Premium
High‐Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life Study
Author(s) -
Nienaber U.,
Shellhammer T.H.
Publication year - 2001
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.1365-2621.2001.tb11342.x
Subject(s) - pasteurization , chemistry , orange juice , shelf life , food science , orange (colour) , ascorbic acid , pascalization , pectinesterase , pulp (tooth) , high pressure , pectinase , biochemistry , enzyme , medicine , engineering physics , engineering , pathology
Several process alternatives for the stabilization of fresh orange juice at pressures between 500 MPa and 800 MPa and temperatures between 25 and 50 °C were evaluated. Processing at 800 MPa and 25 °C for 1 min and use of thermally pasteurized pulp yielded the lowest level of residual pectinmethylesterase activity (3.9%) and good cloud stability at 4 and 37 °C over a period of more than 2 mo. Ascorbic acid loss was less than 20% after storage for 3 mo at 4 °C or 2 mo at 15 °C. Color values were stable during storage at 4, 15, and 26 °C