Temperature and ph effects on the treatment of saccharine sorghum broth

Abstract

The effects of different temperatures and pH on the treatment of saccharine sorghum broth are analyzed. Experimental design comprised sub-subplots and the main treatments consisted of different sorghum genotypes (BRS509, CV568 and BRS511); different secondary treatments at different pH (6.0; 6.5; 7.0); tertiary treatments at different temperatures: 65°C, 80°C and 100°C. The chemical and technological characteristics of extracted and clarified broth were assessed. Genotypes BRS 509 and BRS511 had higher amounts of sugar than CV568. Broth at pH 6.0 triggered a lower removal rate of sugars and non-sugars in the broth. The heating of the broth at temperatures lower than 100°C caused flotation of slug and the removal of starch to the detriment of heating at 100°C, when slug sedimentation and non-removal of starch occurred. This may be metabolized by yeast when previously hydrolyzed by amylolytic enzymes. Treatment of broth at pH 6.0 and at 100°C is the most adequate treatment for saccharine sorghum.