Effect of Pretreatments on Physical and Thermal Properties of Bael (Aegle marmelos Correa) Fruit Pulp During Storage

The study was performed to evaluate the effect of pretreatment on various physical and thermal properties of Bael pulp. The fruit pulp of Bael fruit was extracted and TSS of the extracted pulp was raised to 25°Brix by adding 65°Brix sugar syrup. The pH of pulp was set at 3.0 and 3.5, which was heated at 80? 85°C for 15, 20 and 25 minutes and kept at refrigerated conditions for 80 days. The product was analyzed for TSS, pH, titratable acidity, colour values, thermal properties and yeast and mold counts during storage. The TSS, pH, titratable acidity, colour?L*, a*, b*, thermal conductivity and specific heat ranged between 18?25°Brix, 2.6?3.5, 0.15?0.35%, 20.32?56.87, 2.95?20.28, 23.58?64.01, 0.37? 0.76 w?m°C, 1.73?2.50 J?g°C respectively. The microbial load in terms of yeast and mold counts was also under the prescribed limits for 60 days under the refrigerated conditions. Minimum colour change and maximum sensory score was observed at 3 pH and 15 min heating under refrigerated storage. The zero or first order models were well fitted for the responses of the bael pulp (3 pH, 15 min) stored under refrigerated conditions.