Comparative analysis of heat treatments in sugar cane juice - Bok av Cássia Cristina Silva - Häftad
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..