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<p>Optimization of the Ohmic Heating Parameters for Pasteurization of Mango Pulp using Response Surface Methodology</p>

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Title Statement <p>Optimization of the Ohmic Heating Parameters for Pasteurization of Mango Pulp using Response Surface Methodology</p>
 
Added Entry - Uncontrolled Name Priyadarshini, Aparajita ; Department of FSTN, Sambalpur University, Burla 768 019, Odisha, India
Rayaguru, Kalpana ; Department of APFE, CAET, OUAT, Bhubaneswar 751 003, Odisha, India
Bal, Lalit Mohan; Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh, 472 001, Madhya Pradesh, India
Jena, Diptimayee ; Department of Food and Nutrition, CCS, OUAT, Bhubaneswar 751 003, Odisha, India
Lenka, Chandrashree ; Department of Home Science, Sambalpur University, Sambalpur 768 019, Odisha, India
Pradhan, Sukanya ; CIPET, Bhubaneswar 751 024, Odisha, India
 
Uncontrolled Index Term Ascorbic acid, Overall acceptability, Pulp concentration, Pulp temperature, Voltage gradien
 
Summary, etc. <p>The present investigation optimized the ohmic heating variables influencing the quality parameters of mango pulp during pasteurization. Three independent variables such as voltage gradients (10–20 V/cm) of ohmic heating, pulp temperature (60–80℃) and pulp concentration (6–14 °Brix) were experimented using Box-Behnken experimental design of response surface methodology. The models generated for the quality parameters as responses such as ascorbic acid, total phenol content, overall acceptability, mold load and bacterial load were tested for their validity using ANOVA. The optimum conditions for pasteurization of mango pulp through ohmic heating were found to be 19.5 V/cm, 75°C and 9.96 °Brix respectively for voltage gradient, pulp temperature and pulp concentration. The values of corresponding quality parameters of ascorbic acid content, total phenolics content, overall acceptability, yeast/mold load and bacterial load were estimated to be 129.39 mg/100g dm, 288.006 mg GAE/100 g dm, 7.40, 11.01 cfu/ml and 162.299 cfu/ml respectively. The results were experimentally verified within a deviation of ±0.5%. Structural variations and functional compounds of fresh, conventionally heated and ohmic heated samples at optimum conditions were analyzed through SEM and FTIR respectively. The ohmic heated sample was found superior over conventionally heated sample with maximum retention of quality parameters. Further, the rheological analysis depicted the closeness of ohmic heated (optimum) sample with the fresh sample.</p>
 
Publication, Distribution, Etc. Journal of Scientific & Industrial Research
2022-11-13 06:46:16
 
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http://op.niscair.res.in/index.php/JSIR/article/view/63306
 
Data Source Entry Journal of Scientific & Industrial Research; ##issue.vol## 81, ##issue.no## 10 (2022): Journal of Scientific & Industrial Research
 
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Nonspecific Relationship Entry http://op.niscair.res.in/index.php/JSIR/article/download/63306/465608902