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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2018 , Volume 6, Issue 1
Page No. : 339-352
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/10.18782/2320-7051.6109
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
