Chemical Clarification of Sugarcane Juice Using Response Surface Methodology

Abstract

The potential of chemical clarification of sugarcane juice was
assessed using Response Surface Methodology (RSM). The proportions
of gelatin, tannin and citric acid were estimated by Central
Composite Rotatable Design (CCRD) for the adequacy of clarifica.
tion characteristics which were measured in terms of colour and
turbidity of sugarcane juice. Minimum turbidity was observed from
the addition of 12.20 mg per cent gelatin, 8.48 mg per cent tannin
and 0.58 g per cent citric acid. After regressing and analyzing,  the
optimum proportion for maximum reduction of color and turbidity
was observed as 12.26 mg per cent gelatin. 9.10 mg per cent tannin
and 0.59 g per cent citric acid respectively.