Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batc...

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Bibliographic Details
Main Authors: Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Tarek Gamal Abedelmaksoud, Salam A. Aboud, Laxmikant S. Badwaik, Lakshmanan G, Shaba Noore, Anubhav Pratap-Singh
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
infrared radiation
lime
juice
hydroxymethylfurfural
pectin methylesterase
Online Access:https://www.mdpi.com/2076-3417/11/6/2842

Internet

https://www.mdpi.com/2076-3417/11/6/2842

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