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Effects of Conventional and Microwave Heating Pasteurization onPhysiochemical Properties of Pomelo (Citrus maxima) Juice

Kumar S, Khadka M,Mishra R,Kohli D, Upadhaya S

Journal of Food Processing and Technology（2017）

Cited 6|Views1
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Abstract
Effects of conventional and microwave heating pasteurization on physiochemical properties of pomelo (Citrus maxima) juice was evaluated. Microwave heating pasteurization shows less effect on pH, reducing sugar, ascorbic acid (Vitamin C) content, and total phenolic contents in compare to conventional pasteurization. Microwave heating pasteurization reduces tannin and naringin content more in compare to conventional pasteurization.
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Key words
microwave heating pasteurization,citrus maxima,pomelo,juice,physiochemical properties
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