The potential use of supercritical carbon dioxide in sugarcane juice processing
Fernanda Cristina Pimenta,
Talita Cristiane Krice Moraes,
Gustavo Cesar Dacanal
et al.
Abstract:Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering a high quality product can be considered. This study evaluated the combined effect of SC-CO2 and mild temperatures, primarily aiming for the reduction of endogenous microorganisms and enzymes in sugarcane juice (pH~5.5). Pressures (P) ranging from 74 to 351 bar, temperatures (T) between 33 and 67 °C, and holding times (t) betwee… Show more
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