ISSN : 0975-3710
EISSN : 0975-9107
S. DHARANI1*, T. PANDIARAJAN2, S. GANAPATHY3, D. AMIRTHAM4
1Department of Food Process Engineering, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641003,India
2Department of Processing and Food Engineering, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultura University, Kumulur, Tiruchirappalli, Tamil Nadu, 621712, India
3Department of Food Process Engineering, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641003,India
4Department of Food Process Engineering, Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641003,India
* Corresponding Author : dharani791@gmail.com
Received : 02-04-2019 Accepted : 27-04-2019 Published : 30-04-2019
Volume : 11 Issue : 8 Pages : 8329 - 8332
Int J Agr Sci 11.8 (2019):8329-8332
Keywords : Pulsed magnetic field, Orange juice, Non-thermal method, Microbial inactivation, Process parameter
Academic Editor : Swapnil Pandey, Dr Arshad Bhat, Dr N Umashankar Kumar, Girja Shanker Tewari
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Agricultural Engineering College & Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, 641003
Author Contribution : All authors equally contributed
Pulsed magnetic field processing is a novel method of food preservation which involves the use of magnetic field in the form of pulses with varying frequency. Pulsed magnetic field treatment was given to orange juice at different concentration for inactivating the microorganism and for retaining the quality parameters during storage period. A laboratory model batch type Pulsed magnetic field treatment chamber was designed. To evaluate the efficiency of the system, the different process parameters were selected i.e., magnetic field intensity (2T, 4T and 6T), Concentration of fruit juice (10, 15 and 20%) and treatment time (5, 10 and 15 min). The process parameters had significant effect (p<0.01) on microbial destruction, viscosity and colour value of orange juice. Log reduction for TPC was found to be maximum of 2.28 and for yeast and mold reduction was found to be 1.02 for fruit juice subjecting to 4T magnetic field with 15 min treatment time stored under refrigerated condition for about 10 days.
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