Estudo da estabilidade do caldo de cana pasteurizado e adicionado de suco natural de limão

Abstract

The cane juice is a drink marketed and handcrafted by street for almost all Brazil, with emphasis on the lack of sanitary hygienic conditions in which they are processed and thus represents a major public health risk, given the possible contaminations can be conveyed by them. There are several sources of possible contamination ranging from poor personal hygiene to the improper storage of the final product and raw material. The completion of this work had as main objective the filling and heat processing (pasteurizing water bath) sugar cane sugar in the production process to be as natural as possible without adding any preservatives using only thermal processing as a way to ensure sensory and microbiological quality of the product. These facts proven through microbiological and physico-chemical analysis using techniques and procedures recommended by Brazilian legislation for this type of food. Microbiological tests were carried out in the Department of Food technology UEL. Physico-chemical analysis such as pH, titratable acidity, soluble solids and color, were held at Federal Technological University of Paraná. The production process (grinding of the cane) was held on the premises of the Campus UTFPR Londrina, fruit processing and beverage laboratory. The product was stable under refrigeration, not showing signs of deterioration for a period of 20 days, and these results were confirmed by microbiological and physicochemical analyzes. Surveys of total coliforms, thermotolerant, Salmonella spp, total count of mesophilic aerobic, yeasts and molds in 't' with zero initial surveys of five groups and the number of interim analyzes in two searching only 2 groups (total count of aerobic mesophilic and were held molds and yeasts) and a fourth and final research groups repeating the initial 20 days after the initial procedure and did not get that period microbiological growth, thus proving that the process of extraction and pasteurization were satisfactory and efficient. A fact confirmed also by the results of physicochemical analyzes were performed at the same times of the microbiological analyzes, pH, titratable acidity, ° Brix and color being held in the period with no significant changes compared to the results after extraction and evidence confirming the efficiency of both extraction process as pasteurization.