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HEAT INACTIVATION TEMPERATURE‐TIME RELATIONSHIPS FOR PECTINESTERASE INACTIVATION IN CITRUS JUICES
Author(s) -
EAGERMAN B. A.,
ROUSE A. H.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01180.x
Subject(s) - pectinesterase , pasteurization , orange (colour) , orange juice , food science , chemistry , biochemistry , pectinase , enzyme
The necessary pasteurization temperature, F and z values for pectinesterase inactivation were developed for three varieties of orange juices and one grapefruit juice. Since common commercial practice involves blending various orange varieties, the recommended conditions are those for the most heat resistant variety. For an F T =1.0 min, the recommended processes are T = 194°F with z = 12.2 for orange juice and T = 186°F with z = 9.3 for grapefruit juice.