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RESEARCH PAPER
Year : 2018  |  Volume : 7  |  Issue : 4  |  Page : 7-23

Effect of thermal extraction methods on physico-chemical characteristics of fruit juices


1 M.Sc. Food Technology and Management, School of Food Science, M.O.P. Vaishnav College for Women, Chennai 600034, Tamil Nadu, India
2 Assistant Professor, School of Food Science, M.O.P. Vaishnav College for Women, Chennai 600034, Tamil Nadu, India

Correspondence Address:
S Vishva Priya
M.Sc. Food Technology and Management, School of Food Science, M.O.P. Vaishnav College for Women, Chennai 600034, Tamil Nadu
India
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Source of Support: None, Conflict of Interest: None


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The experimental research was conducted to analyse the physico-chemical characteristics of fruit juices of pomegranate, watermelon and orange juice extracted by blending (C) and partial heat treatment such as thermal osmotic extraction (TE1), simmering method (TE2) and steaming processing (TE3) and also were analysed for the effectiveness in juice yield, extraction efficiency of methods used for extraction. The process of juice extraction was carried out at low temperature (60-70 °C) at varied time period. Extraction by partial heat treatment initiates the preservation of juice and increased its storage quality. The analytical results of the processed juice were compared with the control (blended). The pH and titratable acidity results of thermally extracted fruit juices showed effectiveness on reduction of microbial load, whereas total soluble solids was compared with percentage of reducing sugar and total sugars. Colour intensity and tint were analysed and observed to be increased during storage period and turbidity was examined for the same. In this study, the extracted fruit juice samples were also analysed for sensorial acceptance and observed for the differences among their colour, flavour, odour and taste using quantitative descriptive analysis with semi trained panellist.


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