UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice

Hani Mohd-Hanif; Rosnah Shamsudin; Noranizan Mohd Adzahan

doi:10.1007/s10068-016-0099-2

UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice

Food Sci Biotechnol. 2016 Mar 31;25(Suppl 1):63-67. doi: 10.1007/s10068-016-0099-2. eCollection 2016.

Authors

Hani Mohd-Hanif¹, Rosnah Shamsudin^{1

2}, Noranizan Mohd Adzahan³

Affiliations

¹ 1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.
² 2Institute of Advanced Technology, Universiti Putra Malaysia, 43400 UPM, Serdang Selangor, Malaysia.
³ 3Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.

Abstract

Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm² to investigate effects on the physicochemical properties of lime juice. pH values of lime juice did not change while total soluble solids, turbidity, titratable acidity, sweetness, and color values of lime juice did change after UV treatments. Changes in quality index indicators were prominent at the highest UV dosage of 44.24 mJ/cm². A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.

Keywords: Dean Vortex; dosage; lime juice; physicochemical property; ultraviolet.