Commercial-Scale Pulsed Electric Field Processing of Orange Juice

Autor:	H.W. Yeom, Q.H. Zhang, Z.T. Jin, Sea C. Min, S.K. Min
Rok vydání:	2003
Předmět:	Orange juice Brix Commercial scale Chemistry Electric field Browning Food science Ascorbic acid Shelf life Flavor Food Science
Zdroj:	Scopus-Elsevier
ISSN:	1750-3841 0022-1147
Popis:	Effects of commercial-scale pulsed electric field (PEF) processing on the microbial stability, ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice were studied and compared with those of thermal processing. Freshly squeezed orange juice was thermally processed at 90 °C for 90 s or processed by PEF at 40 kV/cm for 97 ms. Both thermally processed and PEF-processed juices showed microbial shelf life at 4 °C for 196 d. PEF-processed juice retained more ascorbic acid, flavor, and color than thermally processed juice (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57baeca546b2050c1a0b7b655f362055 https://doi.org/10.1111/j.1365-2621.2003.tb09637.x Zobrazit plný text záznamu Plný text