Browsing by Author "P. Rajkumar"

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    Effect of packaging materials and storage temperature on the physicochemical and microbial properties of ultrasonicated mature coconut water during storage
    (2023-01-01) Anjitha Jacob; I.P. Sudagar; Pandiselvam, R.; P. Rajkumar; M. Rajavel
    Preservation and shelf life extension of mature coconut water (MCW) is paramount importance for the production of flavored beverages. The present study aims to evaluates the effects of packaging materials (glass bottles, PET bottles and stand-up pouches) and storage temperatures such as atmospheric (28 ±6 ◦C) and cold storage (5 ±1 ◦C) temperatures on microbial growth and quality parameters (pH, Total Soluble Solids (TSS), total sugar, reducing sugar, and non-reducing sugar) of ultrasound treated MCW during storage. The results showed that pH, total soluble solids, total sugar, reducing sugar and non-reducing sugars decreased significantly (p <0.05) during storage, irrespective of packaging materials. It was observed that the microbial load increased significantly (p <0.05) during storage of ultrasonicated samples and control samples. The present study concluded that ultrasonication of MCW at 60% amplitude for 10 min treatment time increased their shelf life up to 12 days under cold storage condition (5 ±2 ◦C) with a safe limit of microbial load and maximum retention of nutrients. Even though all the packaging materials were found to be statistically on par (p >0.05) in maintaining quality parameters and microbial load, glass bottles were observed to be most effective packaging followed by PET bottles and stand-up pouches.
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    Effect of packaging materials and storage temperature on the physicochemical and microbial properties of ultrasonicated mature coconut water during storage
    (2023) Anjitha Jacob; I.P. Sudagar; Pandiselvam, R.; P. Rajkumar; M. Rajaveld
    Preservation and shelf life extension of mature coconut water (MCW) is paramount importance for the production of flavored beverages. The present study aims to evaluates the effects of packaging materials (glass bottles, PET bottles and stand-up pouches) and storage temperatures such as atmospheric (28 ±6 ◦C) and cold storage (5 ±1 ◦C) temperatures on microbial growth and quality parameters (pH, Total Soluble Solids (TSS), total sugar, reducing sugar, and non-reducing sugar) of ultrasound treated MCW during storage. The results showed that pH, total soluble solids, total sugar, reducing sugar and non-reducing sugars decreased significantly (p <0.05) during storage, irrespective of packaging materials. It was observed that the microbial load increased significantly (p <0.05) during storage of ultrasonicated samples and control samples. The present study concluded that ultrasonication of MCW at 60% amplitude for 10 min treatment time increased their shelf life up to 12 days under cold storage condition (5 ±2 ◦C) with a safe limit of microbial load and maximum retention of nutrients. Even though all the packaging materials were found to be statistically on par (p >0.05) in maintaining quality parameters and microbial load, glass bottles were observed to be most effective packaging followed by PET bottles and stand-up pouches.
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    Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice
    (2021-09-11) P. Preetha; N. Varadharaju; G. Jeevarathinam; J. Deepa; A. P. Mohan Kumar; M. Balakrishnan; P. Rajkumar; Pandiselvam, R.
    Continuous flow pulsed light (PL) system was designed and fabricated with a residence time of 3.5 s at a flow rate of 100 ml/min to study the effect on microbial quality of the fruit juice. The circuit was designed to deliver pulse energy between 12.6 and 756 J/cm2 with a flash lasted 360 μs at a frequency of three pulses per second. Tender coconut water, pineapple and orange juice was treated with different input voltage (500–1000 V) to the lamp, distance of the lamp exposed to the sample (5–15 cm) and treatment time (15–45 s) to reduce the population of aerobic plate count (APC), yeast and mold. Box–Behnken design (BBD) was used to optimize the PL process parameters. The process condition was optimized based on the microbial reduction rate. The optimized condition was input voltage of 1492, 1499, and 1486 V, distance of 7.6, 10.2, and 5.3 cm, and treatment time of 43 s (12 passes), 44 s (13 passes), and 45 s (13 passes) for tender coconut water, pineapple and orange juice, respectively at the target of five log reduction for APC and four log reduction for Y&M. These results recommend that a continuous flow PL system could improve the microbial safety of the fruit juice. PL is a nonthermal method for inactivating food microbes, extending food's shelf life. For industrial purposes, the batch system is virtually impossible. As a result, continuous flow systems for liquid foods can provide a better way to handle large volumes. The optimized setup was found to achieve a microbial death rate of at least 5 log CFU/ml, consistent with FDA guidelines for fruit juice. The BBD of response surface methodology helps in optimizing the process parameters such as input voltage of the lamp, distance of the PL lamp to treatment tube and treatment time. The resulting mathematical model provides the PL process conditions for designing the equipmentfor different fruit beverages to obtain microbiologically safe products.
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