Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

Polydera, AC; Stoforos, NG; Taoukis, PS

dc.contributor.author	Polydera, AC	en
dc.contributor.author	Stoforos, NG	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:18:46Z
dc.date.available	2014-03-01T01:18:46Z
dc.date.issued	2003	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15189
dc.subject	High pressure	en
dc.subject	Pasteurised reconstituted orange juice	en
dc.subject	Shelf life	en
dc.subject	Vitamin C loss kinetics	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Food processing	en
dc.subject.other	Hydrostatic pressure	en
dc.subject.other	Reaction kinetics	en
dc.subject.other	Thermal effects	en
dc.subject.other	Viscosity of liquids	en
dc.subject.other	Vitamins	en
dc.subject.other	Pasteurization	en
dc.subject.other	Fruit juices	en
dc.title	Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(03)00006-2	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(03)00006-2	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	Shelf life of reconstituted orange juice after conventional thermal (80 degreesC, 30 s) or high hydrostatic pressure (500 M Pa, 35 degreesC, 5 min) pasteurisation was comparatively studied. Polypropylene bottles and laminated flexible pouches were used. Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at 0-15 degreesC. Ascorbic acid degradation rates were lower for high pressurised juice, leading to an extension of its shelf life compared to conventionally pasteurised juice. Kinetic modelling established a higher temperature dependence of ascorbic acid loss for high pressurised juice as expressed by activation energy values (61.1 and 43.8 kJ/mol respectively for high pressurised and thermally treated bottled juice). Based on ascorbic acid retention, the increase of shelf life of high pressurised juice stored in bottles compared to thermally pasteurised one ranged from 11% (storage at 15 degreesC) to 65% (storage at 0 degreesC). Respective values of shelf life increase for juices in pouches were 24% and 57%. Colour was not substantially affected by type of processing. Higher viscosity values were determined for high pressurised juice, while its sensory characteristics were judged superior. (C) 2003 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(03)00006-2	en
dc.identifier.isi	ISI:000184391100003	en
dc.identifier.volume	60	en
dc.identifier.issue	1	en
dc.identifier.spage	21	en
dc.identifier.epage	29	en