Commercial-scale pulsed electric field processing of orange juice

被引：115

作者：

Min, S ^{[1
]}

Jin, ZT ^{[1
]}

Min, SK ^{[1
]}

Yeom, H ^{[1
]}

Zhang, QH ^{[1
]}

机构：

[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 04期

关键词：

pulsed electric field; nonthermal processing; orange juice; ascorbic acid; nonenzymatic browning;

D O I：

10.1111/j.1365-2621.2003.tb09637.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of commercial-scale pulsed electric Held CPU) processing on the microbial stability, ascoirbic 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 90degreesC 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 0( for 1 6 A., PEF-processed juice retained more ascorbic acid, flavor, and color than thermally processed juice (P < 0.05). Sensory evaluation of texture, flavor, and overall acceptability were ranked highest for control juice followed by PEF-processed juice and then by thermally processed juice (P < 0.01).

引用

页码：1265 / 1271

页数：7

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