English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Open

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

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