Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

Journal of the Science of Food and Agriculture
Seyed Mohammad Bagher HashemiMehrdad Niakousari

Abstract

Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 °C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, β-carotene and phenolic compounds of cantaloupe juice were investigated. As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, β-carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treat...Continue Reading

References

Dec 25, 2003·Bioresource Technology·N Rao LakkakulaTerry Walker
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May 12, 2005·Journal of Agricultural and Food Chemistry·Shirly Leizerson, Eyal Shimoni
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Mar 16, 2017·Food Research International·Seyed Mohammad Bagher HashemiSamira Asadifard
Jun 18, 2018·Ultrasonics Sonochemistry·Luyun CaiRongfa Guan

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