Shelf Life Study of Pasteurized Sugarcane Juice

Abstract

Raw sugarcane juice is a popular drink in India but in most cases not available in hygienic condition. Attempts had been made to preserve sugarcane juice by pasteurization followed by packaging in flexible packs and the time of exposure pH, acidity and brix of sugarcane juice were measured. Pasteurization of a number of samples were carried out in conical flasks at different temperatures like 80°C, 85°C, 90°C for different time intervals like 30 Second, 1 minute, 2 minute, 5 minute and then pH, acidity and brix were estimated and keeping the flask in 2 different conditions like refrigerated temperature (4°C), room temperature (30 °C). Another set of experiments were carried out by adding sodium metabisulfite of different concentrations normally 500 ppm and 1000 ppm. Initially the quality of sugarcane juice with respect to pH, acidity and brix were evaluated. Similarly the quality of the processed sugarcane juice was also evaluated. The best result with respect to pH, acidity and brix were obtained from the juice which was pasteurized at 90°C for 5 minutes and stored at refrigerated temperature and room temperature after 25 days acidity were found to be 0.072 mg/ml and 0.019 mg/ml, pH 4 and 4.57, brix 10 in both the cases.