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<p>The prevention of deterioration in clear cane juice (CCJ) using UV-C light in combination with the traditional heating method was investigated. Climate change has led to rising temperatures, which adversely affect cane juice quality, particularly when processing is delayed. Addressing this challenge requires technological improvement to ensure high sugar yield. This preliminary study evaluated the efficacy of UV light combined with traditional heating, compared with traditional heating alone, in preventing deterioration of CCJ quality. Additionally, near-infrared (NIR) spectroscopy was applied for online monitoring of changes in juice components for process control. Juice samples were independently stored at 60, 70, and 80&#xa0;°C under two treatments: UV (UV light combined with heating) and NUV (heating alone). The juice pH, pol, and sugars (sucrose, glucose, and fructose) were measured for 10&#xa0;days using a digital pH meter, a Vis–NIR Spectrophotometer (400–2500&#xa0;nm), and high-performance liquid chromatography (HPLC), respectively. The UV treatment in combination with 80&#xa0;°C yielded the best results with a significantly higher mean pH of 5.71 than the NUV treatment with a pH of 5.42 (<i>p</i> &lt; 0.01). Similarly, UV-treated samples yielded a higher mean pol value (8.24%) than NUV-treated samples (7.69%). UV-treated samples also contained higher sucrose (9.44%) and lower glucose (0.82%) and fructose (0.87%) contents than NUV-treated samples, with lower sucrose (8.40%), and higher glucose (1.58%) and fructose (1.63%) contents. These results indicate that UV treatment inhibits microbial growth and preserves clean cane juice quality.</p>

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Efficacy of UV-C Light in Preventing Deterioration of Clear Cane Juice and Spectroscopic Monitoring of the Juice Quality

  • 期刊论文

  • 发表日期：

    2026年6月3日

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  • Akeme Cyril Njume,
  • Yoshiaki Shinzato,
  • Daisuke Hamanaka,
  • Eizo Taira

摘要

The prevention of deterioration in clear cane juice (CCJ) using UV-C light in combination with the traditional heating method was investigated. Climate change has led to rising temperatures, which adversely affect cane juice quality, particularly when processing is delayed. Addressing this challenge requires technological improvement to ensure high sugar yield. This preliminary study evaluated the efficacy of UV light combined with traditional heating, compared with traditional heating alone, in preventing deterioration of CCJ quality. Additionally, near-infrared (NIR) spectroscopy was applied for online monitoring of changes in juice components for process control. Juice samples were independently stored at 60, 70, and 80 °C under two treatments: UV (UV light combined with heating) and NUV (heating alone). The juice pH, pol, and sugars (sucrose, glucose, and fructose) were measured for 10 days using a digital pH meter, a Vis–NIR Spectrophotometer (400–2500 nm), and high-performance liquid chromatography (HPLC), respectively. The UV treatment in combination with 80 °C yielded the best results with a significantly higher mean pH of 5.71 than the NUV treatment with a pH of 5.42 (p < 0.01). Similarly, UV-treated samples yielded a higher mean pol value (8.24%) than NUV-treated samples (7.69%). UV-treated samples also contained higher sucrose (9.44%) and lower glucose (0.82%) and fructose (0.87%) contents than NUV-treated samples, with lower sucrose (8.40%), and higher glucose (1.58%) and fructose (1.63%) contents. These results indicate that UV treatment inhibits microbial growth and preserves clean cane juice quality.