Physicochemical properties of sugarcane juice at various stages during jaggery processing

Abstract

This study examines the physicochemical properties of sugarcane juice from varieties Cv. Co-86032 and Cv. CoM-9057 during jaggery processing at temperatures ranging from 30°C to 118°C. Parameters such as pH, total soluble solids (TSS), density, specific gravity and moisture content were analysed to identify their correlations with temperature. The results indicate significant variations in these properties. pH decreased steadily, indicating increased acidity, while TSS, density and specific gravity increased due to sugar and solute concentration from moisture evaporation. Moisture content declined with temperature, highlighting the effects of heat on water removal and juice clarification. Analysis revealed strong interrelationships among the properties, with temperature being a key influencing factor. These findings align with prior research and emphasize the importance of temperature control in optimizing jaggery processing for improved quality and consistency. The insights gained could facilitate advancements in jaggery processing technologies and the development of smart tools for endpoint detection.