ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Cane deterioration.

Lionnet, G. R. E.;

Proceedings of the Annual Congress - South African Sugar Technologists' Association Year: 1996 Issue: No. 70 Pages: 287-289

1996

บทคัดย่อ

Cane deterioration is caused first by the natural enzymes within the cane stalks but more importantly by the microorganisms which rapidly invade burned and/or cut stalks; it not only causes direct sucrose loss but produces compounds that may interfere with processing and increase molasses yield (oligosaccharides, polysaccharides, colour, lactic and other acids). The rate of deterioration depends exponentially on temperature, is increased by cane burning and/or detrashing, and is higher for billets than whole stalks.