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20192
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Subject: Processing and Food Engineering × Author: Kalsi, Baldev Singh × Start date: 1998 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    Development of a prototype for shelf life enhancement of guava juice using manothermosonication
    (Punjab Agricultural University, Ludhiana, 2019) Kalsi, Baldev Singh; Sandhya
    Investigation was carried out to study the effect of ultrasound in combination with temperature and pressure treatment on the juice of guava (variety: Arka Amulya). For experiments, a pressurizing system was designed in CREO 3.0 software and constructed from the local market of Ludhiana. The juice samples were exposed to manothermosonication at combinations of three temperatures (40, 60 and 800C) and three pressure levels (100, 200, and 300 kPa) for three holding times (2, 6, and 10 min). Response surface methodology (RSM) was applied to optimize the conditions of the manothermosonication of guava juice. The main criteria for constraints optimization were minimum color change, pH, total plate count, total mold/ yeast and maximum ascorbic acid, total soluble solids, titratable acidity and overall acceptability. The juice samples treated under optimized conditions for manothermosonication were packed in two packaging material (glass and PET bottles) and stored at ambient and refrigerated conditions. The juice samples were also treated with ultrasonication and thermosonication for storage and their physicochemical, phytochemical, microbial anyalysis and sensory evaluation was done at regular intervals of 7 days. The optimized conditions for manothermosonication obtained were: Heating temperature= 63.810C, Pressure= 184.16 kPa and holding time = 2 minutes for each process. The highest microbial inactivation and retention of TSS and color (*L-value) along with highest overall acceptability score was observed in manothermosonicated samples. Thus, results showed that guava juice manothermosonicated and packed in glass bottles have better quality and a shelf life of six weeks under refrigerated conditions.
  • Thumbnail Image
    ThesisItemOpen Access
    Development of a prototype for shelf life enhancement of guava juice using manothermosonication
    (Punjab Agricultural University, Ludhiana, 2019) Kalsi, Baldev Singh; Sandhya
    Investigation was carried out to study the effect of ultrasound in combination with temperature and pressure treatment on the juice of guava (variety: Arka Amulya). For experiments, a pressurizing system was designed in CREO 3.0 software and constructed from the local market of Ludhiana. The juice samples were exposed to manothermosonication at combinations of three temperatures (40, 60 and 800C) and three pressure levels (100, 200, and 300 kPa) for three holding times (2, 6, and 10 min). Response surface methodology (RSM) was applied to optimize the conditions of the manothermosonication of guava juice. The main criteria for constraints optimization were minimum color change, pH, total plate count, total mold/ yeast and maximum ascorbic acid, total soluble solids, titratable acidity and overall acceptability. The juice samples treated under optimized conditions for manothermosonication were packed in two packaging material (glass and PET bottles) and stored at ambient and refrigerated conditions. The juice samples were also treated with ultrasonication and thermosonication for storage and their physicochemical, phytochemical, microbial anyalysis and sensory evaluation was done at regular intervals of 7 days. The optimized conditions for manothermosonication obtained were: Heating temperature= 63.810C, Pressure= 184.16 kPa and holding time = 2 minutes for each process. The highest microbial inactivation and retention of TSS and color (*L-value) along with highest overall acceptability score was observed in manothermosonicated samples. Thus, results showed that guava juice manothermosonicated and packed in glass bottles have better quality and a shelf life of six weeks under refrigerated conditions.