International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (339) Last page : (352)
Article doi: http://dx.doi.org/10.18782/2320-7051.6109

Comparison of Different Preservation Techniques on Quality Storability of Sugarcane Juice

Abhilasha P.* and U. S. Pal
Dept. of  Argil. Processing and Food Engineering, College of Agricultural Engineering and Technology,
Orissa University of Agriculture and Technology, Bhubaneswar, Orissa, India
*Corresponding Author E-mail: abhilashaparamesh@gmail.com
Received: 19.12.2017  |  Revised: 25.01.2018   |  Accepted: 1.02.2018  

 ABSTRACT

Sugarcane juice is also an important component in the beverage industry. Different pre-treatments such as conventional heating, Ohmic heating, UV treatment  Ozone and nisin treatments were adopted to check the quality of sugarcane juice. The study results revealed keeping PPO inactivation, colour change and microbial reduction of the treated samples into consideration, ohmic heating of sugarcane juice at 70 0C for 3 min holding time was found to be optimum.Hence, highest microbial reduction was observed in ohmic heating treatment. So, the thermal treatments were observed to be having more microbial reduction potential as compared to the non-thermal treatments. The overall acceptability score of sugarcane juice was highest in ohmic heated sample followed by nisin treated sample

Key words: Sugarcane, Ohmic Heating, UV-C Treatment, Ozonation, Nisin

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Abhilasha, P. and Pal, U.S., Comparison of Different Preservation Techniques on Quality Storability of Sugarcane Juice, Int. J. Pure App. Biosci.6(1): 339-352 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6109