Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2025-07-01 Epub Date: 2024-10-17 DOI:10.1007/s13197-024-06111-z

Prabodh Halde, Shweta Deotale, Yogita Chavan, Uday Annapure, Anjali Bhoite, Rinku Agrawal

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引用次数: 0

Abstract

Microwave treatment is an intense thermal process widely used to extend the shelf life of food products. The study aimed to extend the shelf life of product by preserving microwave treated sample in different packaging materials at different temperature. Microwave-processed jaggery (850 W for 45 s.) is packaged with moisture and oxygen absorbers to check the effect of packaging conditions at ambient and cold storage temperature. The results obtained at 4 °C indicated longer shelf life (up to 12 months) and improved consumer acceptance. The results were calculated by taking sensory evaluation (semi trained panel) and microbial analysis. Whereas on the other side untreated sample limits the shelf life up to 9 months with same storage conditions and start to spoil beyond 9 months of storage time. Thus the treated jaggery extended its shelf life by 25% at cold storage condition (4⁰C).

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06111-z.

查看原文本刊更多论文

探索活性包装系统对微波加工jaggery的影响：对货架期的实时研究。

微波处理是一种广泛用于延长食品保质期的强热过程。采用不同的包装材料，在不同的温度下保存微波处理过的样品，以延长产品的保质期。微波处理的jaggery （850 W, 45 s）用吸湿器和吸氧器包装，以检查环境和冷藏温度下包装条件的影响。在4°C下获得的结果表明保质期更长（长达12个月），并提高了消费者的接受度。结果通过感官评定（半训练组）和微生物分析进行计算。而另一方面，未经处理的样品在相同的储存条件下保质期最长为9个月，超过9个月就开始变质。因此，处理后的jaggery在冷藏条件下（40℃）的保质期延长了25%。补充信息：在线版本包含补充资料，下载地址为10.1007/s13197-024-06111-z。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.