Efficacy of Ozone and Lactic Acid as Nonthermal Hurdles for Preservation of Sugarcane Juice.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13589/
https://doi.org/10.1080/01919512.2017.1415802 |
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| Title |
Efficacy of Ozone and Lactic Acid as Nonthermal Hurdles for Preservation of
Sugarcane Juice.
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| Creator |
Shyam Ramkrishna, Garud
Priyanka, B. S. Rastogi, N. K. Maya, Prakash Negi, P. S. |
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| Subject |
05 Fruit juice
06 Preservation and Storage |
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| Description |
Thermal processing is the most widely adopted technology for preservation of juices; however, it
is associated with significant changes in nutritional quality and flavor. Combination of nonthermal
hurdles (ozone 1.2 g/h, 10 min, and lactic acid 0.5%) reduced total bacterial count of sugarcane
juice by 4.3 log and controlled enzymatic activity to a moderate level (reduction of 60% and 72%
activity of polyphenol oxidase and peroxidase, respectively). Combined treatment was comparable
to thermal treatment in maintaining microbial and sensory quality of sugarcane juice during
1-month storage under refrigerated conditions; however, additional hurdles may be required for
extended storage.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13589/1/OZONE%20SCIENCE%20%26%20ENGINEERING%202018%2C%20VOL.%2040%2C%20NO.%203%2C%20198%E2%80%93208.pdf
Shyam Ramkrishna, Garud and Priyanka, B. S. and Rastogi, N. K. and Maya, Prakash and Negi, P. S. (2018) Efficacy of Ozone and Lactic Acid as Nonthermal Hurdles for Preservation of Sugarcane Juice. Ozone: Science and Engineering, 40 (3). pp. 198-208. |
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