INFLUENCE OF THE PASTEURIZATION CONDITIONS ON SUGARCANE JUICE PACKAGED IN GLASS PACKAGING

Abstract

Sugarcane is a widely consumed product, giving rise to different products, including sugar, sugarcane juice, and alcohol. The sugarcane juice consists of 81 % water, 15 % sucrose and 1.05 % reducing sugars, being highly perishable, mainly due to its high sugar concentration, high water activity, and low acidity. The present study aimed to evaluate the effect of experimental design (central composite design-CCD) using various pasteurization time-temperature conditions of sugarcane juice packaged in glass bottles, throughout 45 days of storage at 20 oC. A significant (p ≤ 0.05) effect was observed for the interaction time and temperature concerning the variables pH, total reducing sugars, and total soluble sugars, with calculated F higher than tabulated F, thus allowing constructing a response surface model, which showed that higher temperature and shorter time led to an increase in soluble solids contents. For all treatments, no molds and yeasts, and mesophilic bacteria growth were observed up to 15 days of storage at 20 oC. However, at 30 and 45 days of storage, the growth of molds and yeasts and mesophilic bacteria was observed, with a significant difference between the treatments (p ≤ 0.05) at 45 days of storage, while the pasteurization condition at the central point (80 oC and 15 minutes) exhibited lower microbial counts