› › The Chemistry Of Sugar Cane And Its Products

Sugarcane Biorefinery, Technology and Perspectives

Author : Fernando Santos

Publisher : Academic Press

Page : 305 pages

File Size : 17,88 MB

Release : 2019-11-21

Category : Technology & Engineering

ISBN : 0128142375

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Book Description

Sugarcane Biorefinery, Technology and Perspectives provides the reader with a current view of the global scenario of sugarcane biorefinery, launching a new expectation on this important crop from a chemical, energy and sustainability point-of-view. The book explores the existing biorefinery platforms that can be used to convert sugarcane to new high value added products. It also addresses one of today's most controversial issues involving energy cane, in addition to the dilemma "sugar cane vs. food vs. the environment", adding even more value in a culture that is already a symbol of case study around the world. Focusing on the chemical composition of sugarcane, and the production and processes that optimize it for either agricultural or energy use, the book is designed to provide practical insights for current application and inspire the further exploration of options for balancing food and fuel demands. - Presents the productive chain of sugarcane and its implications on food production and the environment - Includes discussions on the evolution of the sustainable development of the sugar-energy sector - Contextualizes and premises for the technological road mapping of energy-cane - Provides information on new technologies in the sugar-energy sector



Cane Sugar Handbook

Author : James C. P. Chen

Publisher : John Wiley & Sons

Page : 1120 pages

File Size : 19,1 MB

Release : 1993-12-16

Category : Technology & Engineering

ISBN : 9780471530374

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Book Description

In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade--specialty sugars, plant maintenance, automation, computer control systems and the latest in instrumental analysis for the sugar industry.



Chemistry and Processing of Sugarbeet and Sugarcane

Author : Margaret A. Clarke

Publisher : Elsevier Publishing Company

Page : 406 pages

File Size : 28,35 MB

Release : 1988-01-01

Category : Technology & Engineering

ISBN : 9780444430205

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Book Description

The world of sugar production has undergone massive changes in the last decade which have resulted in the emergence of many technological changes as technologists strive to develop more efficient and cheaper processes. This is the first book to be published for several years which describes the current state of sugar technology. It presents the recent developments in beet and cane sugar manufacturing; describes the chemistry of sugar processing and products; and considers trends and future possibilities in sugar production systems and products. The book comprises two sections: beet and cane. The overview of the crop and the production systems that begins each section serves as a framework for the papers that follow. Several papers, i.e. those on sucrose chemistry - are relevant to both sugarcane and sugarbeet. The authors of the papers are all invited speakers well known in their respective fields. The book should be on the shelf of all sugarcane and sugarbeet factories and refiners around the world as well as those companies who are sugar users or who supply goods and services to the sugar industry.



The Sugar Cane Industry

Author : J. H. Galloway

Publisher : Cambridge University Press

Page : 288 pages

File Size : 22,13 MB

Release : 2005-11-10

Category : Business & Economics

ISBN : 9780521022194

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Book Description

This book is a geography of the sugar cane industry from its origins to 1914. It describes its spread from India into the Mediterranean during medieval times, to the Americas and its subsequent diffusion to most parts of the tropics. It examines the changes in agricultural and manufacturing techniques over the centuries, and its impact in forming the multicultural societies of the tropical world.





Unit Operations in Cane Sugar Production

Author : J.H. Payne

Publisher : Elsevier

Page : 218 pages

File Size : 27,48 MB

Release : 2013-10-22

Category : Technology & Engineering

ISBN : 1483289753

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Book Description

An indispensable, practical guide for everyone involved in the processing of sugar cane. Confined to essentials, the book is a compact and concise delineation of the unit processes in the manufacture of raw sugar from sugar cane, giving recommended procedures for achieving optimum results.



Sugarcane-based Biofuels and Bioproducts

Author : Ian O'Hara

Publisher : John Wiley & Sons

Page : 406 pages

File Size : 34,70 MB

Release : 2016-05-16

Category : Technology & Engineering

ISBN : 1118719913

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Book Description

Sugarcane has garnered much interest for its potential as a viable renewable energy crop. While the use of sugar juice for ethanol production has been in practice for years, a new focus on using the fibrous co-product known as bagasse for producing renewable fuels and bio-based chemicals is growing in interest. The success of these efforts, and the development of new varieties of energy canes, could greatly increase the use of sugarcane and sugarcane biomass for fuels while enhancing industry sustainability and competitiveness. Sugarcane-Based Biofuels and Bioproducts examines the development of a suite of established and developing biofuels and other renewable products derived from sugarcane and sugarcane-based co-products, such as bagasse. Chapters provide broad-ranging coverage of sugarcane biology, biotechnological advances, and breakthroughs in production and processing techniques. This text brings together essential information regarding the development and utilization of new fuels and bioproducts derived from sugarcane. Authored by experts in the field, Sugarcane-Based Biofuels and Bioproducts is an invaluable resource for researchers studying biofuels, sugarcane, and plant biotechnology as well as sugar and biofuels industry personnel.



The Case Against Sugar

Author : Gary Taubes

Publisher : Anchor

Page : 385 pages

File Size : 21,22 MB

Release : 2016-12-27

Category : Health & Fitness

ISBN : 0451493990

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Book Description

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.



Handbook of Food Chemistry

Author : Peter Chi Keung Cheung

Publisher : Springer

Page : 0 pages

File Size : 29,70 MB

Release : 2015-10-19

Category : Technology & Engineering

ISBN : 9783642366048

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Book Description

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.