The effect of high pressure processing and thermal processing on pineapple-mango juice blend

Roslee, Nur Hafizha (2018) The effect of high pressure processing and thermal processing on pineapple-mango juice blend. [Project Paper] (Submitted)

Text FK 2018 43.pdf Download (17MB)

Abstract

The activity of endogenous enzymes in fruit are believed to shorten the shelf life of the juices and may also cause changes in quality attributes such as color, flavor, and nutritional value. The methods used in preservation of fruit juice are thermal processing (60°C, 70°C and 80°C) and high pressure processing (400MPa and 600MPa). The result showed HPP treatment at pressure 600 MPa are the best method in order to reduce the activity of the enzyme also maintain the antioxidant activity and the total phenolic content compare to thermal treatment. In order to increase the efficiency of HPP treatment on inactivation of endogenous enzymes, we suggest the combination of pressure and mild temperature need to be applied onto juice. The study of heat and pressure effect on pineapple-mango juice blend at different temperature and pressure range is very important to improve the shelf life of juice blend that is popular as convenient healtlt drink.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	29 Apr 2026 09:41
Last Modified:	29 Apr 2026 09:42
URI:	http://psaspb.upm.edu.my/id/eprint/2783

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