Document Detail


Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
MedLine Citation:
PMID:  15884832     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Shirly Leizerson; Eyal Shimoni
Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 May 
Date Detail:
Created Date:  2005-05-11     Completed Date:  2005-06-29     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4012-8     Citation Subset:  IM    
Affiliation:
Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Ascorbic Acid / analysis
Beverages* / analysis,  microbiology
Chromatography, Gas
Citrus sinensis*
Electricity
Food Preservation / methods*
Fruit*
Hot Temperature*
Odors / analysis
Time Factors
Chemical
Reg. No./Substance:
50-81-7/Ascorbic Acid

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


Previous Document:  Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monito...
Next Document:  Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin a...