STUDIES ON THE USE OF STABILIZED CHLORINE DIOXIDE AS BACTERICIDE

摘要

In the present investigation the bio deterioration of sugarcane juice in storage was studied. The deterioration of cane juice has been arrested for 24 hrs by adding stabilized chlorine dioxide as evidenced by maintenance of sugars, purity, reducing sugar, color, pH, titrable acidity and bacterial cell count. Addition of 20 ppm stabilized chlorine dioxide was found effective. The sugar cane juice is a favourable natural medium for the development of micro organisms just after the extraction from stalk, and is easily attacked by them. Many of them rapidly invert sucrose, causing drop in purity between crushed and milled juice.