EFFECT OF ULTRAVIOLET AND THERMAL TREATMENTS ON SOME PHYSICO-CHEMICAL PROPERTIES OF MOSAMBI JUICE

NAMALA BHAVANI¹, S. SHIVASHANKAR²*, E. HARIKRISHNA³, M. SWETHA⁴, Y. PRASHANTH REDDY⁵, K. SPANDANA^6
1College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Kandi, Sangareddy, Telangana, 502 285, India
²College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Kandi, Sangareddy, Telangana, 502 285, India
³College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Kandi, Sangareddy, Telangana, 502 285, India
⁴College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Kandi, Sangareddy, Telangana, 502 285, India
⁵College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Kandi, Sangareddy, Telangana, 502 285, India
⁶College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Kandi, Sangareddy, Telangana, 502 285, India
* Corresponding Author : shiva14cae@gmail.com

Received : 09-08-2017     Accepted : 13-08-2017     Published : 28-08-2017
Volume : 9     Issue : 8       Pages : 933 - 940
Int J Microbiol Res 9.8 (2017):933-940

Keywords : Mosambi juice, Ultraviolet treatment, Thermal treatment, pH, TSS
Academic Editor : Naveena Reddy
Conflict of Interest : None declared
Acknowledgements/Funding : The authors express sincere thanks to Professor Jayashankar Telangana State Agricultural University for providing an opportunity to conduct such a good project
Author Contribution : Shivashankar S: Project Supervisor

The present experiment was conducted at College of Agricultural Engineering, Kandi, Sangareddy. Effect of ultraviolet (UV-C) and thermal treatments on physiochemical properties (viz. pH, total soluble solids (TSS), titrable acidity, total color difference, ascorbic acid content) of mosambi juice were studied during this research work. The process conditions for ultraviolet treatment were sample thickness (1, 2, 3 mm), treatment time (15, 30, 45 min) and distance of sample from lamp source (10, 20, 30 cm). Whereas, for thermal treatment the process parameters were temperatures (60, 70, 80 °C) and treatment time (5, 10, 15 min). The result obtained from this study showed that the ultraviolet treatment (UV) doesn’t have any significant effect on pH, TSS, titrable acidity of mosambi juice. However, the UV treatment conditions had significant effect on total color difference (ΔE*), ascorbic acid of mosambi juice. Further, the thermal treatment showed significant effect on pH, TSS, titrable acidity, total color difference and ascorbic acid content of mosambi juice. The maximum change in pH, TSS, titrable acidity, total color difference and loss of ascorbic acid content of mosambi juice after UV-C treatment are 0.15, 0.2, 0.018% citric acid, 0.98 and 2.7% respectively. Similarly, The maximum change in pH, TSS, titrable acidity, total color difference and loss of ascorbic acid content of mosambi juice after thermal treatment are 0.47, 0.35, 0.42 % citric acid, 5.1 and 12.1% respectively. The above results suggested that ultraviolet treatment was found superior based on changes in physical properties of mosambi juice.

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