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

被引：0
作者：
Hani Mohd-Hanif
Rosnah Shamsudin
Noranizan Mohd Adzahan
机构：
[1] Universiti Putra Malaysia,Department of Process and Food Engineering, Faculty of Engineering
[2] Universiti Putra Malaysia,Institute of Advanced Technology
[3] Universiti Putra Malaysia,Faculty of Food Science and Technology
来源：
Food Science and Biotechnology | 2016年 / 25卷
关键词：
ultraviolet; dosage; Dean Vortex; lime juice; physicochemical property;
D O I：
暂无
中图分类号：
学科分类号：
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/cm2 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/cm2. A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.
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页码：63 / 67
页数：4
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