EFFECT OF HURDLE TECHNOLOGY ON BITTERNESS AND SHELF LIFE OF SWEET ORANGE (Citrus sinensis.L) JUICE P.RHODA SUSESHI B.H.Sc (Home Science) MASTER OF SCIENCE (FOOD TECHNOLOGY) 2013 EFFECT OF HURDLE TECHNOLOGY ON BITTERNESS AND SHELF LIFE OF SWEET ORANGE (Citrus sinensis.L) JUICE BY P.RHODA SUSESHI B.H.Sc (Home Science) THESIS SUBMITTED TO THE ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE (FOOD TECHNOLOGY) CHAIR PERSON: Dr. K.UMA DEVI POST GRADUATE AND RESEARCH CENTRE INTERFACULTY PG PROGRAMME IN FOOD TECHNOLOGY ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD – 500 030. 2013 DECLARATION I, Ms.P.RHODA SUSESHI, hereby declare that the thesis entitled “EFFECT OF HURDLE TECHNOLOGY ON BITTERNESS AND SHELF LIFE OF SWEET ORANGE (Citrus sinensis.L) JUICE” submitted to the Acharya N. G. Ranga Agricultural University for the degree of MASTER OF SCIENCE IN FOOD TECHNOLOGY, is a result of the original research work done by me. I also declare that the thesis or part thereof has not been published earlier elsewhere in any manner. Date: (P.RHODA SUSESHI) Place: Hyderabad CERTIFICATE Ms. P.RHODA SUSESHI has satisfactorily prosecuted the course of research and that the thesis entitled “EFFECT OF HURDLE TECHNOLOGY ON BITTERNESS AND SHELF LIFE OF SWEET ORANGE (citrus sinensis.L) JUICE” submitted is the result of original research work and is of sufficiently high standard to warrant its presentation to the examination. I also certify that the thesis or part thereof has not been previously submitted by her for a degree of any University. Date: (Dr. (Mrs.) K.UMA DEVI) Place: Hyderabad Major Advisor CERTIFICATE This is to certify that the thesis entitled “EFFECT OF HURDLE TECHNOLOGY ON BITTERNESS AND SHELF LIFE OF SWEET ORANGE (citrus sinensis.L) JUICE” submitted in partial fulfillment of the requirement for the degree of MASTER OF SCIENCE IN FOOD TECHNOLOGY of the Acharya N. G. Ranga Agricultural University, Hyderabad is record of the bonafide research work carried out by Ms.P.RHODA SUSESHI under my guidance and supervision. The subject of the thesis has been approved by the student’s Advisory Committee. No part of the thesis has been submitted by the student for any other degree or diploma. The published part and all the assistance and help received during the course of investigations have been duly acknowledged by the author of the thesis. (Dr. (Mrs.) K.UMA DEVI) Chairman of the Advisory Committee. Thesis approved by the Student’s advisory committee. Chairman: Dr. K.UMA DEVI _____________________ Professor Department of Foods and Nutrition College of Home Science Saifabad, Hyderabad. Member: DR.K.UMA MAHESWARI _____________________ Professor Department of Foods and Nutrition, PG and Research Centre, ANGRAU, Rajendenagar, Hyderabad. Member: Dr.T.SARAH KAMALA _____________________ Professor Depatment of Extension, All India Co.ordinated Research Project on Home Science Rajendranagar, Hyderabad. Date of final viva voce: LIST OF CONTENT Chapter No. Title Page No. I INTRODUCTION II REVIEW OF LITERATURE III MATERIAL AND METHODS IV RESULTS AND DISCUSSION V SUMMARY AND CONCLUSION LITERATURE CITED APPENDICES LIST OF TABLES S.No. Table No. Title Page No. 1 2.1 Nutritive Value of Sweet Orange Juice 2 3.1 Concentrations of Sugar/Salt added to Sweet Orange Juice 3 3.2 Variations of Sweet Orange Juice 4 4.1 Physicochemical properties of Sweet Orange Juice. 5 4.2 Treatments given to Sweet Orange Juice Sensory Evaluation of Sweet Orange Juice 6 4.3 Immediately after Extraction 7 4.4 Mean Scores of Sensory Evaluation of Sweet Orange juice Immediately after Extraction 8 4.5 Sensory Evaluation of Sweet Orange Juice Stored at Ambient Temperature 10 4.6 Mean Scores of Sensory Evaluation of Sweet Orange Juice Stored at Ambient Temperature 11 4.7 Sensory Evaluation of Sweet Orange Juice Stored at 6-90C 12 4.8 Sensory Evaluation of Sweet Orange Juice Stored at 6-90C 13 4.9 Mean Scores of Sensory Evaluation of Sweet Orange Juice stored at 6-90C 14 4.10 Mean scores of Sensory evaluation of Sweet Orange Juice Stored at 6-90C 15 4.11 Sensory Evaluation of Sweet Orange Juice Stored at -20°C 16 4.12 Sensory evaluation of Sweet Orange juice stored at -20°C 17 4.13 Mean Scores of Sensory Evaluation of Sweet Orange juice stored at -20°C 18 4.14 Mean Scores of Sensory Evaluation of Sweet Orange juice stored at -20°C 19 4.15 pH of Sweet Orange Juice after Irradiation 20 4.16 Total Soluble Solids of Sweet Orange Juice after Irradiation 21 4.17 Titrable Acidity of Sweet Orange Juice after Irradiation 22 4.18 Reducing Sugars in Sweet Orange Juice after Irradiation 23 4.19 Vitamin C in Sweet Orange Juice after Irradiation 24 4.20 pH of Sweet Orange Juice during Storage at - 20°C 25 4.21 TSS of Sweet Orange Juice during storage at - 20°C 26 4.22 Titrable Acidity of Sweet Orange Juice during Storage at -20°C 27 4.23 Reducing Sugars of Sweet Orange juice during Storage at -20°C 28 4.24 Vitamin C of Sweet Orange Juice during Storage at -20°C 29 4.25 Microbial Count after Irradiation 30 4.26 Microbial Count of Juice kept at -20°C. LIST OF FIGURES S.No. Figure No. Title Page No. pH of Sweet Orange Juice Stored at- 1 4.1 20°C 2 4.2 TSS of Sweet Orange Juice Stored at - 20°C 3 4.3 Titrable Acidity (TA) Of Sweet Orange Juice Stored at -20°C Reducing Sugar (RS) Content of Sweet 4 4.4 Orange Juice Stored at -20°C Vitamin C of Sweet Orange Juice Stored 5 4.5 at -20°C. LIST OF PLATES Plate No. Title Page No. 3.1 Sweet Oranges 3.2 Juice Extractor 3.3 Extracted Sweet Orange Juice 3.4 Irradiation unit 3.5 Irradiation of Sweet Orange Juice 3.6 Bulging of HDPE Pouches after Irradiation 3.7 Juice Stored at -200C 3.8 Sensory Evaluation of Sweet Orange Juice