The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices
The effect of storage time on the quality of ultraviolet-irradiated and thermally pasteurised pineapple juice was evaluated. The juices were irradiated with ultraviolet light (UV-C) at wavelength 254 nm (53.42 mJ/cm2, 4.918 s), thermally pasteurised at 800C for 10 minutes and stored at 40C for 13 we...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/40994/1/The%20effect%20of%20storage%20on%20the%20quality%20attributes%20of%20ultraviolet-irradiated%20and%20thermally%20pasteurised%20pineapple%20juices%20%28p1001-p1010%29.pdf |