Document Detail


Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
MedLine Citation:
PMID:  12380749     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22 degrees C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 micros and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22 degrees C for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, alpha-pinene, myrecene, and valencene (P < or = 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22 degrees C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4 degrees C and in 2 days at 22 degrees C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P > or = 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4 degrees C for 112 days.
Authors:
Z Ayhan; Q H Zhang; D B Min
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of food protection     Volume:  65     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2002 Oct 
Date Detail:
Created Date:  2002-10-16     Completed Date:  2002-11-21     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1623-7     Citation Subset:  IM    
Affiliation:
Department of Food Science and Technology, Ohio State University, Columbus 43210, USA.
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MeSH Terms
Descriptor/Qualifier:
Beverages / analysis*,  microbiology*
Citrus*
Colony Count, Microbial
Color
Electromagnetic Fields
Escherichia coli O157 / growth & development
Food Handling / methods*
Food Microbiology
Food Packaging / methods*
Food Preservation / methods
Listeria monocytogenes / growth & development
Taste
Temperature
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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