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Enhancing the Shelf Life of Sweet Sorghum [Sorghum bicolor (L.) Moench] Juice Through Pasteurization While Sustaining Fermentation Efficiency

Sugar Tech volume 15, pages 328–337 (2013)Cite this article

Abstract

The influence of pasteurization on storage stability of sweet sorghum juice and subsequent bioconversion to ethanol was studied. Juice samples were pasteurized at three different temperatures, i.e., 70 °C for 10 min, 80 °C for 5 min and 90 °C for 2 min and were further stored at three different temperatures of 35, 40 and 45 °C. The storage shelf life of the sorghum juice was observed to be extended for 21 days without compromising the ethanol conversion efficiency. Consistent fermentation efficiencies were observed for the juice samples pasteurized at 70 °C followed by storage at 45 °C, pasteurized at 80 °C followed by storage at 40 °C and pasteurized at 90 °C followed by storage at 35 °C and these samples showed an ethanol yield in the range of 0.473–0.477, 0.461–0.47 and 0.466–0.473 g g−1, respectively. Hence, the juice samples pasteurized at 90 °C and stored at 35 °C was deemed as the superior preservation condition as it was close to ambient temperature and increased the shelf life of sweet sorghum juice. The highest fermentation efficiency of 93 % was observed after 48 h of fermentation.

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Acknowledgments

The authors wish to express their sincere thanks for financial assistance from the National Agricultural Innovation Project (NAIP)—Indian Council of Agricultural Research (ICAR) under component 2.

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Authors and Affiliations

  1. Chemical Biology Laboratory, CSIR—Indian Institute of Chemical Technology, Uppal Road, Hyderabad, 500007, Andhra Pradesh, India

    C. Ganesh Kumar, Soma Gupta, Jayalakshmi Malapaka & Ahmed Kamal

  2. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Hyderabad, 502324, Andhra Pradesh, India

    P. Srinivasa Rao

Authors
  1. C. Ganesh Kumar
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  2. P. Srinivasa Rao
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  3. Soma Gupta
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  4. Jayalakshmi Malapaka
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  5. Ahmed Kamal
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Corresponding author

Correspondence to C. Ganesh Kumar.

Additional information

Soma Gupta and Jayalakshmi Malapaka contributed equally to this study.

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Kumar, C.G., Rao, P.S., Gupta, S. et al. Enhancing the Shelf Life of Sweet Sorghum [Sorghum bicolor (L.) Moench] Juice Through Pasteurization While Sustaining Fermentation Efficiency. Sugar Tech 15, 328–337 (2013). https://doi.org/10.1007/s12355-013-0221-1

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  • DOI: https://doi.org/10.1007/s12355-013-0221-1

Keywords

  • Sweet sorghum juice
  • Pasteurization
  • Shelf life
  • Ethanol
  • Storage

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