PASTEURIZATION OF MANGO PUREE USING MICROWAVES

摘要

A pasteurization protocol for mango puree was proposed using microwaves. Mango puree (from 'Ataulfo' and 'Tommy Atkins' varieties, adjusted to Ph＝3.85 and 20°Bx) was treated in a microwave oven (950 W, 2450 MHz) by batches of 280 g. Treatment time was 66 s and the target temperature of 72°C was held by 15 s. Puree was cooled and stored during 12 days at 4°C. No significant changes in acidity and color were observed during the storage (p＞0.05). The efficiency of the treatment was proved inoculating Escherichia coli as indicator microorganism. The proposed protocol reduced in 5 log-cycles the bacteria population.