Journal of Food Processing & Technology

Abstract

Sugarcane Juice Processing: Microbiological Monitoring

Carine O Silva, Fabio A Gallo, Laura Q Bomdespacho, Marta M Kushida and Rodrigo R Petrus

This study was undertaken to evaluate a pilot plant designed for sugarcane juice processing. The juice was extracted in an electric mill and acidified with citric acid until the pH of 4.3. Next, it was pasteurized in a plate heat exchanger at 95°C/30 sec, cooled to 10°C before being filled into a plastic bottle and induction sealed. Product filling was performed in an ISO class 5 unidirectional air-flow cabins. Three batches of acidified sugarcane juice were produced. The qualities of the raw material, rinse water of the processing and filling line, packaging and end product were all microbiologically evaluated. Hedonic scale tests were used to evaluate the sensory acceptance of the product. The total mean counts in mesophilic culture of molds and yeasts from the natural, fresh sugarcane juice were (6.26 and 5.20) log CFU/mL, respectively. These mean counts, in both rinse water samples of the processing line and the bottles, were lower than 1 log CFU/mL. The mean counts of molds and yeasts in acidified and pasteurized sugarcane juice were (2.63 and lower than 1) log CFU/mL, respectively. The findings indicated that the procedures that were evaluated met standards for acidified sugarcane juice to be produced then stored under refrigeration.