“Study of the effect of glycine on the rheological properties of molasses at five different temperatures”

aamarpali ratna puri, national public school, kapurthala, punjab, india

Abstract

Sugar industry being a diversified industry, along with the main product i.e. sugar it produces a number of by-products such as bagasses, molasses, filter cake etc. The study of these by-products is as important as the study of sugar. Amino acids and amides are present in raw juice and molasses. Cane juice contains amino acids, which react with reducing sugars and form colored compounds. The present study has been undertaken to study the effect of glycine at different levels and at five different temperatures on the rheological behavior of molasses. Glycine of S.D. fine-chem. Ltd was used. The rheological studies were done with the help of Brookfield (HBDV-III) rheometer. Power Law Model was applied. Least square regression analysis was applied in the log form and the consistency index, the flow behavior index, standard deviation (σ) and the correlation coefficient (R) were evaluated. The molasses is found to be non-Newtonian but it shifted to Newtonian with rise in glycine concentration in molasses at higher temperatures. Using Arrhenius equation the activation energy value of molasses was evaluated which was found to increase with the increase in concentration of glycine.