Thermal and non-thermal extraction and pasteurization of red dragon fruit juice / (Record no. 19475)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02629nam a22001577a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Item number | NIT/TH |
| 088 ## - REPORT NUMBER | |
| Report number | T 664 |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Nithya C |
| 245 ## - TITLE STATEMENT | |
| Title | Thermal and non-thermal extraction and pasteurization of red dragon fruit juice / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Tavanur : |
| Name of publisher | Department of Processing & Food Engineering, |
| Year of publication | 2025 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 284 p. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | This thesis entitled “Thermal and non- thermal extraction and pasteurization of red<br/>dragon fruit juice” investigates the application of novel non-thermal and thermal processing<br/>technologies—pulsed electric field (PEF), ultrasound (US), and retort pasteurization—for<br/>enhancing juice extraction, preservation, and storage stability in red dragon fruit (Hylocereus<br/>polyrhizus). Due to the fruit's high perishability and complex pulp structure, traditional<br/>extraction methods often compromise juice yield and quality. The study aimed to (1) optimize<br/>US and PEF pretreatment parameters to maximize juice extraction, (2) evaluate PEF and retort<br/>pasteurization for quality preservation and enzyme inactivation, and (3) assess the shelf life of<br/>treated juices during refrigerated storage. Experimental results revealed that US pretreatment<br/>(40 % amplitude and 10 min treatment time) significantly enhanced juice yield (72.83%) and<br/>retention of bioactive compounds - betacyanins (10.08%), total phenolics (19.13%), and<br/>antioxidant activity (12.33%) - outperforming PEF pretreatment. PEF pasteurization (40<br/>kV/cm, 21 μs, 600 pulses) effectively inactivated polyphenol oxidase (14.6%) and peroxidase<br/>(7.2%) while preserving nutritional quality. Retort pasteurization (90°C, 5 min) provided<br/>superior microbial stability, retaining over 90% of phenolics and antioxidant activity post-<br/>processing. Storage studies over two months confirmed better retention of betacyanins and<br/>antioxidant activity in PEF-treated juice, though retort pasteurization better controlled<br/>microbial growth. FTIR analysis and sensory evaluation supported the preservation of<br/>molecular and sensory quality in both treatments. Economic analysis indicated that both PEF<br/>and retort pasteurization are commercially viable, as they exhibit equal benefit-cost ratios. The<br/>findings establish ultrasound-assisted extraction and PEF pasteurization as promising<br/>technologies for producing high-quality, functional dragon fruit juice, while retort processing<br/>offers cost-effective shelf life extension. This research provides a foundation for scaling<br/>innovative processing methods in the functional beverage industry. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sudheer K P (Guide) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Theses |
| Collection code | Home library | Current library | Full call number | Accession Number | Koha item type | Public note |
|---|---|---|---|---|---|---|
| Reference | KAUAET | KAUAET | 664 NIT/TH | T 664 | Theses | Ph.D thesis |