Abstract
In the present study, the influence of ultra-sonic treatment (thermo soniation) and pasteurization on the quality parameters of kaji lemon (Citrus limon) juice such as, physio-chemical, functional and nutritional properties were analyzed. The juice samples were ultra-sonicated for different time periods and temperatures at a constant frequency of 33 kHz using an ultra-sonicator bath. The results from ultra-sonic treatment studies were also compared with fresh and thermally treated juice. From the results, ultra sonicated samples displayed an increase in the DPPH activity, TPC, TFC and non-enzymatic browning values and also exhibited a decrease in vitamin C levels. But the parameters such as pH, Titratable acidity, °Brix and cloud value were not affected by ultra sonication and found to be similar with control samples. The results of the research work indicated that ultra-sonication technology may be used as an alternative to pasteurization of juices.
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The first author sincerely express greatest gratitude to Central Institute of Technology Kokrajhar Deemed to be University under MHRD, Government of India for providing necessary facilities and support to carry out this research work.
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Kesavan, R.K., Nayak, P.K., Mili, P. (2020). Quality Assessment of Kaji Lemon (Citrus limon) Juice Under Ultrasound and Pasteurization Processing Conditions. In: Dawn, S., Balas, V., Esposito, A., Gope, S. (eds) Intelligent Techniques and Applications in Science and Technology. ICIMSAT 2019. Learning and Analytics in Intelligent Systems, vol 12. Springer, Cham. https://doi.org/10.1007/978-3-030-42363-6_3
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