UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice

被引：16

作者：

Mohd-Hanif, Hani ^{[1
]}

Shamsudin, Rosnah ^{[1
,2
]}

Adzahan, Noranizan Mohd ^{[3
]}

机构：

[1] Univ Putra Malaysia, Fac Engn, Dept Proc & Food Engn, Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Inst Adv Technol, Serdang 43400, Selangor, Malaysia

[3] Univ Putra Malaysia, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷

关键词：

ultraviolet; dosage; Dean Vortex; lime juice; physicochemical property; MICROBIAL STABILITY; C IRRADIATION; QUALITY; INACTIVATION;

D O I：

10.1007/s10068-016-0099-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm(2) to investigate effects on the physicochemical properties of lime juice. pH values of lime juice did not change while total soluble solids, turbidity, titratable acidity, sweetness, and color values of lime juice did change after UV treatments. Changes in quality index indicators were prominent at the highest UV dosage of 44.24 mJ/cm(2). A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.

引用

页码：63 / 67

页数：5

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