Sugarcane Juice

Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian Subcontinent, North Africa, and Latin America. Sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum.

1. Preparedby….
Varshid Patel
15-022-2017
Submitted to….
Dr. Ashish Dixit

2. 2
CONTENTS
oRaw materials
oNutritional
value
oProcess of
manufacturing
oPreservation of
juice
oQuality
analysis
oChanges during
storage
oStandards
“SUGARCANE IS A TROPICAL GRASS FROM
WHICH SUGAR IS EXTRACTED. THE JUICE PRODUCE FROM
THE SUGARCANE IS USED FOR DIRECT CONSUMPTION
ALSO…

3. WOODGROVE
BANK
Saccharum officinarum
Thewordsaccharumderivedfrom
Sanskritwordsarkarawhichmeansugar
inIndia.
Sugarcaneisanoldestcropknown
toman,amajorcropoftropicalandsub-
tropicalregionsworldwide.Sugarcaneis
aglycophyte,sucrosestoringmemberof
tallgrowingperennialmonocotyledonous
grass.Acrosstheworld70%sugaris
manufacturedfromsugarcane.Indiaisthe
secondlargestcountryinsugarcane
productionintheworld..Sugarcaneisa
majorsourceofrawmaterialforsugar
industriesandotheralliedgroupofby-
productindustries.
SUGARCANE
3

4. 4
CULTIVATION OF SUGARCANE
Sugarcaneiscultivatedinthetropicsandsubtropicsinareaswithaplentifulsupplyofwaterfora
continuousperiodofmorethansixtosevenmonthseachyear,eitherfromnaturalrainfallorthrough
irrigation.Thecropdoesnottolerateseverefrosts.
Areaofproductioninworldisbrazil,Indiaandchina.
AreaofproductioninIndiaisUttarPradesh,MadhyaPradeshandTamilNadu
Sugarcaneisatropicalplanttemperatureabove50°carrestitsgrowththosebelow20°cslowit
down.Lowtemperaturereducestillering.Optimumtemperatureforitgrowth26-32°c.Thecropdoes
bestinthetropicalregionsreceivingarainfallof75-120cmperannum.Sugarcanecanbegrownonall
typesofsoilsrangingformsandyloamtoclay-loam.Salinealkalineandacidicsoilsarenotatall
suitableforthiscropinnorthernIndia.

5. Sugarcaneisatropical,perennialgrassthatforms
lateralshootsatthebasetoproducemultiplestems,
typically3to4m(10to13ft)highandabout5cm(2in)in
diameter.Thestemsgrowintocanestalkwhich,when
mature,constitutesaround75%oftheentireplant.A
maturestalkistypicallycomposedof11–16%fiber,12–
16%solublesugars,2–3%non-sugars,and63–73%
water.Asugarcanecropissensitivetoclimate,soiltype,
irrigation,fertilizers,insects,diseasecontrol,varieties,and
theharvestperiod.Theaverageyieldofcanestalkis60–
70tonnesperhectare(24–28longton/acre;27–31short
ton/acre)peryear.However,thisfigurecanvarybetween
30and180tonnesperhectaredependingonknowledge
andcropmanagementapproachusedinsugarcane
cultivation.Sugarcaneisacashcrop,butitisalsousedas
livestockfodder.
5
STRUCTURE OF SUGARCANE

6. 6
VARIETY OF SUGARCANE
Co-0238(Karan-4)
It is a high yielding
and high sugar
content variety.
This variety was
evolved at the
sugarcane breeding
institute, region
central Karnal.
Co-05011(Karan-9)
It was released in 2012.
•Yield –82.47
tonne/hac.
•Sucrose % -18.00
Suitable for North-
East zone..
CoJ-64
Moderately resistance to
red-rot, smut and
grassy-shoot disease.
Good ratooning ability.
CoJ-8436
Early maturing and
resistance to wilt. It has
a good tillering.

7. 2018-19
•Total production area of sugarcane is 5114
Ha
•Total productive yield of sugarcane is
78.3T/ha
•Total consumption of Sugar is 254.50 lakh
tonnes
•Uttar Pradesh has thelargestarea almost
50 per cent of the cane area in the country,
followed by Maharashtra, Karnataka,
Tamil Nadu, Andhra Pradesh, Gujarat,
Bihar, Haryana and Punjab.
7
STATISTICS PROFILE IN INDIA.

8. SUGARCANE JUICE
8
Sugarcanejuiceistheliquidextractedfrompressedsugarcane.Itisconsumedas
abeverageinmanyplaces,especiallywheresugarcaneiscommerciallygrown,such
asSoutheastAsia,theIndianSubcontinent,NorthAfrica,andLatinAmerica.
Sugarcanejuiceisobtainedbycrushingpeeledsugarcaneinamillandisoneofthe
mainprecursorsofrum.
IntheUnitedStateswhereprocessedsugarcanesyrupisusedasasweetenerin
foodandbeveragemanufacturing,"evaporatedcanejuice"isconsideredbytheFood
andDrugAdministration(FDA)tobeamisleadingtermfor"sugar"onproductlabels
becausetheFDAregards"juice"asaliquidderivedfromfruitsorvegetables;the
preferredtermis"canesugar“.
Sugarcanejuiceisalsoconsideredasnaturalsportsdrink.itcontainhighamount
ofcarbohydratesalongwithelectrolytes.Sugarcanejuiceiseffectiveinrehydration
duringexerciseandtheactivitywasalmostequalwhencomparedtothesportsdrinks.
Also,additionofsodiumchloridetothesugarcanejuicehasprovedtoimprovethe
activityofthejuiceduringexercise.

9. 9
Sugarcaneismainrawingredientformakingsugarcane
juice.Thissugarcaneisgoesforextractionprocessfor
extractingjuicefromit….
Lemonisanotheringredientforsugarcanejuice.Generally
lemonisusedforimpartsourtestofjuiceandbalancethe
sweetnessofthejuice….
Gingerisimportantingredientforjuice.Gingerenhancethe
flavorofthejuice.Andgingerhavemanyothermediational
benefitsalso…
RAW
MATERIALS

10. 10
NUTRITIONAL
VALUE
Sugarcaneisloadedwithantioxidants
thathelptocounteractinfectionsand
enhanceimmunity.Ithashighcontentof
calcium,magnesium,ironandother
electrolyteswhichisgreatfordehydration.
Itisacureforcommoncoldaswellas
otherinfectionsandalsocounteractsfever
asitenhancesthelevelofbody’sprotein.
Anintakeofrawsugarcanejuiceprovides
varioushealthbenefitsandisalsopacked
withvitalnutrientswhichareessentialfor
thebody.Sugarcaneisabaseingredientfor
molasses,jaggery,rum,ethanolandbiofuel.
SugarcanecontainshighcontentofVitamin
B2,VitaminB1,VitaminC,VitaminB6
andinorganicsaltssuchasiron,
phosphorus,calciumandorganicacidssuch
asfumaricacid,succinicacid,citricacid
andmalicacid.

11. WOODGROVE
BANK
Sugarcane help in….
•Preventdecayingoftooth
•Relievessorethroatandflu
•Cureforjaundice
•Antioxidantactivity
•Strengthenimmunesystem
•Moisturizebodyandskinhealth
•Treatacne
•Cancerprevention
•Helpfulduringpregnancy
•Curediabetes
MEDIATIONAL BENEFITS OF SUGARCANE
Component Concentration
(g/100g)
water 65-75
Sugar
Sucrose
Glucose
Fructose
12-18
11-18
0.2-1.0
0-0.6
Fibers
Cellulose
Hemicellulose
Lignin
7.0-17.0
5.0-6.5
1.8-2.3
1.5-2.5
Nitrogen compounds 0.3-0.6
Lipids (waxes and fats) 0.15-0.25
Organic acids 0.1-0.15
Pectic substances and gums1.5-0.25
Ash 0.3-0.8
Composition of sugarcane
611

12. PROCESS OF
MANUFACTURING
Juice extraction
12

13. Initially,sugarcanejuiceisextractedfrommanually
harvestedhighsucrosecontentsugarcanesticksusingaroller
milltandem.Onarrivalatthesugarprocessingplant,sugarcane
isloadedontoaconveyortable.Itpassesthroughvarioussugar
equipmentincludingashredder,whichusesaseriesofknivesto
chopthecaneintosmallerlengthsandshreditintofinerpieces.
Thisprocessexposestheinnermaterialofthesugarcaneand
preparesitforefficientjuiceextraction.Theshreddedcanethen
proceedstoacrusher,whichusesasetofrollermillstoextract
thejuice.Acountercurrentstreamofmacerationwaterisusedto
removethejuicefromthecrusher.Analternativemethodofjuice
extractionisbydiffusion;however,thistypicallyisonly
employedinregionswheresugarcanequalityishigh.Although
theefficiencyofextractionishigherusingdiffusion,theprocess
useslargeamountsofwater,whichaddstothecostofwater
treatment.
JUICEEXTRACTION
13

14. Standardization of pH
Afterfilteringthebagasseresidue,
thesugarcanejuicehaditsstandard
pHestablishedatavalueequalto
4.3.Tothisend,citricacidwas
addedtothejuice,thuscreatingan
acidifieddrink.Forthispurpose
lemonisused.Lemonnotjustset
thepHbutalsobalancethetestof
thejuice.Lemonhasmediational
valuesalso…
OTHER PROCESSES
14

15. OTHER PROCESSES
15
Heat treatment
Thepasteurizationofthestandardized
sugarcanejuicewaseffectedbyusinga
plateheatexchangerequippedwitha
returnpneumaticvalveforthe
unpasteurizedproduct.Aftertheheat
treatmentof95°C/30s,thedrinkwas
cooledtoapproximately10°Candthen
transferredtoanairtightinsulated
container,whereitremainedfor1hour
beforepackaging.Pasteurizationis
doneforreductionofmicroorganisms
whichareresponsibleforspoilageof
juice.Thismicroorganismsare
removedbyheattreatmentof
pasteurization…

16. Aseptic bottling
Theasepticfillingwasperformedin
ahorizontalunidirectionalairflow
cabin(ISOclass5)madeof
stainlesssteel.Forthispurpose,
semi-automaticgravimetricfiller
wasemployed.Thefillingwasdone
intowhitepigmentedPETbottles
withavolumecapacityof330mL,
hermeticallysealed with
polypropylenescrewlids(PP)with
aluminiumsealsbyelectromagnetic
inductionandusingasealer
OTHER PROCESSES
16

17. Pasteurization:forpreservationofsugarcanejuice
pasteurizationiscarriedout.Duetopasteurization
microbialloadofjuiceisreduced.Juiceissubjectedto
heatingprocessfor90°Cfor30seconds.
Additives:forpreservationpurposesomepreservatives
areaddedtojuice.additionofcitricacid
(40mg/100ml),followedbyadditionofpotassium
metabisulphite(150ppm),pasteurizationafteraddition
ofascorbicacid(40mg/100ml).
Asepticpackaging:Asepticpackagingoffoodscanbe
definedasaprocesswhereapre-sterilizedfoodproduct
isfilledandhermeticallysealedinsterile
packagingmaterialsunderanasepticenvironment
withoutreheatingforsterilization.
PRESERVATION
OF JUICE
17

18. QUALITY ANALYSIS
18
Themoisture,protein,fat,crudefiberandashweredeterminedbytheAOACmethods,minerals
(calcium,phosphorusandiron),sugars(total,reducingandnonreducingsugars),ascorbicacidand
titratableacidity(ascitricacid)wereestimatedbythemethodsdescribedbyRanganna(Handbookof
AnalysisandQualityControlforFruitandVegetableProducts).Totalsolublesolids,pHandviscosity
weremeasuredbyusinghandrefractometer,digitalpHmeterandViscometerusingspindleno.1at
60rpm.Sampleswerealsoanalysedfortotalplatecount,yeastandmoldcount,andcoliformcount
accordingtotheproceduredescribedinAPHA.
Juicesampleswerealsoevaluatedforsensoryattributesnamelyappearance,flavourandoverall
acceptabilityusinga10memberspanelfollowinga9pointHedonicscale.Theresultswereanalysedby
multiplecomparisontest.Statisticalanalysisofthedatawerecarriedoutby3factorCRDANOVA
techniqueofSpedecorandCochran.

19. 19
CHANGES DURING STORAGE
Freshsugarcanejuicesamplespoiled
within3–4hatroomand8hatrefrigeration
temperatureofextraction,therefore,results
forcontrolcouldnotbeobtained.
Physio-chemical changes.
Thetotalsolublesolidsandtotalsugars
decreasedsignificantlyduringstorageofsugarcane
juiceatroomaswellasrefrigerationtemperature,
however,thedecreasewasoflesserextentat
refrigerationtemperature.Theyattributedthe
decreaseintotalsolublesolidsandsugarstoacids
duringstorageasaresultofactionofmicroorganism
presentinthejuice.Thecontentofreducingsugarsin
juiceincreasedsignificantlyduringstorageduetothe
hydrolysisofnon-reducingsugars.Additionofcitric
acidorascorbicacidtopasteurizedsugarcanejuice
restrictedthedegradationoftotalsolublesolidsand
totalsugarssignificantlyduringstorageatbothroom
andrefrigerationtemperatures.Additionof
potassiummetabisulphitetothejuicesfurther
reducedtheextentofchangesintotalsolublesolids,
totalandreducingsugarsprobablyduetothe
suppressionofmicrobialactivity.

20. 20
Themicrobiologicalpopulation(total
platecounts,andyeastandmoldcounts)
increasedduringstorageofsugarcanejuice.
Theextentofincreaseinmicrobial
populationwasalsohigheratroom
temperatureascomparedtorefrigeration
temperature.Highestcountswereobtained
duringstorageofpasteurizedjuicefollowed
bypasteurizationandadditionofascorbic
acid,pasteurizationandadditionofcitric
acid.Additionofpotassiummetabisulphite
tojuicefurtherreducedthecounts
appreciably.Rawsugarcanejuicehad10to
20coloniesofcoliformsper10ml.The
coliformsdisappearedafterpasteurization
andnocoliformcouldbedetected
throughoutthestorage.
Microbial changes.
Thesugarcanejuicejustafterpreparationwas
awardedsensoryscoresrangingbetween7.5to8.5for
appearance,flavourandoverallacceptabilitybythe
panellists.Thesensoryscoresreducedsignificantlywith
theadvancementofstorage.However,thereductionin
sensoryscoresofsamplesstoredatroomtemperaturewas
ofsignificantlygreatermagnitudethanthosestoredat
refrigerationtemperature.Asignificantlylowerreduction
insensoryscoreswasobservedinsugarcanejuice
pasteurizedafteradditionofcitricacidandpotassium
metabisulphitefollowedbypasteurizationafteradditionof
ascorbicacidandpotassiummetabisulphite,pasteurization
afteradditionofcitricacid,pasteurizationafteradditionof
ascorbicacid,andpasteurizedonly.
Sensory changes.

21. STANDARDS
21
Composition of sugarcane juice described by…
ICAR-sugarcane breeding institute, Coimbatore
The constituents of the normal cane juice fall within the following limits:
oWater: 75 to 88%
oSucrose:10 to 21%
oReducing sugars: 0.3 to 3%
oOrganic matter other than sugar: 0.5 to 1%
oInorganic compounds:0.2 to 0.6%
oNitrogenous bodies:0.5 to 1%

22. STANDARDS
22
Preparation method of bottled sugarcane juice described by…
ICAR-sugarcane breeding institute, Coimbatore
•Forbestqualityofsugarcanejuice,wehavetochooseavarietywithhighsugarcontent,light
colouredandwithlessfibre(CoC671,Co62175,Co7717,Co86032,Co86249andCo94012)and
thecaneshouldbeharvestedatpeakmaturity.
•Addonelemonwith2to3gofgingerforevery3kgofcanematerial.
•Warmthejuiceto60to70
o
Candkeepitatthattemperaturefor15minutes.
•Removetheimpuritiesbyfilteringthejuicewithamuslincloth.
•Totheclearjuiceaddsodiummetabisulphiteasapreservativeatarateof1gper8Lofjuice.
•Transfertoahotwatersterilizedbottles,closeitwithacorkingmachine.
•Servechilled.
•Bottledjuicecanbestoredfor6to8weeks.

23. STANDARDS
23
CAC draft standards for Non-centrifuged Dehydrated Sugar Cane Juice
•Ash (% m/m):the minimum value of 0.9 is maintained.
•Total sugars (saccharose) (% m/m):The maximum value of 91 of the total sugar of juice is retained;
no minimum value is defined.
•Total sugars (reducing sugars) (% m/m): minimum value of 4.5 (% m/m) is maintained.
•Colour: “Non-centrifuged dehydrated sugar cane juice” may have a colour ranging from light to dark
brown.
•Flavour and aroma: The flavour and aroma shall be characteristic of the product. The product shall
be free of unpleasant sensory characteristics.
•Defects: The product shall be free from defects such as foreign materials or softening. It may not be
fermented or show signs of attacks by fungi and insects.

24. Varshid Patel
15-022-2017
24