Ruby Jha, Hanmant Bodhankar, Sakina Kenwala
The Main Objectives is to Study The sugarcane Juice and to Increase the shelf life of it. The purpose is to Increase the nutritional value of sugarcane juice by chemical method and pasteurization method. Chemical method was studied by adding (KMS, Sodium Benzoate, Citric acid,) and kept in refrigeration for 1 week. Without addition of the chemicals, we can only preserve the sugarcane juice for 8 hours in refrigerator. Normal Temperature the Shelf Life of sugarcane juice is 2 to 3 hrs after that nutritional value are goes on decreasing. After preservation of sugarcane juice by adding chemical (KMS, Citric acid, Sodium Benzoate) for 1 week Microbial analysis of sugarcane juice sample was done , in which E. coli, coliform and enterococci bacteria were found to be present in sugarcane juice sample which are not consumable for health and industry purpose, which means after addition of chemicals sugarcane juice can only be preserved for less than a week.
Sugarcane Juice; Saccharum officinarum.