samples were collected in sterile screw capped containers and processed within 30 minutes after the collection. Sugarcane juice was diluted 10-folds in phosphate buffered saline (pH 7.3) and bacterial count was determined by surface plating on blood agar and MacConkey agar plates. 1 For the isolation of Salmonella spp. and Shigella spp, sugarcane juice (50 mL) was inoculated into equal volumes ...

the conditions for the refinement of clarified sugarcane juice, including temperature (50o, 60o and 70oc) and pressure (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology were investigated. the raw sugarcane juice was initially pre-filtrated with lime and then the juice obtained (clarified juice) processed using a ceramic micro-filter mem-brane (0.2 micrometer). the characteristics...

limited information is available on water and nitrogen (n) management of sugarcane (saccharum officinarum l.) in khuzestan, southwestern iran, where this crop is currently and extensively grown under heavy irrigation and n fertilization. therefore, a field experiment was conducted from september 2000 to march 2002 at the research department of karoon agro-industry in khuzestan to determine the ...

Rapid determination of sugarcane quality using low-cost and portable equipment is more practical for field use. Thus, this study explored the potential application of a portable visible and shortwave near infrared spectroradiometer (VNIRS) to predict pol and brix from sugarcane juice samples. A total of 100 sugarcane juice samples for each clear and raw juice samples were assessed. The spectral...

Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%...

A centrifugal clarifier based on the principles of a hydrocyclone with an impeller was developed for centrifugal clarification of sugarcane juice, for improvement in the quality of jaggery and khandsari. The developed clarifier and an existing standard sedimentation disc centrifuge were tested in regards of effect of operational parameters, namely, settling, boiling, clarificant addition and sa...

Fresh sugarcane juice is sold by street vendors without any heat treatment in São Carlos, São Paulo, Brazil. Twenty-four samples of point-ofsale juice were tested by standard methods to determine heterotrophic bacteria, total and thermo-tolerant coliform counts, Salmonella, and parasites in the juice. 25% of samples showed poor sanitary conditions, with thermotolerant coliform levels higher tha...

In this paper, an attempt has been made to estimate the convective heat and mass transfer for pool boiling of sugarcane juice during preparation of jaggery. An indoor experiment was conducted to measure (i) the mass of evaporated water, (ii) the temperature of the sugarcane juice, (iii) the relative humidity above the sugarcane juice surface and (iv) the temperatures at the bottom and side of t...

the aim of this research was optimization of refining of raw sugarcane juice using bentonite for production of natural liquid sugar or cane honey. non-sugar substances of raw sugarcan juice contains: colorants, polysaccharides, gums, proteins, etc that affect on efficiency and quality of the final product and should remove from raw sugarcane juice. gelatin is a protein which is used as an aid c...

Quantification of amino acids in sugarcane juice by gas chromatography has been reported for the first time. The method involves the removal of free amino acids from previously deproteinated cane juice by absorption onto cation exchange resin. Desorbed amino acids are then converted into their butyl esters which, when subjected to GC on a 50% phenyl-50% methyl polysiloxane (RTX-50) column, appe...