Optimization of time x temperature binomial for sugarcane juice pasteurization

• Grant number: 16/19002-1
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2017
• End date: January 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Rodrigo Rodrigues Petrus
• Grantee: Rodrigo Rodrigues Petrus
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Sugarcane juice is a highly perishable drink; its stabilization depends on the intensity of the heat treatment to which it is submitted. This project targets the optimization of holding time x temperature binomial for whole sugarcane juice pasteurization destined to direct consumption. To this end, 11 trials will be carried out according to a central composite rotatable design (CCRD). The temperature (ranging from 78 to 92 ºC) and holding time (from 16 to 44 s) will be tested as independent variables. The performance of different combinations (time x temperature) will be evaluated by microbiological, enzymatic and sensory tests, and instrumental measurement of color. The response surface methodology will be applied for data analysis. After the ideal binomial is found out, three new batches of sugarcane juice, aseptically packaged in both conventional high density polyethylene (HDPE) bottles and HPED bottles with silver nanoparticles, will be produced for assessing the microbiological shelf life of the end product which will be stored under refrigeration. Physicochemical tests (pH, titratable acidity, soluble solids) will be performed to characterize the end product. Sensory acceptance will be evaluated by hedonic scale tests. Salmonella and coliforms at 45 ºC analysis will be conducted to demonstrate the juice´s safety and meet the Brazilian Food Regulation as well. The microbiological shelf life study will be based on aerobic mesophilics, psychrotrophics, and molds and yeasts counting. The results of physicochemical, sensory and microbiological tests will be submitted to the analysis of variance (ANOVA) and Tukey test for means comparison. The different stages of this study will be performed in a pilot plant and in laboratories of Microbiology, Packaging Technology and Sensory Analysis, at Department of Food Engineering of School of Animal Science and Food Engineering, on campus of the University of São Paulo in Pirassununga/SP-Brazil. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BOMDESPACHO, LAURA DE QUEIROZ; RIBEIRO DA SILVA, BIANCA TANAHANI; LAPA-GUIMARAES, JUDITE; DITCHFIELD, CYNTHIA; PETRUS, RODRIGO RODRIGUES. Cultivar affects the color change kinetics of sugarcane juice. FOOD SCIENCE AND TECHNOLOGY, v. 38, n. 1, p. 96-102, DEC 2018. (16/19002-1)

DA COSTA RIBEIRO, ABGAIL SUELEN; GOMES, JESSICA DE LIMA; KUSHIDA, MARTA MITSUI; PETRUS, RODRIGO RODRIGUES. Sugarcane juice stability in plastic bottle treated with silver and zinc oxide. Packaging Technology and Science, v. 32, n. 3, p. 155-161, MAR 2019. (16/19002-1)

GOMES, JESSICA DE LIMA; DA COSTA RIBEIRO, ABGAIL SUELEN; KUSHIDA, MARTA MITSUI; KAMIMURA, ELIANA SETSUKO; MALDONADO, RAFAEL RESENDE; PETRUS, RODRIGO RODRIGUES. Sugarcane juice pasteurization: A search for the most effective parameters. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 11, AUG 2020. (16/19002-1)