STUDY OF DIFFERENT TECHNIQUES TO REDUCE MICROBIAL LOAD IN NUTS

H.T. Sowmya; R.C. Chandni; Amar Sankar; A.V. Raghu

doi:10.29121/granthaalayah.v5.i4RAST.2017.3313

Authors

H.T. Sowmya Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India
R.C. Chandni Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India
Amar Sankar Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India
A.V. Raghu Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India

DOI:

https://doi.org/10.29121/granthaalayah.v5.i4RAST.2017.3313

Keywords:

Autoclave Sterilization, Physico-Chemical Analysis, Hot Air Pasteurization, Vacuum Oven Pasteurization Acid Value, Peroxide Value

Abstract [English]

Nuts are very nutritive generally used in food and beverages preparation. In modern perspective, the shelf life extension and its quality is important parameter to be taken in consideration for its processing in food industry. Microbiological and chemical studies have been carried on different batches of received raw nuts stored in woven sack bag contained LDPE bag. For reducing microbial load in nuts four method of treatment was chosen. They are autoclave sterilization, Hot air oven pasteurization, Vacuum oven pasteurization, Microwave oven pasteurization. All four methods temperature kept constant and time is varying. In autoclave sterilization there will be nil microbial count and increasing in all physic-chemical parameters. In vacuum oven pasteurization there will be decreasing in microbial load as the time increasing. And all physic-chemical parameters are coming within specification. In hot air oven pasteurization there will be decreasing in microbial load as the time increasing but sensory and physic-chemical properties of almonds got affected. In micro wave oven sensory parameters of nuts got affected as the time increasing there will be development of roasting flavour and texture of nuts became crunchy.

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