Optimization of process parameter combinations for pasteurization of sugarcane (Saccharum officinarum) juice using continuous flow microwave system

SANDEEP DUHAN; ABHIJIT KAR

doi:10.56093/ijas.v88i8.82563

Authors

SANDEEP DUHAN Ph D Scholar, ICAR-Indian Agricultural Research Institute, New Delhi 110 012
ABHIJIT KAR Senior Scientist, Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012

https://doi.org/10.56093/ijas.v88i8.82563

Keywords:

Colour, Microwave heating, Pasteurization, Total antioxidants

Abstract

Colour (L*, a*, b*) values of fresh sugarcane (Saccharum officinarum L.) juice added with citric acid, thermal pasteurized and microwave pasteurized juices were significantly higher from that of fresh sugarcane juice. There was no significant difference in TSS and pH values of any of the pasteurized sugarcane juice. PPO activity and total viable bacterial count decreased significantly after thermal and microwave pasteurization of juice whereas yeast was completely eliminated from all the microwave pasteurized and thermal pasteurized sugarcane juices. There was a significant decrease in total antioxidant values after thermal and microwave pasteurization.

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