Abstract

UV-C effect on microbial disinfection of pineapple-mango juice blend using Dean-vortex technology

Highlights

  • Josapine pineapple (Ananas comosus) and Chok Anan mango

  • The present study resulted with lower UV-C dosage needed by pineapplemango juice blend to achieve more than 5 log reduction of microorganism compared to the study by Keyser et al (2008) due to the centrifugation process done during juice preparation to reduce the limitation of ultraviolet treatment on turbid and high opacity fluid

  • The dean vortex technology helps to promote mixing in the PFA coiled tube which relatively improves the efficiency of microbial inactivation

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Summary

Introduction

Josapine pineapple (Ananas comosus) and Chok Anan mango (Mangifera indica. L.) are among popular tropical fruit that widely planted in Malaysia. The blending of pineapple and mango will results in new product development and reduce the dependency of seasonal stock. Fruit juice blend define as mixture of different species of puree juices with or without the addition of sugar (Bates et al, 2001; Lozano, 2006). Bhardwaj and Pandey (2011) added that juice blend extracted from two or more different types of fruits, puree or the edible part of fruit or any concentration still denoted as juice. At early years fruit juice intended as fresh consumption, but due to several outbreaks, FDA regulates that a 5 log reduction of pertinent microorganism must be achieved in fruit juice product (Kahraman et al, 2017). MPa for 300 s No changes in anthocyanin content 4 log reduction of total aerobic bacteria, yeast and molds

Pineapple-mango juice blend preparation
Thermal pasteurisation
Results and Discussion
Comparison with thermal pasteurization
Conclusion

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