Determination of the cane honey point of panela under open evaporation in Colombia
The granulated cane honey point of panela is given when the cane honey begins to solidify, based on the crystallographic properties of the honeys. In Colombia, the solidification point of panela is usually determined in an empirical way by panela manufacturers. In this study, we evaluated an automat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universidad Distrital Francisco José de Caldas
2021-12-01
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| Series: | Visión Electrónica |
| Subjects: | |
| Online Access: | https://revistas.udistrital.edu.co/index.php/visele/article/view/13516 |
| _version_ | 1827129308770992128 |
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| author | Vladimir Antonio Rodríguez-Cediel José Fernando Cárdenas-Barbosa Orlando García-Hurtado |
| author_facet | Vladimir Antonio Rodríguez-Cediel José Fernando Cárdenas-Barbosa Orlando García-Hurtado |
| author_sort | Vladimir Antonio Rodríguez-Cediel |
| collection | DOAJ |
| description | The granulated cane honey point of panela is given when the cane honey begins to solidify, based on the crystallographic properties of the honeys. In Colombia, the solidification point of panela is usually determined in an empirical way by panela manufacturers. In this study, we evaluated an automated method to determine the point of the panela cane honeys to produce a granulated panela in the regions of Colombia, in comparison with five possible scenarios that were previously tested, but choosing experimentally the best solution. The best method for determining the level was the saturation measurement by delta of the temperatures based on the graduation of the supersaturation of the sucrose presented as a line whose slope, and the value of Tan (q) indicate an index of the degree of supersaturation. |
| first_indexed | 2024-03-13T05:05:03Z |
| format | Article |
| id | doaj.art-a20fd6a909e64d7bb6d9a95d68a1e3eb |
| institution | Directory Open Access Journal |
| issn | 1909-9746 2248-4728 |
| language | English |
| last_indexed | 2025-03-20T15:58:14Z |
| publishDate | 2021-12-01 |
| publisher | Universidad Distrital Francisco José de Caldas |
| record_format | Article |
| series | Visión Electrónica |
| spelling | doaj.art-a20fd6a909e64d7bb6d9a95d68a1e3eb2024-09-02T06:42:42ZengUniversidad Distrital Francisco José de CaldasVisión Electrónica1909-97462248-47282021-12-0115225726310.14483/22484728.135169988Determination of the cane honey point of panela under open evaporation in ColombiaVladimir Antonio Rodríguez-Cediel0https://orcid.org/0000-0002-1261-5032José Fernando Cárdenas-Barbosa1Orlando García-Hurtado2https://orcid.org/0000-0002-4155-4515Universidad Distrital Francisco José de CaldasUniversidad de Sao PauloUniversidad Distrital Francisco José de CaldasThe granulated cane honey point of panela is given when the cane honey begins to solidify, based on the crystallographic properties of the honeys. In Colombia, the solidification point of panela is usually determined in an empirical way by panela manufacturers. In this study, we evaluated an automated method to determine the point of the panela cane honeys to produce a granulated panela in the regions of Colombia, in comparison with five possible scenarios that were previously tested, but choosing experimentally the best solution. The best method for determining the level was the saturation measurement by delta of the temperatures based on the graduation of the supersaturation of the sucrose presented as a line whose slope, and the value of Tan (q) indicate an index of the degree of supersaturation.https://revistas.udistrital.edu.co/index.php/visele/article/view/13516concentration of juicescrystallizationgranulated panelainstrumentation in the food industrypluckingsupersaturation |
| spellingShingle | Vladimir Antonio Rodríguez-Cediel José Fernando Cárdenas-Barbosa Orlando García-Hurtado Determination of the cane honey point of panela under open evaporation in Colombia Visión Electrónica concentration of juices crystallization granulated panela instrumentation in the food industry plucking supersaturation |
| title | Determination of the cane honey point of panela under open evaporation in Colombia |
| title_full | Determination of the cane honey point of panela under open evaporation in Colombia |
| title_fullStr | Determination of the cane honey point of panela under open evaporation in Colombia |
| title_full_unstemmed | Determination of the cane honey point of panela under open evaporation in Colombia |
| title_short | Determination of the cane honey point of panela under open evaporation in Colombia |
| title_sort | determination of the cane honey point of panela under open evaporation in colombia |
| topic | concentration of juices crystallization granulated panela instrumentation in the food industry plucking supersaturation |
| url | https://revistas.udistrital.edu.co/index.php/visele/article/view/13516 |
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