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Cloud Stabilization of Orange Juice by High Pressure Processing
Author(s) -
Goodner J.K.,
Braddock R.J.,
Parish M.E.,
Sims C.A.
Publication year - 1999
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.1365-2621.1999.tb15113.x
Subject(s) - pasteurization , orange juice , pascalization , refrigeration , orange (colour) , food science , dwell time , high pressure , chemistry , shelf life , cloud computing , environmental science , thermodynamics , computer science , physics , medicine , clinical psychology , operating system
High pressure processing (HPP) was investigated as a means to preserve cloud in freshly squeezed orange juice. Cloud loss is a major quality defect in orange juice, and methods of preserving cloud without the extreme temperatures used in commercial pasteurization are desirable. Pressures from 500 to 900 MPa were investigated at dwell times of 1 sec, 1 min and 10 min. Higher pressures and longer processing times were more effective at preserving cloud, while all treatments yielded a microbially stable product. A 90‐day shelf life under refrigeration conditions could be achieved using pressures of 700 MPa and higher combined with treatment times of 1 min.