China
Africa
Explore chapters and articles related to this topic
Modeling and Fermentatation Aspects of Pullulan Production from Jaggery
Published in Megh R Goyal, Sustainable Biological Systems for Agriculture, 2018
The precipitated pullulan from each flask, at the end of fermentation was characterized to compare the quality of pullulan obtained from sucrose and jaggery media. The structural characterization of pullulan was carried out using Fourier-transform Infrared (FTIR) spectroscopy and IR spectra were recorded with Shimadzu IRTracer-100 FTIR spectrophotometer.
Emission reduction and fuel-saving potentials in jaggery industry via cleaner combustion
Published in International Journal of Ambient Energy, 2022
S. K. Tyagi, N. Tyagi, H. Himanshu, S. Kamboj, K. K. Agarwal, U. Sharma, V. V. Tyagi
Jaggery is a traditional Indian sweetener produced by evaporating the water through the process of boiling from sugarcane juice (Singh, Solomon, and Kumar 2013). The jaggery can be of organic or inorganic nature depending on the type of clarifiers used which can either be vegetable clarifiers or chemical/synthetic additives acting as clarifying agents. The quality of jaggery is strongly influenced by the amount of fertilizers, quality of water used for irrigation and type of soil used for the cultivation of sugarcane (Asokan 2007). The grading of jaggery is done on the basis of the presence of moisture content, sucrose content, reducing sugar, sulphated ash, sulphur dioxide and the high-quality jaggery, which has a low moisture content, hard texture and golden yellowish colour (Said and Pradhan 2013). The amount of toxic compounds is high in the sugarcane which is grown in the contaminated soil, while the jaggery produced from the juice of the same sugarcane has a small amount of toxic compounds (Hariprasad et al. 2015). Approximately 80% of the total jaggery in India is prepared in the solid form, while the remaining 20% is produced in powdered and liquid forms (Rao, Das, and Das 2007).