Otimização dos parâmetros pH e Temperatura durante a Produção de Rapadura de Cana-de-Açúcar

Otimização da Produção de Rapadura

Abstract

Jaggery production represents an important agro-industrial activity in sugarcane-producing regions, particularly in small and medium-scale systems. This study evaluated the physicochemical characterization of sugarcane juice and the influence of pH and temperature on soluble solids concentration during thermal processing for rapadura production. The sugarcane juice showed pH 5.50, soluble solids content of 23 °Brix, and acidity of 0.60 mg acetic acid/100 mL, indicating suitable conditions for concentration and crystallization processes. Laboratory-scale experiments resulted in an approximate yield of 18% jaggery production. A factorial experimental design and statistical modeling were applied to investigate the influence of process variables. The results demonstrated that temperature and pH significantly affect the concentration of soluble solids during processing. A linear model showed a good fit well for optimal processing conditions (pH = 6 and temperature from 107 to 110 °C), which promote process stability and desirable product quality characteristics. These findings contribute to the scientific improvement of the process and provide relevant parameters for improving the efficiency and standardization of rapadura production.