Kinetics Physical Properties of Coconut Sugar Solution, During Processing Palm Sugar Using Pan Evaporator and Rotating Crystallizer

DOI

10.2991/absr.k.220305.036How to use a DOI?

Keywords

Palm sugar; evaporation; crystallization; constant; characteristics

Abstract

Palm sugar is sugar from coconut sap in the form of crystals. The producers of palm sugar are mostly home industries that process sugar in a conventional way, using wood-fired stoves for thickening sap and the crystallization process is done manually. Improvements to the conventional method carried out in this research were the use of a pan evaporator and a rotary crystallizer for the processing of palm sugar from coconut sugar raw materials. This research aims to analyze the kinetics of the physical properties of coconut sugar solution during the processing of palm sugar.

The raw material for making palm sugar is coconut sugar which is dissolved in water in a ratio of 1 kg: 500 ml. The sugar solution was thickened using a pan evaporator until a supersaturated sugar solution was obtained and continued with the crystallization process using a rotary crystallizer. As a comparison, the crystallization process was also carried out manually. During the thickening and crystallization process, physical properties of the cave solution were measured, including temperature, brix, and density at certain time intervals. The data on changes in physical properties were analyzed using Avrami kinetic models and first order kinetics.

The results showed that the Avrami model can be used properly to predict changes in the physical properties of sugar solution temperature, brix, and density during the evaporation and crystallization processes. While the first-order kinetic model can be used to explain the phenomenon of temperature changes during the crystallization process. Avrami constant (k) changes in temperature, brix, and density in the evaporation process, respectively 0.004±2x10^-3-0.007±2x10^{-3 o}C/min; 1.07x10^-3±0.3x10^-4-1.18x10^-3±1x10^-4 %/minute; 2.08x10^-4±4x10^-5-2.73x10^-4±4x10^-5 (kg/m³)/minute and the nA values ranged from 1.77 to 1.94, while during the crystallization process the temperature and density constants ranged from 0.109±0.01-0.116±0.01 ^oC/min; 1.67x10^-3±0.5x10^-4-1.7x10^-3±4x10^-4 (kg/m³)/min. The results of the physical characteristics of palm sugar showed water content 1.38±0.6-1.79±0.3%, yield 78.42±3.6-79.13±3.4%, fineness modulus 3.95±0.36-4.53±0.67, particle diameter 0.065±0.01-0.101±0.04 inches, and the color was brownish-yellow.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Destia Catur Rini
AU  - Sri Rahayoe
AU  - Arifin Dwi Saputro
AU  - Joko Nugroho Wahyu K
PY  - 2022
DA  - 2022/03/10
TI  - Kinetics Physical Properties of Coconut Sugar Solution, During Processing Palm Sugar Using Pan Evaporator and Rotating Crystallizer
BT  - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
PB  - Atlantis Press
SP  - 236
EP  - 242
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220305.036
DO  - 10.2991/absr.k.220305.036
ID  - Rini2022
ER  -