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

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.