TY - JOUR AU - Anant D. Nimkarde, AU - Shobhika P, AU - Gopnarayan, AU - Kanchan S Vaidya, PY - 2022/04/07 Y2 - 2024/03/29 TI - Effect of Microwaves on the pH and °Brix value of Cranberry, Grape, Blackberry and Lemon JF - JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH JA - JOAASR VL - 4 IS - 1 SE - Articles DO - 10.46947/joaasr412022225 UR - http://joaasr.com/index.php/joaasr/article/view/225 SP - AB - <p>The microwaves find the potential capability in variety of applications, however the effects of<br>microwaves on the materials plays an important role. It is often discussed about the adverse effects of<br>microwaves on the fruits however this can be verified by considering two characteristics of fruits such as °Brix<br>and pH value.This paper focuses on the effect of microwaves exposure on some fruits. It aims to explain the<br>effect of microwave heating on °Brix and pH value of the Cranberry, Grape, Blackberry and Lemon fruits.<br>Two basic sections are considered here, one without exposure and other with exposure to microwaves.°Brix<br>and pH values of Cranberry, Grape, Blackberry and Lemon are measured before exposure to microwaves.<br>Brix measurement is done by the Aichose Refractometer &amp;pH value is measured by AMT28F pH meter.The<br>change in pH and °Brix value was noted for Cranberry, Grape, Blackberry and Lemon after exposure to<br>microwaves for given time intervals of 5, 10, 15 and 20 seconds of heating at 700 W power. With graphical<br>analysis, USDAstandards(United States Department of Agriculture) are utilized to validate the results.The<br>°Brix and pH values for all fruits have shown the variation when exposed to microwaveshowever the °Brix<br>and pH value were lying in the permissible limits referred by USDA standards after exposure to the<br>microwaves.</p> ER -