1Dept. of Food and Agrl. Process Engg., AMRC, AEC & RI, Tamil Nadu Agricultural University, Coimbatore-641 003, India
2Professor and Head, AMRC, AEC & RI, Tamil Nadu Agricultural University, Coimbatore-641 003, India
3Professor, Post-Harvest Technology Centre, AMRC, AEC & RI, Tamil Nadu Agricultural University, Coimbatore-641 003, India
4Professor and Head, AMRC, AEC & RI, Tamil Nadu Agricultural University, Coimbatore-641 003, India
*Corresponding author: preethafoodtech@gmail.com
Online published on 10 November, 2016.
Pulsed light is an emerging non-thermal processing technology which is mainly used for food decontamination. In this study, pineapple juice was exposed to pulsed light to inactivate the E.coli cells using different process parameter such as depth of the juice (5, 10, 15 and 20mm), shelf-height (5, 10 and 15cm) and number of pulses (60,120, 180 and 240 flashes) corresponding to an fluence of 4.8J/cm2, 9.6J/cm2, 14.4J/cm2 and 19.2J/cm2. Sterilized tender coconut was inoculated with E.coli culture of 107 cfu/ml. Treatments led to maximum reduction of 6.3 log cfu/ml. E.coli reduced with increase in the number of pulses. Inactivations are achieved on the thin layer of juice (5mm) at a nearer distance (5cm) from the lamp with 240 flashes. By varying the process parameter, reduction in E.coli had a significant effect (p< 0.05). Quality characteristics such as soluble solids, pH, color, acidity, Vitamin C and Total phenols does not show statistical difference (p<0.05) after testing in different process parameter of Pulsed light treatment. This could be an alternative technology for thermal processing without compromising both quality and safety of the juice.
Pulsed light, pineapple juice, process parameter, E.coli inactivation, quality parameters
