Comparison of UV-C and thermal treatments for the preservation of carrot juice
2017
Riganakos, Kyriakos A. | Karabagias, Ioannis K. | Gertzou, Ioanna | Stahl, Mario
The aim of the present study was to investigate the effectiveness of UV-C and thermal treatments on the shelf life of carrot juice. Carrot juice samples were exposed to UV-C radiation and thermal treatment. After the treatments, all carrot juice samples were stored at 4°C for 16days. Parameters taken into account were: physicochemical [colour values (L*, a*, and b*) and browning index, viscosity, optical density, density, pH, turbidity], microbiological [total plate count mesophilic, total plate count psychrotrophic, lactic acid bacteria Enterobacteriaceae and yeast and moulds) and sensory attributes. Results showed that the shelf life of carrot juice samples was 4days for the fresh (control samples) and increased to 12days for the thermally and UV-Ctreated, respectively. In addition, no significant changes occurred in the investigated physicochemical parameters, while sensory characteristics were not downgraded by UV-C treatment. Present results obtained, support the use of UV-C technology for improving shelf life stability of carrot juice.
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