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Economic and Financial Viability of Sulfite Replacement by Hydrogen Peroxide in Sugar Production Chain The competitive market of sugar production demands a better product with higher quality and lower cost. Sugar quality involves the physical-chemical properties of sucrose during the clarifying process. In white sugar production, sulfur dioxide is used in the clarifying process. However, this reagent has restrictions in food industry and agribusiness systems due to, sulfur dioxide emissions to the atmosphere, as well as its potentially allergenic reactions, concerning exposure to sulfur dioxide residues in foods, in sensitive individuals. Alternative technologies, using hydrogen peroxide and ozone have been proposed. The use of hydrogen peroxide, according to literature, promotes viscosity reduction and syrup purity increase, through the removal of non-sugar compounds. Therefore, hydrogen peroxide is a powerful oxidizing agent that causes partial or total color molecules degradation, causing permanent destruction. The application of hydrogen peroxide, in sugarcane juice, considered in this study has three distinct situations: 0.6 gH2O2/kgsugarcane juice proportion, 1 gH2O2/kgsugarcane juice proportion and 5 gH2O2/kgsugarcane juice proportion, replacing sulfur dioxide – used in the current method. This study scope is the economic viability of hydrogen peroxide, replacing sulfur dioxide in clarifying operation. The investment values using hydrogen peroxide in relation to standard structure were considered rather than the implementation of a new production unit. The hydrogen peroxide values, in clarifying process were higher, considering operational description by technical profits and necessary inputs, because the investment in equipment and input prices were higher. There was an increase of R$ 0.16 bag 50kg sugar using 0.6 gH2O2/kgsyrup; R$ 0.30 /bag 50kg sugar when the proportion was 1 gH2O2/kgsyrup and R$ 1.66/ bag 50kg sugar when the proportion was 5 gH2O2/kgsyrup. Therefore, there is a great possibility of replacing the main reagent used as alternative, including the partnership between private and public sectors the society demands for food products free of sulfur residue presenting production costs less expensive for the sugar industry. However, other factors, related to final product quality, such as sucrose degradation tendency, environmental and public health issues, as well as the energy gains should be analized.

Viabilidade econômico-financeira da substituição do dióxido de enxofre pelo peróxido de hidrogênio na cadeia produtiva do açúcar