Abstract— The use of continues time of electric current field had more effect on preservation of mango nectar (by decreasing the microorganisms) than non-continues time. It was found that continues current field (5 minutes) exhibited a change in the color of mango nectar to become more browning than non-continues time of electric current field. By increasing electric current strength and the volt to be 220 it lead to more preservation. A clear decrease in the microorganisms was observed by increasing the exposure time of electric current field. Also the exposing of mango nectar by UV ray with high stirring led to a pronounced decrease in the total count of microorganisms (bacteria, molds and yeasts) without any change in the temperature degrees. studying the rheological properties of mango nectar led to a decrease in viscosity with increasing shear stress in different times resulting in a change consistency index and Flow behavior index of mango nectar.
Keywords— Electric current field for food preservation, preservation of mango nectar by UV ray, rheological properties.
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