Improvement of Organoleptic Properties of Red Grapefruit Juice (Citrus Paradise) Processed By Non-Conventional Technologies

摘要

The aim of this study was to analyze the effect of ohmic heating and ultrasound on quality parameters of red grapefruit juice (Citrus paradisi). The juice was processed by ohmic heating (120 V, 70 and 80 °C, 30 and 180 s) and ultrasound (amplitude of 40 and 50 μm, and 2 and 10 minutes). The treatments did not significantly affect the cloud value, pH, non-enzymatic browning and colorimetric parameters. The taste was the determining parameter in the choice of juice by consumers. Juices processed with ohmic heating showed sensory characteristics more like the natural juice. The best juice was obtenied by processing with OH at 70 °C for 30 s. According to the present study it could be suggested that red grapefruit juice processed by ohmic heating could improve sensory characteristics without changes in quality parameter.