Diseño de un proceso industrial para la elaboración y conservación de jugo de caña de azúcar.

Abstract

The objective of this research was to design an industrial process of sugar cane juice (Saccharum officinarum L.) in the Luz de América parish. 16 L of sugar cane juice were used as a sample. They corresponded to 16 experimental units. The evaluation was based on the comparison of the effect of different levels of citric acid (0.1%; 0.15%, 0.2%) as a preservative with a control treatment without citric acid (0%). There were 4 treatments and each one with 4 replicates analyzed by analysis of variance, separation of means according to Tukey's test (P≤ 0.05), Kruskal-Wallis test for organoleptic variables. The sugar cane was collected in the Luz de America parish, to be transported to the ESPOCH laboratory with the following protocol; the sugar cane had 19 degrees Brix, in good condition, with greenish or reddish coloration, with stalk dimensions of 2-3 m. in height, 4-6 cm. in diameter. The results of the benefit/cost analysis determined that by using 0.1% citric acid in the production of sugar cane juice left a revenue of $1,639 that is to say for that each dollar invested a benefit of 0.639 cents was obtained. Likewise, the treatment with 0.1 showed to be a better sensorial acceptance. It is concluded that 237.15 kg/day of cane juice is obtained by applying the treatment with 0.1% citric acid with a total of 425 containers of 330 ml. Therefore, it is recommended to use the level of 0.1% citric acid, since it showed greater acceptance and better production.