EXTENDED SHELF LIFE OF FUNCTIONAL ENRICHED SUGARCANE JUICE BY NOVEL FOOD PROCESSING TECHNOLOGIES USING PREDICTIVE MODELING
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Date
2022
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TANUVAS, CHENNAI
Abstract
Consumers demand for fresh, safe food with favourable sensory and
nutritional properties with an adequate shelf life of the food products. In recent years
there is a considerable interest in the novel technologies for the processing of foods
and beverages. Currently, ready to drink functionally enriched sugarcane juice
with extended shelf life is not available in markets. As conventional heat
processing methods will reduce the taste, colour and flavour of juices, functionally
enriched sugarcane juice blended with amla and lemon juice was developed with
extended shelflife, processed without/minimal heat treatment by utilizing novel food
processing technologies viz.. Pulsed Electric Field (PEF), Ultraviolet C (UV-C) treatment and Ohmic Heating (OH). PEF is used as an alternative method of
pasteurizing liquid foods. This involves the application of electric pulses of high
voltage to liquid foods placed in a treatment chamber between two electrodes to
inhibit microorganisms growth and thus increases the shelf life of food without any
heat and chemical effects. UV processing is an emerging alternative to heat
pasteurization for reducing microbial levels in food products. It is especially well
suited in juice processing because it is less expensive and has minor effects on
product flavour. OH is an alternative thermal treatment as it causes volumetric
heating of the sample with short processing time and it causes minimum
discoloration and maintains the nutritive value of the food.