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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:4, April, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2017.6(4): 2426-2432
DOI: https://doi.org/10.20546/ijcmas.2017.604.283


Study on Effect of Carbonation on the Properties of Fruit Juices
Nikhil D. Solanke1*, Shravasti Sontakke2 and Sachin Verma3
1Department of Food Science and Technology, Jagdish Prasad Jhabermal Tibrewala University Jhunjhunu, Rajasthan, India
 2Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
*Corresponding author
Abstract:

The effect of carbonation on finished product of fruit juice was estimated. The effect of temperature on solubility of CO2 shows that gas had more solubility at low temperatures and the solubility decrease with increase in temperature, where the effect of pressure on the dissolubility of CO2, as increase in concentration of gas in liquid with increase in pressure as more amount of NaOH is being used in titration with increase in pressure.


Keywords: Carbonation, CO2, Temperature, Pressure, NaOH

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How to cite this article:

Nikhil D. Solanke, Shravasti Sontakke and Sachin Verma. 2017. Study on Effect of Carbonation on the Properties of Fruit JuicesInt.J.Curr.Microbiol.App.Sci. 6(4): 2426-2432. doi: https://doi.org/10.20546/ijcmas.2017.604.283
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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