Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods.

Vikram, V. B. and Ramesh, M. N. and Prapulla, S. G. (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69 (1). pp. 31-40.

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Abstract

Vitamin C and colour degradation in orange juice were compared during microwave, ohmic, IR and conventional (flask in water bath) heating. Vitamin C degradation was greatest during microwave heating, due to lack of temp. control, and was least during ohmic heating. Colour degradation, however, was relatively low after microwave heating.

Item Type:	Article
Uncontrolled Keywords:	ASCORBIC-ACID; COLOUR-; INFRARED-RADIATION; MICROWAVES-; ORANGE-JUICES; STERILIZATION-; IR-RADIATION; OHMIC-HEATING; VITAMIN-C
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 06 Preservation and Storage
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Aug 2008 10:16
Last Modified:	29 Dec 2016 12:52
URI:	http://ir.cftri.res.in/id/eprint/6348

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