DECOLOURISATION OF SUGAR SYRUP BY USING ACTIVATED CARBON GENERATED FROM SUGARCANE BAGASSE WITH A COMPARISON TO COMMERCIAL ACTIVATED CARBONS

Six bagasse based activated carbons were evaluated for efficiency in the level of decolorization sugar syrup. The effect of activated carbon dosage in the range 0.2 –1.0 g per 100 ml syrup was determined. Test samples of syrup 63.0 Brix were diluted, adjusted to pH 7.0 using 0.1M HCl and Thymol Blue as buffer. The absorbance reading at 420 nm was taken by a Hitachi U-3200.Spectrophotometer using a 10 mm cell. Samples of 100 g of syrup were placed in a water-bath at 80 0C shaken at 160 rpm, then activated carbon was added to each sample. At the end of 20 min, samples were removed and filtered through a Buchner plastic funnel containing a Whatman filter paper. About 1% of kieselguhr was added to the filtrate. Filtrates containing filter aid were moderately shaken on a water bath and heated until they reached 70 0C. The samples were then filtered through a membrane filtration assembly. The filtrates were passed through a 0.45 nm membrane. then their pH, and absorbance where measured.  A blank containing the test syrup only was subjected to the same experimental conditions. The results were evaluated for the effectiveness for percent color removal from sugar syrup and compared with the two commercial activated carbons. The color removal capabilities of carbons were measured at 1/100 (w/w) dosage, and isotherms were determined. The results showed activated carbons from bagasse activated for 5h at a temperature of 600 0C possess the necessary characteristics, similar to commercial carbons for sugar refining and therefore an inexpensive precursor for AC.