Citation
Abstract
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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Additional Metadata
Item Type: | Article |
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Divisions: | Faculty of Engineering Faculty of Food Science and Technology Institute of Advanced Technology |
DOI Number: | https://doi.org/10.1007/s10068-016-0099-2 |
Publisher: | Korean Society of Food Science and Technology |
Keywords: | Ultraviolet; Dosage; Dean vortex; Lime juice; Physicochemical property |
Depositing User: | Ms. Nida Hidayati Ghazali |
Date Deposited: | 24 Oct 2017 09:00 |
Last Modified: | 24 Oct 2017 09:00 |
Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s10068-016-0099-2 |
URI: | http://psasir.upm.edu.my/id/eprint/53219 |
Statistic Details: | View Download Statistic |
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