EFFECT OF ULTRASOUND ON QUALITY PARAMETERS AND MICROBIAL LOAD OF MUSK MELON JUICE

FOOD TECHNOLOGY

Over the past eight years, there has been a notable surge in the global demand for melon fruit juices. Consumers have been increasingly drawn to this particular beverage due to its appealing taste and noteworthy nutritional attributes. To meet this growing demand and address the imperative of prolonging the shelf life of melon juice while preserving its inherent nutritional qualities, a strategic approach to preservation is requisite. The conventional technique used for fruit juice preservation involved high-temperature processing. However, this method comes with inherent disadvantages. Increase in temperatures can induce the development of undesirable off-flavors, contribute to the degradation of the juice's color, and result in the depletion of vital vitamins and aromatic compounds. Recognizing these limitations, it becomes paramount to explore alternative preservation methods, notably non-thermal treatments such as Ultrasound Treatment. Ultrasound treatment presents a compelling prospect for conserving and enhancing the juice's intrinsic quality parameters. These parameters improve essential elements such as color, flavor, and odor, which contribute significantly to the sensory appeal of the product. It is imperative that these attributes remain unaltered to ensure consumer satisfaction and product acceptance.

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