Pasteurization of mandarin juice by ohmic heating and evaluation of its shelf-life under refrigerated and ambient conditions
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.
Authors
- Priyanka Thakur (ORCID: https://orcid.org/0000-0002-1391-6961)
- Somnath Basak (ORCID: https://orcid.org/0000-0002-2543-1478)
- Snehasis Chakraborty (ORCID: https://orcid.org/0000-0002-7586-8571)
Institutions
- Institute of Chemical Technology (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2024-11-11
- DOI
- https://doi.org/10.1039/d4fb00267a
- Citations
- 8
- Primary Topic
- Microbial Inactivation Methods
- Type
- article
- Field-Weighted Citation Impact
- 3.09
Funders
- All India Council for Technical Education