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Design, fabrication, and performance evaluation of sugarcane (Saccharum officinarum L.) juice crystallizer for muscovado production

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dc.contributor.authorGaon, Louise Jane D.
dc.contributor.authorMago, Anna Mae N.
dc.contributor.authorPascua, Joshua B.
dc.date.accessioned2026-05-12T07:19:59Z
dc.date.available2026-05-12T07:19:59Z
dc.date.issued2024-05
dc.description.abstractMuscovado sugar is a non-centrifugal sugar made by evaporating fresh sugarcane juice until it crystallizes into dark, coarse, and moist sugar with a strong molasses flavor. This study aimed to design, fabricate, and evaluate the performance of a sugarcane juice crystallizer for muscovado production, as well as perform a cost and return analysis. Input materials were 50 liters of sugarcane juice and 70 grams of lime. This study used a Completely Randomized Design to test treatments involving different agitation speeds: 40 rpm, 50 rpm, and 60 rpm. Each treatment was replicated three times. Analysis of Variance was used to analyze the collected data. The results indicated that there was no significant difference in cooking recovery between Treatments 1 and 2, and in cooking rate between Treatments 2 and 3. In terms of output capacity, findings showed no significant difference among all treatments. Finally, all treatments were economically feasible.
dc.identifier.citationGaon, L.J.D., Mago, A.M.N., Pascua, J.B. (2024). Design, fabrication, and performance evaluation of sugarcane (Saccharum officinarum L.) juice crystallizer for muscovado production [Unpublished Undergraduate Thesis, Don Mariano Marcos Memorial State University- North La Union Campus, Bacnotan, La Union].
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1567
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University- North La Union Campus
dc.sdgSDG 8
dc.titleDesign, fabrication, and performance evaluation of sugarcane (Saccharum officinarum L.) juice crystallizer for muscovado production
dc.typeThesis
dspace.entity.typePublication
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