Validation of Elite Sugarcane Varieties for Quality Jaggery Production in Subtropical India
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DOI: 10.1007/s12355-018-0647-6
Abstract: Jaggery is the commodity of mass consumption especially for the poor population of rural areas, which is produced in addition to sugar from sugarcane juice. It plays a great role in rural economy of India.… read more here.
Keywords: cos; jaggery; sugarcane varieties; jaggery production ... See more keywords
Cardamom [Elettaria cardamomum (L.) Maton]-Fortified Jaggery: Its Physicochemical Characterization and In Vitro Antioxidant Capacity
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DOI: 10.1007/s12355-018-0678-z
Abstract: Jaggery was fortified with Elettaria cardamomum at 0.05%, 0.1% and 0.2% (w/v) of Co 86032, Co 419 and Co 62175 sugarcane varieties and was evaluated for physical and chemical characteristics and in vitro antioxidant capacity, viz.… read more here.
Keywords: fortified jaggery; 419 62175; capacity; jaggery ... See more keywords
Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams
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DOI: 10.1016/j.heliyon.2021.e05963
Abstract: Raw cane sugars have been claimed to be rich in natural phenolic compounds which, in contrast to refined sugar, may increase the nutritional value of foods and contribute to the development of healthier foods and… read more here.
Keywords: replacement; strawberry kiwifruit; jaggery; functional jams ... See more keywords
Improving the thermal efficiency of a jaggery production module using a fire-tube heat exchanger.
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DOI: 10.1016/j.jenvman.2017.09.035
Abstract: Jaggery is a product obtained after heating and evaporation processes have been applied to sugar cane juice via the addition of thermal energy, followed by the crystallisation process through mechanical agitation. At present, jaggery production… read more here.
Keywords: jaggery; fire tube; thermal efficiency;
Technological advancements in jaggery-making processes and emission reduction potential via clean combustion for sustainable jaggery production: An overview.
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DOI: 10.1016/j.jenvman.2021.113792
Abstract: Jaggery is a kind of unrefined non-centrifugal sugar (NCS) used mainly in Asia, Africa, Latin America, and the Caribbean. Traditionally, jaggery is produced by concentrating sugarcane juice in open pans with the help of bagasse… read more here.
Keywords: jaggery production; jaggery; jaggery making; clean combustion ... See more keywords
Performance evaluation of improved and traditional two pan jaggery making plants: A comparative study
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DOI: 10.1016/j.seta.2021.101462
Abstract: Abstract Jaggery is manufactured from sugarcane juice by its continuous heating in traditional plants. These plants are fabricated by local artisans without any design considerations that causes high bagasse consumption and low thermal efficiency. In… read more here.
Keywords: performance; jaggery; pan jaggery; two pan ... See more keywords
Emission reduction and fuel-saving potentials in jaggery industry via cleaner combustion
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DOI: 10.1080/01430750.2021.1914726
Abstract: The unrefined brown sugar (Jaggery) is a traditional sweetener which is prepared by removing water from the sugarcane juice through continuous heating and stirring process and the sun-dried bagasse... read more here.
Keywords: reduction fuel; jaggery; fuel saving; emission reduction ... See more keywords
Physicochemical and Thermal Properties of Candy Crystals Prepared from Palmyra-Palm Jaggery
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DOI: 10.1111/jfpe.12337
Abstract: Candy crystals prepared from palmyra palm were analyzed for various physical and chemical properties during processing. The scanning electron microscopy displayed smooth and clear crystals of varied sizes. As the temperature of the jaggery increased… read more here.
Keywords: palm; crystals prepared; prepared palmyra; jaggery ... See more keywords