Optimal Conditions For Maintaining Quality Of Pineapple Juice During Storage
DOI:
https://doi.org/10.51406/jnset.v9i1.1098Keywords:
Ascorbic acid, Brix value, pH, Antioxidant, Shelf life.Abstract
Ascorbic acid is the least stable of all fruit juice nutrients; it is readily oxidized. Its concentration is an index to the retention of the original nutritive value. In this study, the effects of storage temperature, brix value, pH, quantity of antioxidant and duration of storage on the ascorbic acid level under non-refrigeration storage and distribution of pineapple juices were investigated; maximum shelf life and the quality values of the juice were estimated; and a quality value model was developed. Data were drawn from a 25 full factorial experiment conducted in three replicates with the order of the replicate experiment randomized. Multivariate regression analysis was used for relating the variables. The analysis of the experimental data led to the optimal conditions: 200C storage temperature, 180 brix value, pH of 4.5, 0.1g/litre of antioxidant and a maximum storage duration of 16days during which the ascorbic acid level was 11.68mg/100ml.
References
Douglas, C. Montgomery, George, C. Runger 2003. Applied Statistics and Probability for Engineers. John Wiley & Sons, Inc., 605 Third Avenue, New York, NY. P. 506-564.
Frederick, S. Davies L., Gene, Albrigo 1994. Citrus . CAB International. Pp: 204 –201: 221 – 22.
Heimann, W. 1980. Fundamentals of Food Chemistry. AVI. Publishing Company, Westport, Connecticut USA. P. 223 – 269.
Klaus, hinkelmann, Oscar, kempthorne 2005. Design and Analysis of Experiments Volume 2 Advanced Experimental Design. John Wiley & Sons, Inc., Hoboken, New Jersey. P. 241-267.
Maxino C., Jagbir, S. 1984. Statistical Methods in Food and Consumer Research. Pp1 -5. Food science and Technology: A Series of Monographs. Academic Press, Inc, New York.
Olorunsogo, S.T. 1998. Determination of Quality Factor Levels for Enhanced Shelf-life of Selected Fruit Juices Under Non-Refrigerated Storage Conditions. M.Eng. Thesis, Department of Agricultural and Bioresource Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Minna, Nigeria.
Owen, R.F. 1976. Principles of Food Science. Part 1: Food Chemistry. Marcel Dacker Inc. New York. P. 770 – 775.
Philip, R. Ashurst 2005. Chemistry and Technology of Soft Drinks and Fruit Juices. Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014-8300, USA. P. 12, 65, 269
Robert, L. Mason, Richard, F. Gunst., James, L. Hess 2003. Statistical Design and Analysis of Experiments With Applications to Engineering and Science. John Wiley & Sons, Inc., Hoboken, New Jersey. P. 496-514.
Zivorad, R. Lazic 2004. Design of Experiments in Chemical Engineering. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. P. 121-192, 262- 267,323-367, 443
