IIT Kharagpur’s Ozone and Extremely-filter primarily based manufacturing tech to increase shelf lifetime of packaged Sugarcane juice with out warmth and chemical compounds

MUMBAI: Sugarcane juice is a refreshing drink with an enriched dietary profile. The juice accommodates well being elements reminiscent of, phytonutrients, antioxidants, and nutritional vitamins (like Nutritional vitamins C&B) which supply fast aid from heatstroke, dehydration, constipation, jaundice, and so on. by supplying instantaneous vitality. Owing to the absence of easy sugars and low glycemic index (30-40), its common consumption by diabetic individuals can be acceptable. Nevertheless, the color and flavour distinctive to the juice get deteriorated instantly after its extraction attributable to organic processes of browning and microbial fermentation. Its brief shelf life limits its long-term storage and advertising and marketing. Thermal therapies used to reinforce the shelf lifetime of sugarcane juice destroy its nice style and aroma. Non-thermal strategies maintain promise on this regard.

Analysis scholar Chirasmita Panigrahi from the Dept. of Agricultural & Meals Engineering, as a part of her PhD analysis, has been pursuing a novel research on ozone-assisted chilly sterilization know-how in direction of the shelf stabilization of sugarcane juice with out warmth or chemical.

The method know-how includes ultra-filtering and ozonization of the freshly extracted microfiltered juice adopted by packaging beneath an aseptic setting. The mixed membrane filtration and ozone therapy know-how resulted in 7 log discount in micro organism, 5 log discount in yeasts & moulds and 85% inactivation of enzyme polyphenol oxidase.

“This might reduce the juice fermentation and brown to a better extent throughout storage. The mixed know-how handled juice could possibly be efficiently saved as much as 12 weeks beneath refrigeration with none considerable change in its bioactive and important vitamins. The handled juice nicely retained its sensory traits particularly the color and flavour throughout storage,” confirmed Chirasmita.

Her PhD work which is being supervised by Professor H N Mishra of the Agricultural & Meals Engineering Division and co-supervised Professor Sirshendu De of the Chemical Engineering Division has been chosen for the NRDC Nationwide Meritorious Invention Awards 2020 by the Nationwide Analysis Growth Company, Authorities of India, New Delhi not too long ago.

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