The influence of impurities on calcium phosphate floc structure and size in sugar solutions

Thai, Caroline C.D., Moghaddam, Lalehvash, & Doherty, William O.S. (2016) The influence of impurities on calcium phosphate floc structure and size in sugar solutions. Journal of Food Engineering, 181, pp. 20-27.

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Settling, dewatering and filtration of flocs are important steps in industry to remove solids and improve subsequent processing. The influence of non-sucrose impurities (Ca2+, Mg2+, phosphate and aconitic acid) on calcium phosphate floc structure (scattering exponent, Sf), size and shape were examined in synthetic and authentic sugar juices using X-ray diffraction techniques. In synthetic juices, Sf decreases with increasing phosphate concentration to values where loosely bound and branched flocs are formed for effective trapping and removal of impurities. Although, Sf did not change with increasing aconitic acid concentration, the floc size significantly decreased reducing the ability of the flocs to remove impurities. In authentic juices, the flocs structures were marginally affected by increasing proportions of non-sucrose impurities. However, optical microscopy indicated the formation of well-formed macro-floc network structures in sugar cane juices containing lower proportions of non-sucrose impurities. These structures are better placed to remove suspended colloidal solids.

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ID Code: 94473
Item Type: Journal Article
Refereed: Yes
Keywords: Sugar cane, calcium phosphate, floc, floc structure, fractal dimension
DOI: 10.1016/j.jfoodeng.2016.02.019
ISSN: 0260-8774
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > Research Centres > Centre for Tropical Crops and Biocommodities
Current > Institutes > Institute for Future Environments
Current > QUT Faculties and Divisions > Science & Engineering Faculty
Copyright Owner: Copyright 2016 Elsevier
Copyright Statement: Licensed under the Creative Commons Attribution; Non-Commercial; No-Derivatives 4.0 International. DOI: 10.1016/j.jfoodeng.2016.02.019
Deposited On: 06 Apr 2016 01:01
Last Modified: 28 Apr 2016 16:41

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