1. To standardize pre-treatments for prevention of enzymatic browning after sugarcane juice extraction.
2. To optimize the process parameter for preservation of sugarcane juice.
3. To study quality of preserved sugarcane juice during storage

CRD

Nil

Nil

Nil

Nil

Technical Programme:

Ex. 1. Process parameter for preservation of sugarcane juice

Factor 1. Ascorbic acid level (A):

i) 500 ppm      ii) 1000 ppm    iii) 1500 ppm

Factor 2. Citric acid level (C):

i) 0.3%            ii) 0.4%           iii) 0.5%

Factor 3. KMS (K):

i) 100 ppm      ii) 150 ppm      iii) 200 ppm

Treatment Combinations:

Number of Treatment combinations: 27

Number of Repetitions                      : 3

Design                                                : CRD with factorial concept

Sample size: 200 ml

Sample Number/treatment/repetition = 5

Packaging material: Glass bottle

Storage: at ambient temperature for one day

*Observation for Enzymatic browning (OD) shall be recorded

**Best treatment from experiment 1 shall be used in Experiment 2 along with Ginger juice = 6ml/ litre will be added as common ingredients in all treatments

Reducing sugars, total sugars and Colour of juice before and after processing shall be measured.

Maturity / Harvesting stage of sugarcane is 12-13 months

Exp. 2. Process parameter for preservation of sugarcane juice

Treatment details: Thermal processing after bottle filling*

* Before filling, juice will be heated for 5 min as per specified temperature (As per treatments)

Number of Treatments: 12

Number of Repetitions: 3

Design: CRD

Sample size: 200 ml

Sample Number/treatment/repetition = 20

Packaging material: Glass bottle

Storage: at ambient temperature

Observations: Initial, 15, 30, 45 and 60 days of storage