Sugarcane juice pasteurization: A search for the most effective parameters

Abstract

This study targeted the optimization of holding time and temperature for sugarcane juice pasteurization. The temperature, ranging from 78 to 92°C, and holding time, from 16 to 44 s, were tested. The responses of different combinations were evaluated by microbiological, enzymatic, sensory assays, and instrumental measurement of color. The impact of the binomials widely varied. With respect to enzymatic inactivation and microorganisms reduction, the treatment at 90°C/40 s was the most efficient. The binomial 85°C/44 s was more effective in maintaining the original juice color. As to the sensory quality, the treatment at 85°C/16 s had a better performance compared to the others. The findings of this study demonstrated that there is not one unique binomial able to meet all requisites needed for cane juice stabilization. The data hereby presented may be useful to design a high temperature short time (HTST) treatment for a “clean label” whole juice. Practical applications Much effort has been put forth to optimize cane juice stabilization, and pasteurization can be successful through well designed heat treatment processes. This study demonstrates there is not a unique time x temperature binomial that provides for all requisites of cane juice stabilization. Given this, the data herein may provide useful design guidelines for industrial scale thermal processing of whole juice.