Comparative analysis of heat treatments in sugar cane juice - Cássia Cristina Silva

The physicochemical and microbiological analyses were carried out on the fresh juice, the juice treated by microwave irradiation and also the industrially treated juice, so that there would be a significant number of comparisons. Firstly, the normality of the data was checked for the following variables: ºBrix, pH, colour, turbidity and log of bacteria (pour). Statistical analyses were not possible for the analyses of POL, AR, ART and alcohol content, which were carried out in the laboratories of..