Application of UV-C irradiation on the aonla ginger and sour orange blended Ready–to–serve (RTS) beverage

Abstract

Aonla - ginger-sour orange juice blended RTS was prepared and standardized. Sensory evaluation of the juices revealed that a sour orange concentration of 4 % was accepted widely with a maximum score of taste (8.7±0.58), texture (8.7±0.58) and overall acceptability (7.7±0.58). The juice was clarified at 30oC for 72 h to increase the initial microbial load. Ultraviolet irradiation was applied to the standardized aonla - ginger-sour orange blended RTS through a developed UV reactor at 8 kJ/L and 0.58 kJ/L dosage levels. At each reactor circulation, the microbiological population was assessed. Total plate count (TPC) and yeast and mould count (YMC), which contributed to the initial load of the RTS were found to be 5.45 log CFU/ml and 6.22 log CFU/ml, respectively. TPC exhibited 5.45 log reductions (commercial sterility) after the third circulation at a UV dose of 8 kJ/L. The TPC and YMC did not significantly change at the dose level of 0.58 kJ/L, irrespective of the number of circulations.