Pasteurization of mandarin juice by ohmic heating and evaluation of its shelf-life under refrigerated and ambient conditions
Somnath Basak, Piyush Thakur, Snehasis Chakraborty
Abstract
Ohmic heating (200 V/30 s) produced a microbially safe (5 log reduction in natural microflora) and enzymatically stable (>99% inactivation of enzymes) mandarin juice.
Topics & Concepts
Shelf lifePasteurizationMandarin ChineseFood scienceChemistryEnvironmental scienceLinguisticsPhilosophyMicrobial Inactivation MethodsFermentation and Sensory Analysis