Optimization of process parameter combinations for pasteurization of sugarcane (Saccharum officinarum) juice using continuous flow microwave system

被引：0
|
作者：
Duhan, Sandeep [1 ]
Kar, Abhijit [2 ]
机构：
[1] Indian Agr Res Inst, ICAR, New Delhi 110012, India
[2] Indian Agr Res Inst, ICAR, Div Food Sci & Postharvest Technol, New Delhi 110012, India
来源：
INDIAN JOURNAL OF AGRICULTURAL SCIENCES | 2018年 / 88卷 / 08期
关键词：
Colour; Microwave heating; Pasteurization; Total antioxidants; INACTIVATION KINETICS; POLYPHENOL OXIDASE; QUALITY;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Colour (L*, a*, b*) values of fresh sugarcane (Saccharum officinarum L.) juice added with citric acid, thermal pasteurized and microwave pasteurized juices were significantly higher from that of fresh sugarcane juice. There was no significant difference in TSS and pH values of any of the pasteurized sugarcane juice. PPO activity and total viable bacterial count decreased significantly after thermal and microwave pasteurization of juice whereas yeast was completely eliminated from all the microwave pasteurized and thermal pasteurized sugarcane juices. There was a significant decrease in total antioxidant values after thermal and microwave pasteurization.
引用
收藏
页码：1253 / 1257
页数：5
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