Study on preservation of mango nectar using electric current and UV rays
Abstract: Food Tech Res Institute, ARC, Egypt. 2Food Engineering and Packaging Dept. Food Tech Res Institute, ARC, Egypt. Abstract— The use of continues time of electric current field had more effect on preservation of mango nectar (by decreasing the microorganisms) than non-continues time. It was found that continues current field (5 minutes) exhibited a change in the color of mango nectar to become more browning than non-continues time of electric current field. By increasing electric current strength and the volt to be 220 it lead to more preservation. A clear decrease in the microorganisms was observed by increasing the exposure time of electric current field. Also the exposing of mango nectar by UV ray with high stirring led to a pronounced decrease in the total count of microorganisms (bacteria, molds and yeasts) without any change in the temperature degrees. studying the rheological properties of mango nectar led to a decrease in viscosity with increasing shear stress in different times resulting in a change consistency index and Flow behavior index of mango nectar.
Publication year 2016
Pages 2395-6992
Availability location IJOER
Availability number
Organization Name
Author(s) from ARC
Publication Type Journal
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