Thermosonication an Alternative to Thermal Pasteurization for Nagpur Mandarin Juice

Abstract

Nagpur mandarin is well known globally for its excellent nutritional benefits and flavour. These all characteristics get affected due to a lack of knowledge & processing techniques. Thermal pasteurization is a processing technique mostly used for juice processing before storage. Thermal pasteurization treatment leads to a loss in various physicochemical qualities of juice viz. ascorbic acid content, and carotenoid content. Thermal pasteurization treatment also leads to an increase in limonin content and the browning value of the juice. Therefore, an experiment was carried out to check the effect fascorbic acid and carotenoid content using the ultrasound combined with higher temperatures known as ensthermosensation on Nagpur mandarin (Citrus reticulata Blanco) juice as compared. Treatments were also used to observe its effect on limonin, browning, total soluble solids, pH & acidity as compared to thermal pasteurization. Juice samples were thermosonicated at temperatures of 50 ℃, 55 ℃, 60 ℃, and 63 ℃ for 25, 20, 15 and 10 min respectively at a constant frequency of 40 kHz. Juice samples were also thermally pasteurized at 65 ℃, 75 ℃, 85 ℃, and 95 ℃ for 80, 60, 40, and 20 sec. Samples were analyzed after treatment. Thermosonication treatments showed better ascorbic acid content and carotenoid content in comparison to thermally pasteurized juice samples. Limonin value and browning value were also less in thermosonicated juice samples. Both treatments do not have any significant effect on Physicochemical characteristics like TSS, pH & acidity. fromThe result indicated that ensthermosensation treatments performed better than thermal pasteurization treatments and can be used as an alternative technique for Nagpur mandarin juice processing.