Mill scale evaluation of hydrogen peroxide as a processing aid: quality improvement in plantation white sugar.

Abstract

The authors have previously demonstrated the utility of hydrogen peroxide as an effective bleaching agent for raw juice, clarified juice and syrup. The mill scale trials described here further demonstrate the utility of the reagent in reducing the non-sugars contents of the treated products and consequent improvement in their quality. Thus, in addition to 12-35% colour reduction, 17-21 % reduction in polyphenols, 15-24.6% reduction in amino acids, 12-13% reduction in polysaccharides and 15-22% reduction in SO 2 content in the treated products was observed when hydrogen peroxide was used during sugar production. Moreover, the H 2 O 2 - treated sugar samples showed better keeping quality as judged by the substantially lower development of colour in them than in the untreated sugar samples over a period of one year.