Thermal processing of aonla juice

Simple item page
dc.contributor.advisorRajendra Singh
dc.contributor.authorRajni Singh
dc.date.accessioned2016-11-23T10:43:43Z
dc.date.available2016-11-23T10:43:43Z
dc.date.issued2007
dc.description.abstractThe study was conducted on aonla juice to standardize a time-temperature combination for thermal processing of aonla juice with minimum losses in ascorbic acid content. The various physico-chemical characteristics of fresh aonla juice, heat treated aonla juice and stored juices were studied. The aonla fruit yielded about 32% pulp and 52% clarified juice with 9.9% TSS, 2.9% acidity, 3.2% tannins, 426 mg/100g ascorbic acid and a pH of 2.45. This aonla juice was heat treated at different temperatures viz. 600C, 700C, 800C and 900C for different time periods viz. 5, 10, 15 and 20 min. for 600C & 700C and 1, 3, 5 and 10 min. for 800C and 900C. These heat treated juices were analyzed for various physico chemical characteristics and yeast and mold count. On the basis of this study two best combinations were selected viz. 800C/3 min. and 700C/15 min. which had minimum losses in ascorbic acid content upon thermal processing and negligible yeast and mold growth. These combinations were used for storage study of 2 months at room temperature. During storage, ascorbic acid and acidity decreased whereas browning increased. There was no significant growth of yeast and mold even after two months of storage of heat treated juices. Thus the study indicated that considering the destruction of yeasts and molds and retention of vitamin C content of the juice, processing of aonla juice at 800C/3 min. and 700C/15 min. were found suitable.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/87176
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectAonla juice, Thermal processing, Time-temperature combinations, Heat treatmenten_US
dc.these.typeM.Sc
dc.titleThermal processing of aonla juiceen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
CCSHAU-290901-Rajni Singh.pdf
Size:
471.63 KB
Format:
Adobe Portable Document Format
Description:
Thermal processing of aonla juice
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.28 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
M. Sc. Dissertations