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Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice
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2017
Year
Ascorbic AcidNutritionPhysiochemical PropertiesMicrowave Heating PasteurizationFood AnalysisCitrus MaximaFood PreservationFood EngineeringFood ProcessingConventional PasteurizationPublic HealthOhmic HeatingThermal ProcessingFood TechnologyFood SafetyHealth Sciences
Effects of conventional and microwave heating pasteurization on physiochemical properties of pomelo (Citrus maxima) juice was evaluated. Microwave heating pasteurization shows less effect on pH, reducing sugar, ascorbic acid (Vitamin C) content, and total phenolic contents in compare to conventional pasteurization. Microwave heating pasteurization reduces tannin and naringin content more in compare to conventional pasteurization.