| Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating. | |
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MedLine Citation:
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PMID: 15884832 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heated and conventionally pasteurized orange juices. For five representative flavor compounds (decanal, octana, limonene, pinene, and myrcene), higher concentrations were measured during storage in the ohmic-heated orange juice than in conventionally pasteurized juice. Although residual pectin esterase activity remained negligible in both types of juices, particle size was lower in the ohmic-heated orange juice. The sensory shelf life was determined by using the Weibull-Hazard method. Although both thermal treatments prevented the growth of microorganisms for 105 days, the sensory shelf life of ohmic-treated orange juice was >100 days and was almost 2 times longer than that of conventionally pasteurized juice. |
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Authors:
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Shirly Leizerson; Eyal Shimoni |
Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 53 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2005 May |
Date Detail:
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Created Date: 2005-05-11 Completed Date: 2005-06-29 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 4012-8 Citation Subset: IM |
Affiliation:
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Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Ascorbic Acid
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analysis Beverages* / analysis, microbiology Chromatography, Gas Citrus sinensis* Electricity Food Preservation / methods* Fruit* Hot Temperature* Odors / analysis Time Factors |
| Chemical | |
Reg. No./Substance:
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50-81-7/Ascorbic Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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