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A Continuous High‐Pressure Carbon Dioxide System for Cloud and Quality Retention in Orange Juice
Author(s) -
Kincal D.,
Hill W.S.,
Balaban M.,
Portier K.M.,
Sims C.A.,
Wei C.I.,
Marshall M.R.
Publication year - 2006
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.1750-3841.2006.00087.x
Subject(s) - titratable acid , chemistry , orange juice , carbon dioxide , food science , brix , pectinesterase , orange (colour) , high pressure , sensory analysis , biochemistry , pectinase , sugar , organic chemistry , engineering physics , engineering , enzyme
Orange juice (OJ) was treated with a continuous high‐pressure carbon dioxide (HPCD) system, and the quality parameters pH, Brix, titratable acidity (TA), cloud, pectinesterase (PE) activity, color, and sensory attributes were determined. Treatment pressures were 38, 72, and 107 MPa, and CO 2 /juice (w/w) ratios were from 0.40 to 1.18. Residence time was kept at 10 min. Cloud increased between 446% and 846% after treatments. There were no significant changes in pH and Brix (α= 0.05). TA of the treated juice was found to be significantly different from that of control (α= 0.01). PE was not completely inactivated. There was a small, but significant increase in juice L‐value (α= 0.01) and a decrease in a‐value for color. There was no significant change in b‐values (α= 0.05). Statistical analysis for the sensory data showed no difference between fresh, frozen control juice and treated juice after 2 wk of refrigerated storage at 1.7 °C.