Microwave-assisted treatments for the pasteurization of a tamarind and green (formulated with pineapple, nopal, guava, and lemon juice) beverages were studied. The beverages were treated with microwaves (490 W, 2450 MHz) in batches of 480 mL until reach the target temperature for the inactivation of the enzyme pectinmethylesterase (90 °C, with holding time of 12 s). Thermal images were taken after the treatments to guarantee the heating uniformity. Bottles were closed, cooled and stored in refrigeration for 21 days. The heating time was 255 s and 280 s for the green and tamarind beverages, respectively. Enzymatic activity was reduced 100% and microbiological accounts were depressed after MW-pasteurization. There were no significant changes in pH, titratable acidity and total soluble solids in tamarind beverage in comparison with untreated samples (p > 0.05). However, MW-pasteurization affected sensory attributes and color in the green beverage (p < 0.05).

Industrial relevance

Microwaves (MW) are an alternative among the emerging technologies for preservation of diverse fluid foods, with advantages such as, high efficiency, sustainability and reduction of time and costs. This study found viable MW-pasteurization to preserve the sensory, physicochemical and microbiological properties of the tamarind beverage even for 21 days under refrigeration. Despite a safe and stable product may be obtained, the color and sensory attributes should be improved for green beverage. The proposed batch microwave-assisted pasteurization is a short treatment, which can be applied in small facilities or rural zones, with potential to be scaled up it to an industrial level.

中文翻译：

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微波辅助饮料（罗望子酱和绿色）的巴氏杀菌及其在冷藏过程中的质量

罗望子和绿色巴氏杀菌的微波辅助处理（由菠萝，胭脂树制成），番石榴和柠檬汁）饮料进行了研究。用微波（490 W，2450 MHz）以480 mL的批次处理饮料，直至达到果胶甲基酯酶酶灭活的目标温度（90°C，保持时间为12 s）。处理后拍摄热图像以确保加热均匀性。将瓶子密封，冷却并冷藏保存21天。绿色和罗望子饮料的加热时间分别为255 s和280 s。MW-巴氏杀菌后，酶活性降低了100％，微生物指标降低了。与未处理的样品相比，罗望子饮料的pH，可滴定酸度和总可溶性固形物没有显着变化（p> 0.05）。但是，MW巴氏杀菌会影响绿色饮料中的感官属性和颜色（p <

行业相关性

微波（MW）是用于保存各种流体食品的新兴技术中的替代方法，具有诸如高效，可持续性以及减少时间和成本等优点。这项研究发现可行的MW巴氏杀菌技术可以在冷藏状态下保持21天的罗望子饮料的感官，理化和微生物特性。尽管可以获得安全稳定的产品，但绿色饮料应改善颜色和感官属性。拟议的分批微波辅助巴氏灭菌法是一种简短的处理方法，可以应用于小型设施或农村地区，并有可能将其扩大到工业水平。