280.7 and 230.0 µg L-1 in 2017, 2018, and 2019, respectively. On average, 46, 44 and 69% of samples presented levels of ethyl carbamate below 210 µg L-1. A variety of factors may have led to distillery A having a low level (ca. 115 µg L-1) of ethyl carbamate, including controlled temperature, yeast strain, post-harvesting quality, sugar cane variety choice, and the treatment process on the sugar cane juice, which goes towards the addition of Ca(OH)2, heating and freezing. These results showed the importance of internal quality control, and that sugar cane juice treatment may be a way to decrease ethyl carbamate in the distilleries.

Phosphate in sugar cane and sweet sorghum comes in inorganic (soluble and insoluble) and organic forms. Soluble inorganic phosphates are an important factor in clarification of sugar cane and sweet sorghum juices as they enter chemical reactions with added calcium ions, forming insoluble phosphates that are very effective in removing from the juice cane colloids, colorants and other species. The frequently recommended levels for good clarification are about 300 mg P2O5/L in the incoming juice. The results from several years of testing at EEAOC indicate high variability, with levels ranging mostly from 100 to 700 mg P2O5/L. The high variability makes the frequent analysis for soluble phosphates important for monitoring and control of the clarification process in the sugar factories. The frequently used colorimetric method was reviewed and validated. A simplification of the filtration procedure that makes the analysis more time-efficient was introduced and validated. The analysis time was reduced by 60%. The limit of detection and quantification of the method were found to be 4 and 10 mg P2O5/L, respectively. The average P2O5 recovery was found to be about 99% within the working range 10 - 1000 mg P2O5/L. The levels of insoluble phosphates were found below the detection limit in a set of samples of mixed juice and good quality clarified juice from sugar cane and sweet sorghum. The method´s expanded uncertainty was 7,9%.

En caña de azúcar y sorgo azucarado el fosfato existe en formas inorgánica (soluble e insoluble) y orgánica. Los fosfatos inorgánicos solubles son un factor importante en la clarificación de los jugos de caña y sorgo sacarino, ya que participan de reacciones químicas con los iones calcio agregados formando fosfatos insolubles que son muy efectivos en remover del jugo de caña, coloides, colorantes y otras especies. En la literatura se recomiendan concentraciones de 300 mg P2O5/L en el jugo para obtener una buena clarificación. Los resultados de varios años de pruebas en la Estación Experimental Agroindustrial Obispo Colombres (EEAOC) indican una alta variabilidad de sus niveles, que van desde 100 a 700 mg P2O5/L. La alta variabilidad de la concentración de este compuesto hace que sea importante el análisis frecuente de fosfatos solubles para un control adecuado del proceso de clarificación. Se revisó el método colorimétrico empleado en la determinación, dado por ICUMSA y se realizó una simplificación en el procedimiento de filtración que hace más eficiente el uso de recursos y tiempo. Se redujo, además, el tiempo de análisis en un 60% y se validó la metodología con estas modificaciones, determinándose los límites de detección y cuantificación iguales a 4 mg P2O5/L y 10 mg P2O5/L, respectivamente. La recuperación promedio fue de 99% en un rango de trabajo comprendido entre 10 - 1000 mg P2O5/L. Se encontraron niveles de fosfatos insolubles inferiores al límite de detección en un conjunto de muestras de jugos mixtos y clarificados de buena calidad de caña de azúcar y sorgo azucarado. La incertidumbre expandida del método fue de 7,9%.

ABSTRACT In present work, the heat transfer coefficients and the incrustation factor of the cane juice are determined. Measurements are made, as well as inlet and outlet temperatures of cane juice and steam. The heat transfer global coefficients are determinate and compared with the literature criteria for the estimation of the incrustation regime. Its application in "Siboney" plant, allows to obtain levels of coefficient reduction of 42% and 50% for the heat exchanger A and B, respectively, in 15 days of operation.

RESUMEN En el presente trabajo se determinan los coeficientes de transferencia de calor y el factor de incrustaciones en calentadores de jugo de caña. Se realizan mediciones de caída de presión en el tiempo así como las temperaturas de entrada y salida del jugo de caña y el vapor. Se determinan los coeficientes globales de transferencia de calor y se comparan con los criterios de la literatura para la estimación del régimen de ensuciamiento. Su aplicación en el central “Siboney”, permite obtener los niveles de reducción del coeficiente de un 42% al 50%, para los intercambiadores A y B, respectivamente, a los 15 días de operación.

Abstract Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies (“rapaduras”), and the effect on color, hardness and proximate composition determined. The best formulation was selected on the basis of composition, hardness and luminosity, and evaluated for sensory acceptance and purchase intent. Simplex design was used to plan the experiment and the limits of the different ingredients. Sugar cane juice has lower values for ash, protein, lipids and total fiber compared to the other ingredients, but it is the ingredient that characterizes the product. The added ingredients affect the physical and chemical characteristics of the “rapaduras”. The hardness of the experimental “rapaduras” varied between 20 and 26.1 N, similar to the traditional product, while protein (from 3.28 to 5.9 g 100 g-1), lipids (from 3.87 to 7.67 g 100 g-1), and total dietary fiber (1.47 to 2.67 g 100 g-1), were above the values of the traditional product. Addition of 15 g 100 g -1of extruded rice bran and 10 g 100 g-1of toasted baru nut to 75 g 100 g -1 of sugar cane juice delivered a product with low microbiological risk and good sensory acceptance. The developed product with extruded rice bran and toasted baru nut has good technological potential, allied with sensory and nutritional advantages, and it can be an alternative to add value to rice by-product and nuts from areas of forest conservation.