Data/hora: 06/06/2024 04:47:12

Provedor de dados: | 111
País: | China
Título: | DEVELOPMENT OF A MODEL TO DETERMINE THE SHELF LIFE OF YELLOW VARIETY OF CASHEW FRUIT JUICE AT NON REFRIGERATED STORAGE
Autores: | chikwado, ugwu kenneth.
Data: | 2022-09-30
Ano: | 2022
Palavras-chave: | Development; Model; Shelf Life; Yellow Cashew Fruit Juice; Refrigerated Storage.
Resumo: | ABSTRACTThere is an inevitable decline in quality value of ascorbic acid in storage and distribution of cashew apple juice. The quality value and maximum shelf life of yellow sample of cashew apple juice were estimated and the quality value model based on the deteriorative factors was developed.  It was discovered that balancing these factors led to satisfactory quality control of ascorbic acid degradation in cashew fruit juice during non refrigeration storage conditions and the distribution.  Data were drawn from 34 full factorial experiments conducted in three replicates with the order of the replicates randomized. A multivariate regression analysis was used for relating the variables. The results of the experiment and the model developed for yellow sample of cashew fruit juice revealed that temperature, pH and duration of storage were the major parameters that govern the shelf -life and characterization qualities of cashew fruit juice. The result further revealed that the sample recorded optimum ascorbic acid level within 9 experiments but the highest level was at experiment 78. The experiment 78 of the sample maintained 364.79mg/100 ml of ascorbic acid level at storage temperature of 29.7 0C, 10.59 0Brix value, pH of 3.12 and a maximum storage duration of 6 days. The sample of the juice had twenty (20) insignificant regression coefficients at 5 percent after checking the adequacy of the predicted models.  The maximum shelf life of the sample of cashew fruit juice maintained ascorbic acid level of 222.88 mg/100 ml at temperature of 29.7 0C, 11.68 0Brix value, pH of 3.98 and maximum of 16 days storage duration. Equation 34 expresses the fitted model for predicting the shelf life of yellow sample of cashew fruit juice which recorded twenty one experiments that did not meet minimum quality requirement of ascorbic acid level.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.cigrjournal.org/index.php/Ejounral/article/view/6325
Editor: | International Commission of Agricultural and Biosystems Engineering
Relação: | http://www.cigrjournal.org/index.php/Ejounral/article/view/6325/3919
Formato: | application/pdf

Fonte:

Agricultural Engineering International: CIGR Journal; Vol. 24 No. 3 (2022): CIGR Journal

1682-1130

Fonte: | Copyright (c) 2022 Agricultural Engineering International: CIGR Journal