Impact of Ohmic Heating on Physicochemical and Quality Attributes of Pineapple Juice at Different Voltage Gradients
Mukhtar Ahmed
Department of Food Technology, DBU, Punjab-147301, India.
Sukhwinder Kaur
Department of Food and Nutrition, DBU Punjab-147301, India.
Anjum Ayoub
Department of Food Technology, School of Biosciences and Technology, Galgotias University, Greater Noida-203201, India.
Syima Akhter *
Food Technology, Sunrise University, Bagar, Alwar, Rajasthan- 301413, India.
Priya Singla
Department of Food Technology, DBU, Punjab-147301, India.
*Author to whom correspondence should be addressed.
Abstract
Physicochemical properties play a vital role in determining the quality and shelf life of fruit juices. The present study investigated the impact of ohmic heating on various Physicochemical and quality attributes of pineapple juice processed at different voltage gradients (10.35–25.25 V/cm). Pineapple juice was ohmically heated at 90 °C for varying holding times (1, 4, and 6 minutes) and stored under refrigerated conditions for 28 days. Parameters such as total soluble solids, pH, titratable acidity, ascorbic acid, and bromelain activity were evaluated at regular intervals. Results indicated that ohmic heating significantly influenced juice quality depending on voltage gradient, treatment time, and storage duration. Lower voltage gradients and shorter treatment times showed better retention of nutritional and quality attributes. The study concludes that ohmic heating is an efficient alternative processing technique for pineapple juice with improved quality retention and shelf-life stability.
Keywords: Ohmic heating, pineapple juice, voltage gradient, physicochemical properties, shelf life