MATHEMATICAL APPLICATION USED IN THE PRODUCTION OF GRANULATED PANELA IN THE COLOMBIAN COUNTRYSIDE

The granulated cane honey point of panela is given when the cane honey begins to solidify, based on the crystallographic properties of the honey. In Colombia, the solidification point of panela is usually determined empirically by panela manufacturers. In this study, we evaluated an automated method to determine the point of the panela cane honey to produce granulated panela in the regions of Colombia, in comparison with five possible scenarios that were previously tested but choosing experimentally the best solution. The best method for determining the level was the saturation measurement by a delta of the temperatures based on the graduation of the supersaturation of the sucrose presented as a line whose slope, and the value of Tan () indicate an index of the degree of supersaturation.