Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/6348/
JFE-07-05 |
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| Title |
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods.
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| Creator |
Vikram, V. B.
Ramesh, M. N. Prapulla, S. G. |
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| Subject |
05 Fruit juice
06 Preservation and Storage |
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| Description |
Vitamin C and colour degradation in orange juice were compared during microwave, ohmic, IR and conventional (flask in water bath) heating. Vitamin C degradation was greatest during microwave heating, due to lack of temp. control, and was least during ohmic heating. Colour degradation, however, was relatively low after microwave heating.
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| Date |
2005
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/6348/1/Jl_of_Food_engg_oct04.pdf
Vikram, V. B. and Ramesh, M. N. and Prapulla, S. G. (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69 (1). pp. 31-40. |
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