University of Khartoum

Effects of Burning and Time Taken from Cut to Mill on Cane Deterioration and Dextran Levels in Sugars and Molasses from Halfa Algadidah Sugar Factory, Sudan

Effects of Burning and Time Taken from Cut to Mill on Cane Deterioration and Dextran Levels in Sugars and Molasses from Halfa Algadidah Sugar Factory, Sudan

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dc.contributor.author Ahmed, Mohamed Osman
dc.contributor.author Ahmed, Khogali El-Nour
dc.contributor.author Mudawi, Hassan Ali
dc.contributor.author Ahmed, Badr ELdin Abdelgadir Mohamad
dc.contributor.other Food Science and Technology en_US
dc.date 2017-10
dc.date.accessioned 2018-05-09T12:48:51Z
dc.date.available 2018-05-09T12:48:51Z
dc.date.submitted 2018
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/26575
dc.description.abstract Comprehensive chemical analysis was carried out for products of sugarcane in an attempt to find the effect of burning and the time taken from cut to mill on cane deterioration and dextran levels in sugars and by-products (molasses) from HalfaAlgadidah Sugar Factory for three varieties cane (V1, V2 and V3); corresponding to Co-6806, Co-527 and Co-986 at six periods (T1, T2, T3, T4 , T5 , T6)corresponding to (3 , 6 , 12 , 24 , 36 and 48) hours, respectively during 2007/2008 and 2008/2009 seasons. Randomized complete plot design with three replications was used in this study. After harvest, the dextran levels were the same in the three varieties for the same duration, but they were significantly different at P ≤ 0.05 between burnt and green cane at different times. The average levels of dextran in sugars, juices and molasses were increased with the time taken from cut to mill. The dextran levels in sugar and molasses were ranged (296 – 1860, 412 – 2247) ppm for the duration of 3 to 48 hours after harvesting, respectively. The deterioration products, such as dextran, formed quickly and increased rapidly with the time taken from cut to mill, for burnt cane more than green cane. en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject Dextran en_US
dc.subject sugarcane en_US
dc.subject sugars en_US
dc.subject molasses en_US
dc.subject deterioration en_US
dc.subject green en_US
dc.subject burnt en_US
dc.subject varieties en_US
dc.title Effects of Burning and Time Taken from Cut to Mill on Cane Deterioration and Dextran Levels in Sugars and Molasses from Halfa Algadidah Sugar Factory, Sudan en_US
dc.type Publication en_US
dc.Faculty Agriculture en_US

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