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Study the Effect on the Cane Juice Color Value Caused by the Content of Iron and Phenolic Pigment in the Milling Process

HE Si-lian1, LIU Hui-xia1, LI Zheng-hua1, LI Xiao-ling1, LIANG Wei2 (1Light Industry and Food Engineering Institute, GuangXi University, Nanning 530004; 2Shilong Sugar Co., Ltd, Xiangzhou County, Laibin City 545800)  
The color value and the content of iron and phenolic pigment in typical cane juice and juice from each three-roll crusher in milling process were determined. The change law and factors which resulted in sugar cane juice coloring in the process of juice extraction were analyzed. The results showed that the color value of sugar cane juice and the content of iron and phenolic pigment were significantly correlated. The iron content of the juice from the same set of roller in different plants increased with the three-roll crusher seating arrangement. The phenolic pigment content of the juice from the first three crushers increased; the iron content of the first expressed juice from two mills were 54.0 and 220.1 μg/mL ? Bx. The phenolic pigment content of the first expressed juice from two mills were 3021 and 1791 mg/kg ? Bx. The color value of the juice from the first five crushers increased significantly with the crusher seating arrangement. The preliming played a significant role to the removal of phenolic pigment but not to the iron removal. The color value decreased after preliming.
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