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Furan development in Dean vortex UVC treated pummelo (Citrus grandis L. Osbeck) fruit juice


Abdul Karim Shah, Nor Nadiah and Shamsudin, Rosnah and Abdul Rahman, Russly and Mohd Adzahan, Noranizan (2016) Furan development in Dean vortex UVC treated pummelo (Citrus grandis L. Osbeck) fruit juice. International Food Research Journal, 23 (suppl.). S113-S118. ISSN 1985-4668; ESSN: 2231-7546

Abstract / Synopsis

Furan has been classified as a possible carcinogen and substantiated evidences have also shown that conventional thermal treatment could stimulate furan development in food products. Ultraviolet light (UVC) is currently known as an alternative method widely used in pasteurizing juice. However, the effect of UVC in inducing furan development has not been studied specifically on UVC-treated pummelo juice. Thus, the aim of this study was to investigate the development of furan in UVC-treated pummelo juice and its relationships to the juice sugar contents. Our results showed that furan development within the juice post-UVC treatment was dose-dependent and inversely proportional to the amount of sugar and ascorbic acid (p <0.05).

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Dean vortex ultraviolet pasteurization; Furan development; Pummelo fruit juice
Depositing User: Nabilah Mustapa
Date Deposited: 28 Feb 2017 19:03
Last Modified: 28 Feb 2017 19:03
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