Avaliação do efeito da irradiação micro-ondas no caldo de cana-de-açúcar como tratamento preliminar para produção de açúcar e etanol
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Abstract
O uso de tecnologias não térmicas de irradiação, tais como microondas, pode simplificar o processo de clarificação do caldo de cana-de-açúcar. Assim, o objetivo deste estudo foi purificar o caldo de cana de açúcar por radiação de microondas a fim de produzir açúcar e etanol. Os resultados foram submetidos à análise de variância (ANOVA) seguida pelo teste Tukey com nível de significância 0,05. Quanto ao material original e processado, foi analisado quanto a: turbidez, cor, sólidos solúveis totais (Brix) e pH, assim como microbiologicamente. Os resultados mostraram que o microondas nas condições testadas não promoveu a clarificação do caldo de cana de açúcar e, também, teve um aumento significativo em ° Brix.
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