FACTORS AFFECTING CAKING IN SUGAR CANE (SACCHARUM OFFICINARUM)

Abstract

Objective: Identify variables that influence the process of caking of cane sugar to propose the path diagram showing the possible paths that cause - effect relationship.

Design/methodology/approach: The methodological work of this research was based on the research and review of the scientific literature in the main databases of indexed academic journals.

Results: From the literature review factors, according to the authors they correspond to the factors causing caking of cane sugar were considered, including physicochemical properties you will have, packaging and storage conditions. These were part of the construction of the diagram of hypothetical paths the phenomenon of caking.

Limitations on study/ implications: The studies carried out regarding the cause-effect phenomenon have been very limited, since there are few publications in the main databases of indexed journals. Thus, it is also noted that the publications are not recent in their majority.

Findings/Conclusions: The main factors affecting the development of caking on cane sugar can be classified into: Physicochemical (humidity, temperature of the product and particle size), packaging (liner) and storage conditions (relative humidity and ambient temperature).

Keywords: Lumpiness, sugar, path diagrams.