Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life

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dc.contributor.author Polydera, AC en
dc.contributor.author Stoforos, NG en
dc.contributor.author Taoukis, PS en
dc.date.accessioned 2014-03-01T01:22:59Z
dc.date.available 2014-03-01T01:22:59Z
dc.date.issued 2005 en
dc.identifier.issn 1466-8564 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/16757
dc.subject Ascorbic acid en
dc.subject High pressure en
dc.subject Kinetics en
dc.subject Orange juice en
dc.subject Pasteurisation en
dc.subject Shelf life en
dc.subject.classification Food Science & Technology en
dc.subject.other Activation energy en
dc.subject.other Color en
dc.subject.other Degradation en
dc.subject.other Flavors en
dc.subject.other Food processing en
dc.subject.other Heat treatment en
dc.subject.other High pressure effects en
dc.subject.other Nutrition en
dc.subject.other Organic acids en
dc.subject.other Reaction kinetics en
dc.subject.other Viscosity en
dc.subject.other Viscosity measurement en
dc.subject.other Ascorbic acid en
dc.subject.other Color change en
dc.subject.other Degradation kinetics en
dc.subject.other High pressure processing en
dc.subject.other Nutritional parameters en
dc.subject.other Orange juice en
dc.subject.other Quality loss en
dc.subject.other Shelf life en
dc.subject.other Thermal pasteurisation en
dc.subject.other Fruit juices en
dc.subject.other Citrus sinensis en
dc.subject.other Umbilicus en
dc.title Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.ifset.2004.10.004 en
heal.identifier.secondary http://dx.doi.org/10.1016/j.ifset.2004.10.004 en
heal.language English en
heal.publicationDate 2005 en
heal.abstract A kinetic study of post processing quality loss was conducted after high pressure processing (600 MPa, 40 degrees C, 4 min) or thermal pasteurisation (80 degrees C, 60 s) of fresh Navel orange juice. Selection of processing conditions was mainly based on pectin methylesterase inactivation. Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at different isothermal conditions (0-30 degrees C). Increased shelf life (based oil ascorbic acid retention) was achieved for high pressurised compared to thermally pasteurised juice, ranging from 49% (storage at 15 degrees C) to 112% (storage at 0 degrees C). Activation energy values for ascorbic acid loss were 68.5 and 53.1 kJ/mol, respectively, for high pressurised and thermally treated juice. High pressure processing resulted in better retention of flavour of untreated juice and superior sensory characteristics compared to thermal pasteurisation. Colour change was linearly correlated to ascorbic acid loss for both types of processing. Slightly higher apparent viscosity values were determined for high pressurised juice. (c) 2004 Elsevier Ltd. All rights reserved. en
heal.publisher ELSEVIER SCI LTD en
heal.journalName Innovative Food Science and Emerging Technologies en
dc.identifier.doi 10.1016/j.ifset.2004.10.004 en
dc.identifier.isi ISI:000235556500001 en
dc.identifier.volume 6 en
dc.identifier.issue 1 en
dc.identifier.spage 1 en
dc.identifier.epage 9 en

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