Effect of Microwaves on the pH and °Brix value of Cranberry, Grape, Blackberry and Lemon

Abstract

The microwaves find the potential capability in variety of applications, however the effects ofmicrowaves on the materials plays an important role. It is often discussed about the adverse effects ofmicrowaves on the fruits however this can be verified by considering two characteristics of fruits such as °Brixand pH value.This paper focuses on the effect of microwaves exposure on some fruits. It aims to explain theeffect of microwave heating on °Brix and pH value of the Cranberry, Grape, Blackberry and Lemon fruits.Two basic sections are considered here, one without exposure and other with exposure to microwaves.°Brixand pH values of Cranberry, Grape, Blackberry and Lemon are measured before exposure to microwaves.Brix measurement is done by the Aichose Refractometer &pH value is measured by AMT28F pH meter.Thechange in pH and °Brix value was noted for Cranberry, Grape, Blackberry and Lemon after exposure tomicrowaves for given time intervals of 5, 10, 15 and 20 seconds of heating at 700 W power. With graphicalanalysis, USDAstandards(United States Department of Agriculture) are utilized to validate the results.The°Brix and pH values for all fruits have shown the variation when exposed to microwaveshowever the °Brixand pH value were lying in the permissible limits referred by USDA standards after exposure to themicrowaves.