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 of
microwaves on the materials plays an important role. It is often discussed about the adverse effects of
microwaves on the fruits however this can be verified by considering two characteristics of fruits such as °Brix
and pH value.This paper focuses on the effect of microwaves exposure on some fruits. It aims to explain the
effect 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.°Brix
and 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.The
change in pH and °Brix value was noted for Cranberry, Grape, Blackberry and Lemon after exposure to
microwaves for given time intervals of 5, 10, 15 and 20 seconds of heating at 700 W power. With graphical
analysis, 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 °Brix
and pH value were lying in the permissible limits referred by USDA standards after exposure to the
microwaves.