Optimization of pulsed electric field parameters for mango nectar processing using response surface methodology

Ready to Drink (RTD) mango nectar was subjected to pulsed electric fields (PEF) processing. The effect of process parameters including pulse frequency (70-120 Hz) and pulse width (1524 μs) on carotenes, total plate count, coliforms, yeast and moulds and over all acceptability was studied using a response surface methodology. Mango nectar exhibited high retention of carotene content at higher frequencies and pulse widths as compared to lower levels. However, severe PEF treatments reduced carotene content. Maximum inactivation of native micro flora (4.1 log CFU/ml), retention of carotene content (2100 μg/100 ml) and over all acceptability (8.3) scores were obtained when PEF treatments were set up to 38.0 kV/cm for 24 μs using bipolar pulses at 120 Hz.