ABSTRACT

Sugarcane juice has a typical shelf life of about 6 hours without treatment because its contents being simple sugars which spoil the juice faster converting it to acid and alcohol. Its shelf life was experimentally increased by pasteurization at 62°C for 30mins. Pasteurization increased shelf life to 60days when stored at room temperature and to 90 days when stored at low temperature after treatment. The major drawback of pasteurization is that it degrades colour, flavour, the sucrose content, °Brix value as well as quality parameters because heat is involved in the process. Due to the heat involved, the sugars get charred and convert into simpler ones which is another drawback. UV disinfection is another sterilization method but UV rays are harmful for human being as well as the UV will be a costlier method. Ozone is a non-thermal treatment. Ozone can be used to inactivate microbial load to extend the shelf life of the juice. Ozone destroys microorganisms by progressive oxidation of vital cellular components and residual ozone decomposes to nontoxic products (i.e. oxygen) making it an eco-friendly anti-microbial agent for use in the jaggery production. Furthermore fermentation of that ozone treated juice can be done for the production of ethanol. Ozone treatment will reduce the microbial load that will interfere and cause contamination during fermentation. Ozone treatment will alsoslightly reduce the nutritional and sensory properties of the juice,but losses will be much less as compared to pasteurization and UV sterilization. Keywords: Ozone treatment, Sugarcane juice, pasteurization, UV sterilization, fermentation, ethanol
Publication date: 01/12/2021

https://ijbpas.com/pdf/2021/December/MS_IJBPAS_2021_5762.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.12.5762