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Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange ( Citrus reticulata Blanco) juice
Author(s) -
NATH NIRANKAR,
RANGANNA S.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00123.x
Subject(s) - pectinesterase , orange juice , chemistry , pasteurization , orange (colour) , food science , chromatography , biochemistry , pectinase , enzyme
Summary The values for thermal inactivation of pectinesterase in mandarin orange juice were F 197.4 197.5 = 1.00 and D 197.5 20.6 = 0.54 min at pH 3.6 and F 201.5 17 = 1.00 and D 2015.5 18.2 = 0.438 min at pH 4.0. the F values were equivalent to 1.85 D at pH 3.6 and 2.28 D at pH 4.0. A 2D process at pH 3.6 and 2.5 D process at pH 4.0 are recommended in the commercial pasteurization of juice. A viscosity procedure described is more sensitive than the jelly test for determining the thermal inactivation of pectinesterase.