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

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	2014-03-01T01:22:59Z
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