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|Type:||Artigo de periódico|
|Title:||Effect of the process on the contamination of sugar cane and its by-products by polycyclic aromatic hydrocarbons|
|Abstract:||Polycyclic aromatic hydrocarbons (PAHs) constitute a large class of environment contaminants formed during incomplete combustion or pyrolysis of organic matter. Many of these compounds are considered clearly carcinogenic and genotoxic. In the present study, samples of sugar cane juice (produced with burnt and not-burnt sugar cane), intermediary products and by-products of the cane sugar industry were analysed for the presence of 5 PAHs. The analyses were carried out by HPLC with fluorescence detection. Results show relatively higher levels of PAHs in cane juice from burnt sugar cane samples. This confirms that the practice of burning sugar cane before harvest is a source of PAHs emission in the environment which may be transferred to the sugar cane. Analysis of intermediary products of the process shows a decrease in the levels of PAHs along the cane sugar process (cane juice, clarified cane juice, syrup and sugar). This indicates a positive effect of clarification, floatation and centrifugation steps on the PAHs levels reduction on the final product.|
|Subject:||hidrocarbonetos policiclicos aromaticos|
|Editor:||Soc Brasileira Ciencia Tecnologia Alimentos|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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