Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice
نویسندگان
چکیده
منابع مشابه
effects of potassium permangenate and storage time on quality of mango fruits (mangifera indica l.)
abstract the effect of different levels of potassium permangenate (kmno4) on quality of mango fruits were studied over a period of 21 days. a factorial trial in the form of complete randomized design as three levels of kmno4 (0, 5 or 10 g. kg-1 fruit) and three time period (7, 14 or 21 days) was used. means were compared using duncan’s test (p< 0.05). compositional parameters (ph, acidity, tota...
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Response surface methodology (RSM) along with central composite design (CCD) was applied to optimize the freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel. The effect of pectinase content (-2.66, 62.66 mg/mL), Arabic gum (-1.21, 10.21%, w/v), and maltodextrin (0.73, 7.26%, w/v) as independent variables on activity, yield, and storage stability of fr...
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Abstract—Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, con...
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Alphonso is the most delicious variety of mango (Mangifera indica L.) known for its excellent texture, taste, and richness with vitamins and minerals. The present study was attempted to evaluate the impact of Mr. Trivedi’s biofield energy treatment on morphological characteristics, quality, yield and molecular assessment of mango. A plot of 16 acres lands used for this study with already grown ...
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ژورنال
عنوان ژورنال: Ultrasonics Sonochemistry
سال: 2013
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2013.02.005