Kevin Nicolás Galvis-Arias
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
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Research Interests
Kevin Nicolás Galvis-Arias has a total of 4 co-authors. Here are the top co-authors by number of shared publications:
- Luisa Daniela Hidrobo-Pedroza
Univ Jorge Tadeo Lozano, Grp Invest Ingn Proc & Sistemas Ind, Dept Ingn, Fac Ciencias Nat & Ingn, Carrera 4 22-61, Bogota 34185, DC, Colombia
1 shared publication - Martha Patricia Tarazona-Díaz
Universidad de Bogotá Jorge Tadeo Lozano
1 shared publication - María Cristina García Muñoz
Corporación Colombiana de Investigación Agropecuaria – AGROSAVIA. Centro de Investigación Tibaitatá
1 shared publication - Oscar Andrés Mendieta Menjura
Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA
1 shared publication
Latest Publications
- Open Access
- 10 December 2019
- Published by Universidad de Antioquia in Revista Facultad de Ingeniería Universidad de Antioquia
- No. 95,p. 64-72
Effect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)
Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of sugarcane selected was RD 75-11. The physical and chemical parameters evaluated were hydrogen potential (pH), total acidity (TA), solid soluble content soluble (SSC), ash, minerals, reducing sugars, color, moisture content and heat capacity. The technology with ward- type combustion chamber and modified pan managed to concentrate the oBrix of syrup to NCS in a 36.03% unlike the traditional furnace (32.59%). The two technologies used allowed obtaining NCS with an average caloric value of 14684.9 J g-1 and soluble solid content of 90.1°Brix. It was found that the NCS is a source of minerals such as potassium (3.55 g kg -1), calcium (2.25 g kg -1) and phosphorus (0.3 g kg -1).
- 10 December 2019
- Published by Universidad de Antioquia in Revista Facultad de Ingeniería Universidad de Antioquia
- No. 95,p. 64-72
Open AccessEffect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)
Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of sugarcane selected was RD 75-11. The physical and chemical parameters evaluated were hydrogen potential (pH), total acidity (TA), solid soluble content soluble (SSC), ash, minerals, reducing sugars, color, moisture content and heat capacity. The technology with ward- type combustion chamber and modified pan managed to concentrate the oBrix of syrup to NCS in a 36.03% unlike the traditional furnace (32.59%). The two technologies used allowed obtaining NCS with an average caloric value of 14684.9 J g-1 and soluble solid content of 90.1°Brix. It was found that the NCS is a source of minerals such as potassium (3.55 g kg -1), calcium (2.25 g kg -1) and phosphorus (0.3 g kg -1).