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Optimization of the Ohmic Heating Parameters for Pasteurization of Mango Pulp Using Response Surface Methodology


Affiliations
1 Department of FSTN, Sambalpur University, Burla 768 019, Odisha, India
2 Department of APFE, CAET, OUAT, Bhubaneswar 751 003, Odisha, India
3 Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh, 472 001, Madhya Pradesh, India
4 Department of Food and Nutrition, CCS, OUAT, Bhubaneswar 751 003, Odisha, India
5 Department of Home Science, Sambalpur University, Sambalpur 768 019, Odisha, India
6 CIPET, Bhubaneswar 751 024, Odisha, India
 

The present investigation optimized the ohmic heating variables influencing the quality parameters of mango pulp during pasteurization. Three independent variables such as voltage gradients (10–20 V/cm) of ohmic heating, pulp temperature (60–80°C) and pulp concentration (6–14 °Brix) were experimented using Box-Behnken experimental design of response surface methodology. The models generated for the quality parameters as responses such as ascorbic acid, total phenol content, overall acceptability, mold load and bacterial load were tested for their validity using ANOVA. The optimum conditions for pasteurization of mango pulp through ohmic heating were found to be 19.5 V/cm, 75°C and 9.96 °Brix respectively for voltage gradient, pulp temperature and pulp concentration. The values of corresponding quality parameters of ascorbic acid content, total phenolics content, overall acceptability, yeast/mold load and bacterial load were estimated to be 129.39 mg/100g dm, 288.006 mg GAE/100 g dm, 7.40, 11.01 cfu/ml and 162.299 cfu/ml respectively. The results were experimentally verified within a deviation of ±0.5%. Structural variations and functional compounds of fresh, conventionally heated and ohmic heated samples at optimum conditions were analyzed through SEM and FTIR respectively. The ohmic heated sample was found superior over conventionally heated sample with maximum retention of quality parameters. Further, the rheological analysis depicted the closeness of ohmic heated (optimum) sample with the fresh sample.

Keywords

Ascorbic Acid, Overall Acceptability, Pulp Concentration, Pulp Temperature, Voltage Gradient.
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  • Optimization of the Ohmic Heating Parameters for Pasteurization of Mango Pulp Using Response Surface Methodology

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Authors

Aparajita Priyadarshini
Department of FSTN, Sambalpur University, Burla 768 019, Odisha, India
Kalpana Rayaguru
Department of APFE, CAET, OUAT, Bhubaneswar 751 003, Odisha, India
Lalit M. Bal
Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh, 472 001, Madhya Pradesh, India
Diptimayee Jena
Department of Food and Nutrition, CCS, OUAT, Bhubaneswar 751 003, Odisha, India
Chandrashree Lenka
Department of Home Science, Sambalpur University, Sambalpur 768 019, Odisha, India
Sukanya Pradhan
CIPET, Bhubaneswar 751 024, Odisha, India

Abstract


The present investigation optimized the ohmic heating variables influencing the quality parameters of mango pulp during pasteurization. Three independent variables such as voltage gradients (10–20 V/cm) of ohmic heating, pulp temperature (60–80°C) and pulp concentration (6–14 °Brix) were experimented using Box-Behnken experimental design of response surface methodology. The models generated for the quality parameters as responses such as ascorbic acid, total phenol content, overall acceptability, mold load and bacterial load were tested for their validity using ANOVA. The optimum conditions for pasteurization of mango pulp through ohmic heating were found to be 19.5 V/cm, 75°C and 9.96 °Brix respectively for voltage gradient, pulp temperature and pulp concentration. The values of corresponding quality parameters of ascorbic acid content, total phenolics content, overall acceptability, yeast/mold load and bacterial load were estimated to be 129.39 mg/100g dm, 288.006 mg GAE/100 g dm, 7.40, 11.01 cfu/ml and 162.299 cfu/ml respectively. The results were experimentally verified within a deviation of ±0.5%. Structural variations and functional compounds of fresh, conventionally heated and ohmic heated samples at optimum conditions were analyzed through SEM and FTIR respectively. The ohmic heated sample was found superior over conventionally heated sample with maximum retention of quality parameters. Further, the rheological analysis depicted the closeness of ohmic heated (optimum) sample with the fresh sample.

Keywords


Ascorbic Acid, Overall Acceptability, Pulp Concentration, Pulp Temperature, Voltage Gradient.

References