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Quality Assessment of Kaji Lemon (Citrus limon) Juice Under Ultrasound and Pasteurization Processing Conditions

  • Radha Krishnan KesavanEmail author
  • Prakash Kumar Nayak
  • Padmaram Mili
Conference paper
  • 77 Downloads
Part of the Learning and Analytics in Intelligent Systems book series (LAIS, volume 12)

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.

Keywords

Ultra-sonication Lemon Juice processing Pasteurization 

Notes

Acknowledgments

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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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Radha Krishnan Kesavan
    • 1
    Email author
  • Prakash Kumar Nayak
    • 1
  • Padmaram Mili
    • 1
  1. 1.Departmetnt of Food Engineering and TechnologyCITKokrajharIndia

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