EFFECT OF LOW FREQUENCY OHMIC HEATING ON CARROT JUICE RECOVERY AND ITS SHELF LIFE
Loading...
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY, ANAND
Abstract
The carrot has been called the “poor man’s ginseng” as it contains more than 490
phyto-chemicals (plant or fruit derived chemical compounds). It is an excellent nutritive
food as it is rich source of α- and β- carotene. Investigations were carried out to study the
effects of low frequency ohmic heating on carrot juice recovery and its shelf life over a
temperature range of 70-90°C. The study was designed using full factorial design. The
electrical conductivity and specific heat of carrot slices were in the range of 0.03-0.44
mS/cm and 5.72-66.60 kJ/kg °C, respectively at 40-90°C temperature range. The
independent variables selected were 10-30 Hz frequency, 70-90°C temperature and 2-6
min. holding time for optimization of process parameters for maximum juice recovery
and maximum β-carotene content. The highest juice recovery, 23.20% over control was
observed at 30 Hz frequency, 80°C temperature and 6 min. holding time. Standardization
for maximum shelf life was carried at three levels of independent variables i.e. 2-6 Hz
frequency, 70-90°C temperature and 2-6 min. holding time. Optimization was carried out
on the basis of minimum standard plate counts (SPC) as per FSSRs (2011) and maximum
β-carotene content.
Description
Keywords
null