• Thangalakshmi S.
• Mansurkhan Tadakod
• Savita Rani
• Rakhi Singh

Sapota fruit is a good source of sugars, ascorbic acid, iron and calcium but due to high moisture (72-75%) and TSS content (12-20 ˚Brix), the fruit gets spoiled fast and need to be processed into value added product to extend the shelf life. Experiments were conducted to study the effect of ohmic heating on quality parameters of sapota juice and to extend its shelf life. The study was designed using response surface methodology employing the rotatable central composite design which generated 13 experiments. The independent variables were: electric field strength (15 V/cm – 30 V/cm) and processing time (30 s – 120 s). The responses were pH, titratable acidity, total soluble solids, ascorbic acid, reducing sugars, total colour change. The pH and titratable acidity were significantly (p<0.05) affected by ohmic heating, whereas there was no significant effect of ohmic heating on ascorbic acid, reducing sugars, total soluble solids and total colour change of sapota juice. The sapota juice processed with optimum parameters had a shelf life of 10 days whereas fresh unpasteurized juice stored at refrigerated conditions deteriorated within 5 days.

Sapota juice, Ohmic heating, Rotatable central composite design, Ascorbic acid.

"Effect of Ohmic Heating on Quality Parameters of Sapota Juice", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 8, page no.390-394, August-2018, Available :http://www.jetir.org/papers/JETIR1808956.pdf

"Effect of Ohmic Heating on Quality Parameters of Sapota Juice", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 8, page no. pp390-394, August-2018, Available at : http://www.jetir.org/papers/JETIR1808956.pdf