eprintid: 6883
rev_number: 17
eprint_status: archive
userid: 30
dir: disk0/00/00/68/83
datestamp: 2013-06-27 03:00:40
lastmod: 2016-10-19 08:19:40
status_changed: 2013-06-27 03:00:40
type: article
metadata_visibility: show
contact_email: Library-ICRISAT@cgiar.org
creators_name: Kumar, C G
creators_name: Srinivasa Rao, P
creators_name: Gupta, S
creators_name: Malapaka, J
creators_name: Kamal, A
icrisatcreators_name: Srinivasa Rao, P
affiliation: ICRISAT(Patancheru)
country: India
title: Enhancing the Shelf Life of Sweet Sorghum [Sorghum bicolor (L.) Moench] Juice Through Pasteurization While Sustaining Fermentation Efficiency
ispublished: pub
subjects: s1.4
divisions: D4
crps: crp1.4
full_text_status: restricted
keywords: Enhancing Shelf Life, Sweet Sorghum
note: 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.
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.
date: 2013
date_type: published
publication: Sugar Tech
volume: 15
number: 3
publisher: Springer
pagerange: 328-337
id_number: 10.1007/s12355-013-0221-1
refereed: TRUE
issn: 0974-0740
official_url: http://dx.doi.org/10.1007/s12355-013-0221-1
related_url_url: http://scholar.google.co.in/scholar?as_q=%22Enhancing+the+Shelf+Life+of+Sweet+Sorghum+%5BSorghum+bicolor+%28L.%29+Moench%5D+Juice+Through+Pasteurization+While+Sustaining+Fermentation+Efficiency%22&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_public
related_url_type: pub
funders: Indian Council of Research
projects: National Agricultural Innovation Project
citation:   Kumar, C G and Srinivasa Rao, P and Gupta, S and Malapaka, J and Kamal, A  (2013) Enhancing the Shelf Life of Sweet Sorghum [Sorghum bicolor (L.) Moench] Juice Through Pasteurization While Sustaining Fermentation Efficiency.  Sugar Tech, 15 (3).  pp. 328-337.  ISSN 0974-0740     
document_url: http://oar.icrisat.org/6883/7/EnhancingTheSelf_Kumar-etal._SugarTech_2013.pdf
document_url: http://oar.icrisat.org/6883/13/Sugartech_15_3_328-337_2013.pdf