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Öğe Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials(Amer Chemical Soc, 2001) Ayhan, Z; Yeom, HW; Zhang, QH; Min, DBEffects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 mus using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 degreesC for 112 days; Packaging material had a significant effect (p less than or equal to 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of >16 weeks in glass and PET at 4 degreesC.
