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Effects of Carbon Dioxide in High‐Pressure Processing on Pectinmethylesterase in Single‐strength Orange Juice
Author(s) -
Truong T.T.,
Boff J.M.,
Min D.B.,
Shellhammer T.H.
Publication year - 2002
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.1365-2621.2002.tb08859.x
Subject(s) - chemistry , orange juice , dwell time , carbon dioxide , orange (colour) , pectinesterase , food science , fruit juice , pascalization , chromatography , high pressure , enzyme , biochemistry , pectinase , organic chemistry , thermodynamics , medicine , clinical psychology , physics
High‐pressure processing (HPP) in combination with added CO was examined for efficacy in inactivating Valencia orange juice pectinmethylesterase (PME). Noncarbonated juice and carbonated juice were subjected to a range of conditions from 200 to 600 MPa, 30 to 300 s dwell time at pressure, and 15 to 50 °C at final processing temperature. Processing pressure magnitude, temperature, and dwell time were significant factors (p < 0.001) in the inactivation of PME. At 600 MPa and 25 °C final processing temperature, the addition of 12 psig carbon dioxide resulted in a decrease of pressure processing time from 346 s to 111 s, while achieving an equivalent reduction in PME activity.