Grygorenko N. Improvement of technology of production of food syrup from sweet sorghum

Object - the improvement of technology of production of food syrup from sweet sorghum. Purpose of investigations - evaluation and development of technology of production of food syrup from sweet sorghum. Methods - physicochemical, analytical, chromatographic, photocolorimetric, spectrophotometric; experimental data optimization. Novelty end results - in the thesis the results of theoretical and experimental investigations of chemical composition of juice of high productive varieties and hybrids of sweet sorghum and exclusion of its separate parts under conditions of technological processing are presented. A two-stage enzymatic hydrolysis of starch contained in sorghum juice was scientifically grounded and worked out which allowed to increase mono sugar content and to improve filtration abilities of sorghum juice. Efficiency of the use of a cation flocculant on the basis of polyhexamethylenguanidine (PHMG) for purification of sorghum juice from high molecular compounds was shown; this method made it possible to increase purity of food syrup and to reduce its coloration. On the basis of experimental and industrial investigations, an apparatus-technology scheme of production of food syrup from sweet sorghum was worked out. This scheme will ensure obtaining high-quality food syrup enriched with macro-, microelements and amino acids of the initial raw material. Keywords: sweet sorghum, food syrup, enzymatic hydrolysis, flocculant, purification, food and biological value.