Experimental Data: Evaluate The Change in Quality and Nutrient Attributes in Raspberry Juice under Thermal, Pulsed Electric Fields, and High-Pressure Processing Treatments

This Dataset supported calculation and data for the paper titled "Comparing the impact of High-Pressure Processing, Pulsed Electric Field, and Thermal Treatment on Quality Attributes of Raspberry Juice".

This dataset contains raw and processed data used in the study comparing thermal pasteurization (TT), high-pressure processing (HPP), and pulsed electric fields (PEF) on the quality attributes of raspberry juice. The dataset includes measurements of key quality parameters such as colour (CIE Lab* values), Browning Index, viscosity, turbidity, anthocyanin content (HPLC analysis), ascorbic acid retention, and volatile aroma compounds (GC-MS analysis). Data is provided for both high- and low-intensity processing conditions to evaluate the effects of different treatment levels.

The dataset is structured as follows:

Colour: CIE L*, a*, b* values and Total colour different (ΔE) calculations

Browning Index: calculated based on Absorbance at 420 nm and 510 nm

Viscosity & Turbidity: Rheological measurements and turbidity values

Anthocyanin Content: HPLC chromatographic data for individual anthocyanins

Ascorbic Acid: HPLC-based quantification of vitamin C

Volatile Compounds: GC-MS peak areas for key volatile compounds

The file is provided in Excel format. For information about units, please check the "info" sheet.