1996 Fiscal Year Final Research Report Summary
Basic Studies on the Improvement of Brown Sugar Manufacturing Technology
| Project/Area Number |
07456115
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
農業機械学
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| Research Institution | University of the Ryukyus |
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Principal Investigator |
KOHDA Yoshihiro University of the Ryukyus, College of Agriculture, Professor, 農学部, 教授 (20038186)
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| Co-Investigator(Kenkyū-buntansha) |
KAWASAKI Seishi University of the Ryukyus, College of Agriculture, Associate Professor, 農学部, 助教授 (70177666)
AKINAGA Takayoshi University of the Ryukyus, College of Agriculture, Professor, 農学部, 教授 (60045135)
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| Project Period (FY) |
1995 – 1996
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| Keywords | brown sugar / Spray drying / film package / sugar cane juice |
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| Research Abstract |
This study was carried out to improve the manufacturing technology of the brown sugar.
1. In order to analyze problems in manufacturing methods of brown sugar, 5 factories in Okinawa which located in Aguni Island, Tarama Island, Kohama Island, Iriomote Island and Yonaguni Island, and a traditional brown sugar manufactory at Amagi in Fukuoka were investigated. All processing lines were automatically controlled except of the molding line. A factory will be introduced automatic molding machine. The molding and cooling line was not sheltered and will be contaminated with fall down fungi the stand point to make the safety food, the spray dried brown sugar is very safety and clean.
2. Brown sugar solution and extracted sugar cane juice were directly spray-dried and obtained white powder products. A recovery percent of solid material was about 65% in weight with 150C at inlet air temperature, 0.4 m^3/min in air volume, 10%RH in exhaust air, 0.1MPa in spray pressure, 2.5g/min in sugar cane juice flow rate and the recovery percent was about 54%RH at 140C.
3. A laminated high gas barrier film bag with vacuum package was available for long term storage of brown sugar.
4. Only particle size distribution and moisture content of final products were measured because amount of products were small. When the products will be collected enough, quality of it will be analyzed.
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