The potential use of supercritical carbon dioxide in sugarcane juice processing.

ABSTRACT: Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO₂) technology as an intervention potentially capable of rendering a high quality product can be considered. This study evaluated the combined effect of SC-CO₂ and mild temperatures, primarily aiming for the reduction of endogenous microorganisms and enzymes in sugarcane juice (pH~5.5). Pressures (P) ranging from 74 to 351 bar, temperatures (T) between 33 and 67 °C, and holding times (t) between 20 and 70 min were tested in a central composite rotational design. Seventeen trials were performed, comprising three replicates at the central points. Counts of aerobic mesophiles, molds and yeasts, lactic acid bacteria and coliforms at 45 °C, determination of

SUBMITTER: Pimenta FC 

PROVIDER: S-EPMC10787823 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature