PRESERVATION OF GUAVA PULP USING OHMIC HEATING

Simple item page
dc.contributor.authorSOLANKI NILESH PUNJABHAI
dc.contributor.editorDr. Anurag Nema
dc.date.accessioned2018-01-12T09:03:53Z
dc.date.available2018-01-12T09:03:53Z
dc.date.issued2016
dc.description.abstractGuava (Psidiumguajava L.) is one of the most tropical fruit, rich in high-profile nutrients with its unique flavour, taste and health-promoting qualities. The guava fruit fits in functional food category, often called ‘super fruit’. It is rich in lycopene and ascorbic acid; especially it contains ascorbic acid (100-200 mg/100 g) higher than a fresh orange juice (60-80 mg/100 ml). Guava has excellent digestive and nutritive value, pleasant flavour, high palatability and availability in abundance at moderate price. Guava pulp is used in preparation of jams, mixed fruit drinks, baby food, confectionary and ice-cream. Conventionally, it is being obtained by washing, peeling, pulping and thermal processing of fully ripened guava fruit at 90±2°C for minimum 4 min., for acceptable sterility. Overheating is in general practice to meet the safety requirements. This results in great loss of heat sensitive nutrients. Ohmic heating is considered as a better and promising alternative over the conventional heating process; in which rapid and volumetric uniform heating is possible. Therefore, this study was undertaken with the primary objective of enhancement of shelf life of guava pulp through ohmic heating. Process parameters considered for the study were: voltage (120- 180 V), temperature (70-90°C) and holding time (2-6 min.) for maximum reduction in enzyme activity and total viable counts, and minimum reduction in ascorbic acid. Factorial design was adopted for the study of effect of these variables on the shelf life of guava pulp and for optimization of the process parameters. . Electrical conductivity of the pulp ranged from 8.5664 - 17.8321 mS/cm. The specific heat of the pulp was ranges between 90.3851 to 741.5922 J/kg °C. ii The optimized studied parameters for maximum reduction in total viable count, enzyme activity and maximum retention of ascorbic acid were: 120 V, 90°C and 4 min. for voltage, temperature and holding time, respectively. The optimized results for ascorbic acid, enzyme activity and total viable count were 214.61 mg/100gm, 3.11 PE units/g and 2.05 logCFU/ml respectively. The results showed that the ohmically heated processed pulp was stable and acceptable upto ninety days under refrigerated condition at ± 7°C. As compared to ohmically heated pulp the conventionally heated pulp was stable and acceptable upto 60 days under refrigerated condition at ± 7°C.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810039274
dc.keywordsOhmic heating, guava pulp, ascorbic acid, pectinmethylesterase and total viable count.en_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.subFood Technologyen_US
dc.subjectFood Processing Technology, Bio Energyen_US
dc.subjectmethoden_US
dc.titlePRESERVATION OF GUAVA PULP USING OHMIC HEATINGen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Nilesh Solanki.pdf
Size:
4.38 MB
Format:
Adobe Portable Document Format
Description:
M.Tech (FPT) dissertation
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses