This study targeted the optimization of holding time and temperature for sugarcane juice pasteurization. The temperature, ranging from 78 to 92°C, and holding time, from 16 to 44 s, were tested. The responses of different combinations were evaluated by microbiological, enzymatic, sensory assays, and instrumental measurement of color. The impact of the binomials widely varied. With respect to enzymatic inactivation and microorganisms reduction, the treatment at 90°C/40 s was the most efficient. The binomial 85°C/44 s was more effective in maintaining the original juice color. As to the sensory quality, the treatment at 85°C/16 s had a better performance compared to the others. The findings of this study demonstrated that there is not one unique binomial able to meet all requisites needed for cane juice stabilization. The data hereby presented may be useful to design a high temperature short time (HTST) treatment for a “clean label” whole juice.

中文翻译：

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甘蔗汁巴氏杀菌：寻找最有效的参数

这项研究的目标是优化甘蔗汁巴氏杀菌的保温时间和温度。测试温度范围为78至92℃，保持时间为16至44 s。通过微生物学，酶学，感官测定和颜色的仪器测量来评估不同组合的响应。二项式的影响千差万别。关于酶灭活和微生物减少，在90℃/ 40s下处理是最有效的。二项式85°C / 44 s在保持原始果汁颜色方面更有效。关于感官质量，与其他相比，在85°C / 16 s的处理效果更好。这项研究的结果表明，没有一种独特的二项式能够满足甘蔗汁稳定所需的所有必要条件。