Development of a prototype for shelf life enhancement of guava juice using manothermosonication
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Date
2019
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Punjab Agricultural University, Ludhiana
Abstract
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.
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