Effect of combined treatments of ultrasound and ultraviolet radiation for preservation of pineapple juice
By: Anjaly, M G.
Contributor(s): Prince, M V (Guide).
Material type:
BookPublisher: Tavanur Department of Processing and Food Engineering, KCAET 2021Description: 103p.Subject(s): Processing and Food Engineering | Pineapple | Food Preservation | UV treatment | Ultra sound techniqueDDC classification: 631.56 Online resources: Click here to access online Dissertation note: PG Summary: Ultraviolet (UV) treatment is an alternative tool for food preservation. UV
radiation inactivates microorganisms by DNA denaturation and is widely used for
disinfect water and liquid food products. The application of UV radiation is limited
due to its low penetration depth. Ultrasound (US) is another promising technique
which can be employed for preservation of fruit food products. The microbial
inactivation in US is mainly due to cavitation. Cavitation leads to destruction of cells,
production of free radicals, formation of shock waves and denaturation of
enzymes.US preserve the organoleptic and nutritional qualities of food products.
Even though UV radiation and US treatment has their own potential as a preservative
method, but application of any single treatment would not be competent enough to
kill all microorganism. Therefore, a new concept has been extensively evaluated to
combine ultraviolet and ultrasound. This combined treatment would optimize the
strength of each individual treatment and reduce each of their individual weaknesses.
This present study envisages development of US assisted UV radiation treatment
system for pineapple juice and evaluation of developed system in retaining the quality
characteristics and microbial safety. The system consists of ultrasonic bath with
chiller (Sonicator), storage tank, ultraviolet treatment system and recirculation
system. The treatments were carried out with three different US time intervals 10
min, 20 min and 30 min and three different UV dosages 1000 mJ/cm2
, 1300 mJ/cm2
,
and 1600 mJ/cm2
. Combined US and UV treatments with US exposure 20 min and
UV dosage 1600 mJcm-2 were found to be superior based on physicochemical,
microbiological and organoleptical characteristics.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | Reference Book | 631.56 ANJ/EF PG (Browse shelf) | Available | 175188 |
PG
Ultraviolet (UV) treatment is an alternative tool for food preservation. UV
radiation inactivates microorganisms by DNA denaturation and is widely used for
disinfect water and liquid food products. The application of UV radiation is limited
due to its low penetration depth. Ultrasound (US) is another promising technique
which can be employed for preservation of fruit food products. The microbial
inactivation in US is mainly due to cavitation. Cavitation leads to destruction of cells,
production of free radicals, formation of shock waves and denaturation of
enzymes.US preserve the organoleptic and nutritional qualities of food products.
Even though UV radiation and US treatment has their own potential as a preservative
method, but application of any single treatment would not be competent enough to
kill all microorganism. Therefore, a new concept has been extensively evaluated to
combine ultraviolet and ultrasound. This combined treatment would optimize the
strength of each individual treatment and reduce each of their individual weaknesses.
This present study envisages development of US assisted UV radiation treatment
system for pineapple juice and evaluation of developed system in retaining the quality
characteristics and microbial safety. The system consists of ultrasonic bath with
chiller (Sonicator), storage tank, ultraviolet treatment system and recirculation
system. The treatments were carried out with three different US time intervals 10
min, 20 min and 30 min and three different UV dosages 1000 mJ/cm2
, 1300 mJ/cm2
,
and 1600 mJ/cm2
. Combined US and UV treatments with US exposure 20 min and
UV dosage 1600 mJcm-2 were found to be superior based on physicochemical,
microbiological and organoleptical characteristics.
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