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Pasteurization of guava juice using induction pasteurizer and optimization of process parameters

Lamo, Changchuk, Shahi, N.C., Singh, Anupama, Singh, A.K.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.112 pp. 108253
ascorbic acid, color, experimental design, extended shelf life, fruit juices, guavas, nutritive value, pH, pasteurization, raw fruit, response surface methodology, sodium benzoate, temperature, titratable acidity, total soluble solids
Processing of fruit juices is required for its preservation and extended shelf life. Guava, which is mostly consumed as a fresh fruit possess many nutritional qualities which must be preserved if to be processed for future consumption. In this study, guava juice is processed using chemical preservative (Sodium benzoate) and induction pasteurization. The quality parameters of the pasteurized juice viz. pH, Total soluble solid (TSS), titrable acidity, ascorbic acid, total sugar, Total colour difference (TCD) and microbial count were studied. The process parameters have optimized using Box-Behnken design of Response surface methodology (RSM). It was found that the independent parameters viz. concentration of sodium benzoate, pasteurization temperature and pasteurization time, significantly (p < 0.05) affected the quality parameters of the guava juice. The optimum process conditions after storage for 40 days were found to be 0.461 mg/ml of sodium benzoate, 95 °C of pasteurization temperature and 50 s pasteurization time. The result shows that Induction Pasteurizer is quite effective in enhancing the shelf life of guava juice.