This study determines the optimum pH in the purification process of the cane juice. The red cane sugar was produced by heating the cane liquor to a temperature of 60degC. The lightest color was produced with a cooking temperature of 70degC and pH 7.
This study determines the optimum pH in the purification process of the cane juice. The red cane sugar was produced by heating the cane liquor to a temperature of 60degC. The lightest color was produced with a cooking temperature of 70degC and pH 7.
This study determines the optimum pH in the purification process of the cane juice. The red cane sugar was produced by heating the cane liquor to a temperature of 60degC. The lightest color was produced with a cooking temperature of 70degC and pH 7.