Chiang Mai Journal of Science

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In this work, the effects of sugarcane varieties, heat pretreatment methods and UHT conditions on the quality of sugarcane juice were investigated. The aim was to attain the background information that is useful for the production of  high quality UHT sugarcane juice. The experimental results indicated that the sugarcane Suphan Buri 50 variety is more suitable for juice production than Singapore variety in aspects of total solid and consumer preference. Furthermore, it appeared that both the microwave heating for 5 minutes by frequency 2,450 MHz at 850 W and the blanching sugarcane in hot water at 80^oC for 5 minutes could inactivate the peroxidase enzyme at the comparable level. Nevertheless, the blanching was preferred due to its ease of  control, lower energy and equipment cost. In addition, if F₀ > 4 is demanded, the UHT sterilization at 140^oC and holding for 4 seconds could maintain the sugarcane flavors and provide the more favorable juice than those of 135^oC for 10 seconds.

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