Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606

This article has now been updated. Please use the final version.

Effect of single-boiling crystallization of high-yielding sugarcane KY01-2044 on sugar and molasses production
Satoshi OharaYosuke HamadaYoshifumi TerajimaTetsuya IshidaYasunori KikuchiYasuhiro FukushimaAkira Sugimoto
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JOURNAL FREE ACCESS Advance online publication

Article ID: FSTR-D-23-00158

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Abstract

This study investigated the effect of single-boiling crystallization of high-yielding sugarcane on sugar and molasses production on a factory-plant scale compared with triple-boiling crystallization of conventional sugarcane. The sugar extraction at the roll-milling process was similar between high-yielding sugarcane KY01-2044 with high fiber and conventional sugarcane NiF8. The weight of sugar yield per sugarcane decreased by 32.6 % compared with the conventional system, whereas the yield of molasses and bagasse increased by 143.1 % and 11.5 %, respectively. The results indicated that sugar, molasses, and bagasse-derived electricity could increase simultaneously when the yields of high-yielding sugarcane were higher by a factor of 1.5 than conventional levels. Furthermore, A-molasses obtained by a single-boiling crystallization had less coloration and better fermentability and operability than conventional C-molasses. In conclusion, this study showed that combining high-yielding sugarcane and single-boiling crystallization could increase sugar production and generate high-quality molasses suitable for biofuel and bagasse-derived electricity production.

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© 2023 by Japanese Society for Food Science and Technology
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