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Efficiency of Ohmic heating for Microbial inactivation in Mango (Mangifera indica L.) pulp
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| Author:
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, APARAJITA PRIYADARSHINI, KALPANA RAYAGURU, PRAKASH KUMAR NAYAK, CHANDRASHREE LENKA
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| Abstract:
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The agricultural produces from fruits and vegetables are mostly preserved by conventional processing, recently being the most cost effective means confirming microbial safety. Mangoes (Mangifera indica L.) are good source of nutrients, but huge qualitative loss found during the thermal processing. The aim of the study was focused on the inactivation of microbes during ohmic heating in different concentration of mango pulp (6, 10 and 14° brix). Mango pulp inoculated with bacteria and yeast/mold were subjected to ohmic heating with voltage gradients of 10, 15 and 20 V/cm and temperature of 60, 70 and 80° C. However in conventional heating, no of microbes found after 10 min treatment time at 90° C in high pulp content (14° brix). But the number of bacteria and yeast/mold reduced by increasing voltage gradient and temperature as 20 V/cm and 80° C was found to be effective among the different processes. As the sugar concentration increased (14° brix) the microbial number was also decreased due to less water activity. The bacterial load was found to be 80 cfu/ml and 7 cfu/ml for yeast/mold load, which was minimum among all the ohmic heated mango pulp samples (20 V/cm, 80° C and 14° brix) with a treatment time of 340 s. The results recommended that the lethal effect on microorganisms due to ohmic heating was not only due to thermal effect, but also a non-thermal effect (electroporation). Ohmic heating can be effectively used for the pasteurization of mango pulp, the conclusion made from the above results.
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| Keyword:
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Ohmic heating (OH), Conventional heating (CH), Microorganisms, Mango
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.592
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| Download:
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